Soft & chewy Raspberry Cheesecake Cookies topped with white chocolate are the perfect cookies for any celebration. Make for Christmas, Mother’s Day & summer holidays.
My friends, have you ever had a cheesecake cookie? They are soft, creamy, and not overly sweet, but just right.
We loaded these with dried raspberries and white chocolate chips because that really is the perfect pairing when it comes to cheesecake, isn’t it?!
Scroll to the bottom for the Printable Recipe
I was wanting to make some cheesecake cookies when my son asked me what I planned on doing with all the dehydrated raspberries we made with our summer harvest.
My first thought was to just let him enjoy them in his oatmeal. But then I realized just how delectable they would be when paired with a cheesecake cookie.
Cheesecake Cookie Recipe
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Then I thought that white chocolate really is the perfect pairing when it comes to cheesecake and raspberries, so those little white chocolate chips had to go in there too.
Plus, it gives a little added sweetness to the cookies since they aren’t too sweet by themselves.
Here are some commonly asked questions
Where can I find dehydrated or freeze-dried raspberries?
I made my own with our dehydrator over the summer. But you can use freeze-dried raspberries in this recipe which can be found at most health food stores or online. Check these out on Amazon.
Can I use fresh raspberries?
I don’t recommend that because of the added liquid that you find in fresh berries. Not only will the berries get crushed while mixing the dough, but the liquid will also drain out of the berries during the baking process, leaving a mess and very ugly cookies.
HOW DO YOU MAKE Raspberry Cheesecake Cookies
- Beat cream cheese and butter together until fluffy.
- Add sugar, then flour.
- Fold in raspberries and white chocolate chips.
- Chill several hours.
- Scoop and bake.
- Add more white chocolate chips into baked cookies before they cool.
Raspberry Cookies
What is the best way to store leftover cheesecake cookies?
I like to store them in an airtight container at room temperature. Please enjoy them for up to 3 days.
Can this recipe be doubled?
Absolutely, doubling works great for this recipe. I find that doubling is perfect when I want to give these away as gifts.
Can I use a sugar substitute?
I have not tried a sugar substitute yet, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Should I use salted or unsalted butter?
That is a personal choice. We happen to like the little bit of added salt that plays off the sweetness of the cookies. But if you are watching your salt intake, you can use unsalted butter.
Can I use low fat cream cheese?
I have not personally tried it, but the fat in the cream cheese is what gives these cookies the chewy texture that makes them great. Removing the fat from cookies results in a more crumbly texture.
To make Raspberry Cheesecake Cookies you will need…
- cream cheese
- butter
- granulated sugar
- all-purpose flour
- freeze-dried raspberries
- white chocolate chips
Can I use margarine?
Much like the cream cheese, removing the butter and replacing it with something other than that particular fat will result in a less chewy and more crumbly cookie. The cookies will spread differently and won’t turn out as seen here.
DELICIOUS! You just have to make some!
HOW TO MAKE CHEESECAKE COOKIES
Products I love when making Raspberry Cheesecake Cookies…
This Raspberry Cheesecake Cookies recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cheesecake cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
- granulated sugar
- all-purpose flour
- freeze-dried raspberries
- white chocolate chips
- 3/4 sheet pans
- mixer
- hand mixer
- spatulas
- parchment paper
If you love this Easy Raspberry Cheesecake Cookies recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
White Chocolate Macadamia Nut Blondies
white chocolate raspberry cookies
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Raspberry Cheesecake Cookies
Ingredients
- 8 ounces cream cheese
- 1 cup butter (2 sticks)
- 1½ cups granulated sugar
- 2½ cups all-purpose flour
- 2 cups freeze-dried raspberries
- ½ cup white chocolate chips
Instructions
- Beat cream cheese and butter together until fluffy.
- Add sugar, and beat well.
- Slowly mix in flour just until incorporated.
- Fold in raspberries and white chocolate chips.
- Chill 2 hours.
- Preheat oven to 350 degrees.
- Scoop chilled dough into balls and place on a parchment-lined baking sheet. Bake 13-14 minutes.
- Add more white chocolate chips to the tops of the baked cookies before they cool.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Gram says
No eggs? Yes
Gina Kleinworth says
That is correct, no eggs – just the 4 main ingredients + the 2 mix-ins.
Gail says
How many ounces is 2 cups of freeze dried raspberries?
Gina Kleinworth says
By volume, it would be 16 ounces – but if you are measuring weight, I can’t say for sure because that would depend on the density of the dried raspberries you are using.
If you are in doubt, start with a handful & then add as you see fit based on how they are mixing in.