Looking for a cookie that combines the tangy sweetness of raspberries with the creamy, rich flavor of cheesecake? These Raspberry Cheesecake Cookies are the perfect treat! Soft, chewy, and bursting with fresh raspberries and cream cheese, these cookies taste just like a mini cheesecake in every bite. Whether you’re making them for a special occasion, a family gathering, or just to satisfy your sweet tooth, these cookies are sure to impress. Plus, they’re easy to make and come together in just a few simple steps. Let’s get started!
Ingredients
These Raspberry Cheesecake Cookies are made with basic ingredients, but the combination creates a rich, flavorful treat. Here’s what you’ll need:
- Cream Cheese (4 oz, softened): Cream cheese is the key to giving these cookies their rich, creamy texture and cheesecake-like flavor.
- Unsalted Butter (1/2 cup, softened): Butter adds richness and helps create a soft, chewy cookie.
- Granulated Sugar (3/4 cup): Sugar provides sweetness and helps to create the tender texture of the cookies.
- Brown Sugar (1/4 cup, packed): Brown sugar adds a subtle caramel flavor and keeps the cookies soft and moist.
- Vanilla Extract (1 teaspoon): Vanilla enhances the flavor of the cookies and pairs beautifully with the cream cheese and raspberries.
- Egg (1 large): The egg binds the ingredients together and helps create a soft, chewy texture.
- All-Purpose Flour (1 3/4 cups): Flour provides structure to the cookies, ensuring they hold their shape while baking.
- Baking Powder (1 teaspoon): Baking powder helps the cookies rise and gives them a light, fluffy texture.
- Salt (1/4 teaspoon): Salt enhances the flavors of the other ingredients and balances the sweetness.
- Fresh Raspberries (1/2 cup, roughly chopped): Fresh raspberries add a burst of tangy sweetness to the cookies. Frozen raspberries can also be used, but be sure to thaw and drain them well.
- White Chocolate Chips (1/2 cup, optional): White chocolate adds a creamy, sweet contrast to the tangy raspberries and gives the cookies an extra indulgent touch.
Instructions
Follow these steps to make soft, creamy Raspberry Cheesecake Cookies that are full of delicious flavor!
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.
- Cream the Butter and Cream Cheese: In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed to ensure everything is well mixed.
- Add the Sugars and Vanilla: Add the granulated sugar, brown sugar, and vanilla extract to the cream cheese mixture. Beat until light and fluffy, about 2 minutes.
- Mix in the Egg: Add the egg to the mixture and beat until fully incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the Raspberries and White Chocolate Chips: Gently fold in the chopped raspberries and white chocolate chips (if using) until evenly distributed throughout the dough. The dough will be soft and slightly sticky.
- Scoop the Dough: Using a cookie scoop or a tablespoon, drop the dough onto the prepared baking sheets, spacing the cookies about 2 inches apart. Be gentle with the dough to avoid crushing the raspberries.
- Bake: Bake the cookies for 12-14 minutes, or until the edges are lightly golden and the centers are set. The cookies may look slightly underbaked in the center, but they will firm up as they cool.
- Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Duration Time
- Preparation Time: 15 minutes
- Cooking Time: 12-14 minutes
- Total Time: 30 minutes
Nutritional Information (per cookie, based on 24 cookies)
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 75mg
- Total Carbohydrates: 18g
- Sugars: 12g
- Dietary Fiber: 1g
- Protein: 2g
FAQs
1. Can I use frozen raspberries?
Yes, you can use frozen raspberries, but be sure to thaw them and drain any excess liquid before adding them to the dough to prevent the cookies from becoming too soggy.
2. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.
3. Can I use a different type of fruit?
Absolutely! These cookies work well with other berries like blueberries or strawberries. Just be sure to chop the fruit into small pieces and drain any excess moisture.
4. Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. If the dough is too firm to scoop after chilling, let it sit at room temperature for a few minutes to soften.
5. Can I omit the white chocolate chips?
Yes, the white chocolate chips are optional. If you prefer, you can omit them or substitute with dark chocolate chips, chopped nuts, or even more raspberries!
6. Why are my cookies spreading too much?
If your cookies are spreading too much, it could be because the butter and cream cheese were too warm when you mixed the dough. Make sure both ingredients are softened but not melted, and try chilling the dough for 10-15 minutes before baking.
7. Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free flour blend in place of the all-purpose flour to make these cookies gluten-free.
8. What should I serve with these cookies?
These cookies pair perfectly with a cup of tea, coffee, or a cold glass of milk. They also make a great addition to any dessert spread or cookie tray.
9. Can I freeze the dough?
Yes, you can freeze the cookie dough before baking. Scoop the dough into balls and freeze them on a baking sheet until solid, then transfer to a freezer-safe bag. When ready to bake, bake from frozen, adding 1-2 minutes to the baking time.
10. How can I make these cookies even more indulgent?
For an extra indulgent treat, drizzle the cooled cookies with melted white chocolate or top with a dusting of powdered sugar.
These Raspberry Cheesecake Cookies are a delightful combination of flavors, offering the perfect balance of tangy raspberries and rich, creamy cheesecake in a soft and chewy cookie. Whether you’re baking for a special occasion or just to satisfy a sweet craving, these cookies are sure to be a hit!