Ultimate White Chocolate Raspberry Cheesecake Cookies
Soft and chewy sugar cookies swirled with homemade raspberry jam and stuffed with a creamy white chocolate cheesecake center. These indulgent bakery-style cookies are rich, fruity, and perfect for parties, gifting, or an elegant dessert treat.
Equipment
- mixing bowls
- hand mixer or stand mixer
- small saucepan
- fine-mesh sieve
- parchment paper
- baking sheet
- wire cooling rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- 1 large egg
- 2 tsp vanilla extract
- 1 cup fresh raspberries
- 1/4 cup granulated sugar (for jam)
- 4 oz cream cheese, cold
- 1/4 cup white chocolate, melted and cooled
Instructions
- In a small bowl, beat the cold cream cheese until smooth.
- Fold in melted white chocolate until fully incorporated.
- Scoop into small balls (about 1 tablespoon each) and place on a parchment-lined tray.
- Freeze for at least 30 minutes to firm up.
- In a small saucepan, combine raspberries and sugar.
- Cook over medium heat, stirring frequently, until raspberries break down and mixture thickens (about 10 minutes).
- Strain through a fine sieve to remove seeds.
- Chill completely in the refrigerator.
- In a mixing bowl, cream softened butter and sugar until light and fluffy.
- Add egg and vanilla extract; beat until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in raspberry jam to create swirls in the dough—do not overmix.
- Chill dough in the refrigerator for 15–20 minutes if too soft.
- Flatten a portion of cookie dough into a disc.
- Place a frozen cheesecake ball in the center and wrap the dough around it completely.
- Roll the cookie in granulated sugar for a light sparkle on top.
- Place on a parchment-lined baking sheet, leaving room for spreading.
- Preheat oven to 350°F (175°C).
- Bake cookies for 11–12 minutes or until edges are lightly golden but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Freeze the cheesecake filling thoroughly before assembling to prevent leaking. Do not overmix the raspberry jam to maintain a marbled effect. Slightly underbake for soft centers as cookies continue to set while cooling. Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Nutrition
Calories: 220kcalCarbohydrates: 28gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 85mgPotassium: 60mgFiber: 1gSugar: 18gVitamin A: 300IUVitamin C: 3mgCalcium: 20mgIron: 1mg
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