RASPBERRY CHEESECAKE COOKIES
Sharing a FAVORITE in our house… Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with these Raspberry Cheesecake Cookies!
These delectable treats boast a soft and chewy texture, embracing the rich creaminess of cheesecake while bursting with the sweet-tart flavor of real raspberries. Each bite is a heavenly combination of velvety cheesecake goodness and the delightful freshness of ripe berries. Perfectly baked to golden perfection, our Raspberry Cheesecake Cookies are a delightful symphony of flavors that will leave your taste buds craving more.
WHY YOU’LL LOVE THIS COOKIE RECIPE…
- Raspberry Cheesecake Cookies offer a unique and gourmet twist to traditional cookies.
- Ultimate Soft and Chewy Texture.
- Incredibly easy to whip together!
- Most requested recipe in my friends!
here’s what you’ll need:
Grab these basic ingredients to bring this delicious recipe to life.
All of the ingredients may be in your cabinet, or they can be found in your local grocery store.
- Unsalted Butter – I always recommended using unsalted butter when baking because it is easier to control the overall flavor of the recipe. However, if you don’t have unsalted on hand, DO NOT WORRY – Salted butter will also do the trick!
- Cream Cheese – Cream cheese has a smooth and creamy texture, which adds a luscious and velvety consistency to this recipe.
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Eggs – Eggs act as a binding agent and provide extra moisture in the recipe.
- Vanilla Extract – I am a sucker for Mexican Vanilla (my favorite is linked here) but any vanilla will do the trick and give the perfect sweetness to this recipe.
- Raspberry Muffin Mix – Jiffy Raspberry muffin mix is the perfect addition to this recipe! This can be found at Walmart or Amazon using this link.
- All-purpose Flour (or a gluten-free blend, if desired)
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Fresh (or frozen) Raspberries – Fresh raspberries add an extra burst of flavor and yumminess to this recipe!
HOW TO MAKE THIS RECIPE:
The full recipe is below. However, lets walk through the steps to ensure that you get the perfect outcome every single time.
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixer, cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
READY TO GIVE IT A TRY?
The full recipe is below. Please leave me a comment and review below, if you give it a try! HAPPY BAKING!
Raspberry Cheesecake Cookies
Experience the perfect blend of creamy indulgence and fruity delight with our Raspberry Cheesecake Cookies! Each bite is a symphony of velvety cheesecake, dotted with swirls of vibrant raspberry goodness. The soft, melt-in-your-mouth texture is complemented by the sweet-tart burst of real raspberries, creating a heavenly treat that tantalizes your taste buds. These cookies are a delightful marriage of rich cheesecake flavor and the freshness of ripe raspberries, making them the ultimate sweet escape. Perfect for sharing or savoring all to yourself.
Ingredients
- 1/2 Cup Butter softened.
- 4 oz 1/2 block Cream Cheese
- 1/2 Cup Sugar
- 1 Egg
- 1 1/2 tsp Vanilla
- 1 7 oz pkg Raspberry Muffin Mix (Jiffy is the best)
- 3/4 cup All Purpose Flour
- 1/2 Tsp Baking Powder
- 1/2 cup White Chocolate Chips
- Frozen Raspberry cut small
Instructions
- Preheat oven to 350° F.
- Cream together butter and cream cheese.
- Add in sugar and mix until incorporated.
- Mix in egg and vanilla, mix well.
- Add the muffin mix, flour, and baking powder to the bowl and combine.
- Stir in the white chocolate chips and raspberry chunks. The dough will be very sticky.
- Scoop dough onto pan and cook for 12 minutes. The cookies are done when the edges start to brown just a tad, but middle will still be a bit gooey.
- Allow to cool on pan for 5 min before moving to wire rack.
- Serve warm or store in airtight container.
- Eat & Enjoy
RECIPE FAQS
- Q: What makes your Raspberry Cheesecake Cookies special? A: Our Raspberry Cheesecake Cookies are a unique blend of smooth cheesecake richness and the vibrant flavor of real raspberries. The combination of a soft, chewy texture and the sweet-tart burst of berries creates a truly indulgent and delightful cookie experience.
- Q: How should I store the Raspberry Cheesecake Cookies? A: To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies and thaw them as needed.
- Q: Can you make this recipe in advance? A: I like these cookies best within the first 3 days. However, they can be stored for up to a week in an airtight container or frozen for up to 3 months.
