Red Velvet Raspberry Cheesecake Cookies

Soft, vibrant red velvet cookies filled with a smooth cheesecake center and topped with juicy raspberries and glossy berry glaze – these bakery-style cookies are an indulgent treat that combines rich flavor with striking visual appeal. Perfect for holidays, Valentine’s Day, or any celebration that calls for a touch of decadence.

Why You’ll Love This Recipe

These cookies are a delightful fusion of dessert favorites – red velvet cake, cheesecake, and fresh berries – all in one handheld bite. The red velvet cookie base is soft and cakey, the cream cheese filling adds a tangy creaminess, and the raspberry topping brings freshness and color. Easy to make and visually stunning, they’re ideal for parties or gift boxes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cookies:

  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

For the topping:

  • 1/2 cup cream cheese, softened
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries
  • 1/4 cup raspberry jam or pie filling

Directions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the egg, vanilla extract, and red food coloring. Mix until well combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture and stir until just combined.
  6. Scoop the dough into large balls and place them on the prepared baking sheet. Press a deep indent into the center of each cookie using your thumb or a spoon.
  7. Bake for 10–12 minutes until the cookies are just set. Let them cool completely on a wire rack.
  8. In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  9. Spoon or pipe the cream cheese mixture into the center of each cooled cookie.
  10. Top each cookie with a few fresh raspberries and drizzle with raspberry jam or pie filling.
  11. Chill the cookies in the refrigerator for 15 minutes before serving for the best texture and flavor.

Servings and timing

Servings: Makes approximately 12 large cookies
Prep Time: 20 minutes
Bake Time: 10–12 minutes
Chill Time: 15 minutes
Total Time: About 45 minutes

Variations

  • Chocolate Twist: Add chocolate chips to the dough for extra richness.
  • Berry Mix: Use a combination of raspberries and blueberries for variety.
  • No Food Coloring: Skip the food coloring for a more natural look; the flavor will still shine.
  • Mini Cookies: Make smaller cookies for bite-sized treats and adjust the baking time accordingly.
  • Nutty Crunch: Sprinkle chopped pistachios or almonds on top for added texture.
  • Jam Swap: Use strawberry, blackberry, or cherry jam if you prefer a different fruit.
  • Cookie Crust Base: Use the cookie dough to line muffin tins for cookie cups.
  • Citrus Note: Add lemon or orange zest to the cream cheese for brightness.
  • Stuffed Center: Insert a raspberry or a small piece of white chocolate into the cookie dough before baking.
  • Frosted Version: Skip the fresh fruit and use a swirl of raspberry-flavored cream cheese frosting instead.

storage/reheating

Storage: Store the assembled cookies in an airtight container in the refrigerator for up to 3 days.
Reheating: These cookies are best served chilled or at room temperature. Avoid reheating to preserve the cheesecake and fruit topping.

FAQs

Can I make these cookies ahead of time?

Yes, you can prepare the cookie dough in advance and refrigerate or freeze it. Assemble with the topping just before serving.

How do I keep the cream cheese filling from being runny?

Ensure the cream cheese is fully softened before mixing, and avoid overmixing to maintain a thick consistency. Chill before serving for best results.

Can I freeze these cookies?

You can freeze the cookie bases without the topping. Add the cheesecake filling and raspberries after thawing.

Do I need to use fresh raspberries?

Fresh raspberries are ideal for texture and appearance, but thawed frozen raspberries can be used if drained well.

What’s the best way to pipe the cheesecake filling?

Use a piping bag fitted with a round or star tip for a clean, decorative presentation.

Can I use store-bought cookie dough?

Yes, but the texture and flavor of homemade red velvet cookie dough are better suited to this recipe.

Is there a substitute for red food coloring?

You can omit the coloring entirely or use natural alternatives like beetroot powder or pomegranate juice.

How do I know when the cookies are baked?

They should be just set around the edges and slightly soft in the center. They will continue to firm up as they cool.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly softer. Full-fat cream cheese gives the best result.

Are these cookies suitable for kids?

Yes, they’re fun, flavorful, and festive—though you may want to reduce the sugar slightly for younger children.

Conclusion

Red Velvet Raspberry Cheesecake Cookies are a visually striking and flavor-packed dessert that brings together the richness of red velvet, the creaminess of cheesecake, and the brightness of raspberries. Whether for holidays, parties, or a luxurious everyday treat, these cookies are sure to leave a lasting impression and become a favorite in your dessert rotation.

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Red Velvet Raspberry Cheesecake Cookies

Red Velvet Raspberry Cheesecake Cookies

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  • Author: Emma Delaney
  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Total Time: 1 hour 30 minutes (including chilling time)
  • Yield: 68 tartlets 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

Elegant mini tartlets filled with silky lime curd, topped with perfectly torched swirls of toasted meringue and garnished with thin lime slices – a zesty, refined dessert.


Ingredients

Units Scale
  • For the tart shells:
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsalted butter, cold and cubed
  • 1/4 cup powdered sugar
  • 1 egg yolk
  • 12 tablespoons cold water
  • For the lime curd:
  • 1/2 cup fresh lime juice (about 4 limes)
  • Zest of 2 limes
  • 1/2 cup granulated sugar
  • 3 large eggs
  • 6 tablespoons unsalted butter, cubed
  • For the meringue:
  • 2 large egg whites
  • 1/2 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Make the tart shells: In a food processor, pulse flour, powdered sugar, and butter until crumbly. Add egg yolk and water until dough just comes together. Chill for 30 minutes.
  2. Roll out dough and press into tartlet pans. Prick bottoms with a fork. Bake at 350°F (175°C) for 15–18 minutes or until golden. Cool completely.
  3. Prepare lime curd: In a saucepan over medium-low heat, whisk lime juice, zest, sugar, and eggs. Stir constantly until thickened, about 8–10 minutes. Remove from heat and stir in butter until smooth. Strain and cool slightly, then fill tart shells. Chill until set.
  4. Make the meringue: In a clean bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add sugar while beating, then whip to stiff glossy peaks. Beat in vanilla.
  5. Pipe meringue over tartlets and torch until golden. Garnish with thin lime slices.

Notes

  • Ensure tart shells are fully cooled before adding curd to avoid melting.
  • Use a fine mesh strainer to get a smooth, silky lime curd texture.
  • For best meringue, ensure bowl and beaters are grease-free.
  • A kitchen torch gives the best control for browning meringue, but a broiler can be used cautiously.

Nutrition

  • Serving Size: 1 tartlet
  • Calories: 260
  • Sugar: 18g
  • Sodium: 40mg
  • Fat: 17g
  • Saturated Fat: 10g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 0.5g
  • Protein: 3g
  • Cholesterol: 90mg

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