Raspberry cheesecake cookies are soft, fruity and chewy cookies filled with tart raspberry and creamy cheesecake and white chocolate flavor. This raspberry cheesecake cookie recipe has a short chill time and is easy to make.
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Why Should You Make This Recipe
A few of my favorite berry cookie recipes from the blog are my Lemon Blueberry Cookies, White Chocolate Raspberry Cookies, Lemon Raspberry Cookies, Strawberry Cookies. These raspberry cream cheese cookies are another berry cookie recipe I know you will love.
- Layers of flavors and textures. From the soft, chewy, cream cheese cookie stuffed with tart raspberry and creamy white chocolate flavor, to crunchy crushed graham crackers, these raspberry cheesecake cookies will delight your senses.
- You like the Subway raspberry cookie. These cheesecake and raspberry cookies are inspired by the beloved raspberry cheesecake cookie from Subway.
Ingredients
This recipe for raspberry and white cheesecake cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cornstarch, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, cream cheese, granulated sugar, light brown sugar, an egg and egg yolk, vanilla extract, freeze dried raspberries, graham crackers and white chocolate chips.
Substitutions
These cheesecake cookies with raspberries are as easy to make as they are delicious. Here are my recommended substitutions to make these chewy raspberry subway cookies if you need them.
- All purpose flour: Make these raspberry cookies gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off the weight of the flour (270 g) versus cup for cup.
- Baking Soda: This recipe hasn’t been tested using baking powder as a replacement for baking soda.
- Cornstarch: Using cornstarch helps to prevent the cookies from spreading too much, as well as giving them an extra chewiness.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make this refined sugar free.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Cream Cheese: Use a full fat block cream cheese such as Philadelphia cream cheese. Mascarpone cheese is a good substitute for the cream cheese.
- Eggs: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Freeze Dried Raspberries: Make sure to get freeze dried, not just dried raspberries. I usually get mine from Trader Joes, but freeze dried raspberries are available in most grocery stores.
- Graham Crackers: This is optional for texture and to give a little “wink and a nod” to the cheesecake part of this cookie. Feel free to omit.
- White Chocolate Chips: The sweet and creamy texture of white chocolate is another flavor addition to mimic the flavor of cheesecake.
Variation
To add even more cheesecake flavor, add (1) 3.4 oz. packet of cream cheese pudding (dry powder only) into the dry ingredients. Follow the rest of the recipe as written.
How To Make
Learn how to make raspberry cheesecake cookies in a few easy steps.
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined. Set aside for now.
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter and cream cheese until smooth well combined. Once combined, add the light brown sugar and granulated sugar. Mix on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined. Gently fold in the freeze dried raspberries, crushed graham crackers and white chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 60 minutes. Note: The freeze dried raspberries get chewy and soft once they’re exposed to moisture. If you prefer slightly more of a crunch, wait to fold them into the cookie dough until the end of the chilling time.
3. Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Use a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Bake for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. Cool the raspberry cheesecake cookies on the baking sheet for 5 minutes. While the cookies are cooling, top them with more white chocolate chips if you like. Then transfer to a cooling rack to cool completely to room temperature. For even more raspberry flavor, crush a few reserved freeze dried raspberries on top of the cooled cookies.
How To Store, Freeze and Thaw
- Store: Place the baked cheesecake raspberry cookies in an airtight container. Store at room temperature for up to 5 days.
- Freeze: Make sure the cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the raspberry white chocolate cheesecake cookies is to let them sit out at room temperature until thawed.
M’s Expert Tips
- Use room temperature butter and cream cheese. I like to pull the butter and cream cheese out about 1 - 1 ½ hours prior to making the recipe (this depends on the temperature of the room). Make sure both are around the same temperature and that they spread easily prior to mixing the two together.
- Use full fat ingredients. For the best cream cheese raspberry cookies, make sure to use full fat cream cheese and butter.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Top the cookies with more white chocolate chips after baking. If you like the look of extra chocolate chips on top of cookies, wait until after baking to do this when using white chocolate chips.
- Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
These flavors are the perfect flavor pairings. Tart raspberries pair beautifully with the rich and creamy white chocolate and tangy cream cheese.
The flavors are very similar, but the texture is slightly different. These cookies are chewy versus slightly cakey.
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for about 7 - 8 minutes. For a larger cookie, use a large cookie scoop (3 tablespoons, 45 ml) and bake for 11- 12 minutes.
Chilling the dough allows the flour to hydrate and prevent the cookies from spreading too much.
Other Raspberry Recipes to Try
If you try this Raspberry Cheesecake Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Raspberry Cheesecake Cookies Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional
Ingredients
- 2¼ cup (270 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ¼ cup (113 g) cream cheese, room temperature
- ¾ cup (150 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) white chocolate chips
- ½ cup crushed graham crackers, optional
- 1 cup freeze dried raspberries reserve a few berries for topping the cookies
Instructions
- In a mixing bowl whisk together the flour, baking soda, cornstarch and salt until well combined. Set aside for now.2¼ cup (270 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter and cream cheese until smooth well combined. Once combined, add the light brown sugar and granulated sugar. Mix on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the egg, egg yolk and vanilla extract until smooth and well combined.½ cup (113 g) unsalted butter, room temperature, ¼ cup (113 g) cream cheese, room temperature, ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Mix the dry ingredients into the wet until just combined. Gently fold in the freeze dried raspberries, crushed graham crackers and white chocolate chips until well combined. Cover the cookie dough and transfer to the fridge to chill for 30 minutes - 60 minutes.1 cup (170 g) white chocolate chips, ½ cup crushed graham crackers, optional , 1 cup freeze dried raspberries
- Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Use a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls.
- Bake for 10 -12 minutes or until the edges of the cookies are set and are a light golden brown. Cool the raspberry cheesecake cookies on the baking sheet for 5 minutes. While the cookies are cooling, top them with more white chocolate chips if you like. Then transfer to a cooling rack to cool completely to room temperature. For even more raspberry flavor, crush a few reserved freeze dried raspberries on top of the cooled cookies.
Notes
- To add even more cheesecake flavor, add (1) 3.4 oz. packet of cream cheese pudding (dry mix only) into the dry ingredients. Follow the rest of the recipe as written.
- The freeze dried raspberries get chewy and soft once they’re exposed to moisture. If you prefer slightly more of a crunch, wait to fold them into the cookie dough until the end of the chilling time.
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