If you are looking for a decadent treat that combines the rich flavors of red velvet and creamy cheesecake, you have to try this Red Velvet Cheesecake Stuffed Cookies Recipe. These cookies bring together the moist, tender crumb of classic red velvet cookies with a luscious, dreamy cheesecake center that makes every bite a moment to savor. Perfect for impressing guests or indulging your sweet tooth, this recipe offers a delightful twist on traditional cookies that is both fun to make and utterly irresistible to eat.
Ingredients You’ll Need
Every ingredient in this recipe serves a delicious purpose, from the cocoa powder that deepens the red velvet flavor to the cream cheese that brings the stuffing to life. These simple but essential ingredients work together beautifully to create rich textures and vibrant colors that make this dessert truly special.
- 2 ½ cups all-purpose flour: The foundation of the dough, providing structure and body for soft, sturdy cookies.
- 1 tbsp cocoa powder: Adds the signature chocolatey taste essential for authentic red velvet flavor.
- 1 tsp baking soda: Helps the cookies rise and gives them a light, tender crumb.
- ¼ tsp salt: Balances sweetness and enhances all other flavors.
- 1 cup unsalted butter, softened: Contributes to the cookies’ richness and moist texture.
- 1 cup granulated sugar: Sweetens the dough while aiding in a slight crispness at the edges.
- 1 large egg: Binds ingredients together and adds moisture for a perfect consistency.
- 1 tsp vanilla extract: Enhances complexity and warmth of flavor.
- 2 tbsp red food coloring (gel or liquid): Gives these cookies their stunning, vibrant red hue.
- 1 tsp vinegar (optional): Strengthens the red color and mimics the tanginess traditionally found in red velvet.
- 8 oz cream cheese, softened: The star of the filling, offering a creamy, tangy contrast to the cookie.
- ½ cup powdered sugar: Sweetens the cheesecake filling without graininess.
- 1 tsp vanilla extract: Adds flavor depth to the cheesecake center.
- 1 tbsp all-purpose flour: Stabilizes the cheesecake filling so it holds together while baking.
How to Make Red Velvet Cheesecake Stuffed Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start by beating the softened cream cheese until it’s luxuriously smooth and creamy. Then whisk in the powdered sugar, vanilla extract, and flour until everything is perfectly combined. Scoop this irresistible filling into small balls about a tablespoon each and freeze them on a parchment-lined baking sheet for at least 30 minutes. This step chills the filling so it holds together beautifully inside the cookies as they bake.
Step 2: Make the Red Velvet Cookie Dough
Mix the dry ingredients — flour, cocoa powder, baking soda, and salt — in one bowl, while you cream the butter and sugar in another until light and fluffy. Add the egg, vanilla, and that gorgeous red food coloring, stirring until everything’s evenly mixed. Slowly incorporate the dry ingredients, and you’ll end up with a thick, slightly sticky dough that promises tender, flavorful cookies.
Step 3: Assemble the Stuffed Cookies
Preheat your oven to 350°F (175°C). Scoop about two tablespoons of the red velvet dough and flatten it into a small disc. Place a frozen cheesecake ball in the center and gently fold the dough around it, sealing every edge so none of that creamy goodness can escape. Roll it into a smooth ball and arrange your cookie dough balls on a parchment-lined baking sheet, spacing them so they have room to spread.
Step 4: Bake the Cookies
Bake your cookies for 10-12 minutes until the edges are set and the tops crack just a little, revealing the delightful texture beneath. Let them cool briefly on the baking sheet before moving them to a wire rack, allowing them to finish setting, ready for you to dive in.
Step 5: Serve and Enjoy
Once cooled, your Red Velvet Cheesecake Stuffed Cookies are ready to impress. The rich cheesecake filling oozes decadence as you bite through the tender yet sturdy red velvet exterior. Each cookie is a perfect balance of flavors and textures that will have you reaching for just one more.
How to Serve Red Velvet Cheesecake Stuffed Cookies Recipe
Garnishes
Sprinkle these cookies lightly with powdered sugar or drizzle with white chocolate for that extra special touch. You can even add a pinch of crushed freeze-dried raspberries or edible glitter to brighten their presentation further and make them perfect for festive occasions.
Side Dishes
Pair these cookies with a glass of cold milk or a cup of rich coffee to complement the creaminess of the cheesecake and the slight cocoa notes from the red velvet. A dollop of whipped cream or a scoop of vanilla ice cream can transform them into an indulgent dessert worthy of any celebration.
