Red Velvet Cheesecake Cookies
These red velvet cheesecake cookies filled with creamy cheesecake centers make the perfect treat for holidays, birthdays, or cozy weekends at home! The combination of rich cocoa, sweet white chocolate, and tangy cheesecake makes each bite unforgettable.
These cheesecake stuffed cookies are the ultimate dessert! The classic red velvet flavor combined with classic cheesecake makes them extra delicious. These cookies are fun for Valentine’s Day, Christmas, and more!
Why You Will Love These Cookies
- These red velvet cheesecake cookies are two classic desserts in one
- Eye-catching red color that makes them perfect for gifting
- Easy to make with simple ingredients
- Freezer-friendly and ideal for make-ahead baking
- The creamy cheesecake filling
- The melty white chocolate chips
Ingredients
For the Cheesecake Filling
- ½ cup very soft cream cheese, at room temperature
- ¾ cup powdered sugar
- ½ teaspoon vanilla extract
For the Cookie Dough
- 2 sticks unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons all-natural red food dye
- 3 cups gluten-free flour or all-purpose flour if preferred
- ¼ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cups white chocolate chips
Equipment
Stand mixer or hand mixer
Two baking sheets with parchment paper
Freezer-safe tray
Cookie scoop or spoon
Instructions
Step 1: Make the Cheesecake Filling
- Beat cream cheese and powdered sugar together for about 2 to 3 minutes until completely smooth.
- Scoop small ½ inch balls and place them on a parchment-lined tray.
- Freeze for 1 hour or until firm.
Step 2: Make the Cookie Dough
- Preheat the oven to 350°F or 175°C. Line your baking pans with parchment paper.
- In a large bowl, beat butter, granulated sugar, and brown sugar for 2 minutes until creamy.
- Add eggs and vanilla extract and mix well.
- Add red food dye and blend until evenly colored.
- In another bowl, combine flour, cocoa powder, baking soda, and salt.
- Slowly add the dry ingredients into the wet mixture. Stir until a thick dough forms.
- Fold in white chocolate chips.
Step 3: Assemble the Cookies
- Scoop about 1 inch of cookie dough and flatten it slightly on the baking sheet.
- Place a frozen cheesecake ball on top of each flattened dough piece.
- Cover with another spoonful of cookie dough and press edges together until the cheesecake is completely enclosed.
- Smooth the top gently with your fingers.
Step 4: Bake and Cool
- Bake for 10 to 12 minutes or until the edges are set and the center is still soft.
- Let cookies cool on the baking sheet for 10 minutes before moving them to a wire rack.
Notes
Butter should be slightly soft, not melted.
The cheesecake filling must be fully frozen before wrapping.
The dough will be thick and dense, which helps it hold its shape.
Use gel food coloring for a brighter red tone.
Delicious Variations of Rich Red Velvet Cookies
| Type | Adjustment | Benefit |
|---|---|---|
| Vegan | Replace butter with vegan butter, eggs with applesauce, and cream cheese with vegan cream cheese | Dairy-free and egg-free version |
| Natural color | Use beet powder instead of food dye | No artificial color |
| Peppermint | Add crushed peppermint candies and drizzle with melted dark chocolate | Festive holiday flavor |
| Mini cookies | Use half the dough per cookie and bake 8–9 minutes | Smaller, bite-sized treats perfect for holiday gifting |
Storage and Make-Ahead Guide
| Item | Storage Method | Duration |
|---|
| Frozen cheesecake filling | Freeze in airtight container | Up to 1 month |
| Unbaked filled cookie dough | Freeze, then bake from frozen | Up to 3 months |
| Baked cookies | Store in airtight container in fridge | Up to 4 days |
| Baked cookies (frozen) | Freeze, then thaw at room temperature | Up to 2 months |
Troubleshooting and FAQs
| Problem | Cause | Fix |
|---|
| Filling leaks | Filling not frozen solid | Freeze longer before wrapping |
| Dough spreads too much | Butter too soft or dough too warm | Chill dough 15 minutes before baking |
| Red color fades | Too much cocoa or liquid dye | Use gel food dye and reduce cocoa slightly |
| Cookies too dry | Over baking | Bake until centers look slightly soft |
| Cracked tops | Flattened too much | Shape gently before baking |
Why This Recipe Works
- Freezing the filling keeps it creamy and intact during baking
- Thick cookie dough prevents leakage and holds shape
- The cocoa base gives classic red velvet flavor without overpowering the cheesecake
- White chocolate chips add extra sweetness and creamy flavor to these red velvet cheesecake cookies
Serving Ideas
Perfect for Valentine’s Day, Christmas, or bake sales.
