Best 9 Raspberry White Chocolate Cheesecake Cookies Recipes

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RASPBERRY-WHITE CHOCOLATE CHEESECAKE COOKIE BARS



Raspberry-White Chocolate Cheesecake Cookie Bars image

When it comes to choosing which desserts I'm going to add to my arsenal of recipes, I almost always stick to the unfussy classics -- cakes, cookies, bars, and, in this case, cheesecake cookie bars! This recipe blends the dense, pan-baked goodness of a bar with layers of cheesecake and cookie dough that are dotted with white chocolate and fresh raspberries. There is no bake-off or bake sale that you can't win with these.

Provided by Gaby Dalkin

Categories     dessert

Time 3h35m

Yield 12 servings

Number Of Ingredients 15

1 cup (2 sticks/225 g) unsalted butter, at room temperature
1/2 cup (110 g) brown sugar
1 1/2 cups (300 g) granulated sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups (315 g) all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 cups (205 g) white chocolate chips
1 cup (125 g) fresh raspberries
8 ounces (225 g) cream cheese, at room temperature
1/2 cup (100 g) granulated sugar
1 large egg
1 teaspoon vanilla extract

Steps:

  • To make the cookie layer: In a stand mixer, cream together the butter, brown sugar, and granulated sugar for 3 minutes, until smooth. Add the eggs and vanilla and continue to mix, scraping down the sides of the bowl. Add the flour, salt, baking soda, and baking powder and mix on low speed until the ingredients are incorporated. Fold in 1 cup (165 g) of the white chocolate chips.
  • To make the cheesecake layer: In a food processor, combine the cream cheese, granulated sugar, egg, and vanilla and mix for 2 minutes, scraping down the sides as needed, until the ingredients are evenly combined and the mixture is very smooth.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9 by 13-inch (23 by 33-cm) baking pan with parchment paper with a little hanging over the sides. Press slightly more than half of the cookie dough mixture into the bottom of the pan to make one even layer. Spread the cheesecake mixture on top of the cookie dough. Crumble the remaining cookie dough and sprinkle it on top of the cheesecake mixture, then sprinkle with the remaining 1/4 cup (40 g) white chocolate chips and the raspberries.
  • Place in the oven and bake for 40 to 45 minutes, until the cookie dough is golden brown. Remove the bars from the oven and let cool for 30 minutes. Transfer them to the fridge for at least 2 hours, or overnight if time allows (don?t skip this part). Cut into bars and serve.

WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES



White Chocolate Raspberry Cheesecake Cookies image

Classic chocolate chip cookies get a make over.These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate. They're the perfect spring cookie!

Provided by Katie

Categories     Cookies

Time 37m

Number Of Ingredients 13

2 cups minus 2 tablespoons (8 1/2 ounces) Cake Flour*
1 2/3 cups (8 1/2 ounces) Bread Flour
1 1/4 teaspoons Baking Soda
1 1/2 teaspoons Baking Powder
1 1/2 teaspoons Coarse Sea Salt
1 1/2 sticks (12 tablespoons) Unsalted Butter, softened
4 ounces Full Fat Cream Cheese, softened
1 1/4 cups (10 ounces) Light Brown Sugar
1 cup plus 2 tablespoons (8 ounces) Granulated Sugar
1 tablespoon Pure Vanilla Extract
2 large Eggs
16 ounces White Chocolate Chunks
8 ounces Raspberry Jammy Bits

Steps:

