Description
Soft red velvet cookies topped with raspberry compote, fresh raspberries, and creamy cheesecake filling — rich, tart, and irresistibly vibrant.
Ingredients
Units
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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