By Aqsa 
If you’re a fan of red velvet cake and cheesecake, why not combine the two into an indulgent, mouth-watering cookie? These Red Velvet Cheesecake Cookies are soft, chewy, and filled with a luscious cream cheese center, making every bite an unforgettable experience. Whether you’re baking for a holiday, special occasion, or just to treat yourself, these cookies are guaranteed to impress.
In this blog post, we’ll take you through everything you need to know to make these delightful treats, from ingredients and step-by-step instructions to expert tips for achieving the perfect texture. So, let’s get started!
Why You’ll Love These Cookies
There’s something magical about red velvet, with its subtle cocoa flavor and striking red color. When you pair it with a rich and creamy cheesecake filling, it takes the flavor experience to the next level. Here’s why you’ll love these cookies:
Soft and Chewy Texture – These cookies have a perfectly tender and chewy texture, thanks to the combination of butter, sugar, and brown sugar.
Creamy Cheesecake Center – The frozen cream cheese filling melts into a luscious, tangy surprise inside the cookie.
Perfectly Sweet and Balanced – The subtle bitterness of cocoa complements the sweet white chocolate chips and creamy filling.
Eye-Catching and Festive – The vibrant red color makes them perfect for Valentine’s Day, Christmas, or any celebration.
Make-Ahead Friendly – You can prepare the dough and filling ahead of time and freeze them for easy baking later.
Ingredients You’ll Need
Before you start baking, gather all the necessary ingredients. This recipe is divided into two parts: the cheesecake filling and the cookie dough.
Cheesecake Filling:
- 8 oz cream cheese – Softened to room temperature for easy mixing.
- ¼ cup sugar – Adds the perfect amount of sweetness.
- 1 tsp vanilla extract – Enhances the creamy cheesecake flavor.
Red Velvet Cookie Dough:
- 1 ¾ cups all-purpose flour – Provides structure to the cookies.
- ¼ cup cocoa powder – Gives the signature red velvet hint of chocolate.
- 1 tsp baking soda – Helps the cookies rise slightly while staying soft.
- ¼ tsp salt – Enhances the flavor balance.
- ½ cup unsalted butter – Softened to ensure a creamy dough texture.
- 1 cup sugar – Adds sweetness and contributes to the chewy texture.
- ½ cup brown sugar – Adds moisture and a slight caramel-like flavor.
- 1 large egg – Binds the dough together.
- 1 tbsp milk – Helps keep the dough soft.
- 2 tsp vanilla extract – Enhances the flavors.
- 1 tbsp red food coloring – Gives the cookies their classic red velvet look.
- ½ cup white chocolate chips – Adds sweetness and texture contrast.
Step-by-Step Instructions
Now that you have all the ingredients, let’s go through the process of making these decadent cookies.
Step 1: Prepare the Cheesecake Filling
- In a mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy.
- Line a baking sheet with parchment paper and scoop small dollops (about 1 teaspoon each) onto the sheet.
- Freeze the cheesecake filling for at least 1 hour until firm. This step ensures that the filling remains creamy inside the cookie without melting too quickly.
Step 2: Make the Cookie Dough
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large mixing bowl, beat the butter, sugar, and brown sugar together until light and fluffy. This step is important for achieving the perfect chewy texture.
- Add in the egg, milk, vanilla extract, and red food coloring. Mix until fully combined.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
- Fold in the white chocolate chips to add extra bursts of sweetness.
Step 3: Assemble the Cookies
- Take about 2 tablespoons of cookie dough and flatten it in the palm of your hand.
- Place a frozen cheesecake dollop in the center.
- Gently wrap the dough around the cheesecake filling and roll it into a smooth ball.
- Repeat until all cookies are assembled.
Step 4: Bake to Perfection
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Arrange the cookie dough balls on the sheet, ensuring they have enough space to spread while baking.
- Bake for 12-14 minutes, or until the edges are set but the center is still slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Expert Tips for the Best Red Velvet Cheesecake Cookies
Want to take your cookies to the next level? Here are some expert tips to ensure they turn out perfect every time:
- Freeze the Cheesecake Filling – This step is crucial for getting a creamy center rather than a melted mess.
- Use High-Quality Cocoa Powder – Since red velvet has a subtle chocolate flavor, using high-quality cocoa makes a difference.
- Don’t Overmix the Dough – Overmixing can result in tough cookies instead of soft and chewy ones.
- Chill the Dough if Necessary – If your cookie dough is too soft or sticky, refrigerate it for 15-20 minutes before assembling.
- Store Properly for Freshness – Keep the cookies in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months.
Serving Suggestions and Variations
While these cookies are already a delight on their own, here are some fun ways to enjoy them:
- With a Glass of Milk – Classic and comforting.
- With Ice Cream – Warm up a cookie and serve it with a scoop of vanilla or cookies and cream ice cream.
- As a Gift – Package them in a decorative box for a thoughtful homemade gift.
- Make It a Cookie Sandwich – Add an extra layer of cheesecake filling between two cookies.
Want to experiment with flavors? Try these variations:
- Swap White Chocolate Chips for Dark or Semi-Sweet Chocolate for a richer taste.
- Add Nuts like pecans or walnuts for an extra crunch.
- Drizzle with White Chocolate for a bakery-style finish.
Final Thoughts: A Must-Try Dessert
These Red Velvet Cheesecake Cookies are everything you could want in a dessert—soft, chewy, creamy, and packed with flavor. Whether you’re baking for the holidays, a special occasion, or just because, they’ll quickly become a household favorite.
If you try this recipe, I’d love to see your creations. Tag me on social media and share your cookie masterpiece. Happy baking!
Also try this recipe Pound Cake Recipe
Red Velvet Cheesecake Cookies Recipe
Red Velvet Cheesecake Cookies – Soft, chewy red velvet cookies with a rich cheesecake filling and white chocolate chips. Perfect for any occasion.
Type: Dessert
Cuisine: American
Keywords: Red Velvet Cheesecake Cookies, Red Velvet Cookies, Cheesecake Stuffed Cookies, Red Velvet Dessert, Holiday Cookies
Recipe Yield: 18-20 cookies
Calories: Approximately 220 per cookie
Preparation Time: 20 minutes
Cooking Time: 12-14 minutes
Total Time: 1 hour 30 minutes (includes chilling)
Recipe Ingredients:
- 8 oz cream cheese, softened
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- ½ cup brown sugar
- 1 large egg
- 1 tbsp milk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- ½ cup white chocolate chips
Recipe Instructions: Step 1: Prepare the Cheesecake Filling In a mixing bowl, beat the cream cheese, sugar, and vanilla extract together until smooth and creamy. Line a baking sheet with parchment paper and scoop small dollops (about 1 teaspoon each) onto the sheet. Freeze the cheesecake filling for at least 1 hour until firm. This step ensures that the filling remains creamy inside the cookie without melting too quickly. Step 2: Make the Cookie Dough In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. In a separate large mixing bowl, beat the butter, sugar, and brown sugar together until light and fluffy. This step is important for achieving the perfect chewy texture. Add in the egg, milk, vanilla extract, and red food coloring. Mix until fully combined. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix. Fold in the white chocolate chips to add extra bursts of sweetness. Step 3: Assemble the Cookies Take about 2 tablespoons of cookie dough and flatten it in the palm of your hand. Place a frozen cheesecake dollop in the center. Gently wrap the dough around the cheesecake filling and roll it into a smooth ball. Repeat until all cookies are assembled. Step 4: Bake to Perfection Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the cookie dough balls on the sheet, ensuring they have enough space to spread while baking. Bake for 12-14 minutes, or until the edges are set but the center is still slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.