If there’s one cookie recipe that always gets friends and family swooning, it’s these Red Velvet Cheesecake Stuffed Cookies. Imagine the plush cocoa-kissed red velvet dough you love, but with a creamy, dreamy cheesecake center hiding inside. Each bite offers that classic red velvet flavor, tangy sweetness, and a melt-in-your-mouth contrast between the soft cookie and luscious filling. This is the bake that turns casual get-togethers into celebrations—and I’m positively thrilled to walk you through every step!
Ingredients You’ll Need
Simple pantry staples and a few magic touches are all it takes to whip up Red Velvet Cheesecake Stuffed Cookies, but don’t underestimate the impact of each ingredient. From the pop of color to the irresistible filling, every one plays a vital part in taste, texture, and visual appeal!
- All-purpose flour: Offers the perfect structure and chew for your cookies.
- Unsweetened cocoa powder: Adds that subtle chocolatey depth so true to red velvet treats.
- Baking soda: Gives the cookies their lovely rise and soft center.
- Salt: Enhances the chocolate flavor and balances the sweetness.
- Unsalted butter (softened): Brings rich flavor and a melt-in-your-mouth cookie crumb.
- Brown sugar: Gives a toasty, almost caramelized sweetness and keeps the cookies extra soft.
- Granulated sugar: Balances the brown sugar and supports those crispy edges.
- Large egg: Helps bind the dough, adding moisture and structure.
- Red food coloring: For that signature gorgeous red hue—don’t skip it!
- Vanilla extract: Rounds out the flavors with warmth and depth.
- White chocolate chips (optional): Take things up a notch with creamy pockets of sweetness.
- Cream cheese (softened): The star of your cheesecake filling, bringing tanginess and smoothness.
- Powdered sugar: Gives the cheesecake center sweetness and a silky texture.
- Vanilla extract (for filling): Adds irresistible aroma and balances the tang of cream cheese.
How to Make Red Velvet Cheesecake Stuffed Cookies
Step 1: Prepare the Cheesecake Filling
In a small bowl, combine your softened cream cheese, powdered sugar, and a dash of vanilla extract. Mix everything together until it’s silky-smooth—no lumps allowed! Then, scoop teaspoon-sized dollops onto a parchment-lined baking sheet and pop them in the freezer for about 30 minutes. Freezing is your secret weapon here: it transforms the cheesecake filling into firm little gems that are easy to wrap in cookie dough later on.
Step 2: Make the Red Velvet Cookie Dough
Now for the heart of these Red Velvet Cheesecake Stuffed Cookies! In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a larger bowl, beat the softened butter with both sugars until you get a light, creamy mixture. Add in the egg, brilliant red food coloring, and a splash of vanilla, mixing until just combined. Gradually add your dry ingredients, folding them in gently until a soft, gorgeous red dough comes together. If you’re a white chocolate chip lover, now’s the moment to fold them in for dreamy little bursts of sweetness.
Step 3: Assemble the Stuffed Cookies
With your cookie dough ready and cheesecake centers nice and firm, it’s time for the magic! Scoop about one and a half tablespoons of dough, flatten it gently in your palm, and nestle a frozen cream cheese ball in the center. Top with another small piece of dough and carefully pinch the edges shut, rolling gently to seal. Place each dough ball on your parchment-lined baking sheet, spacing them about two inches apart so they have room to spread. Repeat this process until all your cookie dough and cheesecake filling is cozily paired up!
Step 4: Bake to Perfection
Bake your assembled cookies in a preheated oven at 350°F (175°C) for 11 to 13 minutes. You’re looking for set edges with centers that still appear barely soft—this is what keeps that iconic chewy texture and prevents overbaking. Once out of the oven, let the cookies rest on the sheet for about five minutes before transferring them to a wire rack. This little pause helps them set up and gets the filling just right.
Step 5: Cool and Enjoy
Some will tell you to wait until the cookies are completely cool, but I say try one while it’s still warm for the ultimate Red Velvet Cheesecake Stuffed Cookie experience! You’ll get the best of both worlds: gooey cheesecake, soft red velvet, and that unbeatable aroma mingling from your kitchen.
