Introduction

These Raspberry White Chocolate Cheesecake Cookies offer a delightful blend of creamy cheesecake, fruity raspberry jam, and sweet white chocolate all wrapped in a soft, buttery cookie. Perfect for special occasions or an indulgent treat, they impress with their rich flavors and elegant look.

The image shows a stack of three raspberry swirl cookies with a bite taken out of the top cookie, revealing two layers inside: a creamy white filling in the middle and a light brown base at the bottom. The cookies have a light beige color with bright red raspberry swirls all over the surface, giving a marbled effect. Around the stack, more cookies with the same pattern are scattered, along with fresh red raspberries and two small white chocolate squares in front. A white bowl filled with fresh raspberries is partially visible in the background. All of this is placed 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
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
1/4 cup (50 g) granulated white sugar, for rolling dough in

Instructions

Step 1: Prepare the white chocolate cheesecake filling by lining a small cookie sheet with parchment paper. Beat the cold cream cheese in a small bowl on medium-high speed until smooth, about 1 minute. Add the melted and slightly cooled white chocolate and mix until fully combined. If the mixture separates, let it cool slightly and then remix until smooth.
Step 2: Scoop the cheesecake filling into 20 portions of 2 teaspoons each onto the lined baking sheet. Flatten each portion slightly into a thick disc. Freeze until completely solid.
Step 3: Make the raspberry jam by heating the fresh raspberries in a medium saucepan over medium-low heat for about 5 minutes, mashing to break them down into liquid.
Step 4: Pass the cooked raspberries 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 stir in 1/3 cup (66 g) sugar.
Step 5: Heat the raspberry mixture 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.
Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 8: In a large bowl, cream the softened butter and 1 cup (200 g) sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla, mixing on medium speed until pale and fluffy, about 1-2 minutes.
Step 9: Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
Step 10: Push three-quarters of the dough to the side of the bowl. Flatten the remaining quarter on the bottom of the bowl and spoon one-quarter of the chilled raspberry jam over it. Layer another quarter of dough on top, then spoon on more jam. Repeat until all dough and jam are layered.
Step 11: Cut the dough into quarters and gently fold each to create pockets of jam dispersed throughout. Do not fully mix.
Step 12: Scoop the dough into 20 portions using a 2 tablespoon scoop. Flatten each portion slightly and place a frozen cheesecake disc in the center. Fold the dough around the cheesecake completely, shaping into a flattened disc.
Step 13: Roll each cookie dough disc in the reserved 1/4 cup (50 g) sugar. Keep the cheesecake discs frozen until use to maintain firmness.
Step 14: Place 6 cookies at a time on the prepared baking sheets. Bake for 11-12 minutes. When freshly out of the oven, gently shape each cookie into a perfect circle using a large circular cookie cutter.
Step 15: Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely before serving.

Tips & Variations

Use frozen cheesecake discs straight from the freezer for easier handling and better shape retention during baking.
For a tart contrast, sprinkle a little lemon zest into the dough for added brightness.
Substitute fresh raspberries with frozen ones if out of season, thawed and drained well to reduce excess moisture.

Storage

Store cooled 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 and thaw at room temperature before serving. Reheat briefly in a low oven to soften if desired.

How to Serve

The image shows several round cookies with a light beige base and bright red swirls on top, giving a marbled look. One cookie is stacked on another and has a bite taken out, revealing three layers inside: a thin bottom cookie layer, a middle white creamy layer, and a top cookie layer with red swirls. Around the cookies, there are fresh red raspberries and two small white chocolate squares. In the background, a white bowl filled with more raspberries sits partially visible. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought raspberry jam instead of making my own?

While homemade raspberry jam provides the freshest flavor and texture with natural seeds removed, you can substitute with a good quality store-bought jam. Just be mindful that it may affect how the cookie dough feels and spreads.

Why do I need to freeze the cheesecake filling before baking?

Freezing the cheesecake filling solid helps it maintain shape and prevents it from melting and leaking during baking, ensuring the cookies have a delightful creamy center.