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A close-up of a thick cookie with a bite taken out, revealing a soft, moist interior filled with white chocolate chips and bits of red berry, resting on a cooling rack—perfect inspiration for easy cookie recipes.

Raspberry Cheesecake Cookies Recipe

Learn how to make Raspberry Cheesecake Cookies that look and taste like they came from your favorite bakery—no fancy tools required.

Course desserts
Cuisine American
Keyword how to make raspberry cheesecake cookies, raspberry cheesecake cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16
Author momma lew

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

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a stand mixer or a electric mixer, cream butter and cream cheese until smooth and creamy on medium speed.
  3. Add in the vanilla and egg.
  4. Mix the wet ingredients until fully combined.
  5. Add in the cake mix and mix until a dough forms and it is well incorporated.
  6. Fold in the raspberries and white chocolate chips into the cookie dough. 
  7. Prepare a baking sheet with parchment paper.
  8. Using a cookie scoop, scoop out cookie dough balls onto the prepared baking sheets.
  9. Be sure to place the cookie dough 1-2 inches apart on your cookie sheet.
  10. Bake for 13-15 minutes or until the bottom edges are golden brown.
  11. Once finished baking, take out of the oven, and allow to cool on a cooling rack.

Recipe Notes

Keep cookies in an airtight container at room temperature for 2–3 days, or in the fridge for up to a week.