white chocolate raspberry cheesecake cookies (no bake)
Say that five times fast!
Introducing the newest addition to my no-bake cookie lineup: White Chocolate & Raspberry Cheesecake Cookies. The secret to the creamy, cheesecake-like flavor? Coconut butter! These cookies are light, fruity, and perfectly indulgent, without requiring an oven or complicated steps.
Honestly, these were too good not to share immediately—I didn’t even have time to edit the whole process! But I couldn’t wait for you to try them.
Here’s how to make these dreamy no-bake treats:
Why You’ll Love These Cookies
• They’re no-bake (perfect for busy days).
• Made with wholesome ingredients and are allergy-friendly (gluten-free, vegan, and nut-free).
• The combination of raspberries and white chocolate is pure magic.
Whether you’re making these for Valentine’s Day, a special occasion, or just because you deserve a treat, these cookies are guaranteed to impress.
Why You’ll Love These Cookies
1. No Oven Required: Perfect for when you don’t want to heat up the kitchen.
2. Allergy-Friendly: They’re gluten-free, vegan, and nut-free, making them suitable for a variety of dietary needs.
3. Cheesecake Vibes Without the Fuss: The coconut butter creates a creamy texture that mimics the flavor of cheesecake.
4. Raspberry and White Chocolate: This flavor pairing is pure magic. The tart raspberries balance the sweetness of the white chocolate, creating a treat that’s just the right amount of decadent.
5. Quick and Easy: These cookies are done in under 30 minutes, including the time it takes to freeze them!
Ingredients
- 2 cups gluten-free quick-cooking oats
- 1/4 cup full-fat canned coconut milk
- 1/4 cup coconut butter, softened
- 1/4 cup maple syrup
- Optional: 1/4 cup granulated sugar of choice, for extra sweetness
- 1 cup fresh raspberries
White Chocolate Coating:
- 1 tbsp refined coconut oil
- 1 cup white chocolate chips
Instructions
Prepare Your Baking Sheet
- Line a baking sheet with parchment paper and set aside.
Make the Raspberry Mixture
- In a medium saucepan, combine the fresh raspberries, coconut milk, coconut butter, maple syrup, and sugar (if using). Heat over medium-low for about 5 minutes, stirring frequently, until the mixture thickens into a sauce-like consistency. Bring it to a soft boil for 1 minute, stirring constantly to avoid burning.
Combine with Oats
- Remove the saucepan from heat and stir in the quick-cooking oats until fully combined.
Shape the Cookies
- Use a cookie scoop to portion out 12 cookie dough balls. Flatten and shape them into rounds using the bottom of a measuring cup. Place the cookies on the prepared baking sheet and freeze for 10 minutes.
Prepare the White Chocolate Coating
- Melt the white chocolate chips and coconut oil in the microwave in 30-second intervals, stirring after each, until smooth and glossy.
Dip the Cookies
- Remove the cookies from the freezer and dip each one into the melted white chocolate, ensuring an even coat. Place them back on the baking sheet and freeze for another 10 minutes to set the coating.
