If you love the rich, tender crumb of red velvet paired with the creamy indulgence of cheesecake, then I have something that’ll make your cookie-loving heart sing. This Cheesecake Stuffed Red Velvet Cookies Recipe is truly a game-changer—soft, chocolaty red velvet cookies with melty white chocolate chips and a dreamy cheesecake surprise tucked right inside. When I first tried these, I couldn’t believe how all the flavors just danced together perfectly. Stick around, because this recipe is going straight to your holiday rotation, trust me!
Why You’ll Love This Recipe
- Decadent Flavor Combination: Red velvet meets smooth cheesecake in the best possible way.
- Soft, Chewy Texture: These cookies stay tender and moist, never dry or crumbly.
- Impressive Yet Easy: You’ll wow guests without complicated steps or fancy gadgets.
- Perfect for Any Occasion: From cozy family nights to holiday parties, they’re always a hit.
Ingredients You’ll Need
Getting these ingredients right is key to nail that perfect balance between the cookie’s rich red velvet base and the creamy cheesecake filling. Use good-quality cream cheese and fresh vanilla extract for extra flavor depth.
- Butter: Barely softened butter gives you the best creaming texture for tender cookies.
- Brown Sugar: Adds moisture and that subtle caramel undertone.
- Sugar: Balances sweetness and helps create a slightly crisp edge.
- Eggs: Bind everything together and add richness.
- Vanilla Extract: Boosts flavor—don’t skip this!
- Red Food Coloring or Gel: Go for gel if you want a more vibrant red without extra liquid.
- Unsweetened Cocoa Powder: For the subtle chocolate note classic to red velvet.
- Flour: Provides structure—use all-purpose flour for best results.
- Baking Soda: Helps the cookies rise just right.
- Cornstarch: Keeps cookies soft and tender.
- Salt: Balances sweetness and enhances flavor.
- White Chocolate Chips: Melty pockets of sweetness in every bite.
- Cream Cheese: Barely softened to create smooth, creamy filling.
- Powdered Sugar: Sweetens the cheesecake filling without grit.
- Vanilla Extract or Vanilla Bean Paste: Adds a lovely aroma to the filling.
Variations
I love playing around with these cookies depending on the season or who I’m sharing them with. Don’t hesitate to tweak the flavors or mix-ins to make this recipe your own!
- White Chocolate Swap: I’ve replaced white chocolate chips with chunks of dark chocolate for a richer twist that my husband adores.
- Dairy-Free Version: Using dairy-free cream cheese and vegan butter works surprisingly well for friends who are lactose intolerant.
- Add a Crunch: Toss in some crushed pecans or walnuts to the batter if you want a nutty crunch.
- Festive Twist: Sprinkle some edible glitter or colored sugar on top before baking for holiday sparkle.
How to Make Cheesecake Stuffed Red Velvet Cookies Recipe
Step 1: Make the Cheesecake Filling
Start by beating the cream cheese until smooth and creamy—no lumps here! Then stir in powdered sugar and vanilla until you get a silky filling that’s sweet but not overpowering. Chill it in the fridge while you make the cookie dough to let it firm up a little, which makes stuffing easier.
Step 2: Prepare the Red Velvet Cookie Dough
In a large bowl, cream together the barely softened butter with both sugars until it’s pale and fluffy—this is key to getting that tender texture. Add eggs one at a time, followed by vanilla and the vibrant red food coloring. Then sift in cocoa powder, flour, baking soda, cornstarch, and salt, mixing just until combined. Fold in those white chocolate chips last for sweet melty pockets.
Step 3: Assemble the Cookies
Here’s the fun part! Take a generous scoop of cookie dough and flatten it in your palm. Spoon about a tablespoon of the chilled cheesecake filling onto the center, then wrap the dough around it, sealing the edges tightly so no filling leaks out during baking. Place them on a parchment-lined baking sheet, giving each cookie enough space to spread slightly.
Step 4: Bake and Cool
Bake the cookies in a preheated oven at 350°F (175°C) for about 10-12 minutes—you’re aiming for soft, just-set edges with a slightly underbaked center. Cool them on the tray for 5 minutes before transferring to a wire rack. Watching the cheesecake center peek out a bit as you bite in is one of my favorite moments!
Pro Tips for Making Cheesecake Stuffed Red Velvet Cookies Recipe
- Chill the Dough: If your dough feels too soft to work with, pop it in the fridge for 15-20 minutes; it’s much easier to shape without losing its cream cheese center.
- Don’t Overfill: Using too much cheesecake filling can cause it to ooze out—less is definitely more here!
- Use Gel Coloring: It gives you a vibrant red without watering down the dough like liquid food coloring might.
- Watch Your Bake Time: Pull these out just as the edges set; overbaking dries the cookies and affects the soft, creamy texture you want.
How to Serve Cheesecake Stuffed Red Velvet Cookies Recipe
Garnishes
I often dust these beauties with a light sprinkle of powdered sugar or even some red and white sanding sugar before baking for a festive crunch. For holiday treats, a drizzle of melted white chocolate makes them look stunning and adds that extra touch of decadence.
