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Raspberry White Chocolate Cheesecake Cookies Recipe

★★★★★

4.9 from 448 reviews
  • Author: Zoe
  • Total Time: 1 hour 10 minutes
  • Yield: 20 cookies 1x
  • Diet: Vegetarian

Description

These Raspberry White Chocolate Cheesecake Cookies are a decadent treat featuring a creamy white chocolate cheesecake center surrounded by soft, fluffy cookies with pockets of homemade raspberry jam. The perfect balance of sweet, tart, and creamy, these cookies are a delightful indulgence for any occasion.

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

Cookies

  • 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 the White Chocolate Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese with an electric mixer on medium-high speed until smooth, about 1 minute. Add the melted and slightly cooled white chocolate, mixing on medium speed until fully combined, ensuring the chocolate is not too hot to avoid separation.
  2. Portion and Freeze Cheesecake Filling: Scoop the cheesecake filling into 20 portions of 2 teaspoons each onto the prepared baking sheet. Slightly flatten each scoop into a thick disc shape. Place the tray in the freezer until the discs are completely frozen.
  3. Make the Raspberry Jam: In a medium saucepan over medium-low heat, cook the fresh raspberries for about 5 minutes, mashing at the start until they break down and become liquidy. Using a sieve over a bowl, press the raspberries to remove seeds and collect about 3/4 cup (180 ml) of liquid. Return the liquid to the saucepan off heat, whisk in the sugar, then heat over medium heat for 15-17 minutes until thickened to about a heaping 1/3 cup (80 ml). Chill the jam in the refrigerator while preparing the dough.
  4. Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  5. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
  6. Cream Butter and Sugar: In a large bowl, use an electric hand mixer on high speed to cream the softened butter and 1 cup (200 g) granulated sugar until fluffy, about 2 minutes.
  7. Add Egg and Vanilla: Mix in the egg and vanilla extract on medium speed until the mixture is pale and very fluffy, about 1-2 minutes.
  8. Combine Dry and Wet Ingredients: Mix in the dry ingredient mixture on low speed until just combined.
  9. Incorporate Raspberry Jam into Dough: Push 3/4 of the dough to one side of the bowl. Flatten 1/4 of the dough on the bottom, spoon 1/4 of the raspberry jam onto it, then layer another 1/4 of dough on top and spoon jam on top again. Repeat this layering two more times to evenly disperse the jam within the dough.
  10. Fold Dough Sections: Cut the dough into quarters with a rubber spatula and gently fold each section just enough to slightly incorporate the jam, keeping jam pockets visible inside the dough.
  11. Form Cookies with Cheesecake Centers: Using a 2-tbsp cookie scoop, portion the dough into 20 pieces. Slightly flatten each portion, place a frozen cheesecake disc at its center, then wrap and seal the dough completely around the filling. Shape each into a slightly flattened disc to allow even baking and spreading.
  12. Coat Cookies in Sugar: Roll each cookie dough piece in the 1/4 cup (50 g) granulated sugar, keeping cheesecake discs frozen until ready to use for each batch.
  13. Bake Cookies: Place 6 cookies on the prepared baking sheet. Bake for 11-12 minutes, until set. Immediately after removing from the oven, use a large circular cookie cutter to gently round the edges of each cookie for perfect shape.
  14. Cool and Serve: Let the cookies cool on the baking sheet for about 10 minutes to set. Transfer them to a wire rack to cool completely before serving.

Notes

  • Ensure the white chocolate is sufficiently cooled before mixing with cream cheese to avoid separation.
  • Use fresh raspberries for the best jam flavor and texture.
  • Freezing the cheesecake discs before assembly is essential to keep the filling intact during baking.
  • Do not fully mix the raspberry jam into the dough; leave pockets for bursts of flavor.
  • Flatten the cookies slightly before baking as they do not spread much and this helps achieve the desired texture.
  • Rolling the cookies in sugar adds a pleasant crunchy texture on the exterior.
  • Use a circular cookie cutter after baking to create perfectly shaped cookies.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Raspberry cheesecake cookies, white chocolate cheesecake cookies, raspberry jam cookies, creamy cheesecake filling, homemade jam cookies

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