These raspberry cheesecake cookies bring together the best of two desserts: the soft chew of a cookie and the creamy tang of cheesecake. You get bursts of juicy raspberries with a hint of vanilla and lemon, plus little pockets of sweet cream cheese throughout. They look pretty enough for a special occasion but are easy enough for a weeknight bake.
The dough chills quickly, the ingredients are simple, and the results feel like a treat you’d buy from a bakery. If you love fruity desserts and soft cookies, this recipe will quickly become a favorite.
Ingredients
Method
- Prep your equipment: Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C) if baking right away. If you plan to chill the dough longer than 30 minutes, preheating can wait.
- Cream the fats: In a large bowl, beat the butter and cream cheese together until smooth and fluffy, about 2 minutes. This creates a creamy base that blends well with the sugar.
- Add sugars and flavor: Beat in the granulated sugar and brown sugar until light and slightly fluffy, 1–2 minutes. Mix in the egg, vanilla, and lemon zest until combined. Scrape down the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of leavening and keeps the cookies tender.
- Bring the dough together: Add the dry ingredients to the wet mixture and mix on low just until no dry streaks remain. Do not overmix or the cookies may turn tough.
- Fold in mix-ins: Gently fold in raspberries and white chocolate chips. If using fresh raspberries, you can break a few slightly for a marbled look, but avoid crushing them completely. If using frozen raspberries, work quickly to prevent streaky color and excess moisture.
- Chill: Cover the bowl and chill the dough for at least 30 minutes (up to 24 hours). Chilling helps the cookies bake thicker and keeps the raspberries from bleeding too much.
- Portion: Scoop the dough into 2-tablespoon mounds (about 40 g each) and place on prepared baking sheets, spacing them 2 inches apart. For a bakery look, press a few extra raspberry bits or chips on top. Sprinkle with a little coarse sugar if you like a slight crunch.
- Bake: Bake for 10–12 minutes, rotating the pan halfway through. The edges should be set and lightly golden, but the centers should still look soft and slightly underdone.
- Set and cool: Let the cookies rest on the baking sheet for 5–7 minutes to finish setting, then transfer to a wire rack to cool completely. They firm up as they cool and stay soft in the center.
Why This Recipe Works
- Cream cheese in the dough adds moisture and a subtle tang, making the cookies soft and rich without being heavy.
- Fresh or frozen raspberries are folded in gently for bright flavor and a beautiful marbled look.
- Cornstarch keeps the texture tender and helps the cookies stay thick instead of spreading too thin.
- Chilling the dough firms up the butter, leading to a thicker, chewier cookie with defined edges.
- White chocolate chips (optional) balance the tart berries with creamy sweetness.
Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 4 oz (113 g) cream cheese, softened
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 1/2 tsp vanilla extract
- 1 tsp fresh lemon zest (optional but recommended)
- 2 cups (250 g) all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup raspberries (fresh or frozen; if frozen, do not thaw)
- 1/2–3/4 cup white chocolate chips or chopped white chocolate (optional)
- 2 tbsp coarse sugar or granulated sugar for topping (optional)
Step-by-Step Instructions
- Prep your equipment: Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C) if baking right away.
If you plan to chill the dough longer than 30 minutes, preheating can wait.
- Cream the fats: In a large bowl, beat the butter and cream cheese together until smooth and fluffy, about 2 minutes. This creates a creamy base that blends well with the sugar.
- Add sugars and flavor: Beat in the granulated sugar and brown sugar until light and slightly fluffy, 1–2 minutes. Mix in the egg, vanilla, and lemon zest until combined.
Scrape down the bowl as needed.
- Combine dry ingredients: In a separate bowl, whisk flour, cornstarch, baking powder, baking soda, and salt. This ensures even distribution of leavening and keeps the cookies tender.
- Bring the dough together: Add the dry ingredients to the wet mixture and mix on low just until no dry streaks remain. Do not overmix or the cookies may turn tough.
- Fold in mix-ins: Gently fold in raspberries and white chocolate chips.
If using fresh raspberries, you can break a few slightly for a marbled look, but avoid crushing them completely. If using frozen raspberries, work quickly to prevent streaky color and excess moisture.
- Chill: Cover the bowl and chill the dough for at least 30 minutes (up to 24 hours). Chilling helps the cookies bake thicker and keeps the raspberries from bleeding too much.
