Imagine biting into a soft, red velvet cookie and discovering a sweet, tangy pocket of cheesecake in the center. It’s like two desserts in one—without the fuss of actually baking a cheesecake. These Cheesecake Stuffed Red Velvet Cookies are rich, fudgy, and totally indulgent, with that perfect contrast between chocolatey cookie and creamy center.
They look fancy, but they’re surprisingly easy to make. You can prep them ahead, freeze them, or bake right away. They’re a hit at bake sales, holiday cookie swaps, or just for treating yourself to something extra special. No mixer required!
Why You’ll Love This Recipe
- Two-in-one treat: Red velvet + cheesecake = dessert perfection.
- Soft and chewy: Perfect cookie texture with a melt-in-your-mouth center.
- Make ahead-friendly: Freeze the cheesecake filling and cookie dough for easy prep.
- Crowd-pleaser: Always gets “Wait, what’s inside this cookie?” reactions.
- Festive and fun: Perfect for Valentine’s Day, Christmas, or birthdays.
Preparation Time and Yield
- Prep Time: 20 minutes (plus chill time)
- Bake Time: 12–14 minutes
- Total Time: ~1 hour (includes chilling)
- Servings: 12 large cookies
- Calories per cookie: ~290
- Protein: 3g
- Carbs: 32g
- Fat: 17g
Ingredients
For the Cheesecake Filling:
- 6 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the Red Velvet Cookie Dough:
- ½ cup (1 stick) unsalted butter, melted and cooled
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 ⅓ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup white chocolate chips (optional but highly recommended)
Step-by-Step Instructions
1. Make the cheesecake filling
- In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth.
- Scoop into 12 small dollops (about 1 teaspoon each) onto a parchment-lined plate.
- Freeze for at least 20–30 minutes, or until firm.
2. Make the cookie dough
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add egg, milk, vanilla, and red food coloring. Mix until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Stir dry ingredients into wet ingredients until a soft dough forms.
- Fold in white chocolate chips (if using).
- Chill the dough for 20–30 minutes to make it easier to handle.
3. Assemble the cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop 2 tablespoons of dough and flatten it into a disk. Place a frozen cheesecake center in the middle.
- Scoop another tablespoon of dough, flatten, and place over the top. Pinch edges to seal and roll into a ball.
- Place cookies 2 inches apart on the baking sheet.
Pro Tip: Don’t worry if they look tall—they’ll spread and flatten as they bake.
4. Bake
- Bake for 12–14 minutes, or until the edges are set and the centers are still slightly soft.
- Let cool on the baking sheet for 5–10 minutes before transferring to a wire rack.
5. Serve
- Serve warm for an ooey-gooey center, or let cool completely for a firmer cheesecake bite.
- Dust with powdered sugar or drizzle with white chocolate if you’re feeling fancy.
How to Serve
These cookies are rich and decadent on their own, but here are some fun ways to enjoy them:
- With coffee or tea: Perfect for a cozy afternoon treat.
- As a dessert plate: Pair with a scoop of vanilla or strawberry ice cream.
- Holiday platter: Serve alongside chocolate crinkle cookies or sugar cookies.
- Gift idea: Wrap in cellophane and tie with ribbon for edible holiday gifts.
Additional Tips
- Chill the filling: Freezing the cream cheese filling makes stuffing easier and prevents leaks.
- Don’t overbake: Cookies will continue to set as they cool—pull them when they look slightly underdone in the center.
- Use gloves: If you’re sensitive to food coloring, wear gloves while mixing the dough.
- Want smaller cookies? Use 1 tablespoon of dough on each side instead of 2.
- Add-ins: Mix white or dark chocolate chips, or even chopped pecans for texture.
Recipe Variations
- Chocolate overload: Use dark cocoa and add chocolate chunks instead of white chocolate.
- Mini version: Use 1 tsp filling and smaller scoops of dough for bite-sized treats.
- Festive flavors: Add a drop of peppermint or almond extract to the filling.
- Swirl version: Instead of stuffing, swirl the cream cheese into the dough before baking for a marbled look.
Storage
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Keep refrigerated for up to 1 week for a firmer cheesecake center.
Freezer: Freeze unbaked stuffed cookie balls for up to 2 months. Bake from frozen—just add 2–3 minutes to bake time.
Special Equipment
- Cookie scoop: Helps portion dough evenly.
- Parchment paper or silicone mat: Keeps cookies from sticking and helps with even baking.
- Wire rack: For cooling cookies evenly.
- Hand mixer (optional): For whipping the cheesecake filling quickly.
FAQ
Can I use store-bought cookie dough?
Yes! You can stuff refrigerated red velvet cookie dough with the cheesecake mixture—just make sure it’s soft enough to shape.
Can I skip the food coloring?
Of course—just know the cookies won’t have that classic red velvet hue, but they’ll still taste amazing.
Can I make these ahead?
Yes! Freeze the dough balls with filling inside and bake straight from frozen when ready.
Is this recipe halal?
Yes! Just use halal-certified ingredients (like vanilla extract and cream cheese), and you’re good to go.
Conclusion
These Cheesecake Stuffed Red Velvet Cookies are soft, rich, and filled with a surprise that takes them to the next level. Whether you’re making them for a holiday party, special occasion, or just because you deserve something sweet (you do!), they’re guaranteed to be a hit.
Once you try them, don’t be surprised if you get asked to make them again—and again. And if you do? Tag me or leave a comment. I’d love to see your gorgeous red velvet creations!
