If you are craving a show-stopping dessert that combines the rich, velvety flavor of classic red velvet with the creamy bliss of cheesecake, you have found your new favorite treat. This Cheesecake Stuffed Red Velvet Cookies Recipe brings the best of both worlds into one irresistible bite. Each cookie boasts a soft, cocoa-tinged exterior with a luscious cream cheese center that melts in your mouth. Perfect for impressing guests, gifting during the holidays, or simply indulging your sweet tooth, these cookies offer a warm hug of flavor and texture that you’ll want to make again and again.
Ingredients You’ll Need
Getting started with this recipe is delightfully simple because each ingredient plays a crucial role in crafting the perfect balance of taste, texture, and that classic red velvet color. From the deep cocoa undertone of the cookie dough to the smooth, sweet cheesecake filling, these ingredients come together like a dream.
- All-purpose flour: The foundation for tender, yet sturdy cookies that hold the filling well.
- Unsweetened cocoa powder: Adds that signature red velvet hint of chocolate and richness.
- Baking soda: Ensures the cookies rise just enough without becoming cakey.
- Salt: Balances sweetness and enhances all the other flavors.
- Unsalted butter, softened: Provides moisture and a silky texture to the dough.
- Granulated sugar: Adds sweetness and contributes to the cookie’s delightful crisp edges.
- Brown sugar: Infuses a subtle caramel depth and chewiness.
- Large egg: Binds the ingredients and adds richness.
- Milk: Keeps the dough soft and tender, making wrapping the filling easier.
- Vanilla extract: Gives warmth and enhances the cheesecake and red velvet flavors.
- Red food coloring: Creates the iconic vibrant red color that makes these cookies irresistible.
- Cream cheese, softened: The star of the filling, providing a smooth and tangy contrast to the sweet dough.
- Powdered sugar: Sweetens and stabilizes the cheesecake filling for luscious creaminess.
How to Make Cheesecake Stuffed Red Velvet Cookies Recipe
Step 1: Prepare the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This dry mixture sets the stage for that perfect red velvet bite with just the right texture. In another large bowl, beat the softened butter with the granulated and brown sugars until creamy and light, which helps to create a tender crumb and slight chewiness. Next, add the egg, milk, vanilla extract, and red food coloring, mixing until the dough is completely smooth and richly colored. Gradually fold in the dry ingredients until a soft, slightly sticky dough forms. Cover and refrigerate the dough for at least one hour to make shaping the cookies easier and to let the flavors meld beautifully.
Step 2: Make the Cheesecake Filling
While the dough chills, mix the softened cream cheese with powdered sugar and vanilla extract until smooth. This luscious filling brings a subtle tang and velvety texture that pairs perfectly with the cocoa-spiced cookie dough. Scoop the filling into teaspoon-sized balls and freeze them for 30 minutes. This step is essential to prevent the cheesecake from melting too quickly during baking, so the filling stays nicely intact inside each cookie.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take two tablespoons of the chilled red velvet dough and gently flatten it into a disc. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it, sealing all edges completely so the filling stays inside while baking. Repeat this with the remaining dough and cheesecake filling, spacing the cookie balls about two inches apart on the baking sheet to allow room for expansion.
Step 4: Bake Until Perfect
Bake the cookies for 10 to 12 minutes. You’ll know they are ready when the edges are set and the tops have those signature slight cracks. The cookies will look soft and delicate but are packed with flavor and creamy surprise inside. Allow them to cool on the pan for five minutes before transferring to a wire rack to finish cooling. This brief cooling period helps the cookies firm up just the right amount without losing their tender texture.
How to Serve Cheesecake Stuffed Red Velvet Cookies Recipe
Garnishes
These cookies are gorgeous on their own, but you can elevate their presentation with a dusting of powdered sugar or a drizzle of white chocolate for an extra hint of sweetness that complements the tangy cream cheese perfectly. For a festive touch, sprinkle some edible red and white sprinkles or finely crushed candy canes on top right after baking.
Side Dishes
Pair your red velvet cookies with a glass of cold milk for the classic indulgence, or elevate the experience by serving alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. A warm cup of coffee or rich hot chocolate also pairs wonderfully, balancing the sweetness while keeping you cozy.
Creative Ways to Present
For parties or gift-giving, consider stacking these cookies with parchment paper between each layer in a decorative tin or box. You can even serve them on a dessert platter garnished with fresh raspberries or mint leaves to add freshness and vibrant color contrast. Another fun idea is to skewer mini cheesecake-stuffed red velvet cookie bites on decorative sticks for an adorable party treat.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesecake Stuffed Red Velvet Cookies keep beautifully in an airtight container stored in the refrigerator for up to 5 days. Chilling not only preserves the cream cheese filling but also lets the flavors develop even more, making them taste wonderful chilled or at room temperature.
Freezing
You can freeze these cookies for longer storage by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container. Freeze for up to 3 months for a convenient treat whenever a craving strikes. Just thaw overnight in the refrigerator before enjoying.
Reheating
If you prefer warm cookies, gently reheat them in a 300°F oven for about 5 minutes or microwave individually for 10 to 15 seconds. This melts the cream cheese center slightly and restores their soft, fresh-baked texture without drying them out.
FAQs
Can I use a different type of food coloring?
Absolutely! While red food coloring gives the iconic red velvet color, you can experiment with gel or natural food colorings to get the shade you prefer. Just keep in mind that natural colorings may alter the final shade slightly.
Is it necessary to freeze the cheesecake filling?
Yes, freezing the cheesecake filling before wrapping it in dough is key. It helps the filling stay solid during baking so it doesn’t melt out of the cookie, giving you that gooey, creamy surprise inside.
Can I make these cookies gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a gluten-free baking blend. Be sure it contains xanthan gum or another binder to maintain the dough’s structure. The texture might vary slightly but will still taste delicious.
How do I prevent the cookies from spreading too much?
Chilling the dough before baking is the best way to prevent excessive spreading. Also, keep the oven temperature consistent and avoid overmixing the dough, which can cause thinner cookies.
Can I double the recipe for a larger batch?
Definitely! This Cheesecake Stuffed Red Velvet Cookies Recipe scales up nicely. Just be mindful to chill your dough adequately and bake in batches so your oven doesn’t get overcrowded, which could affect baking times.
Final Thoughts
There is something truly magical about biting into a soft, cocoa-infused red velvet cookie with a velvety cheesecake center. This Cheesecake Stuffed Red Velvet Cookies Recipe is one of those desserts you’ll want to share with friends and family, especially when you see their delighted smiles. It’s easy to make, irresistibly delicious, and a perfect blend of two beloved classics. Give this recipe a try, and I promise it will become a beloved staple in your cookie rotation!
Print
Cheesecake Stuffed Red Velvet Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these decadent Cheesecake Stuffed Red Velvet Cookies featuring a rich cream cheese center wrapped in moist, cocoa-infused red velvet cookie dough. Perfect for holidays or any special occasion, these cookies combine the classic flavors of red velvet with a luscious cheesecake surprise.
Ingredients
For the Cookie Dough
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the Cheesecake Filling
- 6 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt, ensuring they are well combined for even distribution.
- Mix Wet Ingredients and Sugars: In a separate large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until creamy and smooth, creating the rich base for the cookie dough.
- Add Egg and Flavorings: Incorporate the egg, milk, vanilla extract, and red food coloring into the butter and sugar mixture, mixing until the batter is smooth and the color is evenly distributed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft cookie dough forms. Cover the dough and refrigerate it for at least 1 hour to firm up.
- Prepare Cheesecake Filling: While dough chills, mix softened cream cheese, powdered sugar, and vanilla extract in a bowl until smooth and creamy. Portion into 1-teaspoon scoops, place on a tray, and freeze for 30 minutes to firm.
- Preheat Oven and Prepare Baking Sheet: Heat oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Shape Cookies: Scoop out 2 tablespoons of chilled cookie dough and flatten it slightly in your hand. Place a frozen cheesecake ball in the center, then carefully wrap the dough around it, sealing all edges to encase the filling completely. Repeat with remaining dough and filling.
- Bake Cookies: Arrange cookie balls 2 inches apart on the prepared baking sheet. Bake for 10 to 12 minutes, or until cookie edges are set and the tops display slight cracks, indicating perfect doneness.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely. This helps maintain their shape and texture.
Notes
- Freezing the cheesecake filling is essential to prevent it from melting during baking, ensuring a creamy center.
- Chilling the dough beforehand helps the cookies hold their shape while baking.
- These cookies store well in the refrigerator and are especially delicious when served chilled.
- Use parchment paper or silicone baking mats to prevent sticking and for easy cleanup.
