Go Back
Delicious Raspberry Cheesecake White Chocolate Chip Cookies on a plate

Raspberry Cheesecake White Chocolate Chip Cookies

These cookies feature a creamy cheesecake center, tart raspberry jam pockets, and melty white chocolate, all wrapped in a soft, chewy cookie. Perfect for gifting or enjoying on a weekend.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 14 minutes
Total Time 1 hour 14 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 2 sticks Unsalted butter, room temperature Use European-style or higher-fat butter for extra richness.
  • 1/2 cup Brown sugar
  • 1/2 cup Granulated sugar
  • 2 pieces Eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Almond extract
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1 tablespoon Cornstarch
  • 1/2 teaspoon Salt
  • 1 cup Cake flour Can substitute by adjusting all-purpose flour.
  • 1 1/2 cups All-purpose flour Adjust ratio for desired texture.
  • 1 package Graham crackers, roughly chopped
  • 1 cup White chocolate chips
For the filling
  • 1/3 cup Raspberry jam Use seedless, thick jam to prevent leakage.
  • 4 oz Cream cheese, room temperature Use full-fat for best results.
  • 3 tablespoons Powdered sugar
  • 1 teaspoon Vanilla bean paste

Method
 

Make the cheesecake filling
  1. Combine cream cheese, powdered sugar, and vanilla bean paste in a small bowl. Whip until smooth and glossy, then transfer to a piping bag.
Cream the butter and sugars
  1. 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 and extracts
  1. Add eggs one at a time, mixing briefly after each, then stir in vanilla and almond extract until combined.
Combine dry ingredients
  1. 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.
Fold in chips and graham cracker pieces
  1. Gently fold in white chocolate chips and chopped graham crackers.
Portion and fill
  1. Scoop 4-ounce portions, flatten slightly, create a well, and fill with 1/2 teaspoon raspberry jam and cheesecake filling. Pinch to seal.
Chill the dough
  1. Chill cookie balls on a tray for at least 1 hour.
Bake and cool
  1. 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.

Notes

Chill filled cookie balls for at least 1 hour to prevent spreading. Adjust baking time based on cookie size.