Raspberry Cheesecake Cookies
Raspberry Cheesecake Cookies bring together two dessert favorites in the most delicious way.
This cookie recipe will show you exactly how to make soft, creamy, fruit-filled cookies that taste like a slice of cheesecake in every bite.
If you’re looking for a dessert that’s a little unexpected but totally irresistible, these cookies are it, each bite delivers the perfect balance of tart and sweet.
Whether you’re baking for a party, a holiday, or just a quiet night in, this recipe brings a bakery-style treat right to your kitchen.
How to Make Raspberry Cheesecake Cookies
Scroll down for the full printable recipe card with exact measurements and step-by-step instructions!
- Start by creaming together room-temperature butter and cream cheese until smooth.
- Mix in the vanilla and egg, then add the vanilla cake mix to form your dough.
- Gently fold in freeze-dried raspberries and white chocolate chips for a burst of flavor and texture. The freeze-dried raspberries are key because they add fruity flavor without making the dough too wet—don’t substitute with fresh or frozen berries.
- Scoop the dough onto a parchment-lined baking sheet, spacing them about 1–2 inches apart. Use a cookie scoop to keep the cookies uniform in size so they bake evenly.
- Bake for 13-15 minutes, don’t overtake – look for lightly golden bottoms—cookies will continue to set as they cool.
Yes! Once baked and cooled, you can freeze them in an airtight container for up to 2 months. Thaw at room temperature before serving.
Sure! They add a creamy sweetness that pairs well with the tart raspberry, but feel free to leave them out or swap in another mix-in.
If you’re loving these raspberry cheesecake cookies, you’ll want to check out these other sweet dessert ideas too—they’re just as irresistible!
- White chocolate raspberry muffins are a soft and fluffy treat packed with juicy berries and creamy white chocolate—perfect for breakfast or dessert.
- For something rich and decadent, these raspberry chocolate cupcakes deliver a bold chocolate flavor with a sweet raspberry twist in every bite.
- Looking for more easy cookie ideas? Don’t miss these recipes for cake mix cookies—they’re quick, customizable, and perfect for any occasion!
- And don’t miss these easy tips on how to keep cookies fresh so every bite stays soft, chewy, and bakery-worthy for days!
Fix baking fails fast with this handy troubleshooting guide.
SMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick Precut Baking Parchment, for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (Unbleached)Baking Sheet Pan Set of 3, Commercial Cookie Sheets for Baking, Nonstick Half/Quarter/Jelly Roll Pans Replacement Toaster Oven Tray, Heavy Duty & Easy Clean, Champagne Gold2 Pack Cooling Rack for Baking Stainless Steel, Heavy Duty Wire Rack Baking Rack, 11.7Thousand Lakes Freeze Dried Fruit – Raspberries 1.2 ounces | No Sugar Added | 100% Whole RaspberriesIce Cream Scoop, 3Pcs Cookie Scoop Set, 18/8 Stainless Steel Cookie Dough Scoop, Cookie Scoops for Baking Set of 3, Ice Cream Scooper with Trigger Release, Cookie Scooper for Baking
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.
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