These Raspberry Cheesecake Cookies are the best way to satisfy your sweet tooth! A soft cake mix and cream cheese cookie dough is loaded up with white chocolate and raspberries, then baked to fluffy perfection.
These Raspberry Cheesecake Cookies are the perfect combination of the tanginess of cheesecake and the convenience of cookies.
They start with cake mix that’s combined with cream cheese and loaded up with white chocolate chips and fresh raspberries. The result is the perfect soft and fluffy cookie with all the mouthwatering flavors of raspberry cheesecake.
Why I LOVE this recipe!
- Soft and fluffy texture. The cake mix and cream cheese in this recipe create the most delectable texture.
- Crowd pleaser. Bring these to your next party and just watch how fast they disappear
- Easy advance prep options. Whip up a batch of these for a quick turnaround or bake and store them for later. They’re delicious either way!
Recipe Notes
This raspberry cheesecake cookies recipe is as simple as promised! Just 20 minutes for a family friendly treat.
In this section I am going to go through a few tips and tricks I use when making this recipe to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Vanilla Cake Mix – Cake mix is made with all-purpose flour, a leavening agent such as baking soda or powder, and salt to create an easy cookie base.
- Cream Cheese – The addition of cream cheese creates the perfect soft and tender texture.
- Vegetable Oil
- Eggs – You will need two large eggs to bind the cookies together.
- Vanilla Extract – Adds flavor depth and a touch of additional sweetness.
- White Chocolate Chips – Use your favorite variety!
- Raspberries – Fresh raspberries are best.
White Chocolate Raspberry Cookies Step by Step
- In a mixing bowl, combine cake mix, cream cheese, butter, eggs, and vanilla. Use an electric mixer to mix until smooth.
2. Stir in the white chocolate chips, then fold in the raspberries.
3. Use a cookie scoop or rounded tablespoon the dough out onto a baking sheet, placing each dough ball 2 inches apart.
4. Bake the cookies at 375ºF until the center is set and no longer shiny. Cool for 2-3 minutes, then transfer to a wire rack to cool completely.
Recipe Tips
- Soften the cream cheese. I recommend letting the cream cheese sit at room temperature for 30 minutes or so before incorporating it into the cookie dough. The softer texture will make it so much easier to blend it in with the dough.
- Mix until just combined. Over-mixed dough can yield tough, dense cookies. Mix only until just combined for the perfect light and fluffy texture.
- Give them space. Leave about 2 inches of space between the cookie dough balls on the baking sheet. The dough will spread as the cookies bake.
- Don’t over-bake. Take the cookies out of the oven as soon as the center is sit and no longer shiny. They will set up fully as they cool and the texture will be perfect!
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make the dough in advance – You can mix up the dough ahead of time and store it in the fridge for 2-4 days or in the freezer for up to 2 months.
- Bake the cookies ahead – The fully baked cookies can be cooled fully and stored at room temperature for 2-4 days, in the fridge for up to 1 week, or in the freezer for up to 1 month.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Add nuts – Add a nutty crunch to your cookies by mixing in some chopped macadamia nuts.
- Use another type of chocolate – I love the combination of white chocolate and raspberries, but if you prefer semi-sweet or dark chocolate, feel free to use that instead.
- Make strawberry cookies – Try swapping the raspberries out for strawberries for an easy flavor twist.
How to Freeze Cookies
Cookies can be frozen before or after baking. If freezing the cookie dough you are able to just pop out a few or as many as you need to bake to have hot, fresh cookies on demand.
If you prefer, you can bake all of the cookies and freeze after baking. Freezing the baked cookies will preserve them and once, thawed they come out just as soft, chewy, fresh, and perfect as they are when freshly baked.
Both are great options for keeping cookies fresh and delicious!
To freeze cookie dough:
- Portion the dough out onto a baking sheet, then place the baking sheet into the freezer and flash freeze until hardened.
- Once the dough balls are solid, transfer them to a freezer-safe container or ziplock bag and store in the freezer for up to 2 months.
- When you’re ready to bake the cookies,
To freeze baked cookies:
- To freeze the baked cookies, first let the cookies cool completely.
- Once they’re cooled off, transfer them to a freezer-safe container separated by layers of parchment paper.
- Store in the freezer for up to 1 month. When you’re ready to enjoy them again, simply let them thaw at room temperature.
How to store cookies
If you have extras after making raspberry white chocolate cookies, then they can be saved to munch on at a later time.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- on the counter for 2-3 days
- in the refrigerator for up to a week
- in the freezer up to a month.
More EASY Cookie Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy cookie recipes here, or see a few of our readers favorite recipes below.
Raspberry Cheesecake Cookies
Ingredients
- 1 (15.25 ounce) vanilla cake mix
- 4 ounces cream cheese, softened
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 tsp vanilla
- 1 1/2 cups white chocolate chips
- 6 ounces fresh raspberries
Instructions
- Preheat oven to 375˚F.
- Combine the cake mix, cream cheese, butter, eggs, and vanilla in a large bowl. Use an electric mixer to mix until smooth.
- Stir in the white chocolate chips by hand, then fold in the raspberries.
- Place rounded tablespoonfuls on a cookie sheet 2 inches apart.
- Bake for 9-10 minutes or until the cookie center is set and no longer shiny.
- Let cool on the cookie sheet for 2-3 minutes then transfer to a wire cooling rack to finish cooling.
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