Introduction

These Raspberry White Chocolate Cheesecake Cookies combine creamy white chocolate cheesecake filling, fresh raspberry jam, and soft cookie dough for a truly decadent treat. Perfect for summer gatherings or when you want a special homemade dessert with a twist.

The image shows soft cookies with a marbled pattern of light beige and bright red swirls on the top layer. One cookie near the center has a bite taken from it, revealing a thin, light brown bottom layer that looks crisp, and a thick, smooth white middle layer that appears creamy. The cookies are stacked and spread around on a white marbled surface. Bright red raspberries are scattered in between the cookies, and there are a few white chocolate squares near the front. A white bowl filled with fresh raspberries is partially visible in the top left corner. 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
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 until smooth, about 1 minute. Add the melted and slightly cooled white chocolate, mixing on medium speed until fully combined. Scoop the mixture into 20 portions of 2 teaspoons each on the baking sheet, flattening each into a thick disc. Freeze until completely firm.
Step 2: Make the raspberry jam. Place the raspberries in a medium saucepan over medium-low heat. Cook for about 5 minutes, mashing at the start, until raspberries break down and become liquidy. Pass the mixture through a sieve into a 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) sugar. Heat over medium for 15-17 minutes until thickened to about 1/3 cup (80 ml). Remove from heat and chill in the fridge.
Step 3: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
Step 4: Cream the softened butter and 1 cup (200 g) sugar together in a large bowl with a hand mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla, mixing on medium until pale and fluffy, 1-2 minutes.
Step 5: Gradually add the dry ingredients to the butter mixture on low speed until just combined. Push three-quarters of the dough to one side. Flatten one-quarter of the dough on the bottom of the bowl, spoon one-quarter of the chilled raspberry jam over it, then top with another quarter of dough and another quarter of jam. Repeat to evenly distribute jam pockets without fully mixing it in.
Step 6: Use a cookie scoop (2 tablespoons) to portion dough into 20 parts. Flatten each slightly, place a frozen cheesecake disc in the center, and wrap the dough completely around it shaping each into a flattened disc. Roll each cookie dough section in the remaining 1/4 cup (50 g) sugar.
Step 7: Place cookies on baking sheets and bake 6 at a time for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to shape them perfectly round. Cool on sheets for 10 minutes, then transfer to a rack to cool completely before serving.

Tips & Variations

Make sure the white chocolate is not too hot when mixing with cream cheese to prevent curdling; cool it slightly if needed.
Use fresh raspberries for the best flavor in the jam, or substitute with frozen raspberries if fresh are unavailable.
Freeze the cheesecake discs well to ensure they stay intact inside the cookie dough while baking.
For a different twist, try using milk chocolate instead of white chocolate in the cheesecake filling.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To enjoy them warm, reheat gently in a microwave for about 10 seconds or until soft but not melted through.

How to Serve

A group of soft round cookies with a pale beige dough and bright red swirls on top fill the image, some stacked two high and one cookie with a bite taken showing three layers: a light crumbly bottom, a thick white creamy middle, and the marbled dough top. A few fresh red raspberries are scattered around the cookies, along with two small pieces of white chocolate on the white marbled surface below. In the background, part of a white bowl filled with fresh raspberries peeks into the frame. The cookies have a slightly grainy sugary texture, and the overall scene is bright and colorful. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the raspberry jam ahead of time?

Yes, the raspberry jam can be made a day or two in advance and stored in the refrigerator. This actually helps deepen its flavor.

What if I don’t have an electric mixer?

You can mix the dough and cream cheese filling by hand, though it will take more time and effort to achieve the same smooth and fluffy texture.