Cheesecake Stuffed Red Velvet Cookies

If you are looking for a cookie that no one can resist, I got you covered. Cheesecake-Stuffed Red Velvet Cookies are creamy, festive, and the perfect sophisticated yet delicious treat, meant to impress. These little red beauties are ideal for holidays and celebrations and make the cutest hostess gifts. The tender, slightly chocolatey red velvet cookie surprises with a rich, decadent cheesecake center that is just slightly tart to balance the cookie’s sweetness.

I have a weakness for traditional cheesecake, and you can tell from the many cheesecake recipes I have on the blog. I am also a huge fan of red velvet cake and buttery, tender cookies. With the holiday season approaching, I decided I don’t have to choose; I can put my baking skills to serious work and combine my two favorite desserts into one. These cookies are festive, delicious, creamy, and almost too pretty to eat. Once you try one, I am confident you will want to eat another!

This is one of my favorite holiday cookie recipes. They are perfect for Christmas and Valentine’s Day due to their stunning deep red color. The rich and sweet cheesecake filling makes them a hit on any cookie table. Although this is not the quickest recipe to make, it is well worth every single step. You need to chill the dough and filling before baking the cookies. Therefore, plan ahead and set aside some time; it is well worth the process. I always take advantage of the fact that they can be made in advance.

Why you will love this recipe

• No need to wait hours like regular cheesecake: These tiny cheesecake cookies do not need to chill in the fridge after baking. In fact, they can be devoured minutes after they come out of the oven for those who want to enjoy the creamy middles or let them chill for a more cheesecake-type cookie.
• They are beautiful holiday cookies: For any holiday from Valentine’s Day to Christmas, or even special occasions. They are fun to make and taste great, and they are usually a hit with everyone.
• Save money by making them at home: Instead of buying bakery-made cookies, make these delightful, fancy cookies at home for a fraction of the price. Additionally, when making them yourself, you should ensure the quality of the ingredients.
• This dessert combines two desserts in one: two treats in one, with the cheesecake filling often a pleasant surprise.

What you will need

For the filling:

• Softened cream cheese: Use full-fat brick-style cream cheese for the best flavor and texture. The tub-style cream cheese is too airy and thin, and the low-fat stuff is watery.
• Powdered sugar – Powdered sugar is best for making this filling smooth and silky.
• Salt

For the cookie dough:

• Wed ingredients – Unsalted, softened butter is mixed with white granulated sugar and a room-temperature egg. While pure vanilla extract adds flavor, giving these cookies a complex taste and aroma.
• Dry ingredients: I use all-purpose flour and baking powder. Better for lighter, airier cookies that puff up, which is what I prefer for wrapping the dough around the cheesecake filling. To add the subtle chocolate flavor for which red velvet is known, I mix in unsweetened cocoa powder.
• Red gel food coloring – Be sure to use a high-quality gel food coloring to achieve a dark cocoa color. AmeriColor soft gel paste is my favorite.

How to prepare

Preheat the oven: Before starting, I preheat the oven to 350°F and line a large baking sheet with parchment paper.

Make the filling: In a small bowl, I mix the powdered sugar, cream cheese, and salt until smooth. I scoop 12 small dollops of cream cheese filling onto the parchment paper using a 1-tablespoon (#60) cookie scoop, then freeze the whole thing for 30 minutes.

Mix the dough: In the meantime, I beat the sugar and butter in a stand mixer until light and fluffy, then mix in the vanilla and egg, scraping down the sides of the bowl as needed.

Add dry ingredients: I stir in the baking powder, cocoa powder, flour, salt, and a few drops of food coloring until just combined. 

Assembling the cookies: To make the cookies, I remove the baking sheet from the freezer and place a clean piece of parchment paper on it. Then, I use a two-tablespoon (#30) cookie scoop to remove a dough ball and flatten it in my hand. I place the cheesecake ball in the center, wrap the cookie dough tightly around it, and transfer it to the cookie sheet. I continue doing this, placing the cookies about two inches apart until they are all done.

Bake: Finally, I bake the cookies for 15 to 17 minutes, until they are flattened out and the edges are set.

Cool and serve: Afterward, they are placed on a wire rack to cool completely before serving.

Expert tip

To chill or freeze

I have made these cookies in different ways, and they have turned out wonderful every time. However, I want to share the details on how they work best. I typically mix the cream cheese filling first to make the middles, then place them in the freezer. Then I make the cookie dough and use it immediately. However, chilling the cookie dough for just a short time can also help.

Do not chill the cookie dough for too long, as it will become too hard to wrap around the filling. These cookies are different from any I have made before. They must be at precise temperatures to work together properly. The filling must be frozen at the start, regardless. That is essential. But the cookie dough should be warm enough. It is a choice, really. I prefer to use it immediately because it fits the filling perfectly and is not too stiff.

More tips to consider

• If the cream cheese becomes too soft while making them, place it in the freezer for a few minutes to firm up.
• If you want to plan ahead and make them in advance, feel free to do so. It is best to prepare and bake them up to 2-3 days in advance, then let them cool before storing them in the fridge. 
• Check the oven to ensure it is heating to the correct temperature. If the oven is too hot, the butter will melt before the cookies set, resulting in flat cookies.
• Using too much flour or not enough sugar can cause the same problem.
• If the cream cheese filling is too runny, check that the cream cheese is full-fat and use brick-style cream cheese.
• Also, do not overfill them because the cheesecake needs room to expand as it bakes.
• Chilling the cookies after assembly and before baking will also help them bake more evenly.
• Do not overcook them, as the filling will become hard. Remove them when the edges are firm and the centers are set.

Recipe variations and add-ins:

• Coated in sugar: Roll each cookie in sanding sugar before baking for a crispy and shiny finish.
• Caramelize them: Another way to top these cookies is to drizzle melted white chocolate over them.
• Frost them: Make them into sandwich cookies, either using my easy-to-make cream cheese frosting or vanilla ice cream.
• Chocolate chips: Top these yummy cookies with chocolate chips of any kind to make them even more amazing.
• Sprinkles: Make these red velvet cookies festive by adding rainbow sprinkles immediately after they come out of the oven.

Serving suggestions:

Since these cookies have a gooey cheesecake center, they need to be refrigerated. Before I serve them, I let them rest at room temperature for 30 minutes to become more tender and soft. They taste heavenly dipped in red velvet hot chocolate made with semi-sweet chocolate, heavy cream, and red sand sugar. My little one also loves these with a cold glass of milk.

Another way to serve these decadent cookies is to make ice cream sandwiches, either with vanilla ice cream or with this 3-ingredient Oreo ice cream that takes only minutes to make. To take these over the top, I make my famous cream cheese frosting, spread it over the cookies, and sprinkle red velvet crumbs on top. I serve them with strawberries on the side, for the ultimate red velvet dessert!

How to store:

• Refrigerate: Refrigerate for up to four days in a sealed container.   
• Freezing: Wrap in plastic, then place in a freezer bag or freezer-safe container for up to three months.   
• Defrost: Thaw overnight in the refrigerator for optimal texture and flavor.

Frequently asked questions

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