Raspberry cheesecake cookies are a simple and easy treat packed with white chocolate chips and freeze-dried raspberries. If you love the combination of white chocolate and berries, you’ll love these delicious cookies!
Do I ever have a treat for you today: raspberry cheesecake cookies!
They’re super soft, a little chewy, and packed full of white chocolate chips and freeze-dried raspberries. They’re perfect for holiday cookie trays or just a regular afternoon when you’re craving something sweet.
And the cookie dough is really forgiving (read: customizable)—prefer strawberries to raspberries? Use them instead! Can’t get enough dark chocolate with your raspberries? Use dark chocolate chips!
Why you’ll love these raspberry cheesecake cookies
- They’re super easy to make
- You don’t need a stand mixer to make them!
- The dough freezes well and so do the cookies so you can always have a stash in the freezer
How to make raspberry cheesecake cookies
- Beat together butter, cream cheese, and granulated sugar in a large bowl
- Beat in an egg yolk, vanilla, and salt
- Then beat in all-purpose flour
- Add white chocolate chips and freeze-dried raspberries
- Use a rubber spatula to fold them in
- Shape into balls, then flatten each ball lightly with your palm
Then you’ll bake for about 12 minutes and they’re done! Take care not to over-bake them or they’ll lose some of their chewiness.
How to store raspberry cheesecake cookies
You can store your raspberry cheesecake cookies in an airtight container in the fridge for up to 3 days or in the freezer, tightly wrapped, for up to 2 months.
How to freeze cream cheese cookie dough
If you want to freeze the cookie dough, shape the chilled dough into balls and flatten them lightly with your palm.
Place the flattened dough balls on a foil-lined baking sheet and freeze until solid (an hour or two).
Then transfer the frozen dough to freezer bags and store in the freezer for up to 2 months. Bake the cookies right out of the freezer, adding a minute or two to the baking time.
Want to mix things up a little bit? Here are a few suggestions—it’s pretty hard to go wrong!
- Use freeze-dried blueberries or strawberries in place of the raspberries (if you use strawberries, chop them up a bit first)
- You could substitute any other freeze-dried fruit too. I’m thinking mango would be awesome
- Use any kind of chocolate chip in place of the white chocolate—dark chocolate is especially good
- Add a 1/2-teaspoon of almond extract along with the vanilla (almond and raspberry are delicious together!)
- Add some finely grated lemon zest (lemon zest is really good if you use blueberries in place of the raspberries)
Can I use low-fat cream cheese in these cookies?
Unfortunately I don’t recommend it. I also don’t recommend using fat-free cream cheese. The cookies won’t have the same texture or flavor.
Did you make these raspberry cheesecake cookies? That’s awesome! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
- 1 cup unsalted butter at room temperature
- 6 ounces cream cheese at room temperature
- 1 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 cup freeze-dried raspberries
- 1 cup white chocolate chips
- Combine the butter, cream cheese, and sugar in a large bowl. Beat with an electric mixer on medium speed until light and fluffy, scraping the sides and bottom of the bowl as needed.
- Add the egg yolk, vanilla, and salt and beat to combine.
- Turn the mixer to low and beat in the flour until just incorporated. Use a rubber spatula to fold in the raspberries and chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment or spray with cooking spray. Set baking sheets aside.
- After the dough has chilled, shape it into balls of about 2 tablespoons of dough. Arrange on baking sheets 3 inches apart and flatten lightly with your palm.*
- Bake 12 to 18 minutes, until just beginning to turn light golden around the edges.
- Cool on the baking sheets for 1 minute then carefully transfer to wire racks to cool.
- Uneaten cookies can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
*If you want to freeze the cookie dough, this is the point to do it. Freeze the portioned and shaped dough until solid, transfer to freezer bags, and freeze for up to 2 months. Bake directly from the freezer, adding a minute or 2 to the baking time.