Description
Looking for a showstopping dessert that’s as pretty as it is irresistible? These Raspberry White Chocolate Cheesecake Cookies combine tart berry flavor, creamy cheesecake filling, and soft buttery cookie dough into a treat that’s both rich and refreshing. Perfect for quick dessert ideas, spring baking, or a unique twist on classic cookies.
Ingredients
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1 large egg
2 teaspoons vanilla extract
2 2/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup crushed freeze-dried raspberries or 1/3 cup thick raspberry puree
1/2 cup white chocolate chips or chopped white chocolate
8 oz cream cheese, softened
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Extra granulated sugar for rolling (optional)
Instructions
1. In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Freeze in small portions.
2. Cream butter and sugar, then add egg and vanilla.
3. Mix dry ingredients and combine with wet ingredients.
4. Fold in raspberries and white chocolate gently.
5. Stuff dough with frozen cheesecake filling and roll into balls.
6. Chill dough and preheat oven to 350°F (175°C).
7. Bake for 10–12 minutes until edges are lightly golden.
8. Cool before serving.
Notes
Use freeze-dried raspberries for best texture.
Freeze cheesecake filling well before using.
Do not overbake for soft centers.
Nutrition
- Serving Size: 1 cookie
- Calories: 240
- Sugar: 16g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: raspberry cookies, cheesecake cookies, stuffed cookies