These cookies are a showstopper: tart raspberry jam, silky cheesecake, toasty graham bits, and pockets of white chocolate in a soft, slightly chewy cookie.
They bake up golden at the edges and tender in the middle.
They look fancy but assemble like an everyday cookie—perfect for gifting or a weekend project.
Keep your tools basic: a stand mixer or hand mixer, a scoop, and a baking sheet.
Plan ahead for a short chill time to keep the jam and cheesecake centers intact.
Read the tips below to avoid soggy centers or flat cookies.
Why You’ll Love This Raspberry Cheesecake White Chocolate Chip Cookies
- Creamy cheesecake center inside a soft cookie with melty white chocolate.
- Bright raspberry jam pockets cut the sweetness and add freshness.
- Graham cracker bits create a subtle crunchy nod to classic cheesecake crust.
- Soft, pillowy texture with a slightly crisp edge.
- Uses pantry staple ingredients with an elegant result.
- Easy to make ahead and freeze for later baking.
The flavor profile balances: the jam gives a bright pop, the cream cheese filling adds tang and richness, and the white chocolate melts into sweet ribbons. Texture is multilayered — tender cookie crumb, crunchy graham, and a creamy molten core when warm. The overall effect is luxurious but approachable, like a bite-sized slice of cheesecake wrapped in cookie dough.
"Absolutely decadent. These cookies vanished within an hour at my book club — everyone asked for the recipe. Perfect balance of sweet and tart with the best cheesecake pockets!" — 5 stars
Key Ingredients for Raspberry Cheesecake White Chocolate Chip Cookies
Unsalted butter (room temperature) — Soft but not greasy butter creates an emulsion with sugar that traps air during creaming. Buy European-style or higher-fat butter for extra richness; if you substitute margarine or salted butter, expect less structure and altered flavor. If using salted butter, reduce added salt slightly to avoid over-seasoning.
Cake flour — Cake flour keeps the cookie tender and prevents a tough crumb by lowering protein content. If you don’t have cake flour, measure AP flour and remove 2 tablespoons per cup, then replace with 2 tablespoons cornstarch as a quick substitute; the texture will be slightly denser. Using only AP flour will yield a chewier cookie rather than pillowy soft.
Cream cheese (room temperature) — This is the base of the cheesecake filling and provides tang and creaminess. Use full-fat block cream cheese for stability and flavor; whipped or low-fat varieties are looser and can make the filling runnier. If you must substitute mascarpone, the result will be richer and slightly less tangy.
Raspberry jam — Jam supplies the tart, fruity center and moisture contrast. Use a seedless, thick jam or preserve so it doesn’t run during baking; brands with higher fruit content are ideal. If you substitute fresh raspberries, the moisture will make sealing difficult and could yield soggy cookies, so reduce other wet elements or macerate and strain.
Full Ingredient List for Raspberry Cheesecake White Chocolate Chip Cookies
- Unsalted butter, room temperature – 2 sticks
- Brown sugar – 1/2 cup
- Granulated sugar – 1/2 cup
- Eggs, room temperature – 2
- Vanilla extract – 1 tsp
- Almond extract – 1 tsp
- Baking powder – 1/2 tsp
- Baking soda – 1/2 tsp
- Cornstarch – 1 tbsp
- Salt – 1/2 tsp
- Cake flour – 1 cup
- All purpose flour – 1 1/2 cups
- Graham crackers, roughly chopped – 1 package
- White chocolate chips – 1 cup
- Raspberry jam – 1/3 cup
- Cream cheese, room temperature – 4 oz
- Powdered sugar – 3 tbsp
- Vanilla bean paste – 1 tsp
Step-by-Step Instructions for Raspberry Cheesecake White Chocolate Chip Cookies
Step 1: Make the cheesecake filling
Combine the room-temperature cream cheese, powdered sugar, and vanilla bean paste in a small bowl. Whip until smooth and glossy, then transfer to a piping bag or a small container for easy portioning later.
Pro Tip: The filling should be lump-free, silky, and hold a soft peak when you lift the whisk.
Step 2: Cream the butter and sugars
In a stand mixer fitted with the paddle (or with a hand mixer), cream the room-temperature butter with the brown and granulated sugars on medium-high for about 5 minutes until light, fluffy, and noticeably paler. This aeration helps the cookies rise and gives lift.
