Dessert

Raspberry White Chocolate Cheesecake Cookies Recipe

ByElla Hart April 18, 2026April 18, 2026

Introduction

Raspberry White Chocolate Cheesecake Cookies combine the rich creaminess of white chocolate cheesecake with the bright, fresh flavor of raspberries. These soft, indulgent cookies have pockets of raspberry jam spread throughout for a delightful burst of fruitiness in every bite. Perfect for a special treat or dessert.

The image shows a stack of three raspberry swirl cookies with a bite taken out of the top cookie, revealing two layers inside: a creamy white filling in the middle and a light brown base at the bottom. The cookies have a light beige color with bright red raspberry swirls all over the surface, giving a marbled effect. Around the stack, more cookies with the same pattern are scattered, along with fresh red raspberries and two small white chocolate squares in front. A white bowl filled with fresh raspberries is partially visible in the background. All of this is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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. Beat the cold cream cheese on medium-high speed with an electric mixer until smooth, about 1 minute. Mix in the melted, slightly cooled white chocolate on medium speed until fully combined. Scoop the filling into 20 portions (2 teaspoons each) on the sheet and flatten each into a thick disc. Freeze until completely firm.
Step 2: Make the raspberry jam by heating the raspberries in a saucepan over medium-low heat for about 5 minutes, mashing them until liquidy. Pass the mixture through a sieve to remove seeds, pressing well to extract about 3/4 cup of liquid. Return this to the saucepan off the heat, whisk in 1/3 cup sugar, then cook over medium heat for 15–17 minutes until thick. Chill in the fridge while preparing the dough.
Step 3: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream softened butter and 1 cup sugar until fluffy, about 2 minutes. Beat in the egg and vanilla until pale and fluffy, then mix in the dry ingredients on low speed just until combined.
Step 4: Push three quarters of the dough to the side of the bowl. Flatten the remaining quarter on the bottom, spoon 1/4 of the jam onto it, then layer another quarter of dough and jam, repeating until jam is evenly dispersed. Fold the dough quarters gently with a spatula so small pockets of jam remain visible.
Step 5: Divide the dough into 20 portions using a 2-tablespoon scoop. Flatten each slightly, place a frozen cheesecake disc in the center, and then wrap the dough around it completely, shaping each into a slightly flattened disc. Roll each cookie in the remaining 1/4 cup sugar.
Step 6: Place 6 cookies per baking sheet and bake for 11–12 minutes. Immediately after baking, press around each cookie with a large circular cutter to perfect their shape. Cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely before serving.

Tips & Variations

Keep cheesecake discs frozen until just before assembling cookies to prevent melting into the dough.
If you prefer a seedless texture without passing through a sieve, try using seedless raspberry jam instead of fresh for easier preparation.
For extra flavor, add a teaspoon of lemon zest to the dough mixture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, warm gently in a microwave for 10–15 seconds or until just soft. The cheesecake filling may become firmer when chilled, so allow cookies to come to room temperature before serving.

How to Serve

The image shows several round cookies with a light beige base and bright red swirls on top, giving a marbled look. One cookie is stacked on another and has a bite taken out, revealing three layers inside: a thin bottom cookie layer, a middle white creamy layer, and a top cookie layer with red swirls. Around the cookies, there are fresh red raspberries and two small white chocolate squares. In the background, a white bowl filled with more raspberries sits partially visible. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries for the jam?

Yes, frozen raspberries can be used. Thaw them before cooking and drain excess liquid if very watery to avoid a runny jam.

What if the cheesecake filling breaks when mixing?

If the white chocolate is too hot it can cause the cream cheese to separate. Cool the mixture slightly and mix again; it should come back together into a smooth filling.