These Homemade White Chocolate Raspberry Cheesecake Cookies are a delightful treat! Soft and chewy, they combine sweet white chocolate with tangy raspberries, creating a fabulous flavor.
These cookies are so fun to make! I love seeing the bright red raspberry spots peeking out. Plus, they make perfect gifts—who wouldn’t want a cookie with cheesecake vibes? 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter adds richness to your cookies. If you’re out, or prefer a dairy-free option, try using coconut oil or margarine, but remember that the flavor will change slightly.
Cream Cheese: Cream cheese gives these cookies a cheesecake-like texture. If you’re looking for a lighter version, use Neufchâtel cheese, which is lower in fat. Dairy-free cream cheese is an excellent substitute too!
White Chocolate Chips: I love using white chocolate chips for their sweetness! If you’re not a fan, you could swap in dark chocolate or even milk chocolate chips for a different twist.
Raspberries: Fresh raspberries are perfect for this recipe. If they’re out of season, frozen ones will work, just be sure to thaw and drain them to avoid extra moisture in the dough.
How Do I Get My Dough Just Right Without Overmixing?
Mixing your cookie dough can be tricky! To avoid overmixing, combine your wet ingredients until they’re creamy, then add the dry ingredients all at once. Stir gently using a spatula or wooden spoon until just mixed. If you see some flour streaks, that’s okay—it’s better than overworking the dough!
- When folding in the chocolate chips and raspberries, be even more gentle, so you don’t crush the berries.
- Undermixing can create tender, chewy cookies, which is exactly what you want!
Homemade White Chocolate Raspberry Cheesecake Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 4 oz (115g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh or frozen raspberries (if frozen, thaw and drain excess water)
How Much Time Will You Need?
This delightful cookie recipe takes about 20 minutes to prepare and around 12-15 minutes to bake. You will want to let them cool for a little while after baking, but they are ready to enjoy in no time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, take a few moments to line your baking sheets with parchment paper. This will prevent sticking and make clean-up a breeze!
2. Cream the Butters:
In a large mixing bowl, use an electric mixer to cream together the softened butter and cream cheese. Beat until the mixture is smooth and fluffy, which should take about 2–3 minutes.
3. Add Sweeteners:
Next, add in the granulated sugar and brown sugar. Mix again until everything is well combined and creamy. Your mixture should look light and inviting!
4. Include the Egg and Vanilla:
Now it’s time for the egg and vanilla extract! Add them to your mixture and beat just until everything is fully incorporated.
5. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This is important to ensure even distribution of your leavening agent.
6. Combine Wet and Dry:
Gradually add your dry mixture to the wet ingredients and mix just until combined. Be careful not to overmix; it’s okay if there are a few small streaks of flour.
7. Fold in Chocolate and Raspberries:
Gently fold in the white chocolate chips and raspberries using a spatula. Take your time with this step to avoid crushing the beautiful raspberries!
8. Scoop the Dough:
Using a cookie scoop or a spoon, place dough balls on the prepared baking sheets about 2 inches apart. Remember, they will spread a bit while baking!
9. Bake:
Put your cookie sheets in the preheated oven and bake for 12-15 minutes. Keep an eye on them—you’re looking for lightly golden edges and soft centers!
10. Cool Down:
Once baked, let the cookies sit on the baking sheet for about 5 minutes to firm up. Then, transfer them to a wire rack to cool completely.
11. Enjoy!
Now comes the best part! Serve these delicious homemade white chocolate raspberry cheesecake cookies and enjoy their chewy, sweet, and tangy flavor. They’re perfect for any occasion or just for a delightful snack!
Can I Use Different Types of Chocolate Chips?
Absolutely! While white chocolate chips are delicious in this recipe, you can easily substitute them with semi-sweet or milk chocolate chips for a different flavor profile.
Can I Make These Cookies Gluten-Free?
Yes! To make these cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free baking mix. Just be sure to check that your other ingredients are also gluten-free.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for about a week or freeze them for several months—just thaw them at room temperature before enjoying!
Can I Use Stevia or Another Sweetener?
You can use stevia or another sugar substitute, but make sure it’s suitable for baking. Check the conversion guidelines, as you may need to adjust the amount of sweetener used in the recipe to suit your taste.
