Name: Raspberry Cheesecake Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 8 oz cream cheese, softened; 1 cup sugar; 1 large egg; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup fresh raspberries, mashed; 1/2 cup white chocolate chips (optional)

Jump to Recipe·Print Recipe

These soft and chewy cookies combine the richness of cheesecake with the sweetness of fresh raspberries, making for a delightful treat perfect for any occasion. The cream cheese base creates a tender, cake-like texture while the raspberries add bursts of fruity flavor in every bite.

Why You'll Love This Recipe

These Raspberry Cheesecake Cookies are a delicious twist on traditional cookies, bringing together two beloved desserts in one irresistible treat. The cream cheese in the batter creates an incredibly soft, tender texture that melts in your mouth, while fresh raspberries add bright pops of color and tangy sweetness. The optional white chocolate chips provide sweet, creamy contrast to the tart berries. Whether you're baking for a special occasion, holiday gathering, or simply craving something sweet, these cookies are guaranteed to impress with their unique flavor profile and beautiful presentation.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter provides rich flavor and tender texture to these cookies. Make sure it's properly softened at room temperature for the best incorporation into the dough.

Cream cheese is the star ingredient that gives these cookies their signature cheesecake flavor and exceptionally soft texture. Like the butter, it should be fully softened before mixing.

Sugar sweetens the cookies while also helping to create their tender structure. It balances perfectly with the tangy cream cheese and tart raspberries.

Egg helps bind the ingredients together and provides structure to the cookies. A room-temperature egg will incorporate more easily into the batter.

Vanilla extract adds warm, aromatic sweetness that complements both the cheesecake base and the raspberry flavor.

All-purpose flour forms the foundation of these cookies, providing structure while still allowing for a tender crumb. Be careful not to overmix once added to maintain softness.

Baking powder gives the cookies their slight rise and light texture, helping them achieve that perfect cheesecake-like quality.

Salt enhances all the flavors in the cookie and balances the sweetness, even in a small amount it's essential for depth of flavor.

Fresh raspberries bring bright color, moisture, and tart-sweet fruity flavor to these cookies. Mashing them allows their flavor to distribute throughout the batter while creating beautiful swirls.

White chocolate chips offer sweet, creamy pockets of flavor that perfectly complement the tart raspberries and tangy cheesecake base. Though optional, they add an extra dimension of indulgence.

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, beat together the softened butter and cream cheese until light and fluffy, about 3-4 minutes.
Add the sugar and beat until combined, then add the egg and vanilla extract, mixing until smooth.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Gently fold in the mashed raspberries and white chocolate chips (if using).
Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 12-15 minutes, or until the edges are golden and the cookies are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 24 cookies, making it perfect for gatherings or having extras to enjoy throughout the week. The preparation takes about 15 minutes, with 15 minutes of baking time, for a total of 30 minutes from start to finish. Each cookie contains approximately 180 calories, offering a reasonable sweet treat that won't derail your daily intake.

Variations

Lemon Raspberry: Add 1 tablespoon of lemon zest to the batter for a citrusy twist that enhances the raspberry flavor.
Mixed Berry: Replace half the raspberries with blueberries or blackberries for a mixed berry version.
Chocolate Drizzle: Once cooled, drizzle melted dark or white chocolate over the tops of the cookies for an elegant finishing touch.
Almond Extract: Add ¼ teaspoon of almond extract along with the vanilla for a subtle nutty flavor that pairs beautifully with raspberries.
Cream Cheese Frosting: Top cooled cookies with a simple cream cheese frosting for an even more decadent cheesecake-like experience.
Raspberry Jam Thumbprints: Create a small indentation in each cookie before baking and fill with a small amount of raspberry jam.

Storage/Reheating

These Raspberry Cheesecake Cookies will stay fresh in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, though the texture may become slightly more firm when chilled.

For the best results when storing, place pieces of parchment paper between layers of cookies to prevent them from sticking together, especially important with these soft, cheesecake-like cookies.

These cookies also freeze exceptionally well. Arrange them in a single layer on a baking sheet until frozen solid, then transfer to a freezer-safe container or zip-top bag with parchment between layers. They'll keep for up to 3 months in the freezer.

To reheat frozen cookies, allow them to thaw at room temperature for about 30 minutes, or microwave individual cookies for 10-15 seconds for that fresh-baked warmth. If you prefer a slightly crisp edge, place thawed cookies in a 300°F oven for 3-4 minutes.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but thaw and drain them first to remove excess moisture. Pat them dry with paper towels before mashing to prevent your cookie dough from becoming too wet.

Why did my cookies spread too much during baking?

Overspread cookies typically result from butter that's too warm or not enough flour. Make sure your butter is softened but still cool to the touch, and measure your flour correctly. Chilling the dough for 30 minutes before baking can also help prevent spreading.

Can I make the dough ahead of time?

Absolutely! The dough can be refrigerated for up to 2 days before baking. Allow it to sit at room temperature for about 15 minutes before scooping and baking for the best results.

How do I know when these cookies are done baking?

These cookies should have slightly golden edges while remaining soft in the center. They may look slightly underdone in the middle, but they'll continue to set as they cool on the baking sheet.

Can I substitute the white chocolate chips with something else?

Yes! Dark chocolate chips, milk chocolate chips, or even chopped nuts like macadamias would work beautifully in this recipe. You could also omit them entirely if you prefer.

Why are my cookies too cakey?

The cream cheese naturally creates a softer, cake-like texture. If you prefer a chewier cookie, you can reduce the flour by 2 tablespoons and make sure not to overmix the dough after adding the dry ingredients.

Can I use other berries in this recipe?

Yes, blueberries, blackberries, or chopped strawberries would all work well. Just be sure to mash or chop them to a similar consistency as the raspberries.

How can I make these cookies gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that contains xanthan gum for the best texture results.

Why did my raspberries turn the dough pink?

This is completely normal! The mashed raspberries will color the dough somewhat, giving it a pretty pink hue. If you want more distinct raspberry pockets, you can very gently fold them in at the last minute.

Can I add a cream cheese frosting to these cookies?

Absolutely! A simple cream cheese frosting would make these cookies even more decadent. Mix 4 oz softened cream cheese with 2 tablespoons butter, 1 cup powdered sugar, and ½ teaspoon vanilla until smooth, then spread or pipe onto completely cooled cookies.

Conclusion

These Raspberry Cheesecake Cookies offer the perfect balance of tangy cream cheese, sweet cookie base, and bright, fruity raspberries in every bite. Their soft, tender texture and unique flavor profile make them stand out from ordinary cookies, while still being easy enough for bakers of any skill level. Whether you're serving them at a special gathering, packaging them as gifts, or simply enjoying them with your afternoon tea, these cookies are sure to become a new favorite in your recipe collection. The combination of cheesecake and raspberries is timeless, and transforming these beloved flavors into a portable, shareable cookie format is simply genius. Enjoy the process of making them and the delightful reactions they're sure to receive!