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Author:
mooniebakie
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Red Velvet Raspberry Cheesecake Cookies
These Red Velvet Raspberry Cheesecake Cookies are a delightful treat, combining a soft, gooey red velvet cookie base with a tangy raspberry cheesecake filling. They are perfectly balanced in flavor and texture, making them a truly irresistible dessert. The recipe features a rich red velvet cookie dough, a creamy cheesecake center infused with fresh raspberries, and an optional elegant white chocolate drizzle.
#dessert
#cookies
#red velvet
#raspberry
#cheesecake
#baking
#sweet treat
Finished Red Velvet Raspberry Cheesecake Cookie
Recipe Information
25m
Prep Time
12m
Cook Time
1h 7m
Total Time
12
Servings
Medium
American
English
Nutrition (per serving)
320
Calories
5g
Protein
45g
Carbs
18g
Fat
Cookie with a bite, showing cheesecake filling
Ingredients
Servings: 12
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Stack of cookies with drizzle
Instructions
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- Prepare the cheesecake filling: In a small bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the mashed fresh raspberries. Cover and chill in the refrigerator for at least 20 minutes to firm up.5m
Preview5mPreviewPrepare the cheesecake filling: In a small bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gently fold in the mashed fresh raspberries. Cover and chill in the refrigerator for at least 20 minutes to firm up. - Cream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy.3m
Preview3mPreviewCream butter and sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy. - Add wet ingredients: Beat in the egg and 1 tablespoon of vanilla extract until well combined. Gradually add red food coloring, mixing until you achieve your desired vibrant red shade.2m
Preview2mPreviewAdd wet ingredients: Beat in the egg and 1 tablespoon of vanilla extract until well combined. Gradually add red food coloring, mixing until you achieve your desired vibrant red shade. - Combine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt.1m
Preview1mPreviewCombine dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking soda, and salt. - Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.2m
Preview2mPreviewCombine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough. - Assemble the cookies: Take about 2 tablespoons of cookie dough and flatten it into a disc. Place a small spoonful of the chilled raspberry cheesecake filling in the center. Carefully bring the edges of the cookie dough up and around the filling, sealing it completely. Roll into a smooth ball.10m
Preview10mPreviewAssemble the cookies: Take about 2 tablespoons of cookie dough and flatten it into a disc. Place a small spoonful of the chilled raspberry cheesecake filling in the center. Carefully bring the edges of the cookie dough up and around the filling, sealing it completely. Roll into a smooth ball. - Chill cookie dough: Place the assembled cookie balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape during baking.30m
Preview30mPreviewChill cookie dough: Place the assembled cookie balls on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes. This helps the cookies maintain their shape during baking. - Preheat oven and bake: Preheat your oven to 175°C (350°F). Bake the chilled cookies for 10-12 minutes, or until the edges are lightly set and the centers still look soft. They will continue to set as they cool.12m
Preview12mPreviewPreheat oven and bake: Preheat your oven to 175°C (350°F). Bake the chilled cookies for 10-12 minutes, or until the edges are lightly set and the centers still look soft. They will continue to set as they cool. - Cool and drizzle: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For an optional drizzle, melt white chocolate with a teaspoon of neutral oil and drizzle over the cooled cookies.10m
Preview10mPreviewCool and drizzle: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. For an optional drizzle, melt white chocolate with a teaspoon of neutral oil and drizzle over the cooled cookies.
💡 Tip: Click on any step to mark it as completed and track your cooking progress!
