If you have a soft spot for luscious desserts that combine the best of both worlds, then you are going to fall head over heels for this Red Velvet Cheesecake Cookies Recipe. Imagine biting into a tender, red velvet cookie that hides a rich, creamy cheesecake filling inside—each bite delivers a perfect balance of sweetness, slight tang, and that vibrant red color that’s as beautiful as it is delicious. Whether you’re baking for a special occasion or simply treating yourself, these cookies bring an irresistible charm that will make your kitchen smell heavenly and your taste buds dance with joy.
Ingredients You’ll Need
This Red Velvet Cheesecake Cookies Recipe is made from simple, everyday ingredients that come together to create something truly special. Each one plays a crucial role: the cream cheese adds that smooth, tangy center, while the combination of cocoa powder and red food coloring gives the cookie its signature velvet appearance and subtle chocolaty depth.
- Cream cheese, 4 ounces: Softened for that creamy, dreamy cheesecake filling that melts in your mouth.
- Granulated sugar, 2 tablespoons + 3/4 cup: Sweetens both the cheesecake filling and the cookie dough to just the right level.
- Vanilla extract, 1 1/2 teaspoons: Enhances the overall flavor with a warm, inviting note in both dough and filling.
- Unsalted butter, 1/2 cup: Provides richness and tenderness to the cookie dough.
- Brown sugar, 1/4 cup: Adds moisture and a hint of caramel flavor for depth.
- Egg, 1 large: Binds the dough and helps achieve that soft, chewy texture.
- Red food coloring, 1 tablespoon: The magic behind the vibrant red velvet color that makes these cookies stand out.
- All-purpose flour, 1 1/2 cups: Forms the structure of the cookies while keeping them tender.
- Unsweetened cocoa powder, 1/4 cup: Gives a mild chocolate undertone essential to red velvet treats.
- Baking soda, 1/2 teaspoon: Helps the cookies rise just enough for a soft, airy bite.
- Salt, 1/4 teaspoon: Balances sweetness and enhances other flavors.
- White chocolate chips, 1/2 cup (optional): Adds little pops of creamy sweetness for an extra special touch.
How to Make Red Velvet Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
First things first, tackle the cheesecake filling. In a small bowl, blend the softened cream cheese, granulated sugar, and vanilla extract until the mixture is silky smooth. Don’t rush this part—getting a velvety texture is the secret to that luscious filling. Then, drop this mixture by 1/2-teaspoon-sized mounds onto a parchment-lined tray. Pop these in the freezer for 30 to 45 minutes to firm up so the filling holds its shape during baking.
Step 2: Whip Up Your Cookie Dough
Next, in a large bowl, cream together the softened butter, granulated sugar, and brown sugar until your mixture looks light and fluffy—it’s worth the extra cream time for that perfect crumb. Beat in the egg, vanilla extract, and red food coloring until the dough is rich and uniformly red. In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt, then gradually add those dry ingredients to your wet mixture. Stir just until combined to avoid tough cookies. If you love a bit of an extra sweet surprise, fold in the white chocolate chips now. Chill the dough for about 30 minutes, which makes it easier to handle and helps the cookies maintain their shape.
Step 3: Assemble the Cookies with the Filling
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take about 1 1/2 tablespoons of dough and gently flatten it into a disk on your palm. Place a frozen cheesecake filling mound right in the center, then wrap the dough completely around it, sealing edges tightly so no filling peeks out. Roll the filled dough into a smooth ball. Repeat this careful wrapping with the rest of your dough and cheesecake mounds. Space them about 2 inches apart on your baking sheet to allow for gentle spreading.
Step 4: Bake to Perfection
Bake the cookies for 11 to 13 minutes. You’ll want to look for edges that are set and tops that show the slightest crack, a hallmark of a chewy cookie with a soft heart. Let them cool on the baking sheet for around 5 minutes before moving them to a wire rack. You can enjoy them warm, with the cheesecake filling delightfully soft, or let them chill down for a firmer texture. Whichever way you go, they’re an absolute delight.
How to Serve Red Velvet Cheesecake Cookies Recipe
Garnishes
These cookies shine on their own, but a drizzle of melted white chocolate adds a stunning, sweet finish perfect for extra special occasions. You can also sprinkle a pinch of powdered sugar or even some finely grated dark chocolate right before serving for added elegance and flavor contrast.
