Cheesecake Stuffed Red Velvet Cookies Recipe

If you’re in the mood for something truly indulgent and dreamy, I’ve got just the thing for you. This Cheesecake Stuffed Red Velvet Cookies Recipe is hands down one of my all-time favorites to bake and share. When I first tried this combo of rich red velvet cookie dough hugging a creamy cheesecake center, I was hooked immediately — and I bet you will be too. Trust me, these cookies look gorgeous and taste like a little slice of heaven in every bite!

this …

Ingredients You’ll Need

Each ingredient in this Cheesecake Stuffed Red Velvet Cookies Recipe plays a special role—whether it’s the cocoa bringing that subtle chocolate warmth or the cream cheese adding that iconic tangy creaminess. When shopping, don’t skimp on quality cream cheese or real vanilla extract; those little details really elevate the final cookie.

• Butter: Use unsalted for best control of salt levels; barely softened so it creams smoothly with sugars.
• Brown Sugar: Adds moisture and a hint of caramel flavor that deepens the red velvet taste.
• Sugar: Balances out the brown sugar, keeping cookies tender without heaviness.
• Eggs: Provide structure and richness—room temperature eggs mix better.
• Vanilla Extract: Enhances all the flavors with its warm aroma; vanilla bean paste works beautifully too.
• Red Food Coloring or Gel: Gives these cookies their signature vibrant red color; gel is more intense and less watery.
• Unsweetened Cocoa Powder: Just enough for that iconic red velvet hint without overpowering the cheesecake.
• Flour: The backbone of the cookie dough; I opt for all-purpose for perfect texture.
• Baking Soda: Helps with the rise and tender crumb.
• Cornstarch: A sly little ingredient that keeps cookies soft and cakey—trust me on this one.
• Salt: Boosts flavor overall; adjust if you’re using salted butter.
• White Chocolate Chips: Adds sweet bursts that contrast deliciously with the cocoa and cream cheese.
• Cream Cheese: The star in your cheesecake filling; make sure it’s just barely softened so it blends easily.
• Powdered Sugar: For smooth, lump-free sweetness in the cheesecake center.

Variations

I like to keep my cookie game flexible, and you’ll find there’s lots of room to make this Cheesecake Stuffed Red Velvet Cookies Recipe your own. Whether adapting for diet preferences or seasonal celebrations, try these tweaks to suit your taste buds and occasion.

• White Chocolate Swap: For a darker bite, swap white chocolate chips for bittersweet or milk chocolate chips—my family can’t get enough of the richer option!
• Vegan Twist: Use dairy-free cream cheese and vegan butter substitutes; the texture will be slightly different but still highly satisfying.
• Spice It Up: Add a pinch of cinnamon or a dash of cayenne to the cookie dough for a warm or spicy surprise—something I recently tried and loved.
• Seasonal Flair: Sprinkle festive colored sugar or mini peppermint chips over the tops during holidays for extra cheer.

How to Make Cheesecake Stuffed Red Velvet Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by beating the cream cheese, powdered sugar, and vanilla extract in a medium bowl until you get a smooth, creamy mixture. This step is crucial because any lumps in the filling can make shaping harder. Then, scoop out 16 small dollops and place them on a parchment-lined baking sheet. Pop these into the freezer for about 45 minutes to an hour until they firm up nicely. Freezing helps keep them solid so they don’t melt while you encase them in cookie dough later.

Step 2: Make the Red Velvet Cookie Dough

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper—this prevents sticking and helps with cleanup. Cream together butter, brown sugar, and granulated sugar until the mixture is light and fluffy; this can take about 3-4 minutes with a hand mixer. Next, add the eggs, one at a time, beating well after each addition. Then stir in vanilla and your red food coloring—if you want that deep, vibrant red, go heavy on the gel color! Finally, gently fold in the dry ingredients—flour, cocoa powder, cornstarch, baking soda, and salt—mixing just until combined. Overmixing can make cookies tough, so stop as soon as the flour streaks disappear. Fold in the white chocolate chips last for those melty bites of sweetness.

Step 3: Assemble the Cheesecake Stuffed Cookies

Scoop out 16 equal portions of dough and roll each into a ball. Flatten each ball gently into a disc using your hands. Grab one of the frozen cheesecake balls and place it right in the center of the dough disc. Be sure your cheesecake portions are nice and firm; I found that if they start to soften, the filling can ooze out during baking. Carefully wrap the dough around the cheesecake, pinching to seal all the edges so the filling stays inside. I take my time here, rolling them gently into smooth balls to avoid any leaks. Place each stuffed ball onto your parchment-lined baking sheet with at least 2 inches between them—they will spread slightly.

Step 4: Bake and Shape Your Cookies

Bake the cookies for 10-13 minutes. You’ll want to catch them just as the edges are set but the center still looks soft — underbaking slightly is key because the cookies will continue to firm up as they cool. Right out of the oven, while the cookies are still warm, I like to gently press them with the bottom of a glass or round spatula to create perfectly round cookie shapes. Let them cool on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.

Step 5 (Optional): Dress ‘Em Up

If you want to add a little extra pizzazz, melt some white chocolate (I like to microwave it gently with a teaspoon of oil to get a smooth drizzle) and drizzle it over the cooled cookies. You can also sprinkle festive sprinkles or toss a few extra white chocolate chips on top while the drizzle is still wet. These finishing touches make them look like bakery-level treats—your guests will be so impressed!

How to Serve Cheesecake Stuffed Red Velvet Cookies Recipe

Garnishes

I love topping these cookies with a simple drizzle of melted white chocolate—it adds just the right touch of elegance and sweetness. Sometimes I sprinkle a pinch of coarse sea salt on top to balance all the sugar. For a bit of festive fun, colored sprinkles or edible glitter work wonders and really make them pop on a dessert tray.

Side Dishes

Pair these cookies with a cold glass of milk or a cup of freshly brewed coffee or hot cocoa for the perfect cozy treat. If you’re serving these at a gathering, a fresh berry compote or lightly whipped cream on the side can complement the richness beautifully.

Creative Ways to Present

For special occasions, I like arranging these Cheesecake Stuffed Red Velvet Cookies Recipe on a tiered dessert stand, interspersed with fresh flowers or greenery. You could also package them in pretty cellophane bags tied with ribbons for gifts. Another fun idea is to make mini versions by stuffing smaller portions of cheesecake — these bite-sized delights disappear fast!

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cookies in an airtight container at room temperature for 2-3 days. The cookies stay soft and the cheesecake center remains creamy, but I find eating them sooner is best for that fresh-baked magic.

Freezing

These cookies freeze beautifully! I pop them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top bag. When I want a treat later, I thaw them at room temp for about an hour — just enough to soften without losing texture or flavor.

Reheating

For that freshly baked feel, warm each cookie in a microwave for 10-15 seconds or in a low oven (300°F) for 5 minutes. This revives the softness and lets the cheesecake center become extra luscious again.

FAQs

Final Thoughts

This Cheesecake Stuffed Red Velvet Cookies Recipe is one of those magical desserts that feels special enough for holiday parties but easy enough for a weekend treat. I love how each bite surprises you with that burst of creamy cheesecake in the middle of a tender, luscious red velvet cookie. If you haven’t tried making stuffed cookies before, this recipe is a perfect place to start. Go ahead and give it a shot—you’ll be thrilled with the results, and so will anyone lucky enough to share them with you.

Print