Copycat Raspberry Cheesecake Cookies
Indulge in the delightful experience of making Copycat Raspberry Cheesecake Cookies right in your kitchen. These cookies beautifully blend the creamy richness of cheesecake with the tartness of freeze-dried raspberries, resulting in a chewy treat that’s perfect for any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, these vibrant cookies will impress everyone with their delectable flavor and eye-catching appearance. With a straightforward recipe and easy-to-follow steps, baking these cookies is a breeze. Get ready to satisfy your sweet tooth with this irresistible dessert!
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box (15.25 oz) vanilla cake mix
- 1 brick (8 oz) cream cheese, softened
- 1/2 cup butter, softened
- 1 egg
- 1/2 tsp vanilla extract
- 1 bag (1.25-1.3 oz) freeze-dried raspberries
- 1/2 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix together the vanilla cake mix, softened cream cheese, softened butter, egg, and vanilla extract until well combined.
- Gently fold in the freeze-dried raspberries and white chocolate chips.
- Using a medium cookie scoop, place heaping tablespoons of dough onto a parchment-lined baking sheet and slightly press down each cookie.
- Bake for 9-11 minutes until edges are set; centers may look slightly undercooked.
- Allow cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 25mg