White Chocolate Raspberry Cheesecake Cookies

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If you’re in search of a truly decadent cookie that tastes as delicious as it looks, then look no further than White Chocolate Raspberry Cheesecake Cookies! A mouthful to say, and a delicious mouthful when eaten!

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Covered with a luscious white chocolate drizzle and filled with a sweet raspberry flavor, these cookies are sure to satisfy all your dessert cravings. Enjoy these raspberry cheesecake cookies with a tall glass of cold milk or an afternoon cup of hot green tea.

Rows of white chocolate raspberry cheesecake cookies drizzled with white chocolate.

Mix It, Bake It & Eat It!

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.

How To Enjoy White Chocolate Raspberry Cheesecake Cookies

With a cold glass of milk

As part of an ice cream sundae

On their own as an after dinner treat!

Perfect addition to a cookie or dessert table.

Gathering Your Ingredients

All Purpose Flour
Baking Powder
Baking Soda
Salt
Unsalted Butter
Cream Cheese – Full-fat cream cheese by Philadephia is what I use. Great flavor, and is always a consistent product.
White Granulated Sugar
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!
Egg
Vanilla Extract
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.

white chocolate raspberry cookie ingredients.

Kitchen Supplies I Use

Freeze Dried Raspberries

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Food processor

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Cookie Sheet

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How To Make White Chocolate Raspberry Cheesecake Cookies

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.

cream cheese and sugar in a mixing bowl.

egg and vanilla added to the creamed cream cheese.

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. (Note: 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.)

Add half of the flour mixture to the large mixing bowl, and mix to combine. Add the second half, and mix to combine.

white chocolate raspberry cheesecake cookie dough ready to be scooped.

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.

Using a cookie scoop to put cookie dough balls on a baking sheet.

baking sheet is full of cookie dough balls.

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 (adding additional ground freeze-dried raspberries will naturally change the color of the white chocolate). Dip your cookies or drizzle over before enjoying!

cookies drizzled in white chocolate with a heart.

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.

Freeze left over cookies in a freezer bag or an airtight container for up to 3 months.

Recipe Variations

Switch out white chocolate chips for dark chocolate chips.
Increase or decrease cookie size by using bigger/smaller scoops of dough.

raspberry cookies with an XO written in chocolate drizzle.

Recipe FAQs

Can I use fresh raspberries?

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.

Expert Tips :

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.

Try these other similar recipes!

White Chocolate Raspberry Cheesecake Cookies

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Total Time: 30 minutes
Yield: 35 cookies 1x

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. (Note: 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.)
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 (adding additional ground freeze-dried raspberries will naturally change the color of the white chocolate). Dip your cookies or drizzle over before enjoying!