White Chocolate Lemon Raspberry Cheesecake Cookies
These soft, creamy cookies combine the tang of cheesecake, the brightness of lemon, sweet white chocolate, and juicy raspberries for a treat that tastes like summer in every bite. Quick and easy to make, they’re perfect for any occasion and sure to be a crowd-pleaser.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Total Time: 28 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/2 cup (113g) unsalted butter, softened
- 4 oz (113g) cream cheese, softened
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 1 large egg
- Zest of 1 large lemon
- 1 tablespoon (15ml) fresh lemon juice
- 1 teaspoon pure vanilla extract
- 2 cups (250g) all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (130g) white chocolate chips
- 3/4 cup (90g) raspberries, fresh or frozen, halved if large
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, beat together the butter and cream cheese until smooth and creamy (about 2 minutes).
- Add granulated sugar and brown sugar. Beat until fluffy and pale, 1-2 minutes.
- Add lemon zest, lemon juice, and vanilla extract. Beat in the egg until just combined.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just incorporated.
- Gently fold in white chocolate chips. If using frozen raspberries, toss them with a teaspoon of flour, then gently fold raspberries into the dough.
- Using a medium cookie scoop or two spoons, drop 1.5-tablespoon mounds of dough onto the prepared baking sheet, spacing about 2 inches apart. If dough is sticky, chill for 10 minutes.
- Bake for 10-13 minutes, until edges are set and tops are just barely golden. Rotate pan halfway through baking.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For best results, use room temperature butter and cream cheese. Handle raspberries gently to avoid overmixing and bleeding. If dough is too sticky, chill briefly before baking. Cookies are best enjoyed slightly warm. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10
- Sodium: 60
- Fat: 6
- Saturated Fat: 3.5
- Carbohydrates: 18
- Fiber: 1
- Protein: 2
Keywords: cheesecake cookies, white chocolate, lemon, raspberry, summer cookies, easy dessert, cream cheese cookies, fruit cookies, homemade cookies