  • In a medium sized mixing bowl, combine the cake flour, bread flour, baking soda, baking powder, and sea salt. Mix until well combined. Set aside
  • Combine the softened butter and softened cream cheese in the bowl of a stand mixer fitted with the paddle attachment.
  • Beat on medium high speed, stopping to scrape the sides periodically, until the butter and the cream cheese are well mixed, about 1 minute.
  • Add the sugars and the vanilla extract to the butter and cream cheese mixture. Beat over medium high speed until the mixture is light and fluffy, about 5 minutes. Be sure to stop the mixer and scrape the sides down periodically using a spatula.
  • Then, add the eggs, one at a time, to the butter and sugar mixture, making sure to mix until combined.
  • Reduce the mixer speed to low, then add the dry ingredients (about 1/2 a cup at a time) and mix until just combined.
  • Then, drop in the white chocolate chunks and the raspberry jammy bits a little bit at a time and stir on low just until they are evenly distributed.
  • Transfer the dough to a sealable container and refrigerate for 24 hours, or up to 72 hours.
  • Let the dough sit at room temperature for at least an hour, or until the dough is soft enough to scoop, before preparing to bake.
  • Then, preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Scoop the cookie dough into balls that are 3 tablespoons in size. I like to use a large cookie scoop for this.
  • Place the cookie dough balls on the prepared baking sheet, making sure to space them so they don't get stuck together as they spread.
  • Lightly press down on each of the cookie dough balls to slightly flatten the tops just a tad.
  • Place the cookies in the oven, increase the temperature to 350 degrees F and bake for 12 - 14 minutes, or until the cookies are lightly browned on top.
  • Remove from oven and let cool on the baking sheet for 5 minutes before removing.

Nutrition Facts : Calories 139 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 cookie, Sodium 181 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

RASPBERRY WHITE CHOCOLATE CHEESECAKE COOKIES



Raspberry White Chocolate Cheesecake Cookies image

Honorable Mention - Contest Recipe 2008! Bite into a tasty pocket of raspberry jam when you make these sugar cookies sprinkled with white chocolate.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1 box (4-serving size) cheesecake-flavor instant pudding and pie filling mix
1/2 cup vegetable oil
1 egg
1/4 cup seedless raspberry jam
3 oz white chocolate baking bar, coarsely grated

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, dry pudding mix, oil and egg until soft dough forms.
  • Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each ball. Spoon about 1/4 teaspoon jam into each indentation.
  • Bake 8 to 10 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool 10 minutes; sprinkle with white chocolate.

Nutrition Facts : Calories 110, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 85 mg, Sugar 11 g, TransFat 1/2 g

WHITE CHOCOLATE RASPBERRY CHEESECAKE COOKIES RECIPE - (4.6/5)



White Chocolate Raspberry Cheesecake Cookies Recipe - (4.6/5) image

Provided by MJH

Number Of Ingredients 15

CREAM CHEESE GLAZE:
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
10 tablespoons butter, softened
1 cup white sugar
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 egg, room temperature
1 cup white chocolate chips, chopped
1 cup frozen raspberries, chopped
4 ounces cream cheese softened
1/2 cup powdered sugar
4 to 6 teaspoons milk, may need more

Steps:

  • Preheat oven to 375°F. Combine dry ingredients in a medium bowl and set aside. In a large bowl cream together butter, cream cheese and sugar. Mix in egg and vanilla extract. Add dry ingredients into the wet ingredients until incorporated. Fold in white chocolate chips and frozen raspberries. Use a mini ice cream scoop and place cookies about 1-2 inches apart on a baking sheet lined with parchment paper. Bake for 7 to 8 minutes. Let cookies rest in hot pan for 2 minutes before removing to a cooling wrack to cool completely. Prepare the glaze by combining all of the glaze ingredients into a medium bowl until smooth and creamy. Add more milk if needed. Place the glaze into a piping bag and pipe onto the cooled cookies. Place cookies on a baking sheet and refrigerate until glaze is set. Store in the fridge.

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

This makes an excellent cheesecake, similar to one you would get in a restaurant. Great for special occasions! Garnish with white chocolate curls if desired.

Provided by Cindy Catudal Shank

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 10h

Yield 16

Number Of Ingredients 13

1 cup chocolate cookie crumbs
3 tablespoons white sugar
¼ cup butter, melted
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
½ cup water
2 cups white chocolate chips
½ cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
½ cup white sugar
3 eggs
1 teaspoon vanilla extract

Steps:

  • In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
  • In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
  • Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
  • In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
  • Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

Nutrition Facts : Calories 412 calories, Carbohydrate 34.4 g, Cholesterol 96.4 mg, Fat 28.3 g, Fiber 1 g, Protein 6.8 g, SaturatedFat 16.9 g, Sodium 225.8 mg, Sugar 29 g

RASPBERRY & WHITE CHOCOLATE CHEESECAKE



Raspberry & White Chocolate Cheesecake image

My mom makes this cheesecake a lot because it's so good and really pretty. She calls it a "go-to" recipe. Someday I'll try to make it myself. -Charlotte Roos, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 2h25m

Yield 16 servings.

