If you love red velvet cake and cheesecake, why not enjoy them at the same time with these Red Velvet Cheesecake Cookies? These rich and soft red velvet cookies have that classic red velvet cake flavor with white chocolate chips and a tangy cheesecake swirl to take them over the top. They’re truly impressive and addictive!
Jump to:
They remain soft and chewy with a sweetened cream cheese filling that elevates the flavor and presentation. Plus, they are surprisingly easy to make, even if you aren’t a seasoned baker. I love serving them for special occasions or just on a lazy Sunday at home with the family.
If you like red velvet dessert recipes, you will love this Red Velvet Swirl Bundt Cake and my Easy Red Velvet Fudge.
Why You’ll Love This Recipe
- It’s budget-friendly: These stuffed red velvet cookies utilize several inexpensive baking staples to create a yummy homemade recipe. You don't have to spend a fortune to enjoy amazing desserts.
- It’s a combination of two treats: This recipe combines two of my favorite treats, cheesecake and red velvet cake. These cream cheese-filled red velvet cookies taste like they have cheesecake in the middle!
- It’s great to make ahead: I love to do some of the prep for these cookies in advance to save time. This makes baking them go quicker, so you can enjoy them!
Ingredients
This is everything you’ll need to make this red velvet cream cheese stuffed cookies recipe. It’s completely from scratch, so it includes all of the baking staples plus a no-bake cheesecake filling for the middle.
- No-bake cheesecake filling: Philadelphia makes this, and you can find it in the dairy aisle of the grocery store. I haven’t come across another brand of no-bake cheesecake filling, but you can use another kind if you want.
- Butter: Allow your butter to soften at room temperature before mixing. I went with salted butter, but you may use unsalted. If you do, add a pinch of salt to balance the sweetness and richness.
- Sugar: I use a combination of white granulated sugar and brown sugar for a perfectly chewy cookie that can stand up to being stuffed with cheesecake.
- Egg: I only use one egg for these cheesecake-stuffed cookies. It adds plenty of flavor and structure.
- Red food coloring: Feel free to use liquid or gel food coloring. I went with liquid because it’s easy to mix into the cookie dough.
- Flour: Simple all-purpose flour is perfect for this cookie recipe. If you want to use gluten-free, try your favorite blend as an alternative.
- Baking soda and powder: A combo of baking soda and baking powder keeps the cookies soft and allows them to spread the perfect amount without becoming too flat or dense.
- Cocoa powder: Dutch-processed cocoa powder is best for this recipe. It provides the best flavor.
- White chocolate chips: The richness and sweetness of the white chocolate keep the cookies from tasting too tangy or bitter.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Red Velvet Stuffed Cookies
Here are all the steps needed for this red velvet cheesecake cookies recipe. To get started, drop spoonfuls of the cheesecake filling onto a parchment-lined pan and freeze it while you make the cookie dough. Preheat the oven to 350 degrees F at the end of the chilling time for the cookies.
Step 1: Combine the butter and sugars. Beat the butter and both sugars in a large bowl with an electric mixer until it’s smooth. Add the egg and red food coloring and beat again to incorporate them into the mixture.
Step 2: Add the dry ingredients. Add the flour, cocoa powder, baking powder, and baking soda to the bowl. Mix together at low speed just until the dry ingredients are mixed into the butter mixture.
Step 3: Stuff and chill the cookies. Divide the dough into six pieces. Place a piece of frozen cheesecake into the center of each one. Roll each cookie into a ball with the cheesecake in the middle. Pop it in the fridge for 30 minutes to set.
Step 4: Add white chocolate and bake. Remove the cookies from the refrigerator and carefully press a small handful of chocolate chips onto each one. Stick the pan in the oven and bake it for about 12 minutes. Cool them for 5 minutes and then completely cool them on a rack before enjoying one!
Recipe Tips
- Don’t overwork the cookie dough: Only mix the cookie dough ingredients until they are well combined. If you overmix it, the cookies will become dense as they bake.
