Copycat 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
Scale
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
