White Chocolate Raspberry Cheesecake Cookies
Watch me make these White Chocolate Raspberry Cheesecake Cookies from start to finish!!
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.
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.
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.
Get the Recipe: White Chocolate Raspberry Cheesecake Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/8 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
- 1/2 cup powdered sugar
- 4-6 teaspoons milk, may need more
Instructions
- Preheat oven to 375 degrees F.
- Combine dry ingredients in a medium bowl and set aside.
- In a large bowl cream together butter, cream cheese and sugar.
- Mix in egg and vanilla extract.
- Add dry ingredients into the wet ingredients until incorporated.
- Fold in white chocolate chips and frozen raspberries.
- Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper.
- Bake for 7-8 minutes.
- Let cookies rest in a hot pan for 2 minutes before removing to a cooling rack to cool completely.
- Prepare the glaze by combining all of the glaze ingredients into a medium bowl until smooth and creamy. Add more milk if needed.
- Place the glaze into a piping bag and pipe onto the cooled cookies.
- Place cookies on a baking sheet and refrigerate until glaze is set.
- Store in the fridge.
- Enjoy.
Video
Notes
Don't like raspberries? Try strawberries or blueberries!Â
Store in the fridge for the best texture.Â
Be careful not to overcook. Cookies should be lightly golden on the bottom.
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.
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
madde, you don’t need to convert teaspoons to grams. Just use a normal teaspoon.
i’m from sweden and making them, but my cookies are getting plat in the oven. what did i make wrong?
Your raspberries are not frozen>
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
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! 🙂
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.