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White Chocolate Raspberry Cheesecake Cookies

White Chocolate Raspberry Cheesecake Cookies

White Chocolate Raspberry Cheesecake Cookies Bites

I love this texture so much! So fluffy yet dense and creamy!

I make no apologies for these white chocolate raspberry cheesecake cookies.  Yes, they will ruin your waistline. Yes, you will keep sneaking into the kitchen for “just one more”. Yes, they are downright divine. Yes, they are so worth it. Tiny, little bites of pure cheesecake/cookie perfection. If you are a white chocolate raspberry cheesecake fan then you may  have just met your new favorite cookie. Don’t let the size fool you, they are bursting at the seams with all the flavors of a real white chocolate raspberry cheesecake.

White Chocolate Raspberry Cheesecake Cookies Bites Dough

I could eat this dough by the spoonful!!

You can hardly go wrong with pairing raspberries and white chocolate so I knew from the jump that I would love this cookie. If the recipe looks familiar it’s because the base was taken from my hubby’s infamous chocolate chip cheesecake cookies that I love so much.

cream cheese icing glaze being drizzled on

Bring on that cream cheese drizzle!

Be careful not to overcook these babies. They may not look done when they come out of the oven, but if the bottoms are lightly golden then they are done! The inside texture will look a lil fluffy and doughy but that’s perfect because these cookies need to set in the fridge or freezer to create that wonderful cookie/cheesecake-like texture. Although I can never resist eating a few right out of the oven or even the dough for that matter.

NOTE* These cookies MUST be refrigerated to get the right texture (I like mine from the freezer) and for the glaze to firm up a bit. If you are going to give these away as gifts I’d probably skip the glaze since it doesn’t stay firm for long once left out of the fridge. Or I’d use the recipe for my sugar cookie icing which hardens up nice and shiny.

Watch me make these White Chocolate Raspberry Cheesecake Cookies from start to finish!!

5.0 from 8 reviews
White Chocolate Raspberry Cheesecake Cookies
 
Cook time
Total time
 
Author:
Recipe type: cookies
Serves: Makes 3 dozen
Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 10 tablespoons butter, softened
  • 1 cup white sugar
  • 4 ounces cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1 egg, room temperature
  • 1 cup white chocolate chips, chopped
  • 1 cup frozen raspberries, chopped
  • CREAM CHEESE GLAZE
  • 4 oz cream cheese softened
  • ½ cup powdered sugar
  • 4-6 teaspoons milk, may need more
Instructions
  1. Preheat oven to 375 degrees F.
  2. Combine dry ingredients in a medium bowl and set aside.
  3. In a large bowl cream together butter, cream cheese and sugar.
  4. Mix in egg and vanilla extract.
  5. Add dry ingredients into the wet ingredients until incorporated.
  6. Fold in white chocolate chips and frozen raspberries.
  7. Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper.
  8. Bake for 7-8 minutes.
  9. Let cookies rest in hot pan for 2 minutes before removing to a cooling wrack to cool completely.
  10. Prepare the glaze by combining all of the glaze ingredients into a medium bowl until smooth and creamy. Add more milk if needed.
  11. Place the glaze into a piping bag and pipe onto the cooled cookies.
  12. Place cookies on a baking sheet and refrigerate until glaze is set.
  13. Store in the fridge.
  14. Enjoy.
Notes
~Tips~ Don't like raspberries? Try strawberries or blueberries! Store in the fridge for best texture. Be careful not to overcook. Cookies should be lightly golden on bottom.
 

25 comments

  1. I made these today and everyone just loved them. The only comment I got was they were just a little too sweet. That was a personal preferenceof my brother though. I made two batches. One with white chocolate and one with semisweet chocolate. They were both so good in their own way.

  2. Made these tonight, and they are incredible!! As others have said, mine aren’t as pretty either. They’re not as puffy as yours, mine are a bit on the flatter side…but still SO good!! I’m a nanny, and made them for the family I work for. They’re in the fridge right now, leaving them overnight and am hoping that the glaze hardens a bit…and that my boyfriend doesn’t eat them all :-)

    Thanks for an awesome recipe, I’ll be making these again!

  3. I love these. I made these twice. The first batch I thought were too sweet. The second I ran out of sugar so I put 1/4 sugar and a little powder sugar(combined 1/2 sugar maybe)…anyway the second batch was just right. Thanks!

  4. Some of the best cookies I have ever had in my life! My family went crazy for these cookies! I couldn’t stop eating them. I used strawberries and I cannot wait to make these again!

  5. I was wondering if you have experimented with this recipe using pumpkin? I think they would be great, but not sure the pumpkin texture would work.

  6. Hi,
    Can you give an eggless version of this fabulous recipe.

    I love cooking and is always searching for recipes like these but which can be made WITHOUT EGGS.

    I would really appreciate you could have a eggless recipes for vegetarians.

    Thank you.

  7. and i need help to convert the receipe to grams. how much is 1/8 teaspoon in grams? and 1/2 teaspoon in grams? and 1/5 teaspoon in grams? please, i think thats the problem with my cookies

  8. i’m from sweden and making them, but my cookies are getting plat in the oven. what did i make wrong?

  9. Seriously, these cookies look incredible… like little bite-sized pieces of moist, creamy, fruity deliciousness! Definitely making them as soon as I get my hands on the appropriate ingredients (haha, I reckon I’m going to eat half the mix before it goes in the oven!). Thanks Monique… and I love your blog (first visit = pure awesomeness!). xx

  10. My gosh how great these turned out! They were cheesecakey delicous bites of mmmmmmmm.
    I made my first batch too small, so the bottoms were burned, but the other ones I made a bit bigger turned out PERFECT! Stored perfectly in a nice little bowl covered with plastic wrap. Got another batch in the oven at the moment, can’t wait to see how they turned out! :-)

  11. These went straight to the top of our cookie list. My daughter has made these 3 times and they are amazing and simple to make. Everyone loves them. I did find the glaze too sticky for stacking, so if we are taking a batch somewhere we leave off the glaze. Still an amazing cookie without glaze.

  12. Baked these today for a family get together tomorrow. Mine didn’t come out quite as pretty, but still tasted AMAZING!!! My friend and I couldn’t stop eating the cookies the second they came out of the oven! My only issue was that I cooked them on a foil lined baking sheet and they stuck a bit. Fixed it with a light spray of cooking oil before placing the dough on. Awesome recipe, Thanks!!! Here’s how my cookies came out: http://i49.tinypic.com/nn18gj.jpg

  13. Baked these today and OH, MY GOODNESS are they good!!! The batter made exactly 3 dozen cookies. My cookies flattened out more in the oven than yours did which made the cookie a bit bigger in size-didn’t matter, though, they were oh so good. Thank you for posting this recipe :)

  14. Did you use salted butter?

  15. Diva, I absolutely enjoyed it! I just wanted to say I may not comment on every recipe but I absolutely love your narratives of the food. I have not missed an episode. LOL A woman after my own heart “I love good food too”. Please keep the recipes coming and keep enjoying all that you do. Thank you.

  16. Theres no video

  17. So, I know we just met but I officially have a problem with you. This looks so freaking good! Why are you killing me with this recipe!? You can’t go wrong with white chocolate OR raspberries. Together they sound like a bite of heaven!

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