Side Dishes
Serve these cookies alongside a warm cup of coffee, a cozy mug of hot cocoa, or even a glass of cold milk—any of these pairings turn snack time into a special occasion. During Christmas, I love adding cranberry sauce or dipping them in a tart raspberry coulis to balance the sweetness.
Creative Ways to Present
For parties, I arrange these cheesecake stuffed red velvet cookies on a rustic wooden board with some fresh berries and sprigs of mint. Wrapping them individually in clear cellophane tied with red ribbon makes adorable edible gifts. Sometimes, I stack them between parchment with a gentle waxed paper layer to keep each cookie pristine in gift boxes.
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature for up to 3 days. Since these cookies are soft and moist, keeping them sealed helps maintain their texture without drying out. If it’s warmer, I pop them into the fridge to preserve that creamy cheesecake filling.
Freezing
These freeze beautifully! I like to wrap each cookie individually in plastic wrap, then place them all in a resealable freezer bag or airtight container. When I’m ready to enjoy, they thaw quickly on the counter or in the fridge and still taste fresh and delicious.
Reheating
To warm up leftover cookies, I pop them in the microwave for about 10-15 seconds or in a low oven (around 300°F) for 5-8 minutes. This brings back that melty cheesecake center and soft cookie texture as if they were just baked.
FAQs
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Can I make these cookies without cream cheese?
You could try, but the cream cheese filling is what makes these cookies truly unique and delicious. If you want to skip it, you might as well bake red velvet cookies without stuffing for a simpler treat. The cheesecake inside adds moistness and tang you won’t want to miss.
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How do I prevent the cheesecake filling from leaking?
Make sure the cheesecake filling is well chilled and that you wrap and seal the cookie dough tightly around it. Also, avoid using too much filling—using about a tablespoon per cookie is plenty. If the filling squeezes out during baking, it usually means the dough wasn’t sealed well or the filling was too warm.
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Can I prepare these cookies ahead of time?
Absolutely! You can assemble the stuffed cookies and place them on the baking sheet, then freeze the unbaked cookies for up to a month. When you want fresh cookies, just bake them straight from frozen, adding a few extra minutes to the bake time.
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Why does this recipe use both baking soda and cornstarch?
Baking soda helps the cookies rise and creates a tender crumb, while cornstarch softens the texture further and helps keep the cookies chewy rather than cakey. That combo is a little trick I swear by for the perfect red velvet cookie texture.
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Can I use liquid food coloring instead of gel?
You can, but gel food coloring is my go-to because it provides vibrant color without adding extra liquid, which can change the dough consistency. If you use liquid, consider reducing other liquids slightly to compensate.
Final Thoughts
Honestly, this Cheesecake Stuffed Red Velvet Cookies Recipe has become one of my absolute favorites to bake year-round. There’s something so rewarding about biting into a cookie that’s soft, chocolaty, and hides a luscious cheesecake center. It feels like a little secret that makes every bite extra special. Whether you’re a seasoned baker or trying something new, give this recipe a shot—I promise it’ll bring smiles, and possibly requests for seconds. Happy baking, friend!
Print
Cheesecake Stuffed Red Velvet Cookies Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Cheesecake Stuffed Red Velvet Cookies combine the rich, moist flavors of red velvet cake with a creamy cheesecake center and bursts of white chocolate chips. Perfectly soft and fudgy, these cookies are a festive treat ideal for Christmas or any special occasion.
Ingredients
Cookie Dough
- 1 cup Butter (barely softened)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 teaspoons Red Food Coloring or Gel
- 1/3 cup Unsweetened Cocoa Powder
- 3 cups Flour
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cornstarch
- 1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
- 1 3/4 to 2 cups White Chocolate Chips
Cheesecake Filling
- 1 (8-ounce) pkg. Cream Cheese (barely softened)
- 1 cup Powdered Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract or vanilla bean paste, continuing to mix until fully combined and smooth. Set aside.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, brown sugar, and sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract and red food coloring or gel until well blended. Sift together the cocoa powder, flour, baking soda, cornstarch, and salt in a separate bowl, then gradually incorporate into the wet ingredients until a dough forms. Fold in the white chocolate chips.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Scoop out a tablespoon of cookie dough and flatten it slightly in your hand. Place a spoonful of the cheesecake filling in the center, then take another similar-sized ball of dough and place it on top. Gently pinch the edges to seal the cheesecake inside and form a smooth ball.
- Bake: Place the stuffed dough balls onto a prepared baking sheet lined with parchment paper or a silicone mat, spacing them about 2 inches apart. Bake in the preheated oven for approximately 10 minutes or until the cookies are set and just starting to crack on top.
- Cool and Serve: Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Serve once cooled to enjoy the creamy cheesecake center inside the soft red velvet cookies.
Notes
- These cookies are perfect for Christmas and other festive occasions due to their vibrant color and rich flavors.
- For best results, use barely softened butter and cream cheese to achieve the right texture.
- Be careful not to overfill with cheesecake filling to prevent leakage while baking.
- If desired, you can substitute white chocolate chips with regular chocolate chips or chunks for variation.
- Store cookies in an airtight container to keep them soft and fresh for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
