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Red Velvet Raspberry Cheesecake Cookies

A massive, ruby-red cookie stuffed with a frozen cheesecake core and tart raspberry jam.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Freezing Time 4 hours
Total Time 4 hours 46 minutes
Servings 8 Jumbo Cookies

Ingredients
  

  • Ingredients

Cookie Dough:

  • 115 g Butter softened
  • 100 g Brown sugar
  • 80 g Granulated sugar
  • 1 Egg
  • 1 tbsp Vanilla extract

Red gel food coloring

  • 225 g All-purpose flour
  • 10 g Cocoa powder
  • 10 g Cornstarch
  • 4 g Baking soda
  • 1 g Baking powder
  • 1/4 tsp Salt
  • 100 g White chocolate chopped
  • 100 g Mixed chocolate chips

Cheesecake Filling:

  • 100 g Cream cheese softened
  • 25 g Powdered sugar
  • 1 tsp Vanilla extract

Raspberry Jam:

  • 100 g Raspberries
  • 2 tbsp Sugar
  • 1/2 tsp Cornstarch mixed with 1 tsp water

Instructions
 

  • Fillings: Mix cream cheese, powdered sugar, and vanilla. Scoop into small balls and freeze for 2 hours. If making jam, simmer raspberries and sugar, stir in cornstarch slurry to thicken, then cool.
  • Dough: Cream butter and sugars. Add egg, vanilla, and food coloring. Fold in dry ingredients, then chocolate chips.
  • Assemble: Flatten 120g of dough. Place a frozen cheesecake ball and a teaspoon of jam in the center. Seal tightly and roll into a ball with a slight point on top.
  • Freeze: Freeze the assembled cookies for at least 2 hours.
  • Bake: Preheat oven to 180°C (350°F) with the pan inside. Place frozen cookies on the hot pan and bake for 12–16 minutes.
  • Finish: Swirl with a cookie cutter for a round shape and press extra chocolate on top while warm.

Notes

  • Don't Skip Freezing: This is the only way to keep the cheesecake from leaking!
  • Hot Pan: This ensures the cookies rise and bake evenly.
  • Storage: Store in the fridge due to the cream cheese filling.