Pro Tip: The mixture should look pale and billowy and leave a faint trail when the paddle is lifted.
Step 3: Add eggs and extracts
Add the eggs one at a time, mixing briefly after each, then stir in vanilla and almond extract until combined. The batter will become glossy and slightly loose; this is normal.
Pro Tip: The batter should look cohesive and slightly shiny, not curdled.
Step 4: Combine dry ingredients
Sift together cake flour, all-purpose flour, baking powder, baking soda, cornstarch, and salt. Add the dry mix in two additions and mix on low until a soft dough forms; avoid overmixing.
Pro Tip: The dough should be soft, slightly tacky, and come together without streaks of flour.
Step 5: Fold in chips and graham cracker pieces
Gently fold in the white chocolate chips and roughly chopped graham crackers so they distribute evenly without breaking the dough down. The graham bits give texture and a hint of crust.
Pro Tip: The dough should show visible white chocolate and graham flecks; not completely uniform.
Step 6: Portion and fill
Scoop 4-ounce portions of dough (about 1/4 to 1/3 cup depending on your scoop). Flatten each portion slightly, create a shallow well in the center, and add 1/2 teaspoon raspberry jam and 1/2 teaspoon cheesecake filling into the well. Pinch the dough to seal completely, then shape into a round ball.
Pro Tip: The sealed seam should be smooth with no visible filling; if jam leaks, reseal firmly.
Step 7: Chill the dough
Place the assembled cookie balls on a tray and chill in the refrigerator for at least 1 hour. Chilling firms the dough, reduces spread during baking, and helps maintain a defined jam and cheesecake center.
Pro Tip: The dough should feel cool and firm to the touch and hold its rounded shape.
Step 8: Bake and cool
Preheat the oven to 375°F. Arrange chilled cookie balls on a lined baking sheet with at least 2 inches between them. Bake for 12–14 minutes until the edges are set and golden brown but centers still look slightly soft. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack and cool for about 25 minutes before serving.
Pro Tip: The cookie edge should be a warm golden brown while the center looks just set; it will finish cooking as it cools.
Expert Tips for Raspberry Cheesecake White Chocolate Chip Cookies
- Chill properly: Always chill the filled cookie balls at least 1 hour; chilled dough spreads less and keeps the jam-cheesecake pockets intact.
- Oven temperature: Use an oven thermometer — 375°F is a sweet spot for crisp edges and soft centers; if your oven runs hot, reduce to 365°F.
- Texture troubleshooting: If cookies are cakey, reduce baking powder to 1/4 tsp next time and ensure not to overmix once flour is added.
- If cookies are flat: Make sure butter is not too soft or melted; chill your scoops longer before baking.
- Equipment tip: Use a medium cookie scoop (4 oz) for consistent size and bake time; parchment or silicone mats prevent over-browning.
- Filling stability: Room-temperature but firm cream cheese is key; if your filling is runny, chill it before spooning.
- Sealing method: Roll seam-side down on the tray first to smooth the top and help prevent leaks.
- Common mistake: Overfilling with jam causes blowouts; stick to 1/2 tsp jam to keep pockets intact.
Storage & Freezing for Raspberry Cheesecake White Chocolate Chip Cookies
Fridge storage: Store baked cookies in an airtight container in the refrigerator for up to 5 days. Layer with parchment to prevent sticking and maintain the cheesecake filling’s chill.
Freezer storage (unbaked): Freeze assembled, sealed cookie balls on a tray until solid, then transfer to a zip-top freezer bag or airtight container for up to 3 months. Thaw in the refrigerator overnight before baking; bake from chilled and add 1–2 minutes to baking time if still cold.
Freezer storage (baked): Freeze fully baked cookies in a single layer until solid, then stack with parchment between layers in an airtight container for up to 3 months. Reheat from frozen at 300°F for 6–8 minutes to refresh.
Thawing & reheating: Thaw frozen baked cookies at room temperature for 30–45 minutes. For a warm, melty center, microwave one cookie for 10–15 seconds or reheat in a 300°F oven for a few minutes. Use airtight containers or heavy-duty freezer bags for best results.
