Name: Red Velvet Cheesecake Cookies Recipe
Prep time: 25 min
Cook time: PT-491785H25M31S
Total time: PT-491785H25M31S
Cuisine: American
Ingredients: 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; 1 (8-ounce) package Cream Cheese (barely softened); 1 cup Powdered Sugar; 1 teaspoon Vanilla Extract or Vanilla Bean Paste

If you’re anything like me and you adore a dessert that feels like a celebration in every bite, then this Red Velvet Cheesecake Cookies Recipe is about to become your new favorite. Imagine the rich, velvety flavor of classic red velvet, but with a luscious cheesecake center that melts in your mouth—it’s a game changer! I can’t wait to share how easy it is to make these show-stopping cookies, so let’s dive in and get baking.

💚

Why You’ll Love This Recipe

Ultimate Flavor Combo: The tangy cheesecake center perfectly balances the rich red velvet cookie for an irresistible treat.
Fun to Make: Stuffing the cheesecake inside the cookie dough turns baking into a mini adventure and impresses everyone.
Perfect Texture: Soft, chewy cookies with a creamy filling that stays luscious after baking.
Great for Gifting: These cookies look as good as they taste, making them perfect for holidays and special occasions.

Three round red velvet cookies with white chocolate chips placed on a white marbled surface. Each cookie is thick with a soft texture, showing white chips scattered unevenly on the top layer. The cookies are arranged loosely with some space between them. Around the cookies are white ribbons with red stripes tied in simple bows, adding a festive touch. On the top left corner, part of a white plate with a textured edge is visible, and in the top right corner, some gold and white measuring spoons rest on the surface. photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cheesecake Cookies, red velvet cookie recipes, cheesecake stuffed cookies, easiest red velvet cookies, decadent dessert recipes

Ingredients You’ll Need

This Red Velvet Cheesecake Cookies Recipe uses simple, classic ingredients that come together to create an extraordinary flavor and texture. Each component plays a vital role, so I always recommend using the best quality you can find, especially when it comes to the cream cheese and cocoa powder.

Flat lay of a small pile of soft unsalted butter cubes, a heap of golden brown sugar, a separate pile of white granulated sugar, two whole brown eggs with clean shells, a small white bowl of clear vanilla extract, a small white bowl with vibrant red food coloring gel, a mound of rich dark unsweetened cocoa powder, a neat pile of all-purpose flour, a white ceramic spoon-shaped dish holding fine white baking soda powder, a small white bowl of cornstarch, a tiny heap of coarse white salt, a scattered handful of creamy white chocolate chips, a block of smooth cream cheese, a small white bowl filled with fine powdered sugar, and a small white bowl containing pale vanilla bean paste placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Red Velvet Cheesecake Cookies, red velvet cookie recipes, cheesecake stuffed cookies, easiest red velvet cookies, decadent dessert recipes

Butter: I like to use unsalted butter so I can control the saltiness, and it’s best if it’s just barely softened, not melted.
Brown Sugar: Adds moisture and depth of flavor to the red velvet dough.
Sugar: Helps balance sweetness and structure.
Eggs: Large eggs work perfectly; they provide the binding and richness you want.
Vanilla Extract: I find the flavor pops more if you add it right after the eggs.
Red Food Coloring or Gel: Gel coloring gives that vivid red color without adding extra liquid.
Unsweetened Cocoa Powder: Gives the red velvet that classic subtle chocolate flavor.
Flour: Use all-purpose flour for the perfect structure; I’ve learned measuring carefully here is key.
Baking Soda: The leavening agent that helps the cookies rise just right.
Cornstarch: This is my secret weapon for soft, tender cookies—it lightens the dough.
Salt: Enhances all the flavors beautifully; if you’re using salted butter, cut this down to half.
White Chocolate Chips: The sweet bursts of white chocolate contrast so well with the cocoa-tinged dough.
Cream Cheese: For the filling, use full-fat cream cheese at room temperature for creamy texture.
Powdered Sugar: Sweetens and smooths the cheesecake filling.
Vanilla Extract or Vanilla Bean Paste: Adds warmth and depth to the cheesecake center.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love about this Red Velvet Cheesecake Cookies Recipe is how customizable it is. I’ve tried different tweaks depending on mood or occasion, and each version turns out great. Don’t hesitate to personalize it and make it your own!

Chocolate Lovers’ Variation: Swap out white chocolate chips for chunks of your favorite dark chocolate for a richer bite—I’ve done this when I want a more intense chocolate flavor.
Reduced Sugar Option: If you’re watching sugar, try cutting the brown sugar slightly; the cheesecake filling adds enough sweetness so you won’t miss it.
Festive Twist: Add holiday sprinkles on top after baking or mix in crushed peppermint for Christmas flair; my family goes wild for this during holidays.
Vegan Adaptation: Use dairy-free cream cheese and egg replacer to make a tasty plant-based version—I experimented and found frozen bananas work surprisingly well as a binder.

How to Make Red Velvet Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

Start by beating the cream cheese, powdered sugar, and vanilla extract until silky smooth. I use a hand mixer, which makes this so quick and bump-free. Once smooth, scoop out 16 equal portions onto a parchment-lined baking sheet. Pop these in the freezer for 45 minutes to an hour so the cheesecake firms up nicely—this step is important because it helps keep the filling from melting out during baking.

Step 2: Make the Red Velvet Cookie Dough

While the cheesecake chills, get your oven preheated to 350°F and line your baking sheets. Then, cream together the butter and sugars until light and fluffy. I usually beat mine for 3-4 minutes to get that perfect airy texture. Then, add the eggs one at a time, mixing well after each, followed by vanilla and red food coloring—gel gives the best vibrant color without extra wetness.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding gently until just combined—you don’t want to overmix or your cookies could turn tough. Then fold in the white chocolate chips for those sweet pockets of goodness.