- Watch the oven heat: Ovens may vary, so I like to watch the bottoms of the cookies to ensure they don’t burn. Bake them in the middle or top rack for the best results.
- Give the cheesecake enough time to freeze: I freeze the cheesecake filling to make it easier to stuff the cookies. If it isn’t firm, it will begin to melt and drip while you’re stuffing the cookies.
If you love recipes like these fantastic red velvet cookies, you may also enjoy these Red Velvet Cookie Bars.
Storage Directions
- Storing: Store leftovers in a Ziploc bag or an airtight container in the refrigerator for up to 5 days. You may freeze the cookies in a freezer-safe bag for up to 4 months.
- Make ahead: Since the cookie dough needs chilling time and the cheesecake filling needs freezing time, I like to prepare the components the night before so they are ready to bake the next day.
Serving Suggestions
- Enjoy a delicious scoop of ice cream like chocolate crunch ice cream or white chocolate raspberry ice cream with one of these red velvet stuffed cookies. You may even make an ice cream sandwich!
- Why not take the indulgence to the next level and serve a tasty dessert dip like chocolate chip cookie dough dip or cherry cheesecake dip with the cookies?
- I love making cookies after a simple, comforting meal like these homemade KFC mashed potato bowls.
Recipe FAQs
Overbaked cookies can be dry and crumbly. This also can happen if the dry ingredients aren’t properly measured. Spoon the flour into the measuring cup, and level off the top with a knife, so you don’t add too much flour. You can still have a dry cookie with cream in the middle!
I start with 1 teaspoon or 3-5 drops. If you want a deeper red, you may add a couple more drops. Just don’t add too much, or it will compromise the texture of the dough.
Absolutely! Prepare and form them just as the red velvet cheesecake cookie recipe outlines, and then freeze them on a sheet pan. Once solid, transfer them to a Ziploc bag and freeze them for up to 3 months. Thaw them out in the refrigerator and then bake.
More Delicious Cookie Recipes
Do you like cookie recipes? Here are some of my favorite cookies you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Red Velvet Cheesecake Cookies
Equipment
- 1 Small Baking Sheet
Ingredients
- 1 ½ cups Philadelphia no-bake cheesecake filling
- ½ cup salted butter softened
- ½ cup white granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon red food coloring
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ cup cocoa powder
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F.
- Drop six ¼ cup spoonfuls of no-bake cheesecake filling onto a small baking sheet lined with wax or parchment paper. Try to make the spoonfuls as equally sized as possible. Freeze the cheesecake filling while you prepare your cookie dough.
- Add the butter and sugars to a large mixing bowl. Using an electric hand mixer, cream the butter and sugars together for about 3 minutes, or until the sugar is dissolved and homogenous with the butter.
- Once the butter and sugars are creamed together, add the egg and food coloring. Whisk the ingredients together on medium speed for 2-3 minutes, or until the eggs are thoroughly beaten and the food coloring is well incorporated.
- Reduce your hand mixer to low speed and whisk in the flour, baking powder, baking soda, and cocoa powder. Make sure there are no dry pockets in your cookie dough.
- Divide the cookie dough into 6 evenly sized pieces. Flatten each piece of cookie dough with your hands and place a piece of frozen cheesecake filling in the center. Fold the exposed cookie dough over the cheesecake filling and place the balls of cookie dough on another baking sheet. Chill the cookie dough for 30 minutes.
- Press a handful of white chocolate chips into the top of each cookie. Bake your cookies for 12 minutes. Remove the cookies from the oven and let them cool on the pan for 5 minutes before transferring them to a wire cooling rack. Enjoy!
Notes
- Allow the cheesecake filling plenty of time to firm in the freezer. If you take it out too soon, it will be too soft and runny to work with.
- Store your red velvet cheesecake cookies in an airtight container in the refrigerator for up to 5 days.
- Prepare and freeze the cookie dough in a Ziploc bag for up to 4 months.
Leave a Reply