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Raspberry Cheesecake Cookies

These Raspberry Cheesecake Cookies are packed full of white chocolate chips and freeze-dried raspberries with a hidden Raspberry Cheesecake centre.  
Prep Time1 hour 45 minutes
Cook Time15 minutes
Total Time2 hours
Course: Dessert
Cuisine: Cookies
Keyword: Cheesecake, Cheesecake Cookies, Cookies, Raspberry
Servings: 8 Servings
Author: Sarah Mark

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) line a baking tray with baking parchment 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.