Description
Delight in these Raspberry White Chocolate Cheesecake Cookies, featuring a creamy white chocolate cheesecake filling nestled inside soft, buttery cookies with bursts of homemade raspberry jam. Each bite offers a perfect balance of sweet, tangy, and rich flavors, making them an irresistible treat 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
Cookie Dough
- 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
- Prepare the White Chocolate Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat cold cream cheese on medium-high speed with an electric mixer until smooth, about 1 minute. Gradually add melted and slightly cooled white chocolate and mix on medium speed until fully combined, ensuring the white chocolate is not too hot to prevent separation. Scoop the mixture into 20 portions of 2 teaspoons each onto the lined cookie sheet, flattening each scoop into a thick disc with the back of a spoon. Freeze completely.
- Make the Raspberry Jam: Heat fresh raspberries in a medium saucepan over medium-low heat for about 5 minutes, mashing at the start until they break down into liquid. Strain the mixture through a sieve into a medium bowl to remove seeds, pressing firmly to extract about 3/4 cup (180 ml) of liquid. Return the liquid to the saucepan off heat and whisk in 1/3 cup (66 g) sugar. Heat over medium for 15-17 minutes, stirring frequently, until the jam thickens to a heaping 1/3 cup (80 ml). Remove from heat and chill in the fridge while preparing the dough.
- Prepare the Cookie Dough: Preheat the 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; set aside. In a large bowl, cream softened butter and 1 cup (200 g) sugar until fluffy, about 2 minutes using an electric mixer. Add egg and vanilla, mixing until pale and fluffy, 1-2 minutes. Gradually add dry ingredients on low speed until just combined.
- Incorporate the Raspberry Jam: Push 3/4 of the dough to one side of the bowl. Flatten the remaining 1/4 dough on the bottom, spoon 1/4 of the raspberry jam over it, then cover with another 1/4 of dough and add another 1/4 of jam on top. Repeat this layering two more times to evenly disperse the jam. Use a rubber spatula to cut the dough into quarters and gently fold each section until the jam is slightly swirled in, creating pockets of jam throughout.
- Assemble the Cookies: Using a 2 tbsp cookie scoop, portion the dough into 20 equal portions. Flatten each portion slightly, place a frozen cheesecake disc in the center, then enclose it fully with cookie dough, shaping into a slightly flattened disc. Roll each dough ball in the reserved 1/4 cup (50 g) granulated sugar. Keep cheesecake discs frozen until ready to use to prevent melting.
- Bake the Cookies: Place 6 cookies per baking sheet lined with parchment paper. Bake at 350°F (175°C) for 11-12 minutes. Immediately after baking, use a large circular cookie cutter to shape cookies into perfect circles. Allow to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy.
Notes
- Make sure the white chocolate is cooled before adding to cream cheese to prevent curdling.
- Press raspberry puree firmly through the sieve to maximize juice extracted for jam.
- Do not fully mix the jam into the dough; retaining pockets of jam adds delightful bursts of flavor.
- Freezing the cheesecake filling discs ensures they stay intact when wrapped in dough.
- Flattening cookie dough portions before baking helps the cookies spread evenly.
- Using a cookie cutter immediately after baking creates a perfect round shape.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cheesecake cookies, white chocolate cookies, homemade jam cookies, creamy filling cookies, dessert cookies