Number Of Ingredients 13

1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch
CRUST:
1 cup all-purpose flour
2 tablespoons sugar
1/2 cup cold butter
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sugar
1-1/4 cups heavy whipping cream
2 teaspoons vanilla extract
2 large eggs, lightly beaten
12 ounces white baking chocolate, melted and cooled

Steps:

  • In a small saucepan, mix raspberries and cornstarch until blended. Bring to a boil; cook and stir 1-2 minutes or until thickened. Press through a fine-mesh strainer into a bowl; discard seeds. Cool completely., Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., For crust, in a small bowl, mix flour and sugar. Cut in butter until crumbly. Press onto bottom of prepared pan. Place pan on a baking sheet. Bake 20-25 minutes or until golden brown. Cool on a wire rack. Reduce oven setting to 325°., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream and vanilla. Add eggs; beat on low speed just until blended. Stir in cooled chocolate. Pour half of the mixture over crust. Spread with half of the raspberry puree. Top with remaining batter. Drop remaining puree by tablespoonfuls over top. Cut through batter with a knife to swirl., Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 1-3/4 to 2 hours or until edge of cheesecake is set and golden. (Center of cheesecake will jiggle when moved.) Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen cheesecake from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight. Remove rim from pan.

Nutrition Facts : Calories 570 calories, Fat 41g fat (25g saturated fat), Cholesterol 134mg cholesterol, Sodium 247mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 1g fiber), Protein 8g protein.

INCREDIBLE RASPBERRY CHEESECAKE COOKIES



INCREDIBLE Raspberry Cheesecake Cookies image

I created a monster with these cookies. OMG!! I found these amazing cookies at a local gas station and had to have the recipe...I finally had some help and came up with this recipe for them. Take that Otis Spunkmeyer....I got ya ;-) The flavor just pops right off the cookie and into your mouth! These aren't as gooey as Otis Spunkmeyer cookies but they are INCREDIBLE!!!

Provided by Melissa Goff

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 45m

Yield 18

Number Of Ingredients 4

1 (8 ounce) package cream cheese, softened
1 egg
1 (17.5 ounce) pouch sugar cookie mix
⅔ cup raspberry baking chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten.
  • Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

Nutrition Facts : Calories 212.9 calories, Carbohydrate 27.9 g, Cholesterol 24 mg, Fat 9.9 g, Protein 2.9 g, SaturatedFat 4.8 g, Sodium 104.7 mg, Sugar 12.8 g

RASPBERRY WHITE CHOCOLATE CHEESECAKE



Raspberry White Chocolate Cheesecake image

This is an excellent cheesecake and I love the crust. I use Lorna Doone cookies! It is worth the work!

Provided by quotFoodThe Way To

Categories     Cheesecake

Time 5h45m

Yield 12 serving(s)

Number Of Ingredients 11

1 cup crushed shortbread cookie (about 3 oz.)
3 tablespoons toasted almonds, finely chopped
1/4 cup butter or 1/4 cup margarine, melted
2 (8 ounce) packages cream cheese, softened
1 (6 ounce) package white chocolate, baking bars melted and cooled
2/3 cup sugar
3 eggs
2/3 cup sour cream
1 teaspoon vanilla
1 (10 ounce) jar seedless red raspberry jam
1 cup fresh red raspberries or 1 cup frozen loose-pack lightly frozen sweetened raspberries

Steps:

