Red Velvet Cheesecake Stuffed Cookies are pure joy baked into a gorgeous, two-bite masterpiece! Imagine a vibrant red velvet cookie that’s soft, chewy, and packed with hints of cocoa, all wrapped around a cloud-like, tangy cheesecake center. Every bite feels like a secret treat—unexpectedly creamy in the middle, satisfyingly chocolatey on the outside, and utterly irresistible. Whether you’re baking for a holiday, a birthday, or just to treat yourself, these cookies are guaranteed to become your new go-to showstopper.
Ingredients You’ll Need
These dreamy cookies are made from pantry staples and a few special touches that create that iconic red velvet flavor and color. Each ingredient has its place in making the cookies perfectly tender, uniquely colored, and filled with creamy cheesecake goodness.
- All-Purpose Flour: Gives the cookies structure, keeping them chewy yet soft for that classic cookie texture.
- Unsweetened Cocoa Powder: Adds the subtle chocolate flavor that defines red velvet desserts; use a good-quality powder for best results.
- Baking Soda: Helps the cookies rise, creating a slightly puffy, irresistible bite.
- Salt: Balances the sweetness and enhances every flavor in the dough.
- Unsalted Butter (softened): Adds richness and moisture; make sure it’s soft for the creamiest cookie base.
- Brown Sugar: Brings a deeper, caramel-like sweetness and helps keep the cookies moister for longer.
- Granulated Sugar: Lends that perfect touch of sweetness and helps with the cookie’s spread.
- Large Egg: Binds everything together and adds tenderness.
- Milk: Just a dash keeps the dough soft and easy to wrap around the cheesecake filling.
- Vanilla Extract: Both in the dough and filling, it lifts and deepens the flavor throughout.
- Red Food Coloring: For that bold, classic red velvet look; gel food coloring gives the most vibrant result.
- Cream Cheese (softened): The heart of the cheesecake center—tangy, creamy, and irresistible once baked.
- Powdered Sugar: Sweetens and smooths out the cream cheese to create that melt-in-your-mouth filling.
- Vanilla Extract (for filling): Adds that little extra note of flavor to the creamy center.
How to Make Red Velvet Cheesecake Stuffed Cookies
Step 1: Prepare the Cheesecake Filling
Start by mixing your softened cream cheese, powdered sugar, and a half teaspoon of vanilla extract in a small bowl. Blend until you get a creamy, lump-free filling—almost like a dreamy cheesecake batter. Scoop out 12 small dollops onto a parchment-lined plate; a small cookie scoop or heaping teaspoon works best. Pop these dollops into the freezer for at least 30 minutes to firm up. This step is key because it keeps your filling thick and creamy when the cookies bake, and helps make stuffing them a breeze!
Step 2: Make the Red Velvet Cookie Dough
While the cheesecake centers are chilling, whisk together your flour, cocoa powder, baking soda, and salt in a medium bowl. In a separate large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 to 3 minutes. Beat in the egg, milk, vanilla extract, and red food coloring until fully combined and vibrantly red. Gradually stir the dry ingredients into the wet mixture, mixing just until a soft dough forms. Be careful not to overmix, so the cookies stay tender!
Step 3: Chill the Dough
Once your dough comes together, cover the bowl and let it chill in the fridge for 30 minutes. This helps the dough bind, making it easier to stuff and shape later. Chilling also ensures your cookies won’t spread too much, guaranteeing that thick, bakery-style look and texture.
Step 4: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 2 tablespoons of chilled dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center, and gently wrap the dough around it, sealing the edges. Roll to form a ball—don’t worry if a little cheesecake peeks out! Arrange all stuffed cookies on your prepared sheet, spacing them about 2 inches apart for even baking.
Step 5: Bake and Cool
Slide your baking sheet into the oven and bake for 12 to 14 minutes, or until the edges are just set. The cookies will look a bit soft in the center, but that’s exactly what you want for that gooey, melty interior. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake center sets up beautifully as they cool!
How to Serve Red Velvet Cheesecake Stuffed Cookies
Garnishes
Dress up your Red Velvet Cheesecake Stuffed Cookies with a dusting of powdered sugar, a drizzle of melted white chocolate, or even a few extra sprinkles for a festive touch. These cookies are absolute stars just as they are, but a simple garnish makes them feel extra special for parties or gifting.
