If you’re looking for something truly show-stopping and utterly delicious, this Cheesecake Stuffed Red Velvet Cookies Recipe is exactly what you need. Imagine biting into a soft, tender red velvet cookie that hides a creamy, dreamy cheesecake center—it’s like having dessert and a sweet surprise all in one bite! Trust me, once you try these, they’ll become a fast favorite in your cookie rotation.
Why You’ll Love This Recipe
- The Perfect Flavor Combo: Red velvet and cheesecake are a classic pair that deliver a rich, indulgent taste every time.
- Fun Surprise Inside: Each cookie has a luscious cheesecake core, making them extra special and impressive.
- Soft, Tender Texture: These cookies stay moist and chewy—no dry, crumbly bites here.
- Family Tested and Approved: My crew goes nuts over these, and I bet yours will too!
Ingredients You’ll Need
All the ingredients in this Cheesecake Stuffed Red Velvet Cookies Recipe come together beautifully to give that signature red velvet flavor with a creamy cheesecake surprise. I’ve included some handy tips to make sure your baking goes smoothly.
- Cream Cheese: Use full-fat and softened cream cheese for the creamiest cheesecake filling.
- Granulated Sugar: Sweetens both the cookies and the filling perfectly; measuring accurately helps balance flavors.
- Sour Cream: Adds tanginess and moisture to the cheesecake filling.
- Vanilla Extract: Enhances the overall flavor—don’t skip!
- All-Purpose Flour: The base for your cookie dough; sift it to avoid lumps.
- Unsweetened Cocoa Powder: Gives the subtle chocolate note essential to red velvet treats.
- Baking Powder & Baking Soda: These leavening agents help your cookies rise and keep a tender crumb.
- Salt: Balances sweetness and strengthens flavor.
- Butter: Melted butter creates a tender texture; don’t substitute with margarine.
- Buttermilk: Adds acidity and moisture—if you don’t have buttermilk, a splash of milk with lemon juice works great!
- Red Food Coloring: Totally optional, but it gives that iconic red velvet glow.
- Eggs: Bind everything together and add richness.
- Powdered Sugar: Essential for coating the dough balls and preventing stickiness.
Variations
One of the things I love about this Cheesecake Stuffed Red Velvet Cookies Recipe is how you can tweak it to your liking. Whether you want to keep it classic or add your own twist, there’s room for creativity here!
- Chocolate Chip Addition: I sometimes mix mini chocolate chips into the cookie dough for an extra chocolate hit. It’s a crowd-pleaser!
- Vegan Version: Swap the cream cheese and butter for vegan alternatives, and use a flax egg instead—results are surprisingly delicious.
- Color Change: If you’re not a fan of red velvet, try swapping the cocoa and coloring for a white velvet version with just vanilla flavoring.
- Spiced Twist: Adding a pinch of cinnamon or espresso powder enhances the depth of flavor and makes these cookies perfect for holiday gifting.
How to Make Cheesecake Stuffed Red Velvet Cookies Recipe
Step 1: Whip up the Cheesecake Filling
This part is hands-down my favorite because the filling is dreamy and smooth. Using a mixer, blend cream cheese, granulated sugar, sour cream, and vanilla until silky. Spoon out tablespoon-sized dollops onto a parchment-lined baking sheet and freeze them solid. This frozen filling is key so it doesn’t melt into the cookie dough when baking.
Step 2: Mix the Red Velvet Cookie Dough
Start by whisking together all your dry ingredients: flour, cocoa powder, baking powder, salt, and baking soda. In a separate bowl, stir sugar, melted butter, buttermilk, food coloring (if using), vanilla, and eggs. Fold the dry mix into the wet until just combined—don’t overmix or your cookies will get tough. Refrigerating this dough for about 30 minutes helps it firm up, making it easier to handle.
Step 3: Assemble the Cookies
This is where you get a little fancy. Coat your hands with powdered sugar to stop the dough from sticking, then scoop a tablespoon of dough and flatten it. Nestle one frozen cheesecake dollop in the center and cover it with another flattened piece of dough. Seal it up into a ball, roll it again in powdered sugar, and lay it on your baking sheet. Do this gently but thoroughly so that the cheesecake stays perfectly enclosed.
Step 4: Bake to Perfection
Bake the cookies at 350°F for about 10 to 15 minutes. They’ll spread and firm up, with slightly set edges but still soft centers. I always rotate my baking sheets halfway through to ensure even baking. Let the cookies cool on the sheets for 10 minutes—this helps them set up so the cheesecake filling doesn’t spill out.
Pro Tips for Making Cheesecake Stuffed Red Velvet Cookies Recipe
- Freeze the Filling Well: I learned the hard way that if the cheesecake isn’t fully frozen, it oozes out during baking. Two hours is my magic number.
- Keep Butter Melted and Cooled: Melted butter should be slightly cooled before mixing, or it can cook the eggs, affecting texture.
- Powdered Sugar on Hands: It sounds silly, but coating your hands prevents dough sticking and keeps your cookies smooth and neat.
- Don’t Overbake: Cookies firm up as they cool, so take them out when edges are just set but centers still look soft for that perfect chew.
