Red Velvet Cheesecake Cookies
Red Velvet Cheesecake Cookies are a showstopping treat for any occasion. It’s a homemade cookie recipe that brings red velvet cake and cheesecake together.
Servings: 6
Calories: 385kcal
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!
Video
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.
Nutrition
Calories: 385kcal | Carbohydrates: 86g | Protein: 11g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 472mg | Potassium: 313mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1289IU | Vitamin C: 0.1mg | Calcium: 171mg | Iron: 3mg