Make an impressive dessert with this recipe for Cheesecake Stuffed Red Velvet Cookies. They’re delicious, full of flavor, and will melt in your mouth with each bite.
Red Velvet Cheesecake Cookies Recipe
If you’re tired of preparing the same treats all the time, try this recipe for Cheesecake Stuffed Red Velvet Cookies.
These cookies are as delicious as they sound. They are a classic red velvet cookie that is stuffed with homemade cheesecake.
If you’re a fan of red velvet cookies and you love cheesecake, you can expect to fall in love with this recipe. These cookies combine both treats into one delicious cookie.
And, while it may sound complicated to make these incredible cookies, the recipe is so easy to follow!
Why You’ll Love this Red Velvet Cream Cheese Cookies Recipe:
- Two desserts in one: These stuffed cookies combine the taste of two delicious desserts, red velvet cookies and cheesecake, making them such an excellent treat.
- Festive fun: These cookies make a great addition during Christmas or Valentine’s Day thanks to the bright red coloring.
How to Make Cheesecake Stuffed Red Velvet Cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Combine all your filling ingredients until smooth and creamy.
- Spoon your cream cheese into small balls.
- Place them on a baking sheet in the freezer to harden.
- Beat your dry ingredients with the butter.
- Add the eggs and the rest of the wet ingredients, mixing until combined.
- Place a piece of cheesecake batter in the center of the red velvet dough and form a ball.
- Bake the cookies for 18 minutes before removing and allowing them to cool.
- Once they’ve cooled down a bit, serve them and enjoy the delicious cookies while they’re still warm.
You can use any type of cocoa powder you prefer, as long as it’s unsweetened. Use natural cocoa powder for a more acidic taste, or use Dutch-process cocoa powder for a smoother taste.
You can use a different flavor of pudding, but these cookies won’t taste the same without the cheesecake version. If you don’t want to use the pudding mix, you can always use pre-made cheesecake filling, which is usually available in the dairy aisle at most grocery stores.
Absolutely! You can use the filling in other cookie recipes, including chocolate chip, double chocolate, and even oatmeal raisin cookies. You can stuff almost any cookie with these easy cheesecake filling.
Yes, you can make these cookies ahead of time! These cookies will stay fresh for 2-3 days, so plan on making them a few days before you need them available.
Chilling the cream cheese balls allows them to set and easily sit inside of the cookie dough before baking. It also slows how quickly the cream cheese melts and cooks in the oven, keeping it from seeping out of the cookies.
Place the cookies in a plastic food storage container and keep them covered with a lid. You will need to place them in the refrigerator to keep them fresh because of the cheesecake filling inside them.
These Cheesecake Stuffed Red Velvet Cookies are the kind of cookies that will blow you away because of their impressive taste. Not only do they taste delicious, but they also have the perfect texture!
The red velvet part of the cookie is a bit crunchy while the center of the cookie is soft thanks to the cheesecake filling. It’s the best of both worlds when you bit into a slightly crunchy yet soft in the center cookie.
Recipe Tips and Notes
- If you are having issues with the cookie dough sticking to your hand excessively, spoon the dough into the powdered sugar bowl, sprinkle a little bit of the powdered sugar on top, and then make the well for the cream cheese. Do not over powder the top of the cookie as it will become very difficult to seal around the cream cheese.
- These cookies are almost fudgy if they are pulled out of the oven slightly before they are done. However, I do not recommend pulling them out more than 2 minutes in advance as they will be too underdone and will become extremely mushy and fall apart once they are cooled.
- This cookie dough can be made in advance and frozen. Once you are ready to bake it, simply remove it from the freezer and place it onto the counter at room temperature to thaw for at least 1 hour.
