These Raspberry Cheesecake Cookies are packed full of white chocolate chips and freeze-dried raspberries with a hidden Raspberry Cheesecake centre.
Cheesecake Cookies
If you can’t decide between a cookie or a cheesecake, then this is the recipe for you. Similar to my Oreo Cheesecake Cookies, these Raspberry Cheesecake Cookies are baked cookies with a cheesecake centre.
Raspberry Cheesecake
To make these Raspberry Cheesecake cookies first we need to make the cheesecake part. The reason that these cookies work so well is that we freeze the cheesecake centre first.
I have so many cheesecake recipes already on my blog including my Cherry Cheesecake, Summer Berry Cheesecake and Peanut Butter Cheesecake. And the cheesecake part of these cookies is made similarly but just in a much smaller quantity.
I used fresh raspberries and mixed them with the soft cheese. You NEED to use full-fat soft cheese so that it becomes thick enough to hold its own shape. If you use a fat-free version or a low-fat version it won’t thicken as you whip it and you will end up with a runny soup-like mixture.
I used a tablespoon measure to portion the cheesecake and placed them on a lined baking tray. You could also use Tupperware, as long as it is freezer-safe. Just ensure that the cheesecake portions aren’t touching. Before putting them into the freezer.
Related Recipes
Raspberry Cookies
To make the raspberry cookies I used my chocolate chip cookie recipe and swapped the chocolate chips out for white chocolate chips and freeze-dried raspberries.
This is one of the reasons that I love baking so much. Once you have the fundamentals of a recipe you can chop and change it slightly to make something completely different.
For the cookie part of the recipe, I would recommend using unsalted butter rather than a baking spread, it just makes the cookies slightly firmer.
I also used white chocolate chips rather than milk or dark as I just find that they pair so much better with the raspberries. White chocolate and raspberry is one of my favourite flavour combinations.
Something I use in all of my cookie recipes is cornflour and the reason for this is that it stops the cookie from spreading too much. I love a thick soft cookie and when we add the cheesecake mixture to the centre of them we don’t want them to get too thin.
Putting it all together
Once you have your cookie dough mixture you need to split it into individual portions. Flatten the cookie dough in your hand and add a portion of the frozen cheesecake to the centre before covering it completely with the cookie dough.
Place each cookie on your baking tray, remember they will spread slightly so leave enough room between them so that they don’t end up touching while they bake.
Freezing the Cookie Dough
At this point, you can put the cheesecake cookies back into the freezer and freeze for up to 3 months.
This is perfect if you want to make them in advance or if you want to keep some for a future cookie craving.
Baking
Baking cookies can be tricky because they are always soft as they bake. They don’t start to firm up until after you have removed them from the oven and they are cooling.
The best way to tell if the cookies are done is to go by the colour. They should be golden brown around the edges and the top should no longer be shiny.
Alternatives
I love the combination of white chocolate and raspberry which is why I used white chocolate chips. However, if you prefer you can use milk or dark chocolate.
Equipment
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Raspberry Cheesecake Cookies
Ingredients
For the Raspberry Cheesecake
- 250 g Full-Fat Soft Cheese
- 75 g Fresh Raspberries
For the Raspberry Cookies
- 150 g Unsalted Butter
- 150 g Light Brown Sugar
- 50 g Granulated Sugar
- 1 Large Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 275 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Bicarbonate of Soda
- 1 tsp Cornflour
- 250 g White Chocolate Chips
- 9 g Freeze-Dried Raspberries
Instructions
To Make the Raspberry Cheesecake
- Add the soft cheese to a large bowl with the raspberries and mix until they are completely combined.
- Add tablespoon size dollops of the cheesecake mixture onto a lined baking tray.
- Pop into the freezer until solid to touch, this should take around an hour.
To Make the Raspberry Cookies
- Preheat the oven to 180C (160CFan) and line a baking tray with baking parchment or and leave to one side.
- In a bowl cream together the butter and both sugars until pale in colour and fluffy.
- Add in the egg and egg yolk, vanilla, flour, baking powder, bicarbonate of soda and corn flour and mix until completely combined and a dough begins to form.
- Add in the chocolate chips and freeze-dried raspberries and mix until they are evenly distributed.
- Weight your cookie dough into balls of around 100g. Flatten the cookie dough out in your hand and add a frozen ball of the cheesecake mixture to the centre.
- Wrap the cookie dough around the frozen ball of cheesecake and make sure the cheesecake is completely sealed inside.
- Spread the cookies between your baking trays. Remember the cookies will spread so make sure you leave enough room between them.
- Bake in the oven for 13-15 minutes or until they start to go golden brown around the edges.
- Remove from the oven and leave to cool. They will still be really soft when you take them out of the oven but they will firm up as they cool. I recommend leaving for 15-20 minutes before eating. Or leave them to cool completely.
Notes
- These Raspberry Cheesecake Cookies will last in the fridge for 3+ days.
- You can freeze the raw cookie dough in the freezer for up to 3 months.
Oh my gosh, this one looks SO delicious! A cheesecake center, sign me up. I will need to try these ones~ Thanks for sharing another delicious recipe!
Thank you! I hope you love them if you do make them x
Oh, my goodness these cookies look and sound incredible! I love raspberries and try to find ways of incorporating them into various baked goods so these are perfect!
Thank you so much!