Raspberry White Chocolate Cheesecake Cookies
These perfect raspberry white chocolate cheesecake cookies are soft and chewy sugar cookies, with jammy raspberries throughout, stuffed with a creamy white chocolate cheesecake filling. They’re chewy, buttery, full of fresh raspberry flavor, and taste just like raspberry white chocolate cheesecake in cookie form!
Why you’ll love these raspberry cheesecake cookies
Soft, melt in your mouth texture– They’re fluffy, buttery, tender and chewy all at the same time.
They have a creamy white chocolate cheesecake layer– The centers are stuffed full of a delicious mixture of white chocolate and cream cheese. It’s the best part of these cookies!
They have the perfect amount of raspberry flavor. The dough is flavored with a very thick homemade raspberry jam to add the most fresh raspberry flavor, without adding too much extra moisture to the cookie dough. By reducing the jam a lot, we’re able to keep the cookies extra chewy!
For the full recipe, including measurements, step by step instructions, and bake time, please see the recipe card at the bottom of the post. This is just a brief overview!
Raspberry White Chocolate Cheesecake Cookies FAQs
No. I really recommend making the thick, homemade raspberry jam presented in the recipe. This will ensure the most raspberry flavor is added to the cookies. Store bought jam is not as thick and could lead to the cookies spreading too much, as well as not having as strong of a raspberry flavor.
Store the cookies in an airtight container or Ziploc in the fridge for up to three days. Let the cookies come to room temperature before enjoying for the best taste. They can also be frozen for up to two weeks.
Nope! If you need to make the dough in advance and bake the next day, you of course can. For the best results I would just recommend letting the dough return to room temperature before attempting to scoop and bake!
Tips for baking perfect raspberry cheesecake cookies
Measure your flour properly. This is always my #1 baking tip. Do not scoop a measuring cup into your flour. This will always lead to using too much flour. Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour with a kitchen scale. 1 cup of flour equals 125 grams
Make sure to completely freeze the cheesecake balls. This will ensure no cheesecake filling leaks out of the cookies while baking. Keep the cheesecake balls in the freezer just until you’re ready to use for each batch of cookies.
Very softened butter. You’ll want to make sure your butter is super soft. As in, you should be able to press your finger into it very easily. This will make it easier to cream together with the sugar and help give the cookies the best texture.
Beat the egg and vanilla thoroughly. Make sure to beat your egg and vanilla into the butter and sugar until the mixture is pale in color and very fluffy, not just until it’s combined. This helps to give the cookies their pillowy texture.
When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape!
Let the cookies cool completely before eating. This will allow the cheesecake filling to properly firm up.
If you make these raspberry cheesecake cookies please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see your creation! Follow me on Pinterest for other dessert ideas!
Raspberry White Chocolate Cheesecake Cookies
Ingredients
For the White Chocolate Cheesecake Filling
- 5 oz (142 g) cream cheese, cold
- 4 oz (113 g) white chocolate bar, melted and slightly cooled
For the Raspberry Jam
- 12 oz (340 g) fresh raspberries
- 1/3 cup (66 g) granulated white sugar
For the Cookies
- 2 3/4 cups (344 g) all purpose flour, spooned and leveled
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup (200 g) granulated white sugar
- 1 cup (227 g) unsalted butter, very softened
- 1 egg, at room temperature
- 2 tsp vanilla
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
For the White Chocolate Cheesecake Filling
- Line a small cookie sheet with parchment paper.
- Add the cream cheese to a small bowl. Mix on medium-high speed with an electric mixer until smooth, about 1 minute.5 oz (142 g) cream cheese, cold
- Add in the melted and slightly cooled white chocolate and mix on medium speed until fully combined. (Make sure the white chocolate isn’t too hot. If it is, it can cause the cream cheese to separate. If this happens, let the mixture cool a bit and then mix, and it should pull together into a smooth mixture again.)4 oz (113 g) white chocolate bar, melted and slightly cooled
- Scoop the cheesecake filling into 20, 2 tsp portions onto the baking sheet. Slightly flatten each scoop with the back of a spoon so each resembles a thick disc rather than a scooped ball.
- Pop them into the freezer until completely frozen.
For the Raspberry Jam
- Add the raspberries to a medium saucepan over medium low heat. Heat for about 5 minutes, mashing at the beginning, until the raspberries break down and are liquidy.12 oz (340 g) fresh raspberries
- Over a medium bowl, pass the raspberries through a sieve to remove the seeds. You should have about 3/4 cup (180 ml) of liquid. (You'll really want to press the raspberries against the sieve to get as much liquid out as possible. See photo in the blog post above.)
