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.
Classic Blueberry Scones
Sharing a FAVORITE in our family… classic blueberry scones. This recipe takes a bit of time to come together but the end product is absolutely delicious!
Every year, I set out to master 2 skills in the kitchen. In 2023, my goal was to master both bread and scones. Both of which have been so fun to learn, play and create. When it comes to scones, this recipe was the first one that I created that has been super flakey and delicious.
Last week, at dinner with my family, my brother told me that out of all of the sweets that I make, scones are by far his favorite. Which is saying a lot because he is a PICKY critic. But all that to say, these scones are not only easy to whip together but they are truly delicious!
If you’re like me, scones are one of those recipes that I don’t make often but when I do, I am always very thankful because they are scrumptious! And fresh, homemade scones > store bought scones any day of the week!
WHY YOU’LL LOVE THIS SCONE RECIPE…
- Classic & delicious recipe.
- Bakery style scones.
- Fluffy, Flakey & Delicious!
- Fun to learn new skills & create delicious treats!
- Most requested recipe in my family!
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.
- All-purpose Flour (or a gluten-free blend, if desired)
- Granulated Sugar – Sugar helps to sweeten this mixture.
- Baking Powder – This acts as an active ingredient to help the cookies rise.
- Baking Soda – This acts as an active ingredient to help the cookies rise.
- Salt – Salt because we all love a little salt and it perfects the balance of flavors.
- 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!
- 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.
- Buttermilk – Buttermilk helps to mind the mixture. Buttermilk can be purchased in the milk sections of the store. Don’t have buttermilk on hand? No worries! You can make buttermilk at home with 1 cup of milk & 1 Tablespoon of lemon juice or white vinegar.
- Blueberries – FROZEN IS KEY! My best advice when working with frozen fruit is to always coat berries in flour before adding them to any cookie, scone, muffin recipe, to ensure they stay separated from the mixture.
- Heavy Whipping Cream (or Half&half or milk)
- Powdered Sugar – This is used for the optional glaze
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 mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
4. In a small bowl, mix together the buttermilk and vanilla.
5. Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
6. Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
7. Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
8. Put the wedges on a baking sheet covered with parchment paper.
9. Place cookie sheet in the fridge for one hour, to allow the scones to set.
10. After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
11. Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
12. Cool completely on a wire rack.
13. Once cooled, whisk up 1/2 Cup powdered sugar, 1 Tbsp Vanilla and 1 Tbsp water to create a thin glaze.
14. Carefully drizzle glaze over scones and allow time to set before serving.
15. Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
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!
Classic Blueberry Scones
The most delicious scones you will ever eat. These are fluffy, flakey and very tasty!
Ingredients
- 2 Cups Flour
- 1/4 cup Sugar
- 1 1/4 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 Cup Butter Cold
- 1 tsp Vanilla Extract
- 3/4 Cup Buttermilk
- 1 Cup Frozen Blueberries Floured
Instructions
- Start by preparing the kitchen and pre-measuring your ingredients.
- In a standard mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Grate the cold butter using a cheese grater. Blend the grated butter in with the flour mixture.
- In a small bowl, mix together the buttermilk and vanilla.
- Mix liquid mixture into the flour mixture and stir until incorporated. Slowly add in frozen blueberries and combine carefully. Overmixing will cause blueberries to smash and the color to bleed. This will happen naturally, however, try to avoid over mixing.
- Using a bread hook attachment, carefully knead the dough using your kitchen aid or on a floured surface using your hands.
- Shape the dough into a large circle that is about 1-1 ½ inches in thickness. Using a pizza cutter, cut the pastry dough into 8 equal parts.
- Put the wedges on a baking sheet covered with parchment paper.
- Place cookie sheet in the fridge for one hour, to allow the scones to set.
- After this time, preheat oven to 400°F.. While the oven is preheating, remove scones from the fridge & brush the tops with a bit of heavy whipping cream (half&half or milk with work too) and then lightly sprinkle the tops of scones with sugar.
- Bake scones at 400°F for 20-22 minutes or until tops are slighlty golden brown.
- Cool completely on a wire rack.
- Store in an airtight container. These usually stay fresh for up to 5 days, if they last that long!
RECIPE FAQS
- Can you make this dough in advance? Yes! You can make the dough in advance. Follow steps 1-8. However, instead of baking the cookie balls, place them in an airtight container in the freezer. When ready to bake, allow the cookies to thaw for an hour before baking.
- Can you make this recipe in advance? 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.
