Name: Raspberry Cheesecake Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Yield: 30
Cuisine: American
Ingredients: 1 (8 ounce) package cream cheese, at room temperature; 1/2 cup butter, at room temperature; 1 egg, slightly beaten; 1/2 teaspoon vanilla; 1 (15.25 ounce) box vanilla cake mix; 1/2 cup white chocolate chips; 1 (1.25 ounce) bag freeze dried raspberries

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Last Updated on October 4, 2025 by Jo

RASPBERRY CHEESECAKE COOKIES – Soft, chewy, and bursting with tangy raspberries, creamy cheesecake flavor, and sweet white chocolate—these cookies taste like your favorite cheesecake in bite-sized form!

Ingredients

Cream cheese
Butter
Egg
Vanilla extract
Vanilla cake mix
White chocolate chips
Freeze-dried raspberries

Needed supplies

Essential

Stand mixer or hand mixer
Mixing bowls
Measuring cups and spoons
Rubber spatula
2-tablespoon cookie scoop
Parchment paper
Baking sheet
Cooling rack

Optional but handy

Silicone baking mats (reuse instead of parchment)
Offset spatula (for transferring cookies neatly)
Wire whisk (for beating egg/vanilla quickly)
Cooling rack with stacking layers (saves counter space)
Decorative cookie tins (for gifting or storage)

Serving Suggestions

These Raspberry Cheesecake Cookies are delicious on their own, but they’re even better paired with something special:

Pair with a glass of cold milk or a refreshing sparkling water.
Serve alongside a fresh fruit platter with raspberries, strawberries, or blueberries for a bright, colorful spread.
Turn them into a mini ice cream sandwich with a scoop of vanilla ice cream in between.
Add to a dessert board with chocolate-dipped pretzels, macarons, and fresh fruit for parties.
For extra indulgence, dip them in lightly sweetened whipped cream or a mascarpone cream.

Tips and tricks

Don’t overmix once you add the raspberries: Freeze-dried raspberries are delicate and break easily. Gently folding them in helps keep pretty pops of color and flavor in every bite.

Watch the bake time: These cookies are best when slightly underbaked in the center. They’ll continue to set as they cool, leaving you with a soft, cheesecake-like middle.

Add a drizzle: For extra cheesecake flavor, whisk together cream cheese, powdered sugar, and a splash of milk for a simple glaze. Drizzle it on once the cookies are cool.

Storage tip: Store in an airtight container in the fridge for up to 5 days. They also freeze beautifully—just thaw at room temp when you’re ready for a sweet treat.

More recipes you’ll love

Raspberry Almond Thumbprint Cookies: Buttery almond-flavored shortbread with a sweet dollop of raspberry jam in the center.

Blueberry Lemon Ricotta Cookies: Tender, light cookies bursting with fresh blueberries and a bright lemon-ricotta flavor.

White Chocolate Coconut Cookies: Soft and chewy cookies studded with white chocolate and shredded coconut—in every decadent bite.