Side Dishes
Pour yourself a tall glass of cold milk, a hot mug of coffee, or serve with a scoop of vanilla ice cream for an ultra-luxurious treat. These cookies are rich, so light, fresh berries on the side (like strawberries or raspberries) offer a lovely, tart contrast to all the creamy sweetness.
Creative Ways to Present
Pile these beauties high on a tiered dessert tray for a striking centerpiece, or wrap each cookie in cellophane bags tied with a pretty ribbon for the ultimate homemade gift. For a party, serve on a cake stand with mini flags or heart-shaped toppers, and watch them disappear in no time!
Make Ahead and Storage
Storing Leftovers
To keep your Red Velvet Cheesecake Stuffed Cookies fresh, store them in an airtight container in the refrigerator. The cheesecake centers mean these cookies stay soft and luscious for up to five days, and there’s something extra indulgent about enjoying them chilled.
Freezing
You can absolutely freeze both the baked cookies and the unbaked, assembled dough balls! For baked cookies, cool completely, then place them in a single layer in an airtight container, separating layers with parchment paper. Freeze for up to two months. For unbaked cookies, freeze them stuffed and shaped, then pop them straight from freezer to oven—just add an extra couple of minutes to the baking time.
Reheating
If you prefer your Red Velvet Cheesecake Stuffed Cookies warm, microwave them for 10 to 15 seconds straight from the fridge. For that bakery-fresh crisp outside, reheat in a 300°F oven for about 5 minutes. The center will turn delightfully gooey, and the cookie edges will be just the right amount of crisp.
FAQs
How do I keep the cream cheese filling from leaking out?
Make sure to freeze the cream cheese dollops completely before assembling. When wrapping the dough around the filling, thoroughly seal all the edges and avoid stretching the dough too thin. A small peek is fine, but sealing helps keep the creamy center locked in.
Can I make Red Velvet Cheesecake Stuffed Cookies ahead of time?
Absolutely! You can make and freeze both the dough and the assembled, unbaked cookies ahead of time. Bake just before serving, or bake and store them in the fridge for up to five days for fresh-tasting results every time.
Why did my cookies spread too much in the oven?
This often happens when the dough isn’t chilled long enough. Be sure to chill the dough for at least 30 minutes, and keep the cookie dough balls cold while you work. Spacing cookies apart on the baking sheet also helps prevent too much spreading.
Can I add mix-ins to the dough?
Yes! A handful of white chocolate chips or chopped pecans in the dough adds delicious texture and extra decadence. Just fold them in gently after the dough comes together, being careful not to overmix.
Do I have to use red food coloring?
Red food coloring gives that iconic look, but if you want a more natural approach, you can skip it—just know your cookies will have a subtler, cocoa-brown color. The flavor will still be delicious and classic, just without the bold hue.
Final Thoughts
If you’re craving something unique, fun, and totally unforgettable, give these Red Velvet Cheesecake Stuffed Cookies a try. They deliver all the wow-factor of a fancy dessert, but in a home-baked, irresistibly gooey cookie. Share them with someone you love—or keep them all for yourself! Either way, your baking game will never be the same.
Print
Red Velvet Cheesecake Stuffed Cookies Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 large cookies 1x
- Diet: Vegetarian
Description
Indulge in the ultimate dessert mashup with these Red Velvet Cheesecake Stuffed Cookies. A rich red velvet cookie encases a sweet cream cheese filling, creating a decadent treat that will satisfy any sweet tooth.
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
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring
For the Cheesecake Filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Cheesecake Filling: Mix softened cream cheese, powdered sugar, and vanilla extract until smooth. Freeze in dollops.
- Make the Cookie Dough: Combine dry ingredients; cream butter and sugars, then add wet ingredients. Mix in dry ingredients to form a dough. Chill.
- Assemble the Cookies: Flatten dough, place frozen cheesecake dollop, encase filling, and form into a ball. Bake until set.
- Cool and Enjoy: Let cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- Keep the cream cheese filling frozen until using for easier handling.
- Store cookies in the fridge for a cool, delicious treat.
- For added decadence, mix in white chocolate chips to the cookie dough.
- Prep Time: 25 minutes (plus chilling time)
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 22g
- Sodium: 190mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
