Introduction

These Raspberry White Chocolate Cheesecake Cookies combine creamy cheesecake filling with sweet raspberry jam and white chocolate in a soft, buttery cookie. Perfect for a special treat or sharing with friends, they bring a unique twist to classic cookies.

A stack of three round, thick cookies with a light beige base and bright red swirls on top sits in the center, the top cookie showing a single bite revealing three layers: a thin brown bottom, a thick white middle, and the swirled cookie top. Around the stack are more cookies with the same pattern, a few fresh red raspberries scattered nearby, and two white chocolate squares placed beside the stack. Part of a white bowl filled with fresh raspberries is visible in the upper left corner, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 oz (142 g) cream cheese, cold
4 oz (113 g) white chocolate bar, melted and slightly cooled
12 oz (340 g) fresh raspberries
1/3 cup (66 g) granulated white sugar (for raspberry jam)
2 3/4 cups (344 g) all-purpose flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup (200 g) granulated white sugar
1 cup (227 g) unsalted butter, very softened
1 egg, at room temperature
2 tsp vanilla extract
1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

Step 1: Prepare the white chocolate cheesecake filling. Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese on medium-high speed using an electric mixer until smooth, about 1 minute. Add the melted (and slightly cooled) white chocolate and mix on medium speed until fully combined. If the mixture separates, let it cool a bit and remix until smooth.
Step 2: Scoop the cheesecake filling into 20 portions (about 2 tsp each) onto the prepared baking sheet. Flatten each scoop slightly into thick discs. Freeze until completely frozen.
Step 3: Make the raspberry jam. Place raspberries in a medium saucepan over medium-low heat. Heat for about 5 minutes, mashing at the start until the raspberries break down and become liquidy.
Step 4: Strain the raspberry mixture through a sieve over a medium bowl to remove seeds, pressing to extract about 3/4 cup (180 ml) of liquid. Return the liquid to the saucepan (off heat) and whisk in 1/3 cup (66 g) granulated sugar.
Step 5: Heat the raspberry mixture over medium heat for 15–17 minutes until thickened to about a heaping 1/3 cup (80 ml). Remove from heat and chill in the fridge while you prepare the dough.
Step 6: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Step 7: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 8: In a large bowl, cream softened butter and 1 cup (200 g) granulated sugar with an electric mixer on high until fluffy, about 2 minutes.
Step 9: Add egg and vanilla extract, mixing on medium speed until pale and fluffy, about 1–2 minutes.
Step 10: Add the dry ingredients to the wet and mix on low speed just until combined.
Step 11: Push three-quarters of the dough to one side of the bowl. Flatten the remaining quarter on the bottom. Spoon one-quarter of the chilled raspberry jam onto the flattened dough, then top with one-quarter of the pushed-aside dough and another quarter of jam. Repeat twice more to disperse the jam evenly.
Step 12: Using a spatula, “cut” the dough into quarters and gently fold each section just until the jam is slightly folded in. Do not fully mix; keep pockets of jam visible.
Step 13: Scoop the dough into 20 portions (about 2 tbsp each). Flatten slightly, place a frozen cheesecake disc in the center, and wrap the dough completely around the cheesecake filling. Shape into slightly flattened discs.
Step 14: Roll each cookie dough disc in 1/4 cup (50 g) granulated sugar. Keep cheesecake discs frozen until ready to assemble each batch.
Step 15: Place cookies on prepared baking sheets, baking 6 at a time for 11–12 minutes. Right after baking, use a large circular cookie cutter to gently reshape cookies into perfect circles.
Step 16: Cool cookies on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Serve and enjoy!

Tips & Variations

Make sure the white chocolate is only slightly warm when mixing with cream cheese to prevent separation.
Use fresh or frozen raspberries for the jam—just thaw frozen berries before cooking.
For extra texture, add chopped white chocolate chips to the cookie dough.
Roll dough balls lightly in sugar for a sparkle and slight crunch on the cookie exterior.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months. Reheat briefly in a warm oven before serving to restore softness.

How to Serve

This image shows a stack of two round cookies with a marbled pattern of soft beige and bright red swirls on top. The cookie on the top has a bite taken out of it, revealing two inner layers: the upper layer is a smooth, creamy white filling, and the lower layer is a light brown cookie base. Around the stack, there are several similar cookies with the same marbling. Bright red raspberries are scattered near the cookies, adding a pop of color. In the corner, two small white chocolate squares lie flat beside the cookies. The background is a white marbled texture and a white bowl filled with more bright red raspberries is partially visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the jam?

Yes, frozen raspberries work well. Just thaw them fully before cooking to make the jam.

What if my cheesecake filling mixture separates?

If the white chocolate is too hot, it can cause separation. Let the mixture cool slightly and then remix; it should come back together smoothly.