Cheesecake Stuffed Red Velvet Cookies

Name: Cheesecake Stuffed Red Velvet Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter (softened); 1 large egg (room temperature); 2 tbsp red food coloring (gel preferred); 8 oz cream cheese (softened); 1/2 cup powdered sugar; 1 tsp vanilla extract

Published: May 1, 2025

by Hailey parker

Why You'll Love This Recipe

Cheesecake Stuffed Red Velvet Cookies are easy to make, requiring just a few ingredients and minimal effort.
The flavor profile is rich and satisfying, combining the best of both worlds in every bite.
Their eye-catching red color makes them visually stunning and perfect for special occasions or simply impressing guests.
They are versatile enough to be served warm or chilled, catering to all preferences.

I once brought these cookies to a potluck, and they vanished faster than you can say “cheesecake stuffed.”

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour: Use high-quality flour for the best texture; it provides structure while keeping cookies soft.
Cocoa Powder: Unsweetened cocoa powder adds depth; opt for dark cocoa for an intense chocolate flavor.
Sugar: Granulated sugar sweetens the cookies perfectly; feel free to experiment with brown sugar for added moisture. one pan chicken with buttered noodles.
Baking Soda: A must for leavening; it helps achieve that perfect puff without making them cake-like.
Salt: Just a pinch enhances all flavors; don’t skip it or your cookies might taste flat.
Butter: Use unsalted butter for control over saltiness; ensure it’s softened so everything mixes beautifully.
Eggs: Eggs bind everything together and contribute richness; room temperature eggs work best.
Red Food Coloring: Go bold for that classic red velvet look; gel food coloring gives the brightest hue.
Cream Cheese: The star of the show! Make sure it’s softened for easy mixing into the cheesecake filling.
Powdered Sugar: Sweetens the cream cheese filling perfectly; sifting it prevents clumps for smoothness.
Vanilla Extract: Adds warm undertones to both dough and filling; use pure extract if possible for more flavor.
Sour Cream or Greek Yogurt : Optional but adds moisture and tanginess to enhance flavor depth.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. You want those cookies sliding off like they’re on a slippery slope.

Mixing Up The Dough: In a large bowl, combine flour, cocoa powder, baking soda, and salt until well blended. This dry mixture will create the foundation for your cookie masterpiece.

Cream Your Butter And Sugar: In another bowl, beat together softened butter and granulated sugar until light and fluffy—think clouds made of sugar. This step is crucial for achieving that melt-in-your-mouth texture.

Add The Wet Ingredients: Mix in eggs one at a time along with vanilla extract and food coloring until everything is combined smoothly. Prepare yourself for some serious red magic!

Combine Dry And Wet Mixtures: Gradually add the dry mixture into the wet mixture until everything is just combined—don’t overmix! You want those fluffy cookies to stay fluffy.

Prepare The Cheesecake Filling: In another bowl, blend cream cheese with powdered sugar until smooth (and maybe steal a spoonful). Add vanilla extract here too because why not?

Form The Cookies: Using scoops of dough, create small balls with your hands. Flatten these slightly in your palm before adding about 1 tablespoon of cheesecake filling right in the center before wrapping dough around it completely.

Bake To Perfection: Place each cookie ball onto prepared baking sheets spaced apart—give them room to spread their deliciousness. Bake for 10-12 minutes until edges look set but centers remain soft.

Cool And Serve: Let them cool on baking sheets briefly before transferring them onto wire racks. Enjoy warm or let them chill out in the fridge—the choice is yours!

These Cheesecake Stuffed Red Velvet Cookies are not just dessert; they’re an experience! With each bite combining velvety cookie goodness with creamy cheesecake delight, they’re guaranteed to bring smiles all around! strawberry cheesecake rolls.

You Must Know

The secret to perfect Cheesecake Stuffed Red Velvet Cookies lies in chilling the dough.
This enhances the flavors and makes handling easier.
Remember, fresh ingredients lead to superior taste, so always opt for high-quality cream cheese and chocolate.

Perfecting the Cooking Process

Start by preparing the cheesecake filling first, then chill it while making the cookie dough. This sequence ensures your cookies are stuffed perfectly without overbaking.

Add Your Touch

Consider adding white chocolate chips or nuts to the cookie dough for added texture and flavor. You can also experiment with flavored extracts like almond or peppermint. For more inspiration, check out this White Chocolate Raspberry Cake recipe.

Storing & Reheating

Store your Cheesecake Stuffed Red Velvet Cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them to maintain freshness.

Chef's Helpful Tips

Using room temperature ingredients ensures a smooth batter, leading to better texture.
Avoid overmixing to keep your cookies soft and chewy.
Chilling the cookie dough before baking helps maintain their shape during cooking.

The first time I made these cookies for a potluck, everyone went wild! I received requests for the recipe, and my friend even suggested I sell them at her bakery!

FAQ

Can I use other types of cream cheese?

Yes, you can use flavored cream cheese for a unique twist on the filling.

How long do these cookies last?

These cookies stay fresh for about three days at room temperature if stored properly.

Can I freeze Cheesecake Stuffed Red Velvet Cookies?

Absolutely! Freeze them individually wrapped for up to three months for best results.

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