With bursts of sweet-tart freeze-dried raspberries and creamy white chocolate chips in a cream cheese cookie dough, these Raspberry Cheesecake Cookies are sure to satisfy your sweet tooth. The dough is easy to make in about 10 minutes, is no chill, and the cookies stay soft and chewy with a wonderful flavor that is reminiscent of your favorite cheesecake. If you look raspberries, you’re definitely going to love these soft raspberry cheesecake cookies that are a copycat version of the famous ones that you can buy at Subway. Except these are so much better because you can make them fresh at home with real ingredients! The soft, tangy cream cheese sugar cookie base is perfectly matched with creamy white chocolate chips and tangy bits of freeze-dried raspberry throughout. You could easily swap the freeze dried raspberries for freeze-dried blueberries or freeze-dried strawberries instead to change up the flavor. If you love baked goods with raspberries in them, you might also want to check out our Easy Streusel-Topped Raspberry Muffins, Raspberry Chocolate Cake, and Raspberry Cream Pie.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
Cream cheese – We recommend using full-fat cream cheese for best results. All-purpose flour – Regular all-purpose flour works great for these cookies. I always use unbleached flour in my baking. Granulated sugar – Keeps the cookies sweet and moist! Butter – I use salted butter in almost all my baking. Eggs – Two large eggs help bind the other ingredients and add richness to the cookie dough. Baking powder and baking soda – These leavening agents help the cookies puff slightly while they bake. Salt – Keeps the cookies from being bland. Freeze-dried raspberries – These are available at most grocery stores or you can order them online. The crunchy bursts of tart raspberry flavor are delicious! White chocolate chips – For bursts of creamy sweetness that help sell the cheesecake element of these cookies.
How to Make These Cookies
Be sure to visit Imperial Sugar’s site for the FULL RECIPE and instructions.
Tips for Success
Use room temperature ingredients. Be sure to let the cream cheese, butter, and eggs sit out on the counter for at least 30-60 minutes to soften and come up to room temperature. This will help them mix together more evenly so you don’t end up with pockets of unmixed cream cheese in the cookie dough. Decorate. Add some additional freeze dried raspberry pieces and white chocolate chips to the tops of each cookie while they are still warm to make them look extra pretty.
Storage Instructions
You can leave the baked cookies at room temperature in an airtight container or on a plate covered with plastic wrap for up to 4 days. Be sure to stop by Imperial Sugar’s site for the FULL RECIPE. I have partnered with them now for a few years and love their products for my baking needs!
More Cookie Recipes
Raspberry Chocolate Chunk Cookies Andes Mint Cookies Biscoff Cookie Butter White Chocolate Chip Cookies Copycat Levain Chocolate Chip Cookies Boston Cream Pie Cookies
Reese’s Pieces Cookies
Glazed Lemon Cookies
Kitchen Sink Cookies
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