When you want to make something different from the usual chocolate chip cookies, try this red velvet cookie recipe! You’ll love the incredibly sweet and decadent taste of these Cheesecake Stuffed Red Velvet Cookies.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Cheesecake Stuffed Red Velvet Cookies
Ingredients
For the Filling
- 8 ounces cream cheese 227 grams, room temperature (1 brick)
- 3.4 ounces cheesecake pudding mix 96 grams (1 box)
- ¼ cup granulated sugar 50 grams
- ¼ teaspoon kosher salt
- 2 tablespoons plain yogurt 28 grams
- ½ teaspoon pure vanilla extract 2 grams
For the Cookies
- 1 cup granulated sugar 100 grams
- 5 tablespoons unsalted butter 71 grams, room temperature
- 3 tablespoons brown sugar 40 grams
- 2 large eggs 100 grams
- 3½ teaspoons milk 17 grams
- ½ teaspoon white vinegar 2 grams
- ½ teaspoon pure vanilla extract 2 grams
- ⅓ cup unsweetened cocoa powder 28 grams
- 1¾ cups all-purpose flour 210 grams
- ½ teaspoon baking powder 2 grams
- ½ teaspoon baking soda 3 grams
- ½ teaspoon kosher salt
- 1 teaspoon red food coloring 5 grams
- 1 cup powdered sugar 113 grams, for coating
Equipment
- Kitchen Scale (optional)
Instructions
For the Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, pudding mix, granulated sugar, and salt together on medium-high speed until fully incorporated, about 2 minutes. Add in the sour cream and vanilla and continue beating together until smooth, about 30 seconds.8 ounces cream cheese, 3.4 ounces cheesecake pudding mix, ¼ cup granulated sugar, ¼ teaspoon kosher salt, 2 tablespoons plain yogurt, ½ teaspoon pure vanilla extract
- Spoon the cream cheese filling into 1-tablespoon-sized balls onto a parchment-lined plate. You should have 20 cream cheese balls. Place the plate into the freezer to chill for 2 hours.
For the Cookies
- Once the cream cheese filling has chilled, make the cookie dough. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, butter, and brown sugar together on high-speed for 1 minute. Add in the eggs and beat together for another 30 seconds. Add in the milk, white vinegar, and vanilla extract and continue mixing until incorporated.1 cup granulated sugar, 5 tablespoons unsalted butter, 3 tablespoons brown sugar, 2 large eggs, 3½ teaspoons milk, ½ teaspoon white vinegar, ½ teaspoon pure vanilla extract
- Add in the cocoa powder and mix to combine. Add the flour to the mixture and then place baking powder, baking soda, and salt on top of the flour so that when they mix, the leaveners do not wind up in a clump in the batter. Mix just until smooth and all of the flour is incorporated. Lastly, add in the red food coloring and mix until all of the cookie batter is red.⅓ cup unsweetened cocoa powder, 1¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon red food coloring
- Before assembling the cookies, preheat oven to 350°F. Line 2 baking sheets with parchment paper. Set aside.
- To assemble the cookies, remove the plate of cream cheese filling from the freezer. Place about 1 cup of powdered sugar into a bowl that is deep enough to roll the cookies in. Coat one hand with powdered sugar to keep the cookie dough from sticking.
- Spoon out about 3 tablespoons of cookie dough into the palm of your hand and spread the center to create a well.
- Place a ball of cream cheese into the center then pull the cookie dough up around the sides of the cream cheese and seal to create a ball.
- Roll the cookie dough into the powdered sugar until completely coated.1 cup powdered sugar
- Place the cookie dough balls onto the prepared baking sheets, leaving at least 3 inches of space around the perimeter of each cookie for spreading.
- Place the cookie sheets into the oven to bake for 18 minutes.
- Once baked, remove from the oven and place onto a cooling rack to cool slightly before serving.
Notes
- Try vanilla pudding mix instead of cheesecake pudding mix in the cheesecake filling.
- Instead of yogurt, the same amount of sour cream can be used.
- If you are having issues with the cookie dough sticking to your hand excessively, spoon the dough into the powdered sugar bowl, sprinkle a little bit of the powdered sugar on top, and then make the well for the cream cheese. Do not over powder the top of the cookie as it will become very difficult to seal around the cream cheese.
- These cookies are almost fudgy if they are pulled out of the oven slightly before they are done. However, I do not recommend pulling them out more than 2 minutes in advance as they will be too underdone and will become extremely mushy and fall apart once they are cooled.
- This cookie dough can be made in advance and frozen. Once you are ready to bake it, simply remove it from the freezer and place it onto the counter at room temperature to thaw for at least 1 hour.
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