How to Serve Cheesecake Stuffed Red Velvet Cookies Recipe
Garnishes
I like to dust these cookies lightly with powdered sugar before serving—it adds a pretty, snowy touch that complements the rich red velvet color perfectly. Sometimes, a drizzle of melted white chocolate or a sprinkle of mini chocolate chips on top just before baking adds a little extra wow factor.
Side Dishes
Pair them with a cold glass of milk, hot coffee, or even a creamy hot chocolate for an indulgent treat. If you’re serving at a party, fresh berries or a light whipped cream can add freshness to balance the richness.
Creative Ways to Present
For special occasions, I love stacking these cookies in a cookie tower, with little sprigs of fresh mint or edible flowers peeking through. They also look stunning wrapped individually in cellophane with a pretty ribbon—perfect as gifts or party favors!
Make Ahead and Storage
Storing Leftovers
After they cool completely, I store these cookies in an airtight container in the fridge for up to 4 days. This keeps the cheesecake filling fresh and the cookie dough soft and tender. Just bring them to room temp before serving for the best flavor.
Freezing
You can freeze these cookies either before or after baking. I like to freeze them after shaping, then bake straight from the freezer (adding a couple of extra minutes). Or, freeze baked cookies in a sealed container with parchment between layers—just thaw at room temperature when ready.
Reheating
Pop them in a warm oven (around 300°F) for 5–7 minutes before serving to refresh softness and melt that cheesecake filling just a little. Avoid microwaving as it can make the cookies soggy or the filling too liquid.
FAQs
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Can I make these cookies without red food coloring?
Absolutely! The red food coloring is optional and mostly for that iconic red velvet look. The cookies will still have wonderful flavor and cocoa undertones without it—just naturally lighter in color.
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What if my cheesecake filling melts out during baking?
This often happens if the filling isn’t frozen solid before assembly. Make sure you freeze the cheesecake dollops for at least 2 hours to keep them firm so they stay encased during baking.
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Can I use low-fat cream cheese for the filling?
Full-fat cream cheese produces the best texture and flavor, but you can use lower-fat versions. Just know the filling might be a bit less creamy and rich.
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How do I prevent the dough from sticking to my hands?
Coating your hands generously with powdered sugar is the best trick. This helps you easily shape the dough around the cheesecake without it sticking and tearing.
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Can I make these cookies ahead of time?
Yes! You can shape and freeze them in advance, then bake fresh on the day you want to serve. It’s a great way to have a delicious treat ready to go without the last-minute fuss.
Final Thoughts
I absolutely love how this Cheesecake Stuffed Red Velvet Cookies Recipe brings together two favorites in the most delightful way. The first time I made them, the surprise of creamy cheesecake inside each cookie absolutely blew my mind—and my family can’t get enough of them now. If you’re looking for a recipe that feels special but is really straightforward, these cookies are the perfect pick. Give them a try—you’ll be so glad you did!
Print
Cheesecake Stuffed Red Velvet Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 12 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Cheesecake-Stuffed Red Velvet Cookies combine the rich, creamy texture of classic cheesecake with the soft, decadent flavor of red velvet cookies. These delicious treats feature a smooth cheesecake filling encased in moist red velvet cookies dusted with powdered sugar, perfect for parties or a special dessert.
Ingredients
For the cheesecake filling:
- 8 ounces full-fat cream cheese, softened
- ⅓ cup granulated sugar
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
For the cookies:
- 1 ⅔ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups granulated sugar
- ¼ cup butter, melted
- 1 tablespoon low-fat buttermilk
- 1 teaspoon red food coloring (optional)
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup powdered sugar plus more for coating hands
Instructions
- Make the cheesecake filling: Line a baking sheet with parchment paper. In a large bowl or stand mixer fitted with the paddle attachment, beat cream cheese, granulated sugar, sour cream, and vanilla extract until smooth and creamy, about 1 minute. Spoon the filling in 1-tablespoon dollops onto the lined baking sheet, making 12 scoops. Freeze for 2 hours or until solid.
- Prepare the cookie dough: In a large bowl, sift or whisk together flour, cocoa powder, baking powder, salt, and baking soda. In another large bowl, whisk granulated sugar, melted butter, buttermilk, red food coloring (if using), vanilla extract, and eggs until smooth. Fold the dry ingredients into the wet ingredients with a spatula just until combined. Cover with plastic wrap and refrigerate for 30 minutes to firm up the dough.
- Assemble the cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place powdered sugar in a shallow bowl and coat your hands with powdered sugar to prevent sticking. Scoop a generous tablespoon of cookie dough, flatten into a circle, place a frozen cheesecake dollop in the center, then top with another tablespoon of dough. Enclose the filling by folding the dough around it, shape into a ball, and roll in powdered sugar. Place on the baking sheet, spacing cookies at least 2 inches apart. Repeat with remaining dough and filling.
- Bake the cookies: Bake the cookies for 10 to 15 minutes, rotating the pans halfway through, until the cookies have spread and edges are set. Remove from oven and let cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Store: Store fully cooled cookies in an airtight container in the refrigerator for up to 4 days.
Notes
- Adapted from The Food Network.
- If you don’t have buttermilk, add a small squeeze of lemon juice or a splash of white vinegar to regular milk to mimic its acidity.
- The red food coloring is optional but gives the cookies the traditional red velvet color.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
