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Raspberry White Chocolate Cheesecake Cookies Recipe

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★★★★★

4.6 from 75 reviews

These Raspberry White Chocolate Cheesecake Cookies are a luscious blend of creamy white chocolate cheesecake filling and tangy homemade raspberry jam, encased in a soft, buttery cookie dough with pockets of vibrant raspberry jam. Perfectly roll-coated in sugar for a delightful crunch, each bite offers a burst of sweet, tart, and creamy flavors with a satisfying chewy texture.

Ingredients

Scale

White Chocolate Cheesecake Filling

  • 5 oz (142 g) cream cheese, cold
  • 4 oz (113 g) white chocolate bar, melted and slightly cooled

Raspberry Jam

  • 12 oz (340 g) fresh raspberries
  • 1/3 cup (66 g) granulated white sugar

Cookie Dough

  • 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

  1. Prepare 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, ensuring the chocolate isn’t too hot to prevent separation. Spoon 20, 2-tsp portions onto the lined baking sheet and flatten slightly with the back of a spoon into thick discs. Freeze until completely frozen.
  2. Make Raspberry Jam: In a medium saucepan over medium-low heat, add raspberries and cook for about 5 minutes while mashing until they break down. Strain the mixture through a sieve into a bowl, pressing well to extract approximately 3/4 cup (180 ml) of liquid, discarding seeds. Return the strained liquid to the saucepan off the heat, whisk in 1/3 cup (66 g) sugar, then reheat over medium heat for 15-17 minutes until thickened to about 1/3 cup (80 ml). Remove from heat and chill in the fridge while preparing the dough.
  3. Prepare Cookie Dough: Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt; set aside. In a large bowl, cream softened butter and 1 cup sugar on high speed until fluffy, about 2 minutes. Add egg and vanilla, mixing on medium speed until pale and fluffy, approximately 1-2 minutes. Gradually add dry ingredients on low speed until just combined.
  4. Incorporate Raspberry Jam into Dough: Push three-quarters of the dough to one side of the bowl. Flatten one-quarter of the dough on the bowl bottom, spoon one-quarter of the raspberry jam onto it, then cover with another quarter of dough and top with jam. Repeat this layering two more times to evenly distribute jam pockets. Using a rubber spatula, cut the dough into quarters and fold each section just enough to fold in the jam without fully mixing, preserving jam pockets.
  5. Assemble Cookies: Using a 2-tbsp scoop, portion dough into 20 portions. Flatten slightly each portion, place a frozen cheesecake disc in the center, and wrap the dough around it completely, shaping into a slightly flattened disc. Roll each dough ball in the 1/4 cup granulated sugar. Keep the cheesecake discs frozen until ready to assemble each batch.
  6. Bake and Finish Cookies: Place cookies on prepared baking sheets, baking 6 at a time for 11-12 minutes until edges are set. While still warm, use a large circular cookie cutter to perfect the cookie shapes. Cool on the sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

  • Ensure white chocolate is not too hot when mixing with cream cheese to prevent separation.
  • Press raspberries thoroughly against sieve to extract maximum juice for jam.
  • Do not overmix dough after adding jam; preserve pockets for texture.
  • Freezing the cheesecake filling discs is crucial for easy assembly and maintaining shape during baking.
  • Rolling in sugar gives cookies a delicate crunch and attractive finish.
  • Using a cookie cutter immediately after baking shapes cookies perfectly before they set completely.

Keywords: Raspberry Cheesecake Cookies, White Chocolate Cookies, Raspberry Jam Cookies, Cheesecake Filling Cookies, Soft Baked Cookies

Find it online: https://nayabaker.com/raspberry-white-chocolate-cheesecake-cookies-recipe/