- Portion: Scoop the dough into 2-tablespoon mounds (about 40 g each) and place on prepared baking sheets, spacing them 2 inches apart.
For a bakery look, press a few extra raspberry bits or chips on top. Sprinkle with a little coarse sugar if you like a slight crunch.
- Bake: Bake for 10–12 minutes, rotating the pan halfway through. The edges should be set and lightly golden, but the centers should still look soft and slightly underdone.
- Set and cool: Let the cookies rest on the baking sheet for 5–7 minutes to finish setting, then transfer to a wire rack to cool completely.
They firm up as they cool and stay soft in the center.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days. Place a sheet of parchment between layers to protect the delicate raspberries.
- Refrigerator: For maximum freshness, store up to 5 days in the fridge. Bring to room temperature before serving for the best texture.
- Freezer (baked cookies): Freeze in a single layer, then transfer to a bag or container for up to 2 months.
Thaw at room temperature.
- Freezer (cookie dough): Scoop and freeze dough balls on a tray until solid, then store in a freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the time.
Benefits of This Recipe
- Bakery-level texture at home: Cream cheese, cornstarch, and chilling deliver thick, soft cookies with a tender crumb.
- Balanced flavor: Tart raspberries and mild lemon zest contrast with creamy white chocolate and vanilla for a well-rounded bite.
- Flexible ingredients: Works with fresh or frozen berries, and you can adjust sweetness or add-ins to taste.
- Make-ahead friendly: Dough chills well and freezes beautifully, so you can bake on your schedule.
Common Mistakes to Avoid
- Overmixing the dough: This leads to tough cookies. Stop mixing as soon as the flour disappears.
- Skipping the chill: Warm dough spreads too much, especially with juicy berries.
Chilling keeps the cookies thick.
- Using thawed frozen raspberries: Thawed berries release too much juice. Use them straight from the freezer.
- Overbaking: Pull them when the edges set and centers look slightly soft. They continue cooking on the sheet.
- Too many berries: It’s tempting to add more, but extra moisture can make the cookies gummy.
Stick to the measured amount.
Alternatives
- Berry swaps: Try blueberries, chopped strawberries, or blackberries. Keep total fruit volume the same.
- Citrus twists: Swap lemon zest with orange or lime for a different flavor profile.
- Chocolate changes: Use milk or dark chocolate chips instead of white, or skip chocolate for a fruit-forward cookie.
- Gluten-free option: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Chill thoroughly before baking.
- Dairy-free variation: Use plant-based butter and dairy-free cream cheese.
Texture will be slightly different but still soft and chewy.
- Cheesecake filling swirl: For extra richness, dollop 1/2 teaspoon sweetened cream cheese into the center of each dough ball and pinch closed before baking.
FAQ
Can I use jam instead of fresh raspberries?
Yes, but use it lightly. Swirl 2–3 tablespoons of thick raspberry jam into the dough at the end. Too much jam can make the dough sticky and cause spreading.
Do I have to add white chocolate chips?
No.
They add sweetness and balance, but the cookies are delicious without them. You can replace them with chopped nuts or leave them out entirely.
How do I keep my cookies from turning gray or streaky?
Handle raspberries gently and fold them in at the end. If using frozen berries, keep them frozen and work quickly to limit bleeding.
Why are my cookies flat?
Warm dough, soft butter, or skipping the chill are common causes.
Also check your baking soda and powder for freshness, and avoid placing dough on hot baking sheets.
Can I make the dough ahead?
Absolutely. Chill the dough up to 24 hours or freeze scooped dough balls for up to 2 months. Bake straight from the fridge or freezer, adjusting time slightly.
How do I get a thicker, puffier cookie?
Chill the dough longer, use cold baking sheets, and slightly increase the cornstarch to 1 1/2 tablespoons.
You can also make larger 3-tablespoon scoops and add a minute or two to bake time.
Wrapping Up
Raspberry cheesecake cookies are soft, tangy, and just sweet enough, with bright pops of berry in every bite. The recipe is simple, flexible, and reliable, whether you’re baking for a party or a quiet night in. With a quick chill and a gentle hand, you’ll get gorgeous cookies that taste like they came from a bakery. Keep a bag of dough balls in the freezer, and fresh-baked cookies are never more than a few minutes away.
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