These Raspberry Cheesecake Cookies are a delightful treat! With a soft and chewy texture, they are filled with rich cream cheese and bursting with fruity raspberry flavor.
I love how these cookies make the perfect snack! They’re like a little piece of cheesecake in every bite, and they disappear quickly at my house. Can’t resist the combo of sweet and tart! 😋
Key Ingredients & Substitutions
Unsalted Butter: This is essential for a rich flavor. If you’re out, you can use margarine or even coconut oil, but it may change the texture a bit.
Cream Cheese: The star of the show! If you’re looking for a lighter version, try Neufchâtel cheese. It’s lower in fat and works just as well.
Granulated Sugar: A must for sweetness. You can swap it with brown sugar for a slight molasses flavor, which complements the raspberries nicely.
White Chocolate Chips: They add a creamy sweetness. If you prefer, use dark chocolate or even milk chocolate chips depending on your taste.
Freeze-Dried Raspberries: These provide concentrated raspberry flavor without added moisture. If you can’t find them, use fresh raspberries but mash them well to avoid soggy cookies.
How Do I Cream Butter and Cream Cheese Properly?
Creaming butter and cream cheese together is important for the texture of the cookies. It creates air pockets for a fluffy consistency. Here’s how to do it:
- Start with softened butter and cream cheese; they should be at room temperature for easy blending.
- Use a mixer on medium speed, beat until the mixture is smooth and well combined.
- The color should lighten and become fluffy. This typically takes about 2-3 minutes.
If you feel it’s too thick, you can scrape down the sides of the bowl to ensure everything mixes well. And remember, take your time with this step for the best results!
Raspberry Cheesecake Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
Dry Ingredients:
- 1 cup granulated sugar
- 1/2 cup powdered sugar
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
Mix-Ins:
- 1 cup white chocolate chips
- 1/2 cup freeze-dried raspberries, crushed into small pieces
Optional Toppings:
- Extra white chocolate chips
- Crushed freeze-dried raspberries
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake. After baking, let the cookies cool for about 5 minutes on the baking sheet. All in all, you can have delicious Raspberry Cheesecake Cookies ready in about 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Baking Sheets:
First, preheat your oven to 350°F (175°C). While it’s heating up, line your baking sheets with parchment paper to prevent the cookies from sticking. This is an easy step, but it makes a big difference!
2. Cream the Butter and Cream Cheese:
In a large mixing bowl, use a hand mixer to cream together the softened butter and cream cheese until the mixture is smooth and creamy. This step is essential for a fluffy cookie texture, so take your time mixing until there are no lumps.
3. Add the Sugars:
Next, add the granulated sugar and powdered sugar to the creamed mixture. Beat them together until it’s light and fluffy. This should take about 2-3 minutes and will give your cookies a sweet flavor base.
4. Mix in the Eggs and Vanilla:
Now, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until everything is well combined. Your batter should be looking and smelling great!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures that your leavening agent is evenly distributed before adding it to the wet ingredients.
6. Bring It All Together:
Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix here, or your cookies will be tough instead of soft and chewy.
7. Fold in the Goodies:
Gently fold in the white chocolate chips and crushed freeze-dried raspberries. This is where the magic happens, as these will give your cookies that yummy raspberry cheesecake flavor!
8. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. You may want to press a few extra white chocolate chips and some crushed freeze-dried raspberries on top of each cookie, for a beautiful finish!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. Keep an eye on them to avoid overbaking!
10. Cool Down:
Allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up before transferring them to a wire rack to cool completely.
11. Store and Enjoy!
Once cooled, store your cookies in an airtight container at room temperature for up to 5 days. Enjoy your delightful Raspberry Cheesecake Cookies—perfect for sharing or indulging on your own!
Can I Substitute the Cream Cheese?
Yes, you can use Neufchâtel cheese for a lighter option, or even mascarpone cheese for a richer flavor! Just ensure it’s softened for easy mixing.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 5 days. To keep them soft, you can add a slice of bread in the container to maintain moisture!
Can I Use Fresh Raspberries Instead of Freeze-Dried?
Absolutely! If using fresh raspberries, mash them gently and reduce the amount slightly to avoid adding too much moisture to the dough.
Can I Freeze These Cookies?
Yes, you can freeze the dough before baking! Scoop the dough onto a baking sheet, freeze until solid, then store in an airtight container. When ready to bake, just pop them in the oven straight from the freezer, adding an extra minute or two to the baking time.
