Cheesecake Stuffed Red Velvet Cookies are a decadent treat that combines the classic red velvet cookie with a creamy cheesecake center. The chewy red velvet cookie dough, paired with the tangy and rich cheesecake filling, creates the perfect balance of flavors. These cookies are a hit during the holiday season or any time you crave something indulgent. Whether you’re baking for Christmas, a special occasion, or just for a sweet snack, these cookies are sure to impress with their vibrant color and delightful taste.

Cheesecake Stuffed Red Velvet Cookies

Why You’ll Love This Recipe

I love how these Cheesecake Stuffed Red Velvet Cookies are a twist on the traditional red velvet cookie. The chewy red velvet dough, with its deep cocoa flavor, contrasts beautifully with the creamy and tangy cheesecake filling in the center. The combination of the soft cookie and the rich cheesecake makes every bite a delicious experience. Plus, these cookies are perfect for special occasions like Christmas, or anytime I want to make something extra special. They’re fun to make, visually stunning, and absolutely mouthwatering.

Ingredients

For the Red Velvet Cookies:

1 cup Butter (barely softened)
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
2 teaspoons Vanilla Extract
2 teaspoons Red Food Coloring or Gel
1/3 cup Unsweetened Cocoa Powder
3 cups Flour
1 teaspoon Baking Soda
1/2 teaspoon Cornstarch
1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
1 3/4 to 2 cups White Chocolate Chips

For the Cheesecake Filling:

(1) 8-ounce pkg. Cream Cheese (barely softened)
1 cup Powdered Sugar
1 teaspoon Vanilla Extract or Vanilla Bean Paste

(Her’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

For the Cheesecake Filling:

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small portions (16 portions) onto a parchment-lined baking sheet. Freeze for 45 minutes to 1 hour, or until firm.

For the Red Velvet Cookie Dough:

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Beat in the eggs, one at a time, followed by the vanilla extract and red food coloring.
Fold in the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
Scoop the red velvet dough into 16 balls and flatten them into a disc using your hands.
Place a frozen cheesecake ball in the center of each disc. Make sure the cheesecake filling is cold enough so it isn’t too sticky.
Wrap the dough around the cheesecake filling, ensuring it’s fully enclosed. Pinch any seams and roll gently into a smooth ball.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-13 minutes, or until the edges are set. The centers should still look soft. The cookies will continue to set as they cool.
Once out of the oven, immediately use a round spatula or the rim of a glass to shape the cookies into perfect circles.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Optional: Drizzle the cookies with melted white chocolate, extra white chocolate chips, or sprinkle with festive sprinkles for a decorative finish.

Servings and timing

Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 16 servings

Storage/Reheating

These Cheesecake Stuffed Red Velvet Cookies can be stored in an airtight container at room temperature for up to 3 days. If you have any leftovers, I recommend refrigerating them due to the cheesecake filling. To reheat, I suggest placing them in the microwave for a few seconds or leaving them at room temperature to soften.

FAQs

Can I freeze these cookies?

Yes, you can freeze these cookies. After baking, let them cool completely, then store them in an airtight container or zip-top bag in the freezer for up to 3 months. To enjoy, thaw at room temperature or microwave for a few seconds.

Can I make the cheesecake filling ahead of time?

Absolutely! The cheesecake filling can be made ahead of time and stored in the freezer. Simply scoop it into portions and freeze until firm. This will help make the assembly process faster.

Can I substitute the red food coloring with something else?

Yes, if you prefer to avoid food coloring, you can try using natural red beet powder as a substitute, though it may affect the flavor and color slightly.

What can I use if I don’t have white chocolate chips?

If you don’t have white chocolate chips, you can substitute them with milk chocolate chips, dark chocolate chips, or even some chopped chocolate. The filling will still be delicious with these alternatives.

Why are these cookies soft in the center after baking?

These cookies are meant to be soft in the center! Since they’re filled with cheesecake, they need to stay a little softer inside so that the filling doesn’t leak out. The cookies firm up as they cool, and the texture becomes perfect for that gooey center.

Conclusion

I find these Cheesecake Stuffed Red Velvet Cookies to be an absolute showstopper. They’re soft, chewy, and bursting with flavor, thanks to the rich red velvet cookie dough and the indulgent cheesecake filling. Whether for a special occasion like Christmas or just a fun treat to enjoy, these cookies never fail to impress. They’re an indulgent, festive delight that will definitely put a smile on anyone’s face.