These raspberry cheesecake cookies with freeze dried raspberries are sweet, tart, chewy and so delicious! Drizzle them in white chocolate for the ultimate bite.
These cute cookies are essentially mini raspberry cheesecakes. A nice chewy bite with hints of tart raspberries and cream cheese then topped with sweet chocolate. These did not last long in my house.
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Important Ingredients with Substitutions
- Cream Cheese - Full-fat cream cheese by Philadephia is what I use. Great flavor, and is always a consistent product.
- Freeze-dried Raspberries - This wasn't an ingredient I could find at my local grocery store, though I live in a town of 4k people. If this is you as well, they ship quickly via Amazon. If you make your own freeze-dried fruit, then you've already gotten a leg up!
- White Chocolate Chips - Any brand or your favorite brand of white chocolate chips will work here. Even a white melting chocolate or almond bark.
- Shortening - Just a small amount is used to mix in with the white chocolate drizzle.
See the recipe below for the full list of ingredients and quantities.
Instructions for Raspberry Cheesecake Cookies with Freeze Dried Raspberries
Step 1: In a food processor blend your freeze-dried fruit into a powder. Any lumps that may hang around are okay. Even if you want to pulverize them only slightly, this will work as well.
Step 2: In a large bowl cream together your room temperature cream cheese and sugar with a hand mixer. Add in the egg and vanilla extract, and beat to combine.
Step 3: Add the dry ingredients and raspberry powder to the large mixing bowl, and mix to combine.
Step 4: Use a small cookie scoop or ice cream scoop to place your cookie dough balls on a parchment-lined cookie sheet, leaving 2 inches of space between each one. Gently press down to flatten slightly.
Step 5: Refrigerate cheesecake cookies for at least 15 minutes while you preheat the oven.
Preheat your oven to 350 F.
Step 6: Bake cookies for 12-15 minutes. Remove from the oven and let them cool on a wire rack. The shape of your cookies won't change too much while baking.
Step 7: Prepare your white chocolate for drizzling or dipping by placing your white chocolate chips and shortening in a microwave-safe bowl. Heat for 1 minute, and stir; heat in 30-second increments after this until completely melted (note: Adding additional ground freeze-dried raspberries will naturally change the color of the white chocolate). Dip your cookies or drizzle over before enjoying!
Level Up with a Top Tip!
Hint: A stand mixer may come in handy when adding the flour, as this cookie dough is a bit tougher to work with. If you continue without a stand mixer, using a hefty wooden spoon will be best.
Recipe Variations
- Switch out white chocolate chips for dark chocolate chips.
- Increase or decrease cookie size by using bigger/smaller scoops of dough.
- Add raspberry powder to your drizzle for even more color and raspberry flavor.
Storage Recommendations
Once cooled, store cookies in an airtight container placed at either room temperature or refrigerate depending on how quickly you plan on eating them!
They're best when eaten within 3 days but can last up to 5 days if allowed to stay cool.
Can I freeze raspberry cheesecake cookies? Freeze leftover cookies in a freezer bag or an airtight container for up to 3 months.
Level Up With Expert Tips & Tricks
Chilling dough prior to baking helps prevent spread during baking.
Use parchment paper beneath baked goods whenever possible to promote even browning across the entire surface and to prevent sticking while cooking and cooling.
Try adding almond extract that will compliment the raspberry & white chocolate combination to create a unique depth flavor.
Adding additional ground freeze-dried raspberries will naturally change the color of the white chocolate drizzle.
Recipe FAQs
I do not recommend using fresh raspberries. The moisture content would result in a different cookie altogether. You can, instead, use freeze dried raspberries as is without processing in a food processor.
Similar Sweets
Looking for other recipes like this? Try these:
Raspberry Cheesecake Cookies
Ingredients
- 2 ½ cups All Purpose Flour
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Unsalted Butter
- 8 ounces Cream Cheese
- 1 ½ cups White Granulated Sugar
- 1 cup Freeze-dried Raspberries
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 cup White Chocolate Chips
- 1 teaspoon Shortening
Instructions
- In a food processor blend your freeze-dried fruit into a powder. Any lumps that may hang around are okay. Even if you want to pulverize them only slightly, this will work as well.
- In a medium mixing bowl sift together flour, baking powder, baking soda, and salt. Add the freeze-dried berries, whisk then set aside.
- In a large bowl cream together your room temperature cream cheese and sugar with a hand mixer. Add in the egg and vanilla extract, and beat to combine.
- Add half of the flour mixture to the large mixing bowl, and mix to combine. Add the second half, and mix to combine.
- Use a small cookie scoop or ice cream scoop to place your cookie dough balls on a parchment-lined cookie sheet, leaving 2 inches of space between each one. Gently press down to flatten slightly.
- Refrigerate cheesecake cookies for at least 15 minutes while you preheat the oven.
- Preheat your oven to 350 F. Bake cookies for 12-15 minutes. Remove from the oven and let them cool on a wire rack. The shape of your cookies won't change too much while baking.
- Prepare your white chocolate for drizzling or dipping by placing your white chocolate chips and shortening in a microwave-safe bowl. Heat for 1 minute, and stir; heat in 30-second increments after this until completely melted. Dip your cookies or drizzle over before enjoying!
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