These Raspberry Cheesecake Cookies combine sweet tangy raspberries with creamy cheesecake flavor in a soft cookie. They are a perfect little treat for any occasion!
I love how easy these cookies are to make! Just mix, scoop, and bake. Plus, they look like tiny desserts—who doesn’t love a cookie that’s fancy yet fun? 🍪💖
Key Ingredients & Substitutions
Cream Cheese: This is essential for the cheesecake flavor. If you’re looking for a lighter option, you can use low-fat cream cheese, or even Greek yogurt for a tangy twist. Just keep in mind that the texture might be a bit different.
Raspberries: Fresh raspberries add fantastic flavor and color. If they’re out of season, feel free to use frozen raspberries. Just make sure they’re thawed and drained to avoid excess moisture in the dough.
Butter: Unsalted butter helps control the sweetness and saltiness. If you’re in a pinch, you can substitute with margarine or even coconut oil for a dairy-free version. The taste will vary slightly, but they’ll still be delicious!
White Chocolate Chips: These are optional, but I find they add a nice sweetness. If you’d prefer, you can swap for dark chocolate chips or leave them out for a more classic cheesecake flavor.
What’s the Best Way to Avoid Overmixing the Dough?
Overmixing cookie dough can lead to tough cookies, so here’s how to keep them soft and tender. After adding the dry ingredients to the wet, mix on low speed or use a spatula. Combine until you just see no more flour, then gently fold in the raspberries and chocolate chips.
- Use a rubber spatula or spoon to mix by hand for better control.
- Stop when the dough is slightly lumpy; it will come together as it bakes.
- Be extra careful when folding in raspberries to avoid smashing them.
Following these tips will help your cookies turn out perfectly soft every time!
Raspberry Cheesecake Cookies
Ingredients:
- 1 cup (226g) cream cheese, softened
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup fresh raspberries (or frozen, thawed and drained)
- 1/2 cup white chocolate chips or chunks (optional)
- 1/3 cup crushed graham crackers (optional)
- For icing drizzle (optional):
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This delicious recipe takes about 15 minutes for preparation and around 12-15 minutes for baking. After baking, allow extra time for cooling and icing if you choose to add it. In total, you can expect to spend about 40-50 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper or silicone baking mats to prevent the cookies from sticking.
2. Mix the Cream Cheese and Butter:
In a large bowl, use a hand mixer or whisk to beat the softened cream cheese and butter until they mix together smoothly and become creamy.
3. Add Sugar and Egg:
Next, add the granulated sugar to the bowl and continue beating until the mixture becomes light and fluffy. Then, crack in the egg and add the vanilla extract. Beat again until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed. This helps ensure all leavening agents are distributed throughout the flour.
5. Make the Cookie Dough:
Gradually add the dry ingredients to the wet mixture. Mix just until everything is combined, being careful not to overmix, or your cookies might turn out tougher than you’d like.
6. Fold in Raspberries:
Gently fold in the fresh raspberries and, if you’re using them, the white chocolate chips. Be cautious to avoid crushing the raspberries too much.
7. Scoop the Cookies:
Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie.
8. Add Graham Crackers (Optional):
If you want, lightly press a few crushed graham cracker pieces on top of each cookie to give them that cheesecake touch.
9. Bake the Cookies:
Place the baking sheets in the oven and bake for 12–15 minutes, or until the edges start to turn golden and the cookies look set. Keep an eye on them so they don’t overbake!
10. Cool the Cookies:
Once baked, take the cookies out of the oven and let them cool on the baking sheets for about 5 minutes. After that, transfer them to wire racks to cool completely.
11. (Optional) Prepare the Icing:
If you’d like to add icing, whisk together the powdered sugar, milk (or cream), and vanilla until smooth. This will create a delicious drizzle you can pour over the cooled cookies.
12. Drizzle and Serve:
Once the cookies are completely cool, drizzle the icing over them with a spoon or piping bag. Allow the icing to set for a few minutes before enjoying these scrumptious treats!
These cookies are not just great for snacking but make perfect additions to any gathering, bringing joy with every bite. Enjoy your delightful Raspberry Cheesecake Cookies!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can use frozen raspberries! Just make sure to thaw and drain them before adding to the dough to prevent excess moisture that could make your cookies soggy.
How Do I Store Leftover Cookies?
Store leftover Raspberry Cheesecake 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 up to a week or freeze them for up to 3 months.
Can I Make These Cookies Dairy-Free?
Absolutely! For a dairy-free version, substitute the cream cheese with a dairy-free cream cheese alternative, and use vegan butter instead of unsalted butter. The texture and flavor may vary slightly, but they will still be delicious!
What Can I Substitute for Cream Cheese?
If you’re looking for an alternative to cream cheese, you can use mascarpone cheese or Greek yogurt. Just keep in mind that this will slightly alter the flavor and texture of the cookies, giving them a different creamy taste.
