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raspberry cheesecake cookie
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4.58 from 14 votes

White Chocolate Raspberry Cheesecake Cookies

Course cookies
Cook Time 8 minutes
Total Time 8 minutes
Author Divas Can Cook


  • 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
  • 4 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 4-6 teaspoons milk may need more


  • 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.



Don't like raspberries? Try strawberries or blueberries! 
Store in the fridge for the best texture. 
Be careful not to overcook. Cookies should be lightly golden on the bottom.