Berry Cheesecake Cookies

For different occasions, I do try and pick a recipe that is fitting for the holiday. It is nearly Valentine’s Day, not something that we typically celebrate much, but still, it is nice to make something appropriate. I came up with the idea of berries and cream cheese. I had one recipe saved, but when I looked more carefully, I feared that it was one of those AI recipes. I had no faith that the cookies would look like the image, so I looked for a new recipe. 

This recipe had similar elements and was posted by a known blogger several years ago, so I wasn’t worried. Is that what AI has done? It makes me trust nothing that is current, as so much can be created. It is so frustrating. These cookies start with a cake mix, then contain freeze-dried berries and cream cheese, which were elements from the original recipe I had found. 

These come together quickly, and the dough is fairly thick. I was worried that I would crush the freeze-dried berries too much, but they held up well. I couldn’t find freeze-dried raspberries, so I used a berry mixture. I think I liked it more, as it gave the cookies some variations in colors. These are soft, so it can be difficult to gauge that they are baked, so I did bake mine on the longer side. They remain soft, which is ok. The cream cheese gives these a hint of cheesecake flavor, and the fruit adds bites of sweetness.

Berry Cheesecake Cookies
1 vanilla cake mix
8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
1 egg
1/2 teaspoon vanilla
1.25 ounces freeze dried berries/raspberries
1/2 cup white chocolate chips

Heat the oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, combine the cake mix, cream cheese, butter, egg, and vanilla. Beat on medium until well combined. Stir in the freeze dried berries and white chocolate chips with a spatula. While the berries will break somewhat, be gentle so that they don’t completely turn into powder.

Shape the dough into 1-1/4” mounds. Flatten the top of each cookie slightly with the palm of your hand. 

Bake for 9-12 minutes, until set. The cookies will look undone, but will continue to set as they cool. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely. 

Recipe from Practically Homemade