Boasting the flavors of white chocolate and freeze-dried raspberries, these sweet raspberry cheesecake cookies are perfect for the summer months. They’re portable, making them perfect for picnics, potlucks, or boxed lunches and they are also easy to prepare!
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You probably already have the ingredients in your refrigerator and pantry to make these raspberry cheesecake cookies. So, if you’ve been looking for an easy cookie recipe that doesn’t call for cake mix, I can highly recommend this one. And be sure to check out this custard tart and this custard kuchen for even more delicious raspberry-flavored desserts!
Feel free to switch up the ingredients, using a gluten-free flour blend for gluten-free cookies, freeze-dried cranberries in place of the raspberries, or even adding a splash of Chambord raspberry liqueur to the cookie dough for extra indulgence!
Main Ingredients
There are 9 ingredients in these raspberry cheesecake cookies and I’m willing to bet you already have most of them in the kitchen. Here are the key ingredients needed to make them:
- Freeze-dried raspberries: For a fruity flavor. Freeze-dried berries are dried in such a way the water is removed. This extends the shelf life of the fruit without affecting that delicious berry taste. Also, fresh or frozen raspberries would add too much water to the dough making it too wet and the color would run. So save the fresh ones for fruit salad, cheesecakes, or puddings and get the freeze-dried kind.
- White chocolate chips: To complement the flavor. White chocolate goes beautifully with berries, especially raspberries! Although you could try this recipe with milk chocolate, my absolute favorite to pair with raspberries has to be white chocolate.
- Cream cheese: For texture and tang. Use full-fat cream cheese for the best results.
- Egg yolk: To bind the cookie dough. This ingredient helps bind all the ingredients in the dough to hold together.
- White sugar: To add sweetness. Plain granulated white sugar is the best choice for these raspberry cheesecake cookies. I haven’t tried artificial sweeteners, but I’m sure that would work too.
Instructions Overview
First of all, beat the butter, sugar, and cream cheese until fluffy, then you can beat in the vanilla, salt, and egg yolk. Mix in the flour and then fold in the chocolate chips and freeze-dried raspberries.
Chill the dough in the refrigerator for a couple of hours before adding scoops of it to parchment paper-lined cookie sheets and flattening them into cookie shapes.
They take about 14 minutes to cook. When the edges are golden, they are done. Let them cool and then enjoy! The recipe makes somewhere between 30 and 40 cookies so you might like to wrap some in cellophane, add a ribbon and give them as a cute gift!
Common Questions
If you're making something with a lot of cream cheese, such as a no-bake cheesecake, you'll need to refrigerate it as soon as it's cooled down because of the high dairy content. If you've made cookies or brownies with a little cream cheese then it's not necessary to keep them refrigerated because the sugar and flour will absorb any excess moisture and they won't go bad as fast as something which is mostly made up of dairy ingredients.
Cream cheese helps keep cakes and cookies moist as well as pleasantly dense. This is also why sour cream and yogurt are often used in baking. Although it's hard to detect the exact flavor of cream cheese, it does round it out with a nice tang and of course helps get that perfect cookie texture. You can use any brand of cream cheese you like in raspberry cheesecake cookies.
Although both are technically frozen, these are the same. Freeze-drying involves the removal of all the water for a crisp, dry result while freezing simply brings the temperature very low and makes the fruit solid as the water content turns to ice. You've probably had freeze-dried berries in cereal. They're also perfect for cookie-making since you get all the wonderfully fresh raspberry flavor without any sogginess.
These tend to disappear really fast! But if you have some leftovers, keep them in an airtight container in the refrigerator for up to 4 days.
Absolutely! Freeze them in a Ziploc bag with the air squeezed out and then thaw them in the refrigerator before serving. Another idea is to freeze the prepared dough and then bake the cookies after thawing out the dough.
Honestly, they go with just about anything. One of these with a mug of coffee or a glass of iced tea makes a great late afternoon snack.
I find them best served the day I make them because the edges are still crisp. They do tend to soften by day 2 or 3 but they’re still tasty.
You don’t really need to decorate these, but if you want to, melt some white chocolate and drizzle it over the cookies once they have cooled. Let the chocolate set before serving.
Chopnotch Tips
- Don’t skip chilling the prepared cookie dough in the refrigerator before putting them in the oven. It really helps firm the dough up so they hold their shape while baking.
- Try other berries if you want to experiment. Freeze-dried cranberries, strawberries, cherries, or even goji berries would work. I have yet to find a berry that doesn’t pair beautifully with white chocolate.
- If you only have salted butter, use that but omit the ¼ teaspoon of salt from the recipe to make up for it.
Raspberry cheesecake cookies are easy to make and they taste so good. If you love raspberry and cheesecake, then you will adore these amazing cookies.
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Recipe
How to Make
Raspberry Cheesecake Cookies
Ingredients
- 1 cup unsalted butter, room temperature
- 6 ounces cream cheese, room temperature
- 1 cup granulated sugar
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon salt
- 2 ½ cups all-purpose flour
- 1 cup freeze-dried raspberries
- ½ cup white chocolate chips
Instructions
- Combine the butter, cream cheese, and sugar in a large mixing bowl and then beat on medium speed until fluffy, occasionally scraping the bottom and sides of the bowl as you go. Then beat in the egg yolk, vanilla extract, and the salt until well combined.
- Add the flour to the mixture and beat on low speed until the flour is just incorporated. Fold in the raspberries and chocolate chips using a rubber spatula. Now seal the bowl with plastic wrap and chill in the refrigerator for 2 hours. Meanwhile, line two baking sheets with parchment paper and set them aside.
- Preheat the oven to 375°F. Scoop the chilled dough onto the prepared baking sheets roughly 3 inches apart at about 2 tablespoons per scoop. Then form each scoop into a ball and slightly flatten each ball with the palm of your hand.
- Bake for about 14 minutes. They are done when the edges begin to turn golden brown. Remove from oven, let cool for 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
- Don’t skip chilling the prepared cookie dough in the refrigerator before putting them in the oven. It really helps firm the dough up so they hold their shape while baking.
- Try other berries if you want to experiment. Freeze-dried cranberries, strawberries, cherries, or even goji berries would work. I have yet to find a berry that doesn’t pair beautifully with white chocolate.
- If you only have salted butter, use that but omit the ¼ teaspoon of salt from the recipe to make up for it.
