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Copycat Raspberry Cheesecake Cookies Recipe

4.5 from 132 reviews

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.

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

  1. 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.
  2. Mix Dough: Using a handheld mixer or mixing by hand, mix the ingredients until the dough is well combined and has a thick consistency.
  3. 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.
  4. 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.
  5. 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.
  6. 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