Wrap individually in clear plastic and tie with a red ribbon for gifting.
Serve these red velvet cheesecake cookies slightly warm for a gooey cheesecake center.
You May Also Like
- Red Velvet Cheesecake Brownies
- Chocolate Cheesecake Cookies
- Red Velvet Cupcakes
- Chocolate Chip Cheesecake Cookies
- Strawberry Cheesecake Cookies
If you make these red velvet cheesecake cookies, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Red Velvet Cheesecake Cookies
These Red Velvet Cheesecake Cookies are soft, rich, and indulgent with a creamy cheesecake center wrapped in velvety red cocoa dough! Each bite blends sweet white chocolate and tangy cream cheese, creating a melt-in-your-mouth, bakery-style dessert.
Ingredients
- 2 sticks unsalted butter, slightly softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, tightly packed
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp all natural red food dye, see note
- 3 cups gluten free flour, see note
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp sea salt
- 1 ½ cups white chocolate chips
- ½ cup cream cheese, very soft
- ¾ cup powdered sugar
Instructions
- First, make the cheesecake filling. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar. Beat for 2 to 3 minutes, until completely creamy. Scoop into ½ inch balls and place on a lined pan. Freeze for 1 hour.
- Once the cheesecake balls are almost done chilling, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- Make the cookie dough. In the bowl of a stand mixer, add the butter, sugar and brown sugar. Beat for 2 minutes or until completely creamy.
- Then, add in the eggs and vanilla extract. Beat to combine.
- Add in the gluten free flour, cocoa powder, baking soda, and salt. Stir until a thick dough forms.
- Fold in the white chocolate chips. Remove the cheesecake balls from the freezer.
- Use a spoon to scoop 1 inch balls of dough onto the lined baking pan. Flatten each ball.
- Place a frozen cheesecake ball on top of this flattened ball of dough.
- Then, cover it with more cookie dough. Use your fingers to fully enclose the cheesecake filling with cookie dough.
- Bake for 10 to 12 minutes or until the middle of the cookies is just barely set.
- Finally, remove the red velvet cheesecake cookies from the oven. Allow them to cool for 10 minutes before removing to a wire rack.
Notes
- The butter should be slightly soft to the touch, but not super soft and definitely not melted.
- For an intense red color, I recommend adding in some more artificial free red dye!
- If you aren’t gluten free, use all purpose flour instead.
- The cream cheese must be very soft, almost to room temperature.
- Beat the cream cheese and powdered sugar until completely creamy.
- The cookie dough will be very thick.
- Store in the fridge for up to 4 days.
Calories: 402kcal, Carbohydrates: 51g, Protein: 6g, Fat: 28g, Saturated Fat: 16g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 255mg, Potassium: 138mg, Fiber: 4g, Sugar: 48g, Vitamin A: 644IU, Vitamin C: 0.1mg, Calcium: 97mg, Iron: 2mg
One Comment on “Red Velvet Cheesecake Cookies”
Hi Addison,
Thanks for the red velvet cookie recipe, I want to try it. I’m wondering what I might use instead of the white chocolate chips which normally have dairy in them? I’d also like to try using df cream cheese instead of the regular cream cheese for the filling. Do you think it might work, or might I need to add a binder to the df cream cheese and powdered sugar mixture?
Thanks,
Jen Tussing