- Return the raspberry liquid to the saucepan, off the heat, and whisk in the sugar.1/3 cup (66 g) granulated white sugar
- Heat the mixture over medium heat for about 15-17 minutes until the jam is thick. It should measure out to a heaping 1/3 cup (80 ml).
- Remove from the heat and pop in the fridge to chill while working on the dough.
For the Cookies
- Preheat the oven to 350℉ (175℃). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Then set aside the flour mixture.2 3/4 cups (344 g) all purpose flour, spooned and leveled , 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a large bowl cream the softened butter and granulated sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.(You can also use the bowl of a stand mixer fit with a paddle attachment.)1 cup (200 g) granulated white sugar, 1 cup (227 g) unsalted butter, very softened
- Add in the egg and vanilla and mix on medium speed until pale in color and very fluffy, about 1-2 minutes.1 egg, at room temperature, 2 tsp vanilla
- Add in the dry ingredients. Mix on low speed just until combined.
- Push 3/4 of the dough to the side of the bowl. Flatten out 1/4 of the dough on the bottom of the bowl. Spoon 1/4 of the jam onto that section of dough. Add 1/4 of the dough on top of that section and spoon 1/4 of the jam on top. Repeat twice more. (Basically, we are trying to evenly disperse the jam!)
- "Cut" the dough in quarters with a rubber spatula and fold each section of dough just until the jam is slightly folded in. Don't mix the jam in all the way, you'll want there to be little pockets of jam throughout the dough.
- Scoop the dough into 20 portions with a 2 tbsp cookie scoop. Slightly flatten out each then place a frozen cheesecake disc in the center. Then close the cheesecake in with the cookie dough. Make sure the cheesecake is completely covered in cookie dough. Shape each cookie dough section into a slightly flattened disc, rather than a ball.(The cookie dough does not spread as well if not slightly flattened.) See photos in the blog post above.
- Roll the cookie dough in sugar.(Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)1/4 cup (50 g) granulated white sugar, for rolling dough in
- Transfer the cookie dough to a prepared baking sheet lined with parchment paper. Bake 6 cookies at a time for 11-12 minutes.(When the cookies are straight out of the oven, scoot a large circular cookie cutter around them to give them a perfect circular shape.)
- Let the cookies cool for about 10 minutes on the cookie sheet, then transfer the baked cookies to a cooling rack to cool completely. Then serve!
Can I just use store bought raspberry jam?
No. I really recommend making the thick, homemade raspberry jam presented in the recipe. This will ensure the most raspberry flavor is added to the cookies. Store bought jam is not as thick and could lead to the cookies spreading too much, as well as not having as strong of a raspberry flavor.
Could I cut the recipe in half? I don’t need 20 cookies. Thank you!
That should be fine just make sure to measure your ingredients properly. 🙂
Let me start by saying these cookies came out fine. The taste was nice. The process was quite arduous. I thought that the selling point of these cookies would be the lovely colors and aesthetics as depicted by the images above. Unfortunately, when I took them out of the oven, the colors had not come out quite as expected. Not only was the pink color muted, the dough took on a ‘zombie’-like hue. I wish I was given a more accurate depiction of the aesthetics of the cookies before I committed to such a time-intensive bake.
Thanks for sharing your feedback, John! And thanks for trying out this recipe.
These turned out pretty good! The jam is wonderful so beautiful and so much flavor. The filling ratio is perfect you get it in almost every bite. I love the sugar on the outside it makes a nice crunchy layer. They are beautiful to look at. The only thing we didn’t love was the base dough. It just didn’t wow us. It didn’t taste bad it just didn’t taste mind blowingly great. The jam swirls are the standout here. Maybe adding some lemon zest to the base dough would help brighten it up? Overall a good cookie we rated it 4.5 out of 5. Thank you for the recipe!
Thanks so much for trying these and sharing your feedback!
I loved the idea of this recipe and the way they looked in the photo. There were a bit time consuming but I wanted to try it. That being said, I thought the dough was really sticky and when the cookies bakes, they spread way out. Bigger than any cup I had to make them into a circle. I was looking for more of the white chocolate cream cheese to spread out in the cookie but it stayed in the very middle of my spread out cookie. I find that a lot of recipes that use only butter usually tend to be flat cookies.
I really appreciate you trying these and thanks for the feedback!
They were good but could have used something to balance out the sweetness a bit more