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Lemon Raspberry Cheesecake Cookies with Easy White Chocolate Swirl

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These soft, buttery cookies are bursting with zesty lemon flavor, swirled with a tangy raspberry cream cheese filling, and finished with a glossy white chocolate drizzle. They’re easy to make, look stunning, and are perfect for any occasion from brunches to baby showers.

Ingredients

Scale
  • 1 2/3 cups (200g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • Zest from 1 large lemon
  • 1 tablespoon freshly squeezed lemon juice
  • 3 ounces (85g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 cup (60g) fresh raspberries, mashed (or frozen, thawed and drained)
  • 1/2 teaspoon lemon zest (optional, for swirl)
  • 2 ounces (60g) white chocolate chips or bar, melted
  • 1/2 teaspoon neutral oil (optional, for thinning chocolate)

Instructions

  1. Zest and juice your lemon, measure out all ingredients, and let butter and cream cheese come to room temperature.
  2. In a small bowl, beat cream cheese with powdered sugar until creamy and lump-free. Gently fold in mashed raspberries and lemon zest. Do not overmix.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. In a large bowl, beat softened butter and sugar until pale and fluffy (2-3 minutes). Add egg, vanilla, lemon zest, and lemon juice; mix until smooth.
  5. Gradually stir in the flour mixture until just combined. Do not overmix.
  6. Drop small spoonfuls of the cheesecake mixture over the cookie dough. Using a butter knife or spatula, gently swirl it through the dough with a figure-eight motion.
  7. Using a cookie scoop or two spoons, scoop about 2 tablespoons (30g) of dough for each cookie onto a parchment-lined baking sheet, spacing 2 inches apart. If sticky, chill dough for 5-10 minutes.
  8. Bake at 350°F (175°C) for 12-14 minutes, until edges are just golden and centers look slightly underdone.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Melt white chocolate and oil together in a microwave-safe bowl in 20-second bursts, stirring after each. Drizzle over cooled cookies using a spoon or fork.
  11. Let chocolate set for about 15 minutes before serving, or chill briefly to speed up.

Notes

For best swirls, do not overmix the cheesecake mixture into the dough. Use room temperature butter and cream cheese for smooth blending. If dough is sticky, chill briefly before scooping. For thicker cookies, chill dough for 30 minutes before baking. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Cookies can be frozen for up to 2 months.

Nutrition

Keywords: lemon raspberry cheesecake cookies, white chocolate swirl cookies, lemon cookies, raspberry cookies, cheesecake cookies, spring dessert, easy cookie recipe, summer cookies, brunch cookies, baby shower dessert

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