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Raspberry Cheesecake Cookies Recipe

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3.9 from 7 reviews

Delight in these luscious Raspberry Cheesecake Cookies, combining the creamy tang of cheesecake with the sweet burst of fresh raspberries and white chocolate chips, all made easy with a vanilla cake mix base. Perfectly soft and slightly chewy, these cookies are a decadent treat for any occasion.

Ingredients

Cookie Base

  • 1 (15.25 ounce) vanilla cake mix
  • 4 ounces cream cheese, softened
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/2 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups white chocolate chips
  • 6 ounces fresh raspberries

Instructions

  1. Preheat Oven: Begin by preheating your oven to 375˚F (190˚C) to ensure it's hot and ready once your cookie dough is prepared.
  2. Mix Wet and Dry Ingredients: In a large mixing bowl, combine the vanilla cake mix, softened cream cheese, vegetable oil, eggs, and vanilla extract. Use an electric mixer to beat the ingredients together until the mixture is smooth and creamy.
  3. Add Chocolate Chips and Raspberries: Gently fold in the white chocolate chips by hand to avoid overmixing. Then carefully fold in the fresh raspberries to distribute them evenly without breaking them up too much.
  4. Shape Cookies: Using a rounded tablespoon, scoop cookie dough portions and place them on a cookie sheet spaced about 2 inches apart to prevent sticking and allow spreading.
  5. Bake Cookies: Bake in the preheated oven for 9 to 10 minutes, or until the centers of the cookies are set and no longer shiny, indicating they are fully baked but still soft.
  6. Cool Cookies: Let the cookies cool on the baking sheet for 2 to 3 minutes to firm up, then transfer them to a wire cooling rack to cool completely before serving or storing.

Notes

  • Handle the raspberries gently during mixing to keep them from turning into juice, which can change the cookie texture.
  • For a richer flavor, you can substitute half of the vegetable oil with melted butter.
  • Use room temperature cream cheese to ensure it blends smoothly without lumps.
  • If you want firmer cookies, reduce baking time slightly and cool longer on the sheet.
  • These cookies freeze well; store them in an airtight container for up to one month.

Find it online: https://simpleplatter.com/raspberry-cheesecake-cookies-recipe/