Description
These Raspberry White Chocolate Cheesecake Cookies are a delightful combination of creamy white chocolate cheesecake filling, sweet and tangy raspberry jam, and soft, buttery cookies. Each cookie features pockets of luscious homemade raspberry jam swirled throughout the dough and is stuffed with a frozen white chocolate cheesecake center, creating a decadent dessert perfect 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
- 1/4 cup (50 g) granulated white sugar, for rolling dough in
Instructions
- 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 and mix on medium speed until fully combined, making sure the mixture is smooth and not separated. Scoop the filling into 20 portions of 2 teaspoons each onto the baking sheet, flatten each into a thick disc, and freeze until completely solid.
- Make the Raspberry Jam: Place fresh raspberries in a medium saucepan over medium-low heat. After mashing them at the start, cook for about 5 minutes until they break down and release liquid. Pass the mixture through a sieve into a bowl to remove seeds, pressing to extract about 3/4 cup (180 ml) of liquid. Return this liquid to the saucepan off heat, whisk in granulated sugar, and cook over medium heat for 15-17 minutes until thickened to about a heaping 1/3 cup (80 ml). Remove from heat and chill in the refrigerator.
- Prepare the Cookie Dough: Preheat oven to 350°F (175°C) 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 the softened butter and granulated sugar with an electric mixer on high speed until fluffy, approximately 2 minutes. Add egg and vanilla, mixing on medium speed until pale and fluffy, about 1-2 minutes. Gradually add in the dry ingredients, mixing on low speed until just combined.
- Incorporate the Jam into Dough: Push three-quarters of the dough aside in the bowl. Flatten one-quarter of the dough at the bottom of the bowl and spoon one-quarter of the raspberry jam onto it. Layer another quarter of dough on top followed by another quarter of jam. Repeat this two more times, layering dough and jam to distribute evenly. Use a spatula to quarter the dough and gently fold each section just enough to create pockets of jam, but don’t fully mix it in.
- Assemble the Cookies: Using a 2-tablespoon cookie scoop, portion the dough into 20 portions. Flatten each portion slightly, place one frozen cheesecake disc in the center, and cover completely with dough. Shape each into a slightly flattened disc rather than a ball. Roll the shaped cookies in granulated sugar. Keep the cheesecake discs frozen until ready to assemble each batch.
- Bake the Cookies: Arrange 6 cookies at a time on the prepared baking sheets. Bake for 11-12 minutes at 350°F (175°C). Immediately after removing from the oven, use a large circular cookie cutter around each cookie to perfect their shape. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- Ensure the white chocolate is melted but not hot when adding to cream cheese to avoid separation.
- Press raspberry mixture thoroughly through the sieve to remove seeds and maximize juice yield.
- Do not overmix the jam into the dough; pockets of jam create bursts of flavor.
- The cheesecake discs must be frozen solid before assembly and baking to maintain their shape.
- Flatten the cookie dough portions before baking to ensure even spreading and a nice cookie shape.
- You can bake 6 cookies at a time to avoid overcrowding; adjust batches accordingly.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: cheesecake cookies, Cookies, raspberry, raspberry white chocolate cheesecake cookies, white chocolate, white chocolate raspberry, white chocolate raspberry cheesecake
