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Raspberry Cheesecake Cookies

Tender and chewy raspberry cheesecake cookies made with cream cheese, cheesecake pudding mix, and raspberry preserves.

The raspberry preserves in these cookies can be swapped out for any other flavored preserves or even freeze-dried raspberries or other fruit.

A bite taken out of a raspberry cheesecake cookie with cookies layered behind it.

Easy to Make Cookies

To make these Raspberry Cheesecake Cookies, the cheesecake pudding mix added to these cookies brings out the classic flavors of cheesecake and the raspberry preserves give these cookies a fruity delicious flavor of fresh raspberries.

Freeze-dried raspberries can be used in place of the raspberry preserves in this recipe using the same measurement.

A full decorative white plate of cheesecake cookies on gray background with a jar of raspberry preserves.

It’s important to use the spoon & leveling method for the all-purpose flour when making these cookies. To do this, stir the flour and then gently spoon the all-purpose flour in the measuring cup.

Once the measuring cup is full, skim off the top of the measuring cup to wipe away the excess flour. Using this method reduces the amount of unnecessary flour in the recipe and is helpful in most baking recipes.

A stack of raspberry cheesecake cookies on white linen with a plate of cookies behind them.

What’s in Raspberry Cheesecake Cookies?

  • Unsalted butter – softened for easy creaming with the cream cheese.
  • Cream cheese- softened to room temperature for easy creaming with the butter.
  • One package cheesecake pudding mix – a 3.4 ounce
  • Light brown sugar packed
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour – spooned & leveled
  • Baking soda
  • White chocolate chips
  • Raspberry preserves or freeze-dried raspberries

RELATED: Mini Vanilla Cupcakes

Cheesecake cookies plated on a white beaded plate.

How to Make Cheesecake Cookies with Raspberry Preserves

Preheat the oven- Preheat oven to 350ºF. Line two cookie sheets with parchment paper.


Combine the wet ingredients- Cream together the butter and the cream cheese until smooth.

Beat in the light brown sugar and the granulated sugar. Add the egg and the vanilla extract. Lastly, stir in the cheesecake pudding mix.

Combine the dry ingredients- Combine the all-purpose flour and the baking soda.

Combine the dry ingredients with the wet ingredients- Slowly beat the flour mixture into the wet ingredients and beat just until all the dry ingredients are moistened.


Add the white chocolate chips- Stir in all but 1/2 a cup of the white chocolate chips. The 1/2 cup of white chocolate chips will be for topping the cookies before baking.

A few cookies leaning on each other with a stack of raspberry cheesecake cookies behind them.


Stir in the raspberry preserves- Fold in the raspberry preserves a little at a time. Gently folding the preserves in will help them stay thick and will also spread the preserves throughout the batter.


Scoop the cookie dough- Using a #30 cookie scoop or by dropping by 2 tablespoonsful onto the parchment paper lined cookie sheet.


Flatten the cookies- Using the back of a spoon, press the cookies down to help spread them out as they will puff up while baking.
Top with remaining chocolate chips- Decorate the top of the cookie dough with the remaining white chocolate chips.


Bake the cookies- Bake the cookie sheets one at a time for 13-15 minutes or until the bottoms are slightly browned.

Transfer the cookies to a cooling rack- Remove from the oven and allow the cookies to cool for 10 minutes before transferring to a wire cooling rack. Store in an airtight container.

A stack of raspberry cheesecake cookies sitting on white linen.
Cheesecake cookies plated on a white beaded plate.

Raspberry Cheesecake Cookies

Yield: 24 cookie
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Tender and chewy raspberry cheesecake cookies made with cream cheese, cheesecake pudding mix, and raspberry preserves.

Ingredients

  • 1 package cheesecake pudding mix
  • 4 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour, spooned & leveled
  • 1 teaspoon baking soda
  • 11 ounces white chocolate chips
  • 1/2 cup raspberry preserves

Instructions

  1. Preheat oven to 350ºF. Line two cookie sheets with parchment paper.
  2. Cream together the butter and the cream cheese until smooth.
  3. Beat in the light brown sugar and the granulated sugar.
  4. Add the egg and the vanilla extract.
  5. Stir in the cheesecake pudding mix.
  6. Combine the all-purpose flour and the baking soda.
  7. Slowly beat the flour mixture into the wet ingredients and beat just until all the dry ingredients are moistened.
  8. Stir in all but 1/2 a cup of the white chocolate chips. The 1/2 cup of white chocolate chips will be for topping the cookies before baking.
  9. Fold in the raspberry preserves a little at a time.
  10. Gently folding the preserves in will help them stay thick and will also spread the preserves throughout the batter.
  11. Use a #30 cookie scoop drop by 2 tablespoonsful of dough onto the parchment paper-lined cookie sheet.
  12. Using the back of a spoon, press the cookies down to help spread them out as they will puff up while baking.T
  13. op with remaining chocolate chips.
  14. Decorate the top of the cookie dough with the remaining white chocolate chips.
  15. Bake the cookie sheets one at a time for 13-15 minutes or until the bottoms are slightly browned.
  16. Remove from the oven and allow the cookies to cool for 10 minutes before transferring to a wire cooling rack.
  17. Store in an airtight container.

Notes

You can substitute freeze-dried raspberries in place of the preserves.

You can swap out the raspberries for other fruit flavors if you wish.

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 25mgSodium: 146mgCarbohydrates: 32gFiber: 0gSugar: 23gProtein: 2g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

Did you make this recipe?

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Natalie

Wednesday 26th of January 2022

Beautiful cookies. What a brilliant idea to use cheesecake pudding mix. I have to give them a try

Swathi

Wednesday 26th of January 2022

Raspberry cheesecake cookies looks delicious.

Gail Montero

Tuesday 25th of January 2022

It's like my favorite fruity cheesecake in cookie form! Great with my morning cuppa - love this!

Julie

Tuesday 25th of January 2022

These cookies came out perfect! I love how rich they were and how simple they came together. My boys asked for more!

Cara

Tuesday 25th of January 2022

Love how this is one of my all-time favorite desserts in cookie form!

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