Go Back
Red Velvet Cheesecake Cookies

Red Velvet Cheesecake Cookies

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.
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 6 oz cream cheese softened
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • For the Cookie Dough
  • 2 ¼ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon red gel food coloring

Method
 

  1. In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
  2. Scoop teaspoon-sized portions onto a parchment-lined tray.
  3. Freeze for 20–30 minutes until firm.In a bowl, whisk flour, cocoa powder, baking powder, and salt.
  4. In a separate bowl, cream butter and sugar until light and fluffy.
  5. Add egg, vanilla, and red food coloring; mix until evenly colored.
  6. Gradually add dry ingredients and mix just until combined.
  7. Fold in white chocolate chips if using.
  8. Scoop cookie dough into tablespoon-sized balls.
  9. Flatten slightly and place a frozen cheesecake filling in the center.
  10. Wrap dough around filling, sealing completely.
  11. Chill assembled cookies for 15–20 minutes to prevent spreading.
  12. Preheat oven to 350°F (175°C).
  13. Place cookies on a parchment-lined baking sheet.
  14. Bake for 11–13 minutes, until edges are set and centers are soft.
  15. Allow cookies to cool on the baking sheet for 5 minutes before transferring.