Can I substitute butter for Crisco in raspberry cheesecake cookies?

Yes, you can use unsalted butter instead of Crisco shortening. Be sure to use room temperature butter that is firm but not melted or softened. Using butter may slightly change the texture, often resulting in a richer flavor but potentially softer cookies. Chilling the dough before baking can help control spreading when using butter.

How can I add fresh raspberries without making the cookies too wet?

Fresh raspberries can add moisture and make the cookies cakey if not prepared properly. Rinse and fully drain the berries, then pat them dry using a paper towel or salad spinner. Toss the raspberries gently with 1-2 teaspoons of flour before folding them into the dough. This helps absorb excess moisture and prevents the cookies from becoming too soft.

Is it necessary to chill the dough before baking raspberry cheesecake cookies?

Chilling the dough is optional but recommended if your dough feels very soft or if your kitchen is warm. Refrigerate the dough for 20 to 30 minutes to firm it up, which helps prevent the cookies from spreading too much during baking and keeps their shape intact.

What is the best way to store raspberry cheesecake cookies to keep them fresh?

Store the cookies in an airtight container at room temperature for up to 3 days. To maintain freshness longer, place a slice of bread or a damp paper towel inside the container to keep the cookies moist. For extended storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a sealed bag or container for up to 3 months.

How do cheesecake flakes or cream cheese affect the texture of raspberry cheesecake cookies?

Incorporating cheesecake flakes or cream cheese adds a rich, creamy texture and a subtle tang that enhances flavor. Cream cheese also contributes moisture and tenderness, making the cookies soft and slightly chewy. However, excessive cream cheese can make the dough too soft, so measure carefully and consider chilling the dough to prevent spreading.

Raspberry Cheesecake Cookies Recipe With Creamy Filling And Berries

Name: Raspberry Cheesecake Cookies
Prep time: 10 min
Cook time: 14 min
Total time: 24 min
Cuisine: American
Ingredients: 4 oz cream cheese (block-style) Creates the creamy base and tangy flavor; ½ cup butter-flavored shortening (or ½ cup unsalted butter, at firm room temperature, not melted or softened); ½ cup light brown sugar (gently packed); 1 large egg; ½ teaspoon vanilla extract; 14 oz raspberry muffin mix (total, typically two 7 oz boxes) Brings in the fruity sweetness and simplifies prep; ½ cup all-purpose flour (stirred, spooned, and leveled); 1 cup white chocolate chips Adds a sweet, melty surprise in every bite

Description

🍓 These Raspberry Cheesecake Cookies combine creamy cheesecake flavor with the sweet freshness of raspberries for a delightful treat.
🍪 Soft and chewy with white chocolate chips, they’re perfect for a quick and easy dessert everyone will enjoy.

Ingredients

Scale

4 oz cream cheese (block-style) Creates the creamy base and tangy flavor

½ cup butter-flavored shortening (or ½ cup unsalted butter, at firm room temperature, not melted or softened)

½ cup light brown sugar (gently packed)

1 large egg

½ teaspoon vanilla extract

14 oz raspberry muffin mix (total, typically two 7 oz boxes) Brings in the fruity sweetness and simplifies prep

½ cup all-purpose flour (stirred, spooned, and leveled)

1 cup white chocolate chips Adds a sweet, melty surprise in every bite

Instructions

1-Preheat oven to 325°F (163°C). Line baking sheets with silicone baking mats or parchment paper to keep things neat.

2-Using an electric mixer, cream together the cream cheese, shortening (or butter), and brown sugar until smooth. This step blends the flavors well and creates a creamy base.

3-Add the egg and vanilla extract. Mix well, scraping down the sides of the bowl to ensure everything combines evenly.

4-Add the raspberry muffin mix and all-purpose flour. Mix until just combined, so the dough stays light and airy.

5-Gently fold in the white chocolate chips to add those tasty bits without overmixing.

6-Scoop dough using a cookie scoop (about 1.5 tablespoons per ball) onto the prepared baking sheets, spacing balls 2-3 inches apart for even baking.

7-Bake at 325°F (163°C) for 14 minutes, or until the edges are set but the centers stay soft.

8-Let cookies cool on the baking sheet for 1-2 minutes, then transfer to a wire rack to cool completely before enjoying.

Notes

🍽️ Ensure raspberry muffin mix totals 14 oz for proper flavor and texture.
🎯 Use a cookie scoop to maintain uniform cookie sizes and reduce mess.
❄️ Optional chilling of dough for 20-30 minutes helps prevent spreading in warm kitchens or with soft dough.

Prep Time: 10 minutes
Cook Time: 14 minutes
Category: Dessert, Cookies
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie

Keywords: raspberry cheesecake cookies,cheesecake cookies,white chocolate raspberry cookies,soft chewy cookies