If cookies and cheesecake ever had a love child, it would be these Cheesecake Stuffed Red Velvet Cookies. Picture biting into a soft, velvety red cookie that gives way to a creamy, dreamy cheesecake center—yes, it’s basically dessert heaven in your hands. Perfect for holiday gatherings, afternoon snacks, or just treating yourself after a long day, these cookies are as fun to make as they are to eat. Plus, they’re surprisingly easy, using ingredients you probably already have in your pantry.
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Cheesecake Stuffed Red Velvet Cookies
- Total Time: 47–49 mins
- Yield: 24 cookies 1x
Description
Cheesecake Stuffed Red Velvet Cookies are soft, chewy red velvet cookies with a creamy, dreamy cheesecake center. Perfect for holidays, family gatherings, or any time you crave a sweet treat, this easy recipe uses simple pantry ingredients and guarantees bakery-style results at home.
Ingredients
For the Cookie Dough:
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 tbsp red food coloring
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Step 1: Prepare the Cheesecake Filling Mix cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Chill for 15 minutes.
- Step 2: Make the Red Velvet Cookie Dough Cream butter and sugars, add eggs, vanilla, and food coloring. Mix flour, cocoa, baking soda, and salt, then fold into wet ingredients.
- Step 3: Assemble and Bake Cookies Preheat oven to 350°F (175°C). Scoop dough, flatten, add cheesecake filling, seal, and bake 12–14 minutes. Cool slightly before serving.
Tips :
- Chill the cheesecake filling to prevent leakage.
- Use a mix of granulated and brown sugar for chewy cookies.
- Sprinkle a pinch of sea salt for extra flavor.
Serving Suggestion:
- Serve warm with milk, coffee, or hot cocoa for a cozy dessert experience.
Storage:
- Store in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 20 mins
- Cook Time: 12–14 minutes Chill Time: 15 mins
Check out our Heart Jam Cookies Recipe for more sweet treats.
Table of Contents
Why Cheesecake Stuffed Red Velvet Cookies Are So Irresistible
There’s something magical about combining two classic desserts into one bite-sized treat. Cheesecake Stuffed Red Velvet Cookies bring together the rich, velvety taste of red velvet with the creamy, tangy goodness of cheesecake. Each cookie is like a mini celebration in your mouth—soft on the outside, decadently creamy on the inside, and perfectly sweet without being overwhelming.
What makes these cookies stand out is the contrast in textures. The tender red velvet cookie dough hugs the cheesecake filling, keeping it soft and luscious even after baking. Plus, the vibrant red color adds a festive touch, making them perfect for holidays, birthdays, or any day you need a little extra sweetness.
For more festive desserts, see our Gooey Lava Cookies .
Ingredients for Cheesecake Stuffed Red Velvet Cookies
Here’s everything you’ll need to create these delicious, creamy-filled cookies. All ingredients are easy to find in most US grocery stores, so no last-minute panic runs to specialty shops!
| Ingredient | Amount | Notes / Tips |
|---|---|---|
| All-purpose flour | 2 1/2 cups | For soft, tender cookies, measure flour carefully and spoon into the cup instead of scooping. |
| Unsweetened cocoa powder | 1/4 cup | Adds classic red velvet flavor. Sift to avoid lumps. |
| Baking soda | 1 tsp | Helps the cookies rise. |
| Salt | 1/2 tsp | Balances sweetness. |
| Unsalted butter | 1 cup (2 sticks), softened | Room temperature for easy mixing. |
| Granulated sugar | 1 cup | Adds sweetness and slight crunch. |
| Brown sugar | 1/2 cup, packed | Enhances chewiness. |
| Large eggs | 2 | Helps bind dough. |
| Vanilla extract | 2 tsp | Adds warmth and depth. |
| Red food coloring | 2 tbsp | Gives that signature red velvet look. |
| Cream cheese | 8 oz, softened | For cheesecake filling. |
| Powdered sugar | 1/3 cup | Sweetens the cheesecake center. |
| Vanilla extract (for filling) | 1 tsp | Enhances the cream cheese flavor. |
These ingredients come together to create soft, chewy red velvet cookies with a creamy, luscious cheesecake center. With this list, you’re ready to move on to the fun part—mixing, filling, and baking!
Learn more about Matzo Crack Recipe to expand your dessert repertoire.
Step-by-Step Instructions for Cheesecake Stuffed Red Velvet Cookies
Making these Cheesecake Stuffed Red Velvet Cookies is easier than it looks, and following these steps guarantees soft, creamy perfection every time.
Step 1: Prepare the Cheesecake Filling
Start by mixing the cream cheese, powdered sugar, and 1 teaspoon vanilla extract in a medium bowl until smooth and creamy. You can use a hand mixer or a whisk. The filling should be thick but spreadable. Then, chill it in the fridge for at least 15 minutes—this helps it hold its shape when you stuff the cookies.
Step 2: Make the Red Velvet Cookie Dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in 2 teaspoons of vanilla extract and 2 tablespoons of red food coloring. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, folding gently until fully combined. You’ll have a smooth, soft red velvet cookie dough that’s ready to envelop the cheesecake filling.
