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 extract

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. 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 and mix on medium speed until fully combined. Scoop 20, 2-tsp portions of the filling onto the baking sheet, flatten slightly, and freeze until completely firm.

Step 2: Make the raspberry jam by heating raspberries in a medium saucepan over medium-low heat for about 5 minutes, mashing them until liquidy. Pass the mixture through a sieve to remove seeds, pressing to extract about 3/4 cup (180 ml) of liquid. Return liquid to the saucepan off heat, whisk in sugar, then cook over medium heat for 15-17 minutes until thickened to about 1/3 cup (80 ml). Chill in the fridge while preparing the dough.

Step 3: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream together softened butter and 1 cup sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add egg and vanilla; mix on medium speed until pale and fluffy, about 1-2 minutes. Gradually add the dry ingredients and mix on low speed just until combined.

Step 4: Divide the dough into quarters. Flatten one quarter on the bottom of the bowl and spoon 1/4 of the jam over it. Layer another quarter of dough on top and add another 1/4 of jam, repeating until all jam and dough are layered. Cut the dough into quarters and gently fold each just until jam is somewhat mixed in, leaving pockets of jam throughout.

Step 5: Scoop 20 portions using a 2-tbsp cookie scoop. Slightly flatten each portion, place a frozen cheesecake disc in the center, then fold the dough around it, completely covering the filling. Shape into a flattened disc and roll in the 1/4 cup sugar. Keep cheesecake discs frozen until use.

Step 6: Place 6 cookies per baking sheet and bake for 11-12 minutes. While still warm, press edges with a large cookie cutter to shape them perfectly round. Let cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

Use chilled cream cheese to prevent separation when mixing with melted white chocolate.

Press raspberries thoroughly to extract as much liquid as possible for a flavorful jam.

Keep cheesecake filling frozen until assembling to maintain shape inside the cookies during baking.

Try substituting fresh raspberries with frozen ones if fresh aren’t available, but thaw and drain well before cooking.

For extra texture, sprinkle white chocolate chips into the cookie dough before baking.

FAQs

Can I use store-bought raspberry jam instead of making it from scratch?

While store-bought jam can be used in a pinch, homemade jam offers a fresher flavor and better texture that complements the creamy cheesecake filling.

Why is the white chocolate mixed with cream cheese?

Melting white chocolate into cream cheese adds sweetness and richness to the cheesecake filling, creating a smooth, decadent center inside the cookies.