Variations & Substitutions for Raspberry Cheesecake White Chocolate Chip Cookies
White Chocolate Raspberry Swirl — Replace raspberry jam with seedless blackberry or raspberry preserves, and fold in grated white chocolate instead of chips. Result: a deeper berry flavor and smoother white chocolate ribbons.
Lemon Cheesecake Twist — Add 1 teaspoon lemon zest to the dough and swap almond extract for an extra 1/2 teaspoon lemon extract. Result: bright citrus notes that cut sweetness and mimic lemon cheesecake.
Nutty Graham Crunch — Stir 1/2 cup toasted chopped pecans or walnuts with the graham crackers for extra crunch and toasted flavor. Result: more textural contrast and a toasty finish reminiscent of nutty crust.
Vegan/Dairy-Free Option — Use vegan butter and dairy-free cream cheese, and choose dairy-free white chocolate chips. Chill the dough longer to firm; baking time may vary slightly. Result: a plant-based cookie that keeps the same layered structure with slightly different richness.
Frequently Asked Questions About Raspberry Cheesecake White Chocolate Chip Cookies
What is the best way to prevent the jam from leaking during baking?
Use a thick jam or preserve with high fruit content and make only small jam portions (1/2 teaspoon). Seal the dough thoroughly with a pinch, smoothing the seam downward on the tray. Chilling the sealed balls before baking is essential; cold dough creates a barrier that slows jam movement.
Can I make these cookies smaller or larger without changing the bake time?
Yes, but adjust bake time. For smaller 2-ounce cookies, reduce bake time to about 9–11 minutes. For larger 6-ounce cookies, increase to 14–16 minutes and watch for golden edges. Regardless of size, chill the filled portion so the center stays intact.
How do I keep the cheesecake filling from becoming runny?
Use full-fat block cream cheese and ensure it is only room temperature, not warm. Beat filling until smooth but not aerated; if it becomes too soft, chill it before filling the dough. Incorporating a small amount of cornstarch (1/2 tsp) into the filling can also stabilize it in humid conditions.
Can I prepare the fillings and dough ahead of time?
Yes. Prepare the cheesecake filling up to 3 days ahead and keep it chilled. Assemble the cookie balls and chill them for up to 24 hours before baking. For longer storage, freeze assembled cookie balls up to 3 months and bake from frozen after an overnight thaw in the fridge.
Why use both cake flour and all-purpose flour?
Cake flour lowers the overall protein in the dough, yielding a tender, soft crumb. All-purpose adds enough structure so the cookie holds its shape around the filling. Using only one or the other changes texture — only AP yields chewier cookies; only cake flour can make them overly delicate and prone to spreading.
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Final Thoughts on Raspberry Cheesecake White Chocolate Chip Cookies
These Raspberry Cheesecake White Chocolate Chip Cookies are a hybrid treat that feels special while staying surprisingly simple to make. If you loved this recipe, please leave a star rating in the recipe card below and pin it to Pinterest.
For a video and inspo on a similar take, see White Chocolate Raspberry Cheesecake Cookies + VIDEO.
If you want another copycat version and technique notes, check out Raspberry Cheesecake Cookies + Video (Subway Copycat).
For different ingredient ratios and a baker’s perspective, review Raspberry Cheesecake Cookies (Subway Copycat Recipe).
Raspberry Cheesecake White Chocolate Chip Cookies
Ingredients
Method
- Combine cream cheese, powdered sugar, and vanilla bean paste in a small bowl. Whip until smooth and glossy, then transfer to a piping bag.
- In a stand mixer, cream the butter with brown and granulated sugars on medium-high for about 5 minutes until light and fluffy.
- Add eggs one at a time, mixing briefly after each, then stir in vanilla and almond extract until combined.
- Sift together cake flour, all-purpose flour, baking powder, baking soda, cornstarch, and salt. Add dry mix in two additions and mix on low until a soft dough forms.
- Gently fold in white chocolate chips and chopped graham crackers.
- Scoop 4-ounce portions, flatten slightly, create a well, and fill with 1/2 teaspoon raspberry jam and cheesecake filling. Pinch to seal.
- Chill cookie balls on a tray for at least 1 hour.
- Preheat oven to 375°F. Arrange balls on a baking sheet and bake for 12–14 minutes until set. Cool for 5 minutes on the sheet, then transfer to a wire rack.