These Homemade White Chocolate Raspberry Cheesecake Cookies are a sweet treat that will make your taste buds dance! With creamy cheesecake flavors, soft cookies, and bursts of raspberry, they’re truly delightful.
Who can resist the mix of tangy raspberries and sweet white chocolate? I love baking these when I want to impress friends or just treat myself to something special. Yum! 🍪
Key Ingredients & Substitutions
Unsalted Butter: This adds richness and moisture. You can use salted butter if that’s all you have, but adjust salt in the recipe accordingly. Some people enjoy using coconut oil for a dairy-free option!
Cream Cheese: Essential for that cheesecake flavor! If you’re lactose intolerant, try a dairy-free cream cheese alternative. I also love using flavored cream cheese for an extra twist.
Granulated Sugar: This sweetens the cookies. You can swap some for brown sugar for a deeper flavor, or use a sugar substitute if you’re looking for a lower-calorie option.
White Chocolate Chips: They melt beautifully to create a creamy texture. If you prefer dark chocolate, it pairs well with raspberries and provides a nice contrast. Or use carob chips for a caffeine-free choice!
Raspberries: Fresh is best for bright flavor, but frozen will work too! Just be sure to thaw and drain them to avoid excess moisture in the cookies. I often mash a few for more raspberry flavor throughout!
How Do I Avoid Overmixing the Dough?
Overmixing can lead to cookies that are tough instead of soft. Here’s how to gently combine the dough:
- After adding the dry ingredients, mix just until you don’t see any flour streaks. A few lumps are okay.
- When folding in the chocolate chips and raspberries, use a spatula and gently lift and turn rather than stirring vigorously.
- It’s also helpful to chill the dough for about 15-30 minutes before baking. This helps prevent spreading and creates a thicker cookie!
By being gentle, you’ll keep your cookies light and fluffy! Enjoy baking these delicious treats!
Homemade White Chocolate Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 4 ounces (115g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup white chocolate chips (plus extra for topping if desired)
- 1 cup fresh raspberries (or frozen, thawed and drained)
For the Drizzle/Glaze (Optional):
- 1/2 cup powdered sugar
- 1-2 teaspoons milk or lemon juice
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time and about 15 minutes of baking time. Additionally, don’t forget to allow time for the cookies to cool for about 5 minutes on the baking sheet. All in, you’ll have delicious cookies ready to enjoy in about 35 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent sticking.
2. Cream the Butter and Cheese:
In a large bowl, cream the softened unsalted butter and cream cheese together with granulated sugar. Use an electric mixer or a whisk to mix until smooth and fluffy. This step helps incorporate air into the dough for fluffy cookies!
3. Combine Wet Ingredients:
Next, beat in the egg and vanilla extract until everything is well combined. This adds flavor and moisture to our cookies.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure that the baking powder is evenly distributed through the flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet ingredients. Mix gently until just combined—avoid overmixing, as this can make your cookies tough.
6. Fold in Chocolate and Raspberries:
Gently fold in the white chocolate chips and fresh raspberries. Be careful not to break the raspberries up too much, as you want those delightful bursts of fruit flavor!
7. Shape the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the lined baking sheet, spacing them about 2 inches apart. If you’d like, press a few extra white chocolate chips on top of each cookie for a pretty touch.
8. Bake the Cookies:
Pop them into the oven and bake for 12-15 minutes, or until the edges are lightly golden brown yet the centers remain soft. You want them to be soft in the middle!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Optional Drizzle:
If you want to add a touch of sweetness with a drizzle! Mix the powdered sugar with 1-2 teaspoons of milk or lemon juice until smooth. Drizzle this over your cooled cookies for a lovely finish.
11. Enjoy Your Cookies!
Serve your delicious Homemade White Chocolate Raspberry Cheesecake Cookies and enjoy each bite! They are perfect for sharing with friends or just enjoying with a cup of tea or milk. Happy baking!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess liquid before adding them to the cookie dough. This helps prevent the cookies from becoming too wet.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they’re completely cool before freezing, and store them in a freezer-safe container.
Can I Substitute the Cream Cheese?
If you’re looking for a dairy-free option, you can use a dairy-free cream cheese alternative. For a lighter version, plain Greek yogurt can work, but it might alter the texture slightly. Just be sure it’s thick enough to hold up in the dough!
What’s the Best Way to Ensure My Cookies Stay Soft?
To keep your cookies soft, be cautious not to overbake them. Remove them from the oven when the edges are just lightly golden, and the centers still look slightly underbaked. They will continue to cook while cooling on the baking sheet. Chilling the dough for about 30 minutes before baking can also help achieve a softer texture.