Gather and Measure Ingredients
Measure all ingredients accurately, using a kitchen scale if available. Allow butter and cream cheese to soften at room temperature for a smoother dough.

Cream Butter, Cream Cheese, and Sugars
In a stand mixer or with a hand mixer, beat the softened butter and cream cheese until smooth (about 2-3 minutes). Add the white and brown sugars, continuing to beat until light and fluffy.

Add Eggs and Flavorings
Mix in the egg, vanilla extract, and almond extract (if using). Scrape down the sides of the bowl to ensure even mixing.

Add Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Fold in Mix-Ins
Gently fold in the freeze-dried raspberries and white chocolate chips using a spatula to prevent breaking the raspberries too much.

Chill the Dough
Cover the dough and refrigerate for at least 2 hours (preferably overnight) to allow flavors to develop and prevent spreading during baking.

Bake
Preheat the oven to 350°F (175°C). Scoop dough balls onto a parchment-lined baking sheet, leaving space between each. Bake for 10–12 minutes, or until the edges are set but the centers look slightly underbaked.

Cool and Serve
Let the cookies cool on the baking sheet to finish setting. Serve slightly chilled for an enhanced cheesecake-like experience.