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