This post was created as in partnership with Imperial Sugar. All thoughts and opinions are 100% my own.

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.

A stack of four raspberry cheesecake cookies with a fresh raspberry and white chocolate chips next to it.


Table of Contents
  1. What You’ll Need
  2. How to Make These Cookies
  3. Recipe FAQ’s
  4. Tips for Success
  5. Storage Instructions
  6. More Cookie Recipes
  7. Raspberry Cheesecake Cookies Recipe

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.
Ingredients for raspberry cheesecake cookies.

How to Make These Cookies

  1. Start by creaming the softened butter, cream cheese, and granulated sugar. Use a large glass mixing bowl and beat on medium-high speed for 2-3 minutes until fluffy and light.
  2. Add eggs and vanilla extract, then scrape the bottom and sides of the bowl and beat again until combined.
  1. Once the wet ingredients are evenly combined, add the dry ingredients of flour, baking powder, baking soda, and salt. Mix on low speed just until incorporated into a soft dough.
  1. Stir in freeze-dried raspberries and white chocolate chips. You can do this by hand or with the mixer. The dough will be very sticky and soft.
  1. Use a medium cookie scoop to scoop balls of dough onto baking sheets lined with parchment paper, spacing them a couple of inches apart so they have room to spread while they bake.
  2. Bake for 12-14 minutes until lightly brown around the edges and just set in centers. Cool for 5 minutes before transferring to a cooling rack.

PRO TIP: For presentation, you can stick a few additional white chocolate chips or broken pieces of freeze-dried raspberries in tops of cookies right when they come out of oven.

An image of raspberry cheesecake cookies on white parchment paper.

Recipe FAQ’s

Do I need to chill the dough?

No, you can bake the dough straight away. But you can chill the dough if you want to for a slightly thicker cookie.

Do these cookies freeze well?

Yes, like most cookies you can make these in advance and freeze them once they have cooled completely. Freeze them with parchment paper in between the layers of cookies so they don’t stick.

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.

An overhead image of raspberry cheesecake cookies.

Raspberry Cheesecake Cookies

No ratings yet
Amy Nash
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 24 cookies
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.

Ingredients
  

  • 1 cup salted butter
  • 8 ounces full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (353g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips
  • 1 1/2 cups freeze dried raspberries

Instructions
 

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • Beat butter, cream cheese, and sugars until creamy and light.
    1 cup salted butter, 8 ounces full-fat cream cheese,, 1 cup granulated sugar
  • Add eggs and vanilla. Beat again, scraping bottom and sides of bowl.
    2 large eggs, 2 teaspoons vanilla extract
  • Add flour, baking powder, baking soda, and salt. Mix just until combined.
    2 ½ cups (353g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, ½ teaspoon salt
  • Stir in white chocolate chips and freeze-dried raspberries. Dough will be soft and sticky.
    1 ½ cups white chocolate chips, 1 ½ cups freeze dried raspberries
  • Use a medium cookie scoop to scoop balls of dough onto prepared baking sheets, spacing them a couple of inches apart.
  • Bake for 12-14 minutes until lightly brown around the edges and just set in centers. Cool for 5 minutes before transferring to a cooling rack.

Notes

  • For presentation, you can stick a few additional white chocolate chips or broken pieces of freeze-dried raspberries in tops of cookies right when they come out of oven.
  • Storage: Store in an airtight container on the counter for up to 5 days.
  • Freezing: These cookies can be frozen for up to 3 months.

Nutrition

Calories: 305kcal | Carbohydrates: 39g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 218mg | Potassium: 264mg | Fiber: 2g | Sugar: 25g | Vitamin A: 387IU | Vitamin C: 181mg | Calcium: 51mg | Iron: 4mg
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About the author

Hi, I'm Amy

I enjoy exploring the world through food, culture, and travel and sharing the adventure with mostly from-scratch, family friendly recipes that I think of as modern comfort cooking.

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Reader questions and reviews

  1. Lillian Louglas says:

    What are the measurements pleas

    1. Amy says:

      At the top of the post there is a “jump to recipe” button that will take you straight to the recipe with measurements and instructions.

      1. Bean says:

        Hi, nowhere in this post has the measurements, nor is there a jump to recipe button? There’s only a link to an Imperial Sugar page that has since been deleted. Could you please modify the recipe to include the measurements again? They were on here in July.

        1. Amy says:

          Iโ€™m sorry! Looks like they have revamped their website and removed most of the recipes, including this one. I updated the post with a recipe card so you can make them now!

          1. Bean says:

            Thank you so much!!!