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Cheesecake Stuffed Red Velvet Cookies: The Ultimate Decadent Recipe

A bright red velvet cookie cut in half revealing a thick, creamy cheesecake filling, perfect for cheesecake stuffed red velvet cookies.
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Make soft and chewy red velvet cookies with a creamy cheesecake filling inside. This recipe yields showstopper desserts perfect for holidays or special occasions.

Ingredients

Scale
  • For the Cheesecake Filling: 6 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • For the Red Velvet Cookie Dough: 1/2 cup unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon red gel food coloring
  • 1/3 cup Dutch processed cocoa powder
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar, for rolling (optional)

Instructions

  1. Prepare the cheesecake filling: Beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Place the mixture on a parchment-lined small tray or plate and freeze for at least 1 hour until firm enough to scoop.
  2. Make the cookie dough: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, egg yolk, vanilla extract, and red gel food coloring until combined.
  3. In a separate bowl, whisk together the cocoa powder, flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Scoop the cheesecake filling: Once frozen, scoop the cheesecake mixture into small balls (about 1 teaspoon each) and place them on a small plate. Return to the freezer while you portion the cookie dough.
  5. Assemble the cookies: Scoop about 2 tablespoons of red velvet dough and flatten it into a circle in your palm. Place one frozen cheesecake ball in the center. Carefully wrap the cookie dough around the filling, pinching the seams closed to fully enclose the cheesecake center. Roll the dough ball gently between your hands.
  6. Roll the assembled cookie balls in the optional 1/2 cup of granulated sugar, if desired.
  7. Chill the assembled cookies for 30 minutes. This helps prevent the filling from leaking during baking.
  8. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper.
  9. Bake for 10 to 12 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake filling will set as they cool.

Notes

  • Use high-quality red gel food coloring for the deepest crimson color in your red velvet cookies.
  • Freezing the cheesecake filling is the key step to keep it contained inside the cookie dough while baking.
  • These cookies are best enjoyed the day they are made for the softest texture, but you can store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://cookingbycarla.com/cheesecakestuffedredvelvetcookies/