These raspberry cheesecake cookies are full of delicious raspberry flavor, with a fruity burst with every bite. They have a satisfying chewy texture that makes them a delicious copycat recipe.
The raspberry preserves in these cookies can be swapped out for any other flavored preserves or even freeze-dried raspberries or other fruit.
These cookies are a delicious copycat for Subway's Raspberry Cheesecake Cookies. If you like making copycat recipes at home, give this recipe for Mrs Field's Chocolate Chip Cookies.
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Why You'll Love This Recipe
- Fruity flavor: This chewy cookie is bursting with a delicious flavor combination of raspberries and cheesecake
- Creamy texture: The cheesecake flavor and the texture of the creamy white chocolate chips in these soft cookies are the perfect combination
- Easy to make: This white chocolate raspberry cookies recipe is surprisingly simple and can be made with fresh raspberries, raspberry jam, or freeze-dried berries.
What's in Raspberry Cheesecake Cookies?
- Unsalted butter - softened for easy creaming with the cream cheese.
- Cream cheese- softened to room temperature for easy creaming with the butter.
- One ¾ ounce package of cheesecake pudding mix
- Light brown sugar, tightly packed
- Granulated sugar
- Whole Egg
- Vanilla extract
- All-purpose flour - spooned & leveled
- Baking soda
- White chocolate chips
- Raspberry jam or freeze-dried raspberries
See the recipe card for full ingredient amounts and directions.
How to Make Raspberry Cheesecake Cookies
Preheat the oven- Preheat oven to 350ºF. Line a cookie sheet with parchment paper.
Combine the wet ingredients- Cream the butter and the cream cheese until smooth in a large bowl using an electric hand mixer or stand mixer.
Beat in the light brown sugar and the granulated sugar. Add the egg and the vanilla extract. Lastly, stir in the cheesecake pudding mix.
Combine the dry ingredients- Combine the all-purpose flour and the baking soda.
Combine the dry ingredients with the wet ingredients- Slowly beat the flour mixture into the wet ingredients and beat just until all the dry ingredients are moistened.
Add the white chocolate chips- Stir in all but ½ a cup of the white chocolate chips. The ½ cup of white chocolate chips will be for topping the cookies before baking.
Stir in the raspberry preserves- Fold in the raspberry preserves a little at a time. Gently folding the preserves in will help them stay thick and will also spread the raspberry jam throughout the batter.
Scoop the cookie dough- Using a #30 cookie scoop or dropping by 2 tablespoonsful and rolling into cookie dough balls before placing the dough onto the prepared baking sheets.
Flatten the cookies- Using the back of a spoon, press the cookies down to help spread them out as they will puff up while baking.
Top with remaining chocolate chips- Decorate the top of the cookie dough with the remaining white chocolate chips.
Bake the cookies- Bake the cookie sheets one at a time for 13-15 minutes or until the bottoms are golden brown.
Transfer the cookies to a cooling rack- Remove from the oven and allow the cookies to cool for 10 minutes before transferring to a wire cooling rack. Store in an airtight container.
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Below are some other cookie recipes that you may like and check out this chocolate chip cookie recipe, it's a family favorite.
📖 Recipe
Raspberry Cheesecake Cookies
Equipment
Ingredients
- 3.4 ounce package of cheesecake pudding mix
- 4 ounces cream cheese - softened
- ½ cup unsalted butter - softened
- ¾ cup light brown sugar - packed
- ¼ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 2 cups all-purpose flour - spooned & leveled
- 1 teaspoon baking soda
- 11 ounces white chocolate chips
- ½ cup raspberry jam - or freeze-dried raspberries
Instructions
- Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
- Cream together the butter and the cream cheese on medium speed until smooth.
- Beat in the light brown sugar and the granulated sugar.
- Add the egg and the vanilla extract.
- Stir in the cheesecake pudding mix.
- Combine the all-purpose flour and the baking soda in a separate bowl.
- Slowly beat the flour mixture into the wet ingredients and beat just until all the dry ingredients are moistened.
- Stir in all but ½ a cup of the white chocolate chips. The ½ cup of white chocolate chips will be for topping the cookies before baking.
- Fold in the raspberry jam a little at a time. (Gently folding the jam in will help the cookies stay thick and will also spread the preserves throughout the batter.)
- Use a #30 cookie scoop or drop by 2 tablespoonsful of dough onto the parchment paper-lined cookie sheet.
- Using the back of a spoon, press the cookies down gently to help spread them out as they will puff up while baking.
- Gently press the remaining white chocolate chips into the tops of the cookies.
- Bake the cookie sheets one at a time for 12-15 minutes or until the bottoms are slightly browned.
- Remove from the oven and allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.
- Store in an airtight container.
Notes
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Popular Recipes
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.
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