Step 3: Assemble and Bake the Cookies
Preheat your oven to 350°F (175°C). Scoop a tablespoon of cookie dough and flatten it slightly in your palm. Place about a teaspoon of chilled cheesecake filling in the center, then fold the dough around it, sealing completely. Place the stuffed cookies on a parchment-lined baking sheet about 2 inches apart. Bake for 12–14 minutes until the cookies are set but still soft. Let them cool for a few minutes before enjoying the creamy surprise inside.
Tips, Tricks, and Baking Secrets for Cheesecake Stuffed Red Velvet Cookies
How to Keep the Cookies Soft and Chewy
For soft, chewy cookies, avoid overmixing your dough once you add the flour. Overmixing develops gluten, which can make cookies tough. Using a combination of granulated and brown sugar helps maintain chewiness, while chilling the cheesecake filling ensures it stays creamy during baking.
Avoid Cheesecake Leakage
To prevent the cheesecake from oozing out, always chill the filling before stuffing the cookies. When sealing the dough around the filling, pinch it tightly and roll it gently between your palms. If any cracks appear, simply press them closed.
Perfect Cookie Size and Baking Tips
Use a cookie scoop or tablespoon to portion dough evenly. This helps the cookies bake uniformly. Keep them about 2 inches apart on the baking sheet, so they don’t merge together. Bake at 350°F (175°C) for 12–14 minutes; they should look slightly underbaked in the center, as they firm up while cooling.
Flavor Enhancements
For an extra touch, sprinkle a tiny pinch of sea salt on top before baking. It enhances the chocolate and cream cheese flavor beautifully. You can also swap half the butter with unsalted butter for a richer, slightly denser texture.
With these tips, you’ll feel confident creating bakery-style Cheesecake Stuffed Red Velvet Cookies that impress every time.
Serving Suggestions and Storage Tips for Cheesecake Stuffed Red Velvet Cookies
How to Serve These Cookies
Cheesecake Stuffed Red Velvet Cookies are perfect warm from the oven when the filling is gooey and soft. Serve them on a decorative plate for a family gathering, or pack them individually in cute snack bags for school lunches or parties. Pairing them with a glass of cold milk, hot chocolate, or a creamy coffee makes them even more irresistible.
Storage Tips to Keep Cookies Fresh
To store, let the cookies cool completely. Place them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them for up to 2 months. To enjoy frozen cookies, thaw at room temperature for 15–20 minutes or warm briefly in the microwave for a melty cheesecake center.
Make-Ahead Tips
You can prepare the cookie dough and cheesecake filling a day ahead. Store them separately in the fridge and assemble just before baking. This makes them perfect for busy schedules or last-minute dessert cravings.
Variations and Flavor Twists for Cheesecake Stuffed Red Velvet Cookies
Chocolate Lovers’ Twist
If you love chocolate, mix mini chocolate chips into the red velvet cookie dough before stuffing with cheesecake. This adds a delightful chocolatey crunch with every bite while keeping the soft, creamy texture of the cheesecake center.
Fruit-Infused Cheesecake Filling
Add a teaspoon of raspberry or strawberry puree to the cream cheese filling for a fruity twist. This not only enhances the flavor but also adds a subtle pink hue, making the cookies even more festive and visually appealing.
Nutty Additions
Chopped pecans, walnuts, or almonds can be folded into the cookie dough for added texture and a nutty aroma. Toast the nuts lightly for an extra layer of flavor that complements the sweet cheesecake center.
Mini Cookie Versions
For bite-sized treats, make smaller dough balls and proportionally smaller cheesecake centers. These mini versions are perfect for parties, snack boxes, or when you just want a tiny indulgence without overdoing it.
Experimenting with these variations lets you personalize your Cheesecake Stuffed Red Velvet Cookies, keeping the recipe fresh and exciting for every occasion.
Frequently Asked Questions About Cheesecake Stuffed Red Velvet Cookies
What makes these cookies soft and chewy?
Using a mix of granulated and brown sugar keeps the cookies chewy, while slightly underbaking them ensures a soft center. Chilling the cheesecake filling also prevents it from leaking.
Can I use store-bought cheesecake filling?
Yes! Store-bought cheesecake filling works well, but chilling it first helps maintain the creamy texture when baked inside the cookies.
How do I prevent the cheesecake from leaking?
Chill the filling before stuffing, and make sure to seal the cookie dough tightly around it. Roll gently to close any cracks.
Can I freeze these cookies?
Yes. Bake the cookies, let them cool, then freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
Conclusion
Cheesecake Stuffed Red Velvet Cookies are the ultimate treat for any occasion—soft, velvety red cookies with a creamy, dreamy cheesecake center that delights every bite. They’re easy enough for beginner bakers and flexible enough for creative twists, from chocolate chips to fruit-infused fillings. With simple pantry ingredients, a few careful steps, and our tips for baking and storage, you can enjoy bakery-style cookies right at home. Whether for a cozy family snack, a holiday treat, or sharing with friends, these cookies are sure to impress and satisfy every sweet tooth.
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