Creative Ways to Present
Stack the cookies in a clear jar or beautiful platter as a gift or party centerpiece. You can also include the cookies in a dessert sampler box with complementary treats like chocolate-dipped strawberries or mini brownie bites, creating a stunning red and white-themed dessert collection.
Make Ahead and Storage
Storing Leftovers
These cookies keep beautifully at room temperature for up to three days if stored in an airtight container. Make sure they cool completely before storing to prevent sogginess. For longer storage, refrigerating them for up to a week keeps the cheesecake filling fresh while maintaining cookie softness.
Freezing
You can freeze the assembled cookie dough balls before baking or the baked cookies themselves. Wrap them tightly in plastic wrap and store in a freezer-safe container for up to two months. Just thaw them overnight in the fridge before baking or enjoying to maintain that amazing texture.
Reheating
To bring back that fresh-from-the-oven warmth, pop your cookies in a preheated oven at 300°F (150°C) for 5-7 minutes. This gently warms the cheesecake center while ensuring the cookie exterior stays soft and inviting without becoming dry or tough.
FAQs
Can I use regular food coloring instead of gel for this recipe?
Yes, either liquid or gel food coloring works fine. However, gel coloring tends to be more concentrated, so you may need less to achieve the bright red color this recipe calls for.
Is it okay to substitute light cream cheese for full-fat in the filling?
While you can use light cream cheese, full-fat cream cheese is recommended for the creamiest texture and richest flavor inside your stuffed cookies.
Why do I need to freeze the cheesecake balls before wrapping them in cookie dough?
Freezing helps the cheesecake hold its shape and prevents it from melting and leaking out during baking, ensuring a neat, delicious filling.
Can these cookies be made dairy-free or vegan?
This version relies on butter and cream cheese, but you could experiment with vegan substitutes like vegan butter and dairy-free cream cheese. Be aware that texture and taste will vary slightly.
How should I adjust baking time if I make larger stuffed cookies?
Larger cookies may need an extra 2-4 minutes of baking time. Just watch for the edges to set and the tops to crack for the best guidance on doneness.
Final Thoughts
I cannot recommend this Red Velvet Cheesecake Stuffed Cookies Recipe enough if you want a show-stopping dessert that feels both nostalgic and indulgent. It’s the perfect way to treat yourself or wow friends at your next gathering with a dessert that looks stunning and tastes absolutely divine. So, preheat your oven and give these a try—you’re going to love every bite!
Print
Red Velvet Cheesecake Stuffed Cookies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Red Velvet Cheesecake Stuffed Cookies that combine the rich, soft texture of red velvet cookies with a creamy, tangy cheesecake filling. Perfectly balanced in flavor and texture, these cookies are a decadent treat suitable for any occasion.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
Red Velvet Cookie Dough
- 2 ½ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp red food coloring (gel or liquid)
- 1 tsp vinegar (optional, enhances color)
Instructions
- Prepare the Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar, vanilla extract, and flour, and beat until well combined. Scoop the cheesecake mixture into small balls, about 1 tablespoon each, and place them on a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.
- Make the Red Velvet Cookie Dough: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg, vanilla extract, red food coloring, and vinegar if using, mixing until well incorporated. Gradually add the dry ingredients to the wet ingredients and mix until the dough comes together. The dough should be thick and slightly sticky.
- Assemble the Stuffed Cookies: Preheat your oven to 350°F (175°C). Scoop about 2 tablespoons of the red velvet cookie dough and flatten it into a small disc in your hand. Place a frozen cheesecake ball in the center and carefully fold the edges of the cookie dough around the cheesecake, sealing it completely. Roll the dough into a ball. Place the cookie dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and the tops of the cookies look slightly cracked. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Enjoy the cookies once they have cooled. The cheesecake filling will be creamy and indulgent, contrasting perfectly with the soft red velvet cookie.
Notes
- Freezing the cheesecake balls before assembling helps maintain their shape during baking and prevents leakage.
- Using gel food coloring may provide a more vibrant red color than liquid
- Optional vinegar enhances the red color of the cookie dough by reacting with baking soda.
- Store cookies in an airtight container and refrigerate if not eating within 2 days due to the cream cheese filling.
- Ensure the dough is thick enough to fully encase the cheesecake filling to prevent oozing.
