Raspberry Cheesecake Cookies Recipe

Introduction

These Raspberry Cheesecake Cookies combine the rich tang of cream cheese with sweet white chocolate and fresh raspberries for a delightful treat. Soft, flavorful, and easy to make, they’re perfect for any occasion when you want a cookie with a twist.

Ingredients

• 1 (15.25 ounce) vanilla cake mix
• 4 ounces cream cheese (softened)
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 teaspoon vanilla extract
• 1 1/2 cups white chocolate chips
• 6 ounces fresh raspberries

Instructions

1. Step 1: Preheat your oven to 375˚F (190˚C).
2. Step 2: In a large bowl, combine the vanilla cake mix, softened cream cheese, vegetable oil, eggs, and vanilla extract. Use an electric mixer to blend everything until the batter is smooth and well combined.
3. Step 3: Gently stir in the white chocolate chips by hand, then carefully fold in the fresh raspberries to avoid breaking them up too much.
4. Step 4: Drop rounded tablespoonfuls of dough onto a cookie sheet, spacing them about 2 inches apart to allow for spreading.
5. Step 5: Bake the cookies for 9-10 minutes, or until the centers are set and the tops are no longer shiny.
6. Step 6: Let the cookies cool on the cookie sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• Use frozen raspberries if fresh aren’t available, but thaw and drain them first to prevent excess moisture.
• For a nutty twist, add 1/2 cup chopped toasted almonds or pecans along with the white chocolate chips.
• Try substituting the white chocolate chips with dark or milk chocolate chips for a richer flavor.
• Be gentle when folding in raspberries to keep them whole and prevent the dough from turning purple.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. To refresh slightly, warm them briefly in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries. Make sure to thaw and drain them well to remove excess moisture, which helps prevent the dough from becoming too wet.

Can I substitute cream cheese with something else?

Cream cheese adds the signature tang and creaminess to these cookies. While you might try mascarpone or a softened ricotta, the texture and flavor will differ slightly.

Raspberry Cheesecake Cookies Recipe

---

★★★★★

4.7 from 77 reviews

• Author: Sophie
• Total Time: 20 minutes
• Yield: 24 cookies 1x

Pin Recipe

Print Recipe

Description

Delight in these Raspberry Cheesecake Cookies, combining the sweet, tangy flavors of fresh raspberries with creamy cheesecake and white chocolate chips, all baked into soft, cake mix-based cookies. They’re a perfect treat for dessert lovers seeking a fruity twist on classic cheesecake.

---

Ingredients

Scale 1x2x3x

Cookie Dough

• 1 (15.25 ounce) vanilla cake mix
• 4 ounces cream cheese, softened
• 1/2 cup vegetable oil
• 2 eggs
• 1/2 teaspoon vanilla extract

Add-ins

• 1 1/2 cups white chocolate chips
• 6 ounces fresh raspberries

---

Instructions

1. Preheat Oven: Preheat your oven to 375˚F (190˚C) to prepare for baking the cookies.
2. Mix Ingredients: In a large bowl, combine the vanilla cake mix, softened cream cheese, vegetable oil, eggs, and vanilla extract. Use an electric mixer to blend until the mixture is smooth and creamy.
3. Add White Chocolate and Raspberries: Gently stir the white chocolate chips into the batter by hand. Then carefully fold in the fresh raspberries to avoid crushing them.
4. Shape Cookies: Drop rounded tablespoonfuls of the cookie dough onto a cookie sheet, spacing them about 2 inches apart to allow for spreading.
5. Bake: Bake the cookies in the preheated oven for 9 to 10 minutes, or until the centers are set and no longer shiny on top.
6. Cool: Let the cookies cool on the cookie sheet for 2 to 3 minutes to firm up slightly, then transfer them to a wire cooling rack to cool completely.

Notes

• Be gentle when folding in the raspberries to keep them from breaking apart and turning the dough pink.
• Use fresh raspberries for the best texture and flavor; frozen may release excess moisture.
• Cookies may spread slightly, so maintain adequate spacing on the baking sheet.
• Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
• For a dairy-free version, substitute cream cheese and white chocolate chips with vegan alternatives.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: raspberry cheesecake cookies, white chocolate chip cookies, fruity cheesecake cookies, soft cake mix cookies, easy dessert cookies