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+ servings
pile of raspberry cheesecake cookies on a wire rack with two coffee mugs in the background

Raspberry Cheesecake Cookies

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Chilling time 2 hours
Total Time 27 minutes
Servings 38
Author Kelsie


  • 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


  1. 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.
  2. Add the egg yolk, vanilla, and salt and beat to combine.
  3. 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.
  4. Cover the bowl with plastic wrap and refrigerate for 2 hours.
  5. Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment or spray with cooking spray. Set baking sheets aside.
  6. 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.*
  7. Bake 12 to 18 minutes, until just beginning to turn light golden around the edges.
  8. Cool on the baking sheets for 1 minute then carefully transfer to wire racks to cool.
  9. 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.

Recipe Notes

*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.