If you’re ready for a dessert that’s every bit as stunning as it is scrumptious, these Red Velvet Raspberry Cheesecake Cookies are about to steal your heart (and your taste buds). Imagine pillowy red velvet cookies crowned with luscious swirls of cheesecake filling, then brightened up with jewel-like raspberry preserves and fresh raspberries. It’s a flavor-packed masterpiece that looks bakery-worthy but is so simple to whip up at home. Whether you’re planning a holiday platter, a sweet surprise for someone special, or just something vibrant and decadent for yourself, this recipe is pure bliss in every bite.
Ingredients You’ll Need
All it takes are a few powerhouse ingredients to turn everyday pantry staples into the show-stopping Red Velvet Raspberry Cheesecake Cookies. Each one plays a big role in the final result, from the bold cookie color to the tangy fruit topping. Here’s what you’ll need, plus why you need it:
- Red Velvet Cake Mix: Shortcut to that classic red velvet flavor and vibrant hue, plus it keeps the cookies tender.
- Large Eggs (2): Binds the dough and gives the cookies structure. Room temperature eggs work best for even mixing!
- Vegetable Oil (1/3 cup): Makes each bite wonderfully moist and soft.
- Vanilla Extract (1/2 teaspoon): Adds richness and boosts the flavors in both the dough and the filling.
- Cream Cheese (4 oz, softened): Essential for the smooth, tangy cheesecake topping; make sure it’s fully softened for easy mixing.
- Powdered Sugar (2 tablespoons): Sweetens the cream cheese just enough without making it runny.
- Raspberry Preserves (1/2 cup): Brings in tart fruitiness and a glossy finish—opt for seedless if you prefer smoothness.
- Fresh Raspberries (1/2 cup): Juicy pops of real raspberry flavor and gorgeous color on top of every cookie.
How to Make Red Velvet Raspberry Cheesecake Cookies
Step 1: Prep Your Baking Sheet and Oven
Start by preheating your oven to 350°F (175°C), so it’s ready when you are. Line a baking sheet with parchment paper to make cleanup a breeze and prevent sticking—your cookies will slide right off!
Step 2: Mix the Cookie Dough
Grab a large bowl and add the red velvet cake mix, eggs, vegetable oil, and vanilla extract. Stir everything together just until a thick, slightly sticky dough forms—it’ll smell amazing already! Don’t overmix; this helps keep the cookies soft.
Step 3: Shape and Bake
Use a cookie scoop or your hands to scoop out dough balls (about 2 tablespoons each) and place them on your prepared baking sheet. Flatten each ball slightly with your fingers or the back of a spoon—they’ll spread just a bit as they bake. Pop them in the oven for 9 to 11 minutes, just until set at the edges. Let them cool completely before topping!
Step 4: Make the Cream Cheese Filling
While the cookies cool, beat together the softened cream cheese and powdered sugar in a small bowl until creamy, smooth, and airy. You want a spreadable consistency that holds its shape but isn’t too stiff.
Step 5: Add the Cheesecake Topping
Spoon the cream cheese mixture right into the center indent of each cooled cookie. You can use a piping bag for a fancy swirl, or just a regular spoon for a rustic finish—either way, you’re golden!
Step 6: Raspberry Time!
Dollop a small spoonful of raspberry preserves over the cheesecake layer, then gently nestle a few fresh raspberries on top. The preserves and berries add tartness and an eye-catching burst of color. For a picture-perfect look, try to select plump, glossy berries and arrange them thoughtfully.
Step 7: Chill and Serve
Slide the finished cookies into the fridge for 10 minutes so the cheesecake has time to set. This also helps the flavors meld together in the most delightful way. Serve chilled or at room temperature—either way, everyone will swoon over these Red Velvet Raspberry Cheesecake Cookies.
How to Serve Red Velvet Raspberry Cheesecake Cookies
Garnishes
The beauty of these cookies is how easily you can dress them up! A dusting of extra powdered sugar over the raspberries brings a snowy finish, while a sprinkle of finely chopped white chocolate or sweetened shredded coconut adds a delicious twist. Even a few fresh mint leaves can make your Red Velvet Raspberry Cheesecake Cookies look like they just rolled out of a bakery display.