Step 4: Assemble the Cookies

Now for the fun part! Divide the dough into 16 balls, flatten each into a disc, and place a frozen cheesecake portion in the center of each disc. Here’s what I learned—make sure your cheesecake filling is really firm, or the dough can get sticky and tricky to seal. Carefully wrap the dough around the filling, pinching seams tightly and rolling gently into smooth balls. This step takes patience, but it pays off since you’ll avoid leaks during baking.

Step 5: Bake and Shape

Bake your cookies for 10-13 minutes, watching carefully as the edges set but the centers look soft. It’s tempting to overbake, but I promise underbaking a little is better since the cookies continue firming up as they cool. When they come out, gently press each cookie with a spatula, glass rim, or spoon to make them perfectly round and uniform—this small flourish always impresses my guests!

Step 6: Cool and Garnish

Let your cookies cool on the sheet for about 5 minutes before transferring to a wire rack. If you want to get fancy, melt some white chocolate and drizzle over the top—or sprinkle festive sprinkles to give these cookies that extra wow factor. I usually reserve half the white chocolate chips for this drizzle because it adds a nice gourmet touch.

👨‍🍳

Pro Tips for Making Red Velvet Cheesecake Cookies Recipe

Freeze the Filling Well: I can’t stress enough how crucial it is to freeze the cheesecake bites until they’re firm. It really helps keep them intact while baking.
Don’t Overmix Dough: Mixing the dry ingredients just until combined ensures your cookies stay tender, not tough—something I figured out after a few trials.
Seal Seams Properly: Take your time wrapping the dough completely around the filling and pinch seams tight to avoid oozing cheesecake messes.
Underbake Slightly: Remove cookies when centers look soft; they firm up off heat, giving you a perfectly chewy texture without dryness.

How to Serve Red Velvet Cheesecake Cookies Recipe

The image shows four red cookies with white chocolate chips on a white marbled surface. One cookie is whole with white chocolate chips visible on top, while two cookies are split open, showing a creamy white filling inside the rich red dough. The cookies are thick, with a soft and dense texture. There is a white plate with a scalloped edge and some golden measuring spoons with white handles nearby. A white cloth with red stripes is partially visible in the bottom left and right corners. Photo taken with an iphone --ar 2:3 --v 7 - Red Velvet Cheesecake Cookies, red velvet cookie recipes, cheesecake stuffed cookies, easiest red velvet cookies, decadent dessert recipes

Garnishes

I usually keep it simple with a drizzle of melted white chocolate and a sprinkle of festive sugar crystals or colorful sprinkles. It adds a lovely shiny finish and extra sweetness without overpowering the cookie’s rich flavors. Sometimes, I even dust them lightly with powdered sugar for a snowy look—perfect for cozy winter afternoons.

Side Dishes

These cookies are decadent enough to stand alone, but if you want, try serving them alongside a cup of fresh coffee, hot chocolate, or a glass of cold milk—the classic cookie companions. For parties, I love pairing them with simple vanilla ice cream for a fun dessert combo.

Creative Ways to Present

Once, I arranged these cookies on a tiered dessert stand sprinkled with edible flowers and fresh berries—it made a stunning centerpiece for a birthday brunch. You could also wrap each cookie in parchment tied with twine for gifting or pack them into pretty tins with wax paper between layers.

Make Ahead and Storage

Storing Leftovers

After baking and cooling completely, store your Red Velvet Cheesecake Cookies in an airtight container at room temperature for up to 3 days. I like to layer them between sheets of parchment paper to keep them from sticking together and preserve their delicate texture.

Freezing

If you want to save some for later (or make ahead for a party), freeze the assembled but unbaked cookies on a tray first, then transfer to a freezer bag for up to a month. When ready, bake them directly from frozen—just add a couple extra minutes baking time. This trick saved me on busy days and still delivered fresh-tasting cookies.

Reheating

I find reheating these cookies in a low oven (around 300°F) for 5 minutes refreshes their soft texture and gooey filling without drying them out. Microwave works too if you’re in a rush, but do it in short bursts to avoid overheating the cheesecake center.

FAQs

Can I use regular food coloring instead of gel in this recipe?

Yes, you can use regular liquid food coloring, but be cautious not to add too much as it can affect the dough’s consistency. Gel coloring is my go-to because it provides vibrant color without adding extra liquid, which helps keep the perfect cookie texture.
How do I prevent the cheesecake filling from leaking out during baking?

Freezing the cheesecake filling until firm before wrapping it in dough is the key. Also, make sure to fully encase the filling with dough and pinch seams tightly. Taking your time here really pays off in a clean bake without messy leaks.
Can I make these cookies gluten-free?

You can! Swap the all-purpose flour for a gluten-free flour blend designed for baking. Just make sure the blend contains xanthan gum or add some yourself to help bind the dough. Results may vary slightly in texture, but I’ve found it still tastes delicious.
How long do these cookies stay fresh?

Stored properly in an airtight container, these cookies stay fresh for up to 3 days at room temperature. You can extend their life by refrigerating for up to a week, but I recommend warming them slightly before serving for the best texture.

Final Thoughts

I absolutely love how this Red Velvet Cheesecake Cookies Recipe turns out every single time. It’s one of those recipes where the wow factor is high, but the process feels totally doable—even if you’re not a pro baker. Every time I bring these to a gathering, people ask for the recipe, and I always feel like a dessert hero. I hope you have as much fun making (and eating) these as I do. Trust me, once you try them, they’ll become a staple in your cookie repertoire!