Side Dishes
Pair your Red Velvet Cheesecake Cookies Recipe with a cold glass of milk or a cup of rich coffee to balance the sweetness. A scoop of vanilla or cinnamon ice cream alongside also makes a heavenly dessert duo that will impress everyone at your table.
Creative Ways to Present
For a festive touch, arrange these cookies on a tiered dessert stand with fresh berries and edible flowers. Wrapping them individually in colorful parchment and tying with a ribbon transforms them into delightful gifts. Another fun idea is to sandwich two cookies together with extra cheesecake filling or cream cheese frosting for double the indulgence.
Make Ahead and Storage
Storing Leftovers
Have some cookies left over? Store them in an airtight container in the refrigerator where they will stay fresh for up to 5 days. This keeps the cheesecake filling firm while maintaining the cookie’s soft texture.
Freezing
You can freeze these cookies by wrapping them individually in plastic wrap and then placing them in a sealed freezer bag or container. They keep well for up to a month. When you’re ready for a sweet treat, just thaw them in the fridge overnight.
Reheating
To bring these cookies back to warm, gooey perfection, heat a single cookie in the microwave for about 10 seconds. That gentle warmth revives the creamy cheesecake inside and softens the cookie for the ultimate comfort bite.
FAQs
Can I skip the white chocolate chips?
Absolutely! The white chocolate chips are optional and add bursts of sweetness, but the cookies will still be fantastic without them. Feel free to customize the recipe to your taste.
Is there a substitute for red food coloring?
If you prefer a natural approach, beet juice or powdered beetroot can be used, though it might alter the flavor slightly and give a less intense red color. Experiment with small amounts for the best result.
Can I make these gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup, and ensure your other ingredients are gluten-free. This tweak will let those with dietary restrictions enjoy the magic too.
What if the cheesecake filling melts during baking?
Freezing the filling mounds well before assembling and baking is key. Make sure they’re firm and cold so the dough seals tightly around them, preventing leakage in the oven.
How long do the cookies stay fresh at room temperature?
Due to the cream cheese filling, it’s best not to keep these cookies out at room temperature for more than two hours to avoid spoilage. Refrigeration is recommended after that.
Final Thoughts
There’s something truly special about the way this Red Velvet Cheesecake Cookies Recipe blends tender red velvet with a creamy surprise inside. It’s a treat that feels both elegant and homey, perfect for sharing with family, friends, or keeping all to yourself (no judgment here!). So go ahead, give this recipe a try—you might just discover your new favorite cookie that everyone will ask for again and again.
Print
Red Velvet Cheesecake Cookies Recipe
- Prep Time: 30 minutes (plus 30 minutes chilling and 30-45 minutes freezing time)
- Cook Time: 12 minutes
- Total Time: 1 hour 15 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Red Velvet Cheesecake Cookies combine the rich, creamy goodness of cheesecake with the classic flavors of red velvet cake, wrapped in a soft, cocoa-infused cookie dough. Perfectly baked until slightly cracked on top, these cookies offer a decadent treat that’s ideal for special occasions or everyday indulgence.
Ingredients
For the Cheesecake Filling:
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Cookie Dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips (optional)
Instructions
- Make the Filling: In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Scoop the mixture into small 1/2-teaspoon-sized mounds onto a parchment-lined plate or tray and freeze for 30 to 45 minutes until the filling is firm enough to handle.
- Prepare the Cookie Dough: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add in the egg, vanilla extract, and red food coloring, mixing well to combine.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add these dry ingredients into the wet ingredients, mixing until fully combined and forming a soft dough. Fold in the white chocolate chips if using.
- Chill the Dough: Cover the cookie dough and refrigerate it for 30 minutes to make it easier to handle when forming the cookies.
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Assemble Cookies: Scoop out 1 1/2 tablespoons of chilled cookie dough and flatten it into a disk. Place one frozen cheesecake filling mound in the center of the disk. Carefully wrap the dough around the filling, sealing it completely and rolling it into a smooth ball. Repeat this with the remaining dough and filling.
- Bake: Arrange the cookie balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 11 to 13 minutes, until the edges of the cookies are set and the tops show slight cracks.
- Cool and Serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. These cookies can be served warm or chilled based on your preference.
Notes
- For extra decadence, drizzle the cooled cookies with melted white chocolate.
- Store cookies in an airtight container in the refrigerator for up to 5 days.
- Cookies can be frozen for up to 1 month; thaw before serving.
- Handle the cheesecake filling quickly to prevent it from becoming too soft.
- Use gloves or wash hands frequently when working with red food coloring to avoid staining.