Side Dishes
These cookies shine alongside a cup of hot coffee or a cozy mug of cocoa, perfect for cold-weather celebrations. For a festive dessert spread, pair them with fresh fruit salad or a bowl of vanilla ice cream. Their rich texture and fruity bite make them a wonderful companion to lighter treats as well as decadent indulgences.
Creative Ways to Present
If you want to make a real impression, try stacking three cookies on a pretty plate and tying with a ribbon for a sweet gift. For parties, arrange Red Velvet Raspberry Cheesecake Cookies on a tiered stand for eye-catching elevation, or serve them in mini cupcake liners for an elegant touch. You can even garnish platters with extra raspberries and edible flowers for more vibrant charm.
Make Ahead and Storage
Storing Leftovers
These cookies are just as dreamy the next day! Keep your Red Velvet Raspberry Cheesecake Cookies in an airtight container in the refrigerator—they’ll stay fresh and perfectly creamy for up to 3 days. If stacking, place a piece of parchment between layers to prevent sticking or smearing.
Freezing
If you’re planning to enjoy them over time, freeze the plain baked cookies (before adding cream cheese and fruit) in a freezer-safe bag for up to a month. When you’re ready, thaw at room temperature and add the cheesecake and raspberry toppings fresh for the best texture and flavor. Freezing the fully finished cookies isn’t recommended, as the cream cheese and berries might lose their lovely texture.
Reheating
Red Velvet Raspberry Cheesecake Cookies are best enjoyed cold or at room temperature, but if you love a slightly softer cookie, let them sit out for 10 minutes before serving from the fridge. Avoid microwaving, as it can make the toppings runny.
FAQs
Can I use a homemade red velvet cookie base instead of cake mix?
Absolutely! Start with your favorite homemade red velvet cookie dough if you want to bake from scratch, just keep the dough on the thick side so it can hold up the cheesecake and raspberry toppings.
Can I make Red Velvet Raspberry Cheesecake Cookies gluten free?
Yes, simply substitute a gluten-free red velvet cake mix and verify all other ingredients are gluten free. The result is just as delicious and beautiful!
What if I don’t have fresh raspberries?
No worries—frozen raspberries, thawed and patted dry, can work in a pinch. You might lose a bit of that fresh pop, but the flavor will still shine through.
Can I use different fruit preserves?
Definitely! Try strawberry or blackberry preserves if you’d like to switch things up. Each brings its own unique twist to the Red Velvet Raspberry Cheesecake Cookies.
Do these cookies travel well for parties?
With their chill-friendly toppings, these cookies are best transported in a single layer in a sturdy, lidded container. Bring the toppings and assemble at your destination if you need to stack or carry them over a distance.
Final Thoughts
Every batch of Red Velvet Raspberry Cheesecake Cookies is a joyful celebration of rich flavors, creamy texture, and eye-catching color. If you’re hoping to dazzle at your next gathering or simply want to treat yourself, this recipe hits every note. Go ahead—bake a tray, share (or don’t!), and discover just how memorable homemade cookies can be.
Print
Red Velvet Raspberry Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft red velvet cookies topped with raspberry compote, fresh raspberries, and creamy cheesecake filling — rich, tart, and irresistibly vibrant.
Ingredients
For the Cookies:
- 1 box red velvet cake mix
- 2 large eggs
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
For Topping:
- 1/2 cup raspberry preserves
- 1/2 cup fresh raspberries
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix cookie dough: In a bowl, combine cake mix, eggs, oil, and vanilla until a dough forms.
- Bake cookies: Scoop dough into balls, flatten slightly on the baking sheet, and bake for 9-11 minutes. Allow to cool.
- Prepare cheesecake filling: Beat cream cheese and powdered sugar until smooth.
- Assemble cookies: Spoon cream cheese mixture onto each cooled cookie. Top with raspberry preserves and fresh raspberries.
- Chill and serve: Chill for 10 minutes before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 285 kcal
- Sugar: 20g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
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