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.
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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
- 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.
- Add eggs and vanilla extract, then scrape the bottom and sides of the bowl and beat again until combined.
- 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.
- 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.
- 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.
- 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.
Be sure to visit Imperial Sugar's site for the FULL RECIPE and instructions.
Recipe FAQ's
No, you can bake the dough straight away. But you can chill the dough if you want to for a slightly thicker cookie.
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.
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
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
What are the measurements pleas
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.