Raspberry cheesecake cookies are the perfect combination of sweet and tart. They’re made with cream cheese, raspberries, and a few other simple ingredients.
These are a copycat version of the popular Subway raspberry cheesecake cookies!
The result are soft and chewy cookies, full of raspberry flavor.
For this raspberry cheesecake cookie recipe, we are using freeze-dried raspberries. You will get the same flavor as fresh raspberries, but none of the extra moisture that happens when using fresh fruit.
This easy recipe for white chocolate raspberry cheesecake cookies are guaranteed to please any sweet tooth, and they’re perfect for sharing at a party or gathering.
How to Make Raspberry Cheesecake Cookies
*Scroll down for the printable recipe card.
Ingredients:
- ½ cup Unsalted butter – room temperature
- 8 oz. Cream cheese- room temperature
- ½ tsp. Vanilla extract
- 1 large Egg
- 1 box Vanilla cake mix
- 1 1.3 oz. bag Freeze dried raspberries
- ½ cup White chocolate chips
Directions:
Preheat oven to 350 degrees Fahrenheit.
In a stand mixer or a electric mixer, cream butter and cream cheese until smooth and creamy on medium speed.
Add in the vanilla and egg.
Mix the wet ingredients until fully combined.
Add in the cake mix and mix until a dough forms and it is well incorporated.
Fold in the raspberries and white chocolate chips into the cookie dough.
Prepare a baking sheet with parchment paper.
Using a cookie scoop, scoop out cookie dough balls onto the prepared baking sheets.
Be sure to place the cookie dough 1-2 inches apart on your cookie sheet.
Bake for 13-15 minutes or until the bottom edges are golden brown.
Once finished baking, take out of the oven, and allow to cool on a cooling rack.
Tips for Best Results
- Store in an airtight container in the refrigerator for up to 5 days.
- Try not to overmix the raspberry cheesecake cookie dough or break up the pieces of freeze dried raspberries.
- If you cannot access freeze dried raspberries, use 2/3 cup of frozen raspberries.
See Also: Easy Cookie Recipes | Cream Cheese Frosting |
The Best Chocolate Chip Cookie | Oreo Cheesecake Cookies | White Chocolate Raspberry Muffins
Yes! You can make raspberry cheesecake cookies ahead of time.
To make the cookies ahead of time, bake them according to the recipe instructions and then let them cool completely. Once they are cooled, place them in an airtight container and store them in the fridge for up to 2 days. When you’re ready to serve them, you can reheat them in the oven at 300 degrees F for 10-15 minutes or until they are warm. Enjoy!
Yes, you can freeze raspberry cheesecake cookies. They will keep in the freezer for up to two months.
To freeze the cookies, place them in a single layer on a baking sheet and freeze for one hour. Then, transfer the cookies to a resealable plastic bag and store in the freezer. When you are ready to eat them, let them thaw at room temperature for 30 minutes before serving.
The cookies are done when the top is set and the edges are lightly browned.
The cookies will continue to cook for a few minutes after you remove them from the oven, so be sure to allow them to cool on a wire rack before serving.
Yes! Feel free to experiment with other freeze-dried berries. For example, you could try blueberry, strawberry, or cherry cheesecake cookies.
Raspberry Cheesecake Cookies Recipe
Ingredients
- ½ cup Unsalted butter- room temperature
- 8 oz. Cream cheese- room temperature
- ½ tsp. Vanilla extract
- 1 large Egg
- 1 box Vanilla cake mix
- 1 1.3 oz. bag Freeze dried raspberries
- ½ cup White chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit.
In a stand mixer or a electric mixer, cream butter and cream cheese until smooth and creamy on medium speed.
Add in the vanilla and egg.
Mix the wet ingredients until fully combined.
Add in the cake mix and mix until a dough forms and it is well incorporated.
Fold in the raspberries and white chocolate chips into the cookie dough.
Prepare a baking sheet with parchment paper.
Using a cookie scoop, scoop out cookie dough balls onto the prepared baking sheets.
Be sure to place the cookie dough 1-2 inches apart on your cookie sheet.
Bake for 13-15 minutes or until the bottom edges are golden brown.
Once finished baking, take out of the oven, and allow to cool on a cooling rack.
Notes
Tips for Best Results
- Try not to overmix the raspberry cheesecake cookie dough or break up the pieces of freeze dried raspberries.
- If you cannot access freeze dried raspberries, use 2/3 cup of frozen raspberries.
Yes! You can make raspberry cheesecake cookies ahead of time.
To make the cookies ahead of time, bake them according to the recipe instructions and then let them cool completely. Once they are cooled, place them in an airtight container and store them in the fridge for up to 2 days. When you're ready to serve them, you can reheat them in the oven at 300 degrees F for 10-15 minutes or until they are warm. Enjoy!
Yes, you can freeze raspberry cheesecake cookies. They will keep in the freezer for up to two months.
To freeze the cookies, place them in a single layer on a baking sheet and freeze for one hour. Then, transfer the cookies to a resealable plastic bag and store in the freezer. When you are ready to eat them, let them thaw at room temperature for 30 minutes before serving.
The cookies are done when the top is set and the edges are lightly browned.
The cookies will continue to cook for a few minutes after you remove them from the oven, so be sure to allow them to cool on a wire rack before serving.
Can I use a different fruit preserves instead of raspberry?
Yes! Feel free to experiment with other freeze-dried berries. For example, you could try blueberry, strawberry, or cherry cheesecake cookies.