Red Velvet Cheesecake Cookies (Soft, Creamy & Irresistibly Rich)
Soft red velvet cookies stuffed with a creamy cheesecake filling. These Red Velvet Cheesecake Cookies are rich, fudgy, and perfectly balanced with tangy cream cheese in every bite.
These Red Velvet Cheesecake Cookies combine soft red velvet cookies with a creamy cheesecake center for a dessert that feels bakery-level indulgent.
Rich, fudgy, and beautifully red, they’re perfect for Valentine’s Day, holidays, or whenever you want a cookie that truly stands out.
If you love red velvet desserts and cheesecake, these Red Velvet Cheesecake Cookies are the ultimate combination. They have the deep color and subtle cocoa flavor of red velvet paired with a smooth, tangy cheesecake center that melts in your mouth.
Why You’ll Love This Recipe
- Creamy Cheesecake Center: Rich and tangy contrast to the cookie.
- Soft & Fudgy Texture: Bakery-style red velvet cookies.
- Beautiful Red Color: Perfect for Valentine’s Day and holidays.
- Easy to Make: Simple steps with stunning results.
- Great for Gifting: Looks impressive and holds shape well.
- Crowd Favorite: Always a hit with red velvet lovers.
Red Velvet Cheesecake Cookies
Ingredients
Method
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Scoop teaspoon-sized portions onto a parchment-lined tray.
- Freeze for 20–30 minutes until firm.In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- In a separate bowl, cream butter and sugar until light and fluffy.
- Add egg, vanilla, and red food coloring; mix until evenly colored.
- Gradually add dry ingredients and mix just until combined.
- Fold in white chocolate chips if using.
- Scoop cookie dough into tablespoon-sized balls.
- Flatten slightly and place a frozen cheesecake filling in the center.
- Wrap dough around filling, sealing completely.
- Chill assembled cookies for 15–20 minutes to prevent spreading.
- Preheat oven to 350°F (175°C).
- Place cookies on a parchment-lined baking sheet.
- Bake for 11–13 minutes, until edges are set and centers are soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring.
Pro Tips
1. Freeze the cheesecake filling properly
A firm filling is the secret to clean stuffing. If the cheesecake centers are too soft, they’ll leak while wrapping the dough. Freezing makes assembly neat and stress-free.
2. Seal the dough completely
Make sure the cheesecake filling is fully enclosed inside the cookie dough. Any gaps can cause the filling to ooze out during baking.
3. Don’t overbake
These cookies should look slightly underbaked in the center when removed from the oven. They will continue to set as they cool, keeping the texture soft and fudgy.
4. Use gel food coloring for best color
Gel food coloring gives a deep red velvet color without thinning the dough. Liquid food coloring can affect consistency.
5. Chill before baking for thicker cookies
A short chill helps prevent spreading and keeps the cookies thick with a defined cheesecake center.
6. Add white chocolate for extra richness
White chocolate chips complement red velvet beautifully and add sweetness that balances the tangy cheesecake center.
FAQs
1. How long do Red Velvet Cheesecake Cookies last?
Stored in an airtight container, they last 3–4 days at room temperature or up to 6 days in the refrigerator.
2. Can I freeze Red Velvet Cheesecake Cookies?
Yes! Freeze baked cookies for up to 2 months. Thaw at room temperature before serving. You can also freeze the unbaked stuffed dough balls.
3. Can I make these cookies ahead of time?
Absolutely. Prepare and stuff the cookies a day ahead, store them in the fridge, and bake fresh when needed.
4. Why did my cheesecake filling leak out?
This usually happens if the filling wasn’t frozen enough or the dough wasn’t sealed properly. Make sure the filling is firm and completely wrapped.
5. Can I make these without cocoa powder?
You can, but cocoa powder gives red velvet its signature subtle chocolate flavor. Without it, the cookies will taste more like vanilla cheesecake cookies.
