Ingredients

For the White Chocolate Cheesecake Filling:

5 oz (142 g) cream cheese, cold
4 oz (113 g) white chocolate bar, melted and slightly cooled

For the Raspberry Jam:

12 oz (340 g) fresh raspberries
1/3 cup (66 g) granulated white sugar

For the 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

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 until smooth, about 1 minute. Gradually mix in the melted and slightly cooled white chocolate on medium speed until fully combined. Scoop 20 portions of about 2 teaspoons each onto the parchment. Flatten each scoop slightly into thick discs and freeze until completely frozen.

Step 2: Make the raspberry jam by heating raspberries in a medium saucepan over medium-low heat. Mash the raspberries at the start and cook for about 5 minutes until liquidy. Press the mixture through a sieve into a bowl to remove seeds and return the strained liquid to the pan. Whisk in sugar and cook over medium heat for 15-17 minutes until thickened. Allow to cool and chill in the fridge.

Step 3: Preheat the oven to 350℉ (175℃) and line two baking sheets with parchment paper. Whisk together flour, baking powder, baking soda, and salt; set aside.

Step 4: Cream the softened butter and granulated sugar with an electric mixer on high speed until fluffy, about 2 minutes. Add the egg and vanilla; mix on medium speed until pale and fluffy, 1-2 minutes.

Step 5: Add the dry ingredients and mix on low speed just until combined. Push three-quarters of the dough to one side of the bowl. Flatten the remaining dough on the bottom of the bowl and spoon a quarter of the raspberry jam onto it. Layer another quarter of the dough on top and add more jam. Repeat this layering two more times. Cut the dough into quarters with a spatula and fold gently so jam is partially mixed in, creating pockets throughout.

Step 6: Scoop 20 portions of dough with a 2-tablespoon scoop. Slightly flatten each portion and place a frozen cheesecake disc in the center. Encase the cheesecake completely with dough and shape into flattened discs. Roll each disc in the extra sugar.

Step 7: Bake 6 cookies at a time on prepared sheets for 11-12 minutes. Immediately after baking, gently press around each cookie with a round cutter to shape. Let cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Make sure the white chocolate is cool before mixing with cream cheese to prevent separation.

Keep the cheesecake discs frozen until just before baking to maintain shape.

You can substitute frozen raspberries for fresh if fresh are not available; just thaw and drain excess liquid before cooking.

For a fun twist, try using dark or milk chocolate instead of white chocolate in the filling.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cheesecake filling discs up to a week in advance. Keep them frozen until ready to use in the cookie dough.

What if I don’t have fresh raspberries?

You can use frozen raspberries instead. Thaw them first, then drain any excess liquid before cooking the jam as directed.

Dessert

Raspberry White Chocolate Cheesecake Cookies Recipe

Introduction