  • For crust:.
  • Combine crushed cookies and chopped almonds in a small mixing bowl;.
  • Stir in melted butter or margarine.
  • Press mixture evenly onto bottom of an 8-inch springform pan. Set pan aside.
  • For filling:.
  • Beat cream cheese and melted baking chocolate in a large mixing bowl with an electric mixer on medium-high speed until combined.
  • Add sugar, beating mixture until smooth.
  • Add eggs, sour cream and vanilla; beat on low speed until just combined. DO NOT OVERBEAT.
  • Pour filling into crust-lined pan.
  • Place pan on a shallow baking pan in the oven.
  • Bake at 350°F for 45 minutes or until center appears nearly set when gently shaken. (This cheesecake puffs during baking then settles as it cooks); DO NOT OVERBAKE!
  • Remove springform pan from baking pan and cool on wire rack for 15 minutes.
  • Use a small metal spatula to loosen the sides of pan and cool for another hour.
  • Cover and chill for an additional 4 hours.
  • For sauce:.
  • Melt preserves in a small saucepan over low heat.
  • Add berries.
  • Heat gently just until sauce simmers; cool.
  • To serve:.
  • Cut cheesecake into wedges and drizzle some of the sauce over and around each serving.
  • TIP: to toast almonds, place almonds in a non-stick pan and stir over medium-high heat until they start to brown. I add a tad of butter to assist with the browning process.

Nutrition Facts : Calories 415.8, Fat 26.7, SaturatedFat 15.6, Cholesterol 112.2, Sodium 183.9, Carbohydrate 39.1, Fiber 1.2, Sugar 31.7, Protein 6.4

WHITE CHOCOLATE AND RASPBERRY CHEESECAKE



White Chocolate And Raspberry Cheesecake image

Make and share this White Chocolate And Raspberry Cheesecake recipe from Food.com.

Provided by troyh

Categories     Cheesecake

Time 2m

Yield 8 serving(s)

Number Of Ingredients 15

18 vanilla wafer cookies
1 cup almonds, toasted
4 1/2 tablespoons unsalted butter, melted
4 ounces imported white chocolate, chopped
2 (8 ounce) packages cream cheese, room temperature
2/3 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon grated lemon, rind of
2 large eggs
3/4 cup fresh raspberries or 3/4 cup frozen unsweetened raspberries, thawed,drained
1 (8 ounce) container sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
2 1/2 pints raspberries or 1 pint strawberry
1/2 cup seedless raspberry jam

Steps:

  • For crust------------.
  • Preheat oven to 350F degrees.
  • Place large piece of foil on heavy large baking sheet.
  • Set 8x2-inch bottomless heart-shaped cake pan atop foil.
  • Wrap foil around outside and 1 inch up sides of pan.
  • Butter foil and pan.
  • Finely grind cookies and almonds in processor.
  • Add butter and blend until mixture forms very moist crumbs.
  • Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan.
  • Bake until golden, about 10 minutes.
  • Cool.
  • Maintain oven temperature.
  • For Filling--------------.
  • Melt white chocolate in top of double boiler over simmering water until smooth, stirring often.
  • Remove from over water.
  • Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth.
  • Add eggs 1 at a time, beating just until combined.
  • Beat in white chocolate.
  • Spoon half of batter into crust.
  • Top with 3/4 cup berries.
  • Spoon remaining batter over.
  • Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes.
  • Let cool for 20 minutes.
  • Using fingertips, press down gently on edges of cheesecake to flatten slightly.
  • For topping------------------.
  • Whisk sour cream, sugar and vanilla in bowl.
  • Spoon over cake, spreading to edge of pan.
  • Bake 5 minutes.
  • Transfer cake in pan to rack.
  • Run small knife around sides of cake.
  • Cool completely and chill cake overnight.
  • Fold down foil along sides of pan.
  • Lift cake pan off cheesecake.
  • Transfer cheesecake to platter, discarding foil.
  • Cover cake with berries.
  • Bring jam to simmer in small saucepan, stirring often.
  • Gently brush jam over berries.

Nutrition Facts : Calories 780, Fat 50.8, SaturatedFat 25, Cholesterol 147.6, Sodium 322.2, Carbohydrate 72.7, Fiber 9.6, Sugar 45.6, Protein 13.5

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