How to Serve Red Velvet Cheesecake Stuffed Cookies
Garnishes
A little extra flourish goes a long way with these cookies. Try dusting them with powdered sugar or drizzling melted white chocolate over the tops for a bakery-style touch. Even a few red velvet cake crumbs or white chocolate curls add a fun, festive look that makes these cookies truly irresistible.
Side Dishes
While these cookies stand fabulously on their own, they play well with others too. Pair them with a cold glass of milk, a cappuccino, or even a scoop of creamy vanilla ice cream for the ultimate dessert plate. The tang of the cheesecake and cocoa notes shine especially bright alongside simple accompaniments.
Creative Ways to Present
Turn your Red Velvet Cheesecake Stuffed Cookies into the star of any occasion! Stack them on a tiered cake stand for a show-stopping centerpiece, tuck them in decorative boxes for gifting, or add some edible glitter for an eye-catching party tray. These cookies instantly dress up dessert buffets and holiday spreads, making every gathering feel a little more special.
Make Ahead and Storage
Storing Leftovers
Let your cookies cool completely, then transfer them to an airtight container. They’ll stay fresh and soft for up to four days at room temperature. If your kitchen runs on the warm side, consider popping them in the fridge to keep the cheesecake filling safe and creamy. Just allow them to return to room temperature before serving for the best texture.
Freezing
These cookies freeze beautifully, both baked and unbaked! For unbaked dough, shape and fill as directed, then freeze the dough balls on a tray before transferring to a freezer-safe bag. When ready to bake, simply add a couple extra minutes to the baking time straight from the freezer. Baked cookies can also be frozen—just let them cool fully first, then store in a freezer bag or airtight container and thaw as needed.
Reheating
For that fresh-from-the-oven warmth, pop a cookie in the microwave for about 10 to 15 seconds. This revives the gooey cheesecake center and brings back those bakery vibes, especially if your cookies have been stored in the fridge. Be careful not to overheat, or the filling might melt out.
FAQs
Can I use gel food coloring instead of liquid for the dough?
Absolutely! Gel food coloring works just as well, and sometimes gives you a more vibrant red with less added liquid. Just start with a little, then add more if you want a deeper hue for your Red Velvet Cheesecake Stuffed Cookies.
What if I don’t have white chocolate chips—are they necessary?
The white chocolate chips are totally optional. They add an extra creamy sweetness and offer a pretty contrast inside the cookie, but your Red Velvet Cheesecake Stuffed Cookies will still be delicious without them.
How do I keep my cheesecake filling from leaking out?
Freezing the cheesecake filling ahead of time is key! Make sure it’s firm before you stuff the cookies, and really seal the edges of your dough well, pinching any cracks tightly closed for the best stuffed-cookie success.
Can I double the recipe?
Go for it! This recipe doubles beautifully, so you can bake up a big batch for a party, holiday, or just to have extra Red Velvet Cheesecake Stuffed Cookies on hand for sweet cravings.
What’s the secret to getting perfectly chewy cookies?
Watch your bake time closely and don’t overbake! Pull the cookies out as soon as the edges are set and the centers look a little soft; they’ll finish setting on the baking sheet. This keeps that irresistible chewy texture with a luscious center every time.
Final Thoughts
I truly can’t wait for you to try these Red Velvet Cheesecake Stuffed Cookies at home. Whether for a special celebration or a cozy night in, they’re sure to become a treasured favorite in your kitchen as they are in mine. Bake a batch, share some smiles, and watch these decadent cookies vanish right before your eyes!
Print
Red Velvet Cheesecake Stuffed Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Total Time: 43 minutes
- Yield: 12–14 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich, decadent combination of red velvet cookies and creamy cheesecake with these delicious stuffed cookies. Perfect for satisfying your sweet tooth!
Ingredients
Cookies:
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (optional)
Cheesecake Filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into teaspoon-sized dollops on a parchment-lined baking sheet and freeze for 30 minutes.
- Cookie Dough: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg, red food coloring, and vanilla extract. Gradually add dry ingredients and mix. Fold in white chocolate chips.
- Assembly: Scoop dough, flatten, place a frozen cream cheese ball in the center, cover with more dough, seal edges. Repeat with remaining dough. Place on baking sheet, bake for 11–13 minutes. Cool before serving.
Notes
- Freeze the cream cheese filling before stuffing for easier handling.
- Cookies can be frozen before baking; adjust bake time if baking from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 260
- Sugar: 18g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
