Copycat Raspberry Cheesecake Cookies Recipe
Introduction
These Copycat Raspberry Cheesecake Cookies are a delightful treat that combines the richness of cheesecake with the sweetness of raspberries and white chocolate. Soft, chewy, and bursting with flavor, they’re perfect for any occasion or a simple homemade indulgence.
Ingredients
- 1 15.25 oz. box vanilla cake mix
- 1 8 oz. brick cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 1/2 tsp vanilla extract
- 1 1.25–1.3 oz. bag freeze dried raspberries
- 1/2 cup white chocolate chips
Instructions
- Step 1: Preheat the oven to 350°F (175°C). In a medium bowl, combine the vanilla cake mix, softened cream cheese, softened butter, egg, and vanilla extract.
- Step 2: Mix the ingredients with a handheld mixer or by hand until the mixture is thick and well combined.
- Step 3: Gently fold in the freeze dried raspberries and white chocolate chips, stirring carefully to avoid breaking up the raspberries.
- Step 4: Scoop heaping tablespoons of dough onto a parchment or silicone-lined baking sheet. Press down gently on each cookie using your fingertips, the palm of your hand, or the bottom of a glass.
- Step 5: Bake for 9 to 11 minutes, until the edges are set. The cookies might look slightly undercooked in the center, which is normal.
- Step 6: Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely.
Tips & Variations
- Use fresh freeze dried raspberries for the best bright flavor and crisp texture in your cookies.
- Try substituting white chocolate chips with mini chocolate chips or chopped nuts for added texture.
- For a stronger cheesecake taste, chill the dough for 30 minutes before baking.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week. To reheat, warm the cookies briefly in the microwave for about 10 seconds to bring back their softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of freeze dried?
Fresh raspberries contain moisture that can affect the cookie texture, making them softer or cakier. Freeze dried raspberries are preferred for the best crunch and concentrated flavor.
Do I need a mixer to make these cookies?
No, you can mix the dough by hand, though a handheld mixer makes the process quicker and ensures smoother blending of cream cheese and butter.
PrintCopycat Raspberry Cheesecake Cookies Recipe
These Copycat Raspberry Cheesecake Cookies are a delightful blend of creamy cheesecake flavor and sweet vanilla cake, studded with tart freeze-dried raspberries and sweet white chocolate chips. Soft, chewy, and bursting with flavor, these cookies combine the best of cheesecake and cookies into a single bite-sized treat, perfect for dessert or an indulgent snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 15.25 oz. box vanilla cake mix
- 1 8 oz. brick cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 1/2 tsp vanilla extract
Add-ins
- 1 1.25-1.3 oz. bag freeze-dried raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat and Combine Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, combine the vanilla cake mix, softened cream cheese, softened butter, egg, and vanilla extract.
- Mix Dough: Using a handheld mixer or mixing by hand, mix the ingredients until the dough is well combined and has a thick consistency.
- Add Raspberries and Chips: Gently fold in the freeze-dried raspberries and white chocolate chips by hand, taking care not to crush the raspberries completely to maintain their texture.
- Shape Cookies: Using a medium cookie scoop or heaping tablespoons, place dollops of dough onto a parchment or silicone-lined baking sheet. Flatten each cookie slightly using your fingertips, the palm of your hand, or the bottom of a glass to create a uniform shape.
- Bake: Bake in the preheated oven for 9-11 minutes, until the edges are set. The cookies will appear slightly undercooked in the center, which is expected for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a cooling rack to cool completely before serving.
Notes
- Do not overmix the raspberries into the dough to avoid crushing them completely.
- The cookies will look slightly underbaked when done; this ensures a soft and chewy texture.
- Use softened cream cheese and butter for easier mixing and better texture.
- If you prefer a slightly crisper cookie, bake for an additional 1-2 minutes but avoid overbaking.
- Freeze-dried raspberries can be substituted with fresh raspberries, but the dough will be softer and may require additional flour or cake mix to compensate.
Keywords: raspberry cheesecake cookies, vanilla cake mix cookies, white chocolate chips cookies, freeze-dried raspberry cookies, creamy cheesecake cookies
