Go Back
- 1 cup cream cheese, softened - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup fresh raspberries, roughly chopped - 1/2 cup semi-sweet chocolate chips - 1/4 cup white chocolate chips (optional) The cream cheese gives these cookies their rich and creamy texture. Make sure it’s softened to mix well. The butter also needs to be softened for a smooth blend. You want both sugars for sweetness and a nice chew. The egg binds everything together and adds moisture. Vanilla extract brings warmth and flavor. The flour, baking soda, and salt create the cookie structure. Raspberries add tangy flavor, while chocolate chips bring sweetness. - Mixing bowls - Hand mixer or stand mixer - Parchment paper - Cookie scoop - Baking sheet - Wire rack Using a mixing bowl helps keep everything contained. A hand mixer makes mixing easy, but a stand mixer works too. Parchment paper prevents sticking, making clean-up simple. A cookie scoop ensures even-sized cookies, which helps them bake evenly. A baking sheet holds your cookies as they bake. Finally, a wire rack cools the cookies so they don’t get soggy. Having the right tools makes the process smoother and more fun! - Preheat the oven to 350°F (175°C). - Prepare the baking sheet with parchment paper. - In a large bowl, combine cream cheese and butter until smooth. - Gradually add granulated sugar and brown sugar to the mixture. - Beat in the egg and vanilla extract until well mixed. - In a separate bowl, combine flour, baking soda, and salt. - Gradually mix the dry ingredients into the wet ingredients. - Gently fold in the chopped raspberries and chocolate chips. - Use a cookie scoop to place dough on the baking sheet. - Bake the cookies for 12-14 minutes until edges are golden. - Let them cool before transferring to a wire rack. To make these cookies great, you must start with softened cream cheese and butter. This step helps blend everything well. If your cream cheese and butter are cold, your dough will be lumpy. So, leave them out for a bit before you start. Also, don’t overmix the dough. Overmixing can make your cookies tough. Mix just until you see no dry flour left. This keeps your cookies soft and chewy, which is what we want. To ensure even baking, space the cookie dough on the baking sheet. This way, they have room to spread. I recommend using a cookie scoop for even sizes. It helps all your cookies bake at the same time. For baking times, keep an eye on your cookies. Bake them for 12 to 14 minutes. If your cookies are larger, add a minute or two. The edges should turn lightly golden, and the centers will look soft. To make your cookies stand out, drizzle them with melted white chocolate. Just melt the chocolate and use a fork to drizzle it over the cookies. This adds a beautiful touch. Garnish with fresh raspberries for color and flavor. Place a few on the side of your cookies. This not only looks good but adds a fresh taste that pairs nicely with the cheesecake flavor. {{image_2}} You can change the flavor of these cookies easily. Adding nuts gives a nice crunch. Try chopped walnuts or pecans for a tasty twist. You can also experiment with different types of chocolate. Dark chocolate or even white chocolate can bring new flavors. Each choice will change the taste! If you need gluten-free cookies, use gluten-free flour instead of all-purpose flour. This simple swap works well and keeps the cookie's taste. For a vegan version, replace the egg with a flax egg. Use dairy-free cream cheese and butter to keep it plant-based. These changes keep the cookies delicious for everyone. You can adapt these cookies for different seasons. In spring, use fresh strawberries or blueberries instead of raspberries. They add a lovely color and taste. For the holidays, think about adding spices like cinnamon or nutmeg. You can also shape them like festive treats to match the season. Get creative and enjoy the flavors! To store your Raspberry Chocolate Chip Cheesecake Cookies, keep them at room temperature. Use an airtight container to keep them fresh. Place parchment paper between layers to avoid sticking. This helps keep the cookies soft and tasty. They can last for about three days this way. If you want to save some cookies for later, freezing is a great option. First, scoop the cookie dough onto a baking sheet. Freeze the dough balls for about one hour. Once frozen, place them in a freezer bag. Seal tightly and label with the date. You can also freeze baked cookies. Just let them cool completely first. Place them in an airtight container, and they can last up to three months. When you’re ready to enjoy frozen cookies, take them out of the freezer. Let them thaw at room temperature for about 15 minutes. For a warm treat, heat them in the oven at 350°F (175°C) for about 5 minutes. This will make them soft again. You can also use the microwave. Heat for 10-15 seconds, but don’t overdo it. Enjoy your cookies like they are fresh out of the oven! What can I use if I don’t have cream cheese? If you do not have cream cheese, try using Greek yogurt or mascarpone. Both will give a creamy texture. You can also use cottage cheese blended until smooth. Each option will change the flavor slightly, but they work well. Can I replace the egg in this recipe? Yes, you can replace the egg. Use 1/4 cup of unsweetened applesauce or a flax egg. To make a flax egg, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken. How do I know when my cookies are done? Your cookies are done when the edges are lightly golden. The centers may look soft but will firm up as they cool. Keep an eye on them after 12 minutes. Why did my cookies spread too much? Cookies spread too much if the butter was too warm or if you overmixed the dough. Make sure your butter is softened but not melted. Chill your dough for about 30 minutes before baking to help prevent spreading. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries. Just be sure not to thaw them before adding. This way, they will hold their shape better in the cookies. What type of chocolate is best for these cookies? I suggest using semi-sweet chocolate chips for a nice balance of sweetness. You can also mix in dark chocolate or use white chocolate chips for extra sweetness. Mixing different chocolates adds depth to the flavor. Raspberry chocolate chip cheesecake cookies are easy to make and fun to share. You need basic ingredients like cream cheese, butter, sugar, and chocolate chips. Follow the clear steps for mixing and baking to get delicious cookies. Remember, you can add nuts or try different flavors, too. Store them well, so they stay fresh for longer. With these tips and techniques, you can create great treats that everyone will love. Enjoy baking and tasting these cookies!

Raspberry Chocolate Chip Cheesecake Cookies

Indulge in the delightful taste of Raspberry Chocolate Chip Cheesecake Cookies! These soft, creamy cookies combine tangy raspberries and rich chocolate for a perfect treat. With easy-to-follow steps and simple ingredients, you can whip up these delicious cookies in just 30 minutes. Ready to satisfy your sweet tooth? Click through to explore the full recipe and elevate your dessert game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup cream cheese, softened

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fresh raspberries, roughly chopped

1/2 cup semi-sweet chocolate chips

1/4 cup white chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the Mixture: In a large mixing bowl, combine the softened cream cheese and butter. Beat together using a hand mixer until smooth and creamy.

      Add Sugars: Gradually add the granulated sugar and brown sugar, continuing to mix until well incorporated.

        Mix in Egg and Vanilla: Add the egg and vanilla extract to the mixture and beat until smooth.

          Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

            Blend Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

              Fold in the Add-ins: Gently fold in the chopped raspberries, chocolate chips, and white chocolate chips, if using.

                Scoop the Cookies: Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie for spreading.

                  Bake: Bake in the preheated oven for 12–14 minutes or until the edges are lightly golden. The centers will look soft but will firm up as they cool.

                    Cool and Enjoy: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 18 cookies

                        - Presentation Tips: Arrange the cooled cookies on a decorative plate and drizzle with melted white chocolate for an added touch. Garnish with a few fresh raspberries on the side for a pop of color!