These Homemade White Chocolate Raspberry Cheesecake Cookies are a treat! Soft and chewy, they blend the sweetness of white chocolate with the tangy burst of raspberries. Yum!
What’s really fun is how each bite feels like dessert and snack time rolled into one. I love sharing these cookies with friends and seeing their happy faces! 🍪
Key Ingredients & Substitutions
Cream Cheese: This is key for that cheesecake flavor. If you’re looking for a lower-fat option, consider using Neufchâtel cheese. It works well and is a bit lighter in texture.
Unsalted Butter: Using unsalted butter gives you control over the saltiness in the cookies. You can substitute with margarine or a vegan butter if you prefer a dairy-free option!
Fresh Raspberries: They add a delightful tartness! If fresh raspberries are out of season, feel free to use frozen ones. Just thaw and gently pat them dry before folding into the dough.
White Chocolate Chips: While I love white chocolate, you can swap in milk chocolate or even dark chocolate chips if you want a different flavor profile. It’s all about your preference!
How Do I Get Light and Fluffy Cookies?
Beating together the cream cheese, butter, and sugar is crucial for the texture of your cookies. Here’s how to do it right:
- Make sure both the cream cheese and butter are softened at room temperature; this helps them mix better.
- Use an electric mixer on medium speed. Mix until the mixture is light, fluffy, and pale in color.
- Don’t skip this step! The air you whip in helps the cookies rise and gives them a delightful texture.
Following this technique will set a solid foundation for your cookie dough and keep your cookies soft and chewy!
Homemade White Chocolate Raspberry Cheesecake Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (225g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) 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
For the Mix-Ins:
- 3/4 cup fresh raspberries, gently washed and dried
- 1 cup white chocolate chips (plus a few extra for topping)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes for prep and 12-15 minutes for baking, with some cooling time after. In total, you can have these scrumptious cookies ready in just about 30-40 minutes. Quick and delightful!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating the oven to 350°F (175°C). This ensures that your cookies will bake evenly. While the oven heats, line a baking sheet with parchment paper for easy cookie removal later on.
2. Mix the Base:
In a large mixing bowl, add the softened cream cheese, butter, and granulated sugar. Using an electric mixer, beat them together until the mixture is light and fluffy—this should take about 2-3 minutes. It’s important to incorporate air for a soft cookie texture!
3. Add Wet Ingredients:
Next, add in the egg and vanilla extract. Keep beating until fully blended and silky smooth, ensuring everything is well combined.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the baking powder evenly for the best rise in your cookies.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients into the cream cheese mixture, stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps. This keeps your cookies tender!
6. Fold in the Goodies:
Gently fold in the white chocolate chips and fresh raspberries. Be gentle, as you don’t want to crush the raspberries too much—those juicy pockets of flavor make these cookies special!
7. Scoop the Dough:
Using a rounded tablespoon, scoop the dough onto your lined baking sheet. Leave about 2 inches of space between each scoop because they will spread while baking.
8. Optional Topping:
For an extra touch, press a few additional white chocolate chips into the tops of the cookie dough mounds—this makes them look even more tempting.
9. Bake the Cookies:
Place the baking sheet in your preheated oven and bake for 12-15 minutes. You want the edges to be lightly golden, while the centers should still be soft.
10. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for around 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy the delightful combination of cheesecake, raspberry, and white chocolate in every bite!
Happy baking! These cookies are perfect for sharing or keeping all to yourself! 🍪
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them first and gently pat them dry with a paper towel to avoid excess moisture in the cookies.
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 fresh longer, you can refrigerate them for up to a week.
Can I Make These Cookies Ahead of Time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days. Just make sure to let it come to room temperature before scooping and baking.
What If I Don’t Have Cream Cheese?
If you don’t have cream cheese, you can substitute with Mascarpone cheese or a thick Greek yogurt for a similar creamy texture, but the flavor may differ slightly.
