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featured cheesecake stuffed red velvet cookies

Cheesecake Stuffed Red Velvet Cookies

Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Cook Time: 18 minutes
Chill Time: 2 hours
Total Time: 3 hours 3 minutes
Servings: 20 cookies
Calories: 189kcal
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.
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For the Filling:

  • 8 ounces cream cheese room temperature
  • 3.4 ounces package cheesecake pudding mix
  • ¼ cup granulated sugar
  • ¼ teaspoon salt
  • 2 tablespoons yogurt
  • ½ teaspoon vanilla extract

For the Cookies:

  • 1 cup granulated sugar
  • 5 tablespoons butter room temperature
  • 3 tablespoons brown sugar
  • 2 eggs
  • 3 ½ teaspoons milk
  • ½ teaspoon white vinegar
  • ½ teaspoon vanilla extract
  • cup unsweetened cocoa
  • 1 ¾ cups all-purpose flour spooned & leveled
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon red food coloring
  • Powdered sugar for coating


For the Filling:

  • Start by making the cream cheese filling. Add the cream cheese, pudding mix, granulated sugar, and salt to the bowl of a stand mixer fitted with a paddle attachment. Beat together on medium-high speed for 2 minutes or until fully incorporated. Next, add in the sour cream and vanilla and continue beating together for 30 seconds or until smooth.
    8 ounces cream cheese, 3.4 ounces package cheesecake pudding mix, ¼ cup granulated sugar, ¼ teaspoon salt, 2 tablespoons yogurt, ½ teaspoon vanilla extract
    cheesecake filling for red velvet cookies in a metal mixing bowl
  • 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.
    cheesecake filling rolled into balls on a plate lined with parchment paper

For the Cookies:

  • Once the cream cheese filling has chilled, make the cookie dough. Add the granulated sugar, butter, and brown sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat together on high-speed for 1 minute. Next, 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 butter, 3 tablespoons brown sugar, 2 eggs, 3 ½ teaspoons milk, ½ teaspoon white vinegar, ½ teaspoon vanilla extract
    ingredients in bowls for cheesecake stuffed red velvet cookies
  • Add in the cocoa 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, 1 ¾ cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon red food coloring
    red velvet cookie dough in a metal mixing bowl
  • Before assembling the cookies, preheat the oven to 350 F. Line two baking sheets with parchment paper or silicone baking mats.
  • 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.
    hand holding red velvet cookie dough
  • 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.
    hand holding red velvet cookie dough with a cheesecake filling ball on top
  • Roll the cookie dough into the powdered sugar until completely coated.
    Powdered sugar for coating
  • 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.
    6 cheesecake stuffed cookie dough balls rolled in powdered sugar on a baking sheet lined with parchment paper
  • 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.


  • Storage: Cookies may be stored in an airtight container in the refrigerator for up to 3 days.
  • Pudding Mix: Try vanilla pudding mix instead of cheesecake pudding mix in the cheesecake filling. 
  • Yogurt: Instead of yogurt, the same amount of sour cream can be used.


Calories: 189kcal | Carbohydrates: 29g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 226mg | Potassium: 64mg | Fiber: 1g | Sugar: 19g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg