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Cheesecake Stuffed Red Velvet Cookies

Cheesecake Stuffed Red Velvet Cookies

Irresistible Cheesecake Stuffed Red Velvet Cookies—soft, crimson-hued cookies with a luscious cheesecake center!
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings 14 cookies
Calories 280 kcal

Equipment

  • Mixing bowls

Ingredients
  

For the Cheesecake Filling:

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

For the Red Velvet Cookie Dough:

  • 2 1/4 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vinegar white or apple cider
  • 1 tablespoon vanilla extract
  • 1-2 tablespoons red food coloring
  • 1/2 cup white chocolate chips optional

For Garnish (Optional):

  • 1/4 cup powdered sugar
  • 1/2 cup melted white chocolate
  • Red sprinkles or sanding sugar

Instructions
 

  • Step 1: Prepare the Cheesecake Filling
  • Beat cream cheese and sugar until smooth and fluffy (2-3 minutes).
  • Add egg yolk, vanilla, and flour, mixing until combined.
  • Scoop into small portions (about 2 teaspoons each) and freeze for at least 2 hours.
  • Step 2: Make the Red Velvet Cookie Dough
  • Whisk together flour, cocoa powder, baking soda, and salt.
  • Cream butter and sugar until light and fluffy (3-4 minutes).
  • Beat in eggs, vinegar, vanilla, and food coloring until well incorporated.
  • Add dry ingredients gradually, mixing until just combined.
  • Fold in white chocolate chips (if using) and chill dough for 30 minutes.
  • Step 3: Assemble and Bake
  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Flatten 2 tablespoons of cookie dough, place a frozen cheesecake portion in the center, and seal completely.
  • Arrange on baking sheet, spacing 2 inches apart.
  • Bake for 10-12 minutes. Let cool on the sheet for 5 minutes before transferring to a wire rack.
  • Step 4: Garnish (Optional)
  • Dust with powdered sugar, drizzle with melted white chocolate, or add sprinkles.

Notes

  • Storage: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Unbaked stuffed cookie dough can be frozen for up to 3 months. Bake from frozen, adding an extra 2 minutes.
  • Dietary Adaptations:
    • Gluten-free: Use a 1:1 gluten-free flour blend.
    • Dairy-free: Use plant-based butter and cream cheese.
    • Natural food coloring: Use beet powder + pomegranate juice.
  • Creative Twists:
    • Peppermint: Add peppermint extract and crushed candy canes.
    • Chocolate Lover's: Use semi-sweet chocolate chips and a double chocolate drizzle.
    • Citrus: Add orange zest to the cheesecake filling.
    • Birthday Cake: Mix in rainbow sprinkles.

Nutrition

Serving: 1gCalories: 280kcalCarbohydrates: 36gProtein: 3gFat: 14gSugar: 22g
Keyword bakery-style cookies, gooey cheesecake stuffed cookies, Red velvet cookies
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