Description
Indulge your sweet tooth with these delightful Copycat Raspberry Cheesecake Cookies! Combining the creamy richness of cheesecake with the bright, tangy flavor of raspberries, these cookies offer a unique twist on a classic dessert.
Ingredients
Scale
- 1 box vanilla cake mix (15.25 oz)
- 1 brick cream cheese (8 oz, softened)
- 1/2 cup butter (softened)
- 1 egg
- 1/2 tsp vanilla extract
- 1 bag freeze-dried raspberries (1.25–1.3 oz)
- 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, butter, egg, and vanilla until smooth.
- Gently fold in freeze-dried raspberries and white chocolate chips without breaking the berries too much.
- Using a scoop or tablespoons, drop dough onto a parchment-lined baking sheet and slightly flatten each cookie.
- Bake for 9-11 minutes until edges are set but centers look slightly undercooked. Cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 130
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg