Red Velvet Cheesecake Cookies Recipe

Introduction

Red Velvet Cheesecake cookies combine the rich, velvety flavor of red velvet with a creamy cheesecake center. These indulgent treats are perfect for special occasions or whenever you want a decadent dessert that’s both soft and slightly chewy.

Ingredients

• 2 3/4 cups all-purpose flour
• 1/2 cup natural unsweetened cocoa powder (not Dutch process)
• 1 teaspoon baking powder
• 1/2 teaspoon Kosher or sea salt
• 1/2 cup unsalted butter, softened to room temperature
• 4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature (for cookie dough)
• 1 cup granulated sugar (for cookie dough)
• 1 large egg + 1 large egg yolk, room temperature
• 1 1/2 teaspoons white vinegar (or apple cider vinegar)
• 2 teaspoons pure vanilla extract
• 1 teaspoon red gel food coloring
• 4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature (for cheesecake filling)
• 2 tablespoons granulated sugar (for cheesecake filling)
• 1 large egg yolk, room temperature (for cheesecake filling)
• 1/2 teaspoon pure vanilla extract (for cheesecake filling)
• 1/4 cup granulated sugar (for rolling)

Instructions

1. Step 1: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
2. Step 2: In another large bowl, beat the butter and cream cheese with an electric mixer until light and fluffy, about 2 minutes. Add the granulated sugar and beat until combined.
3. Step 3: Mix in the egg, egg yolk, vinegar, vanilla extract, and red gel food coloring until fully incorporated.
4. Step 4: Gradually add the dry ingredients in three additions, mixing completely after each. Divide the dough into four portions, wrap in plastic wrap, and chill for at least 3 hours or up to 3 days.
5. Step 5: Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper.
6. Step 6: To make the cheesecake filling, beat the cream cheese until fluffy. Add sugar, then egg yolk and vanilla extract, mixing until smooth. Transfer to a piping bag or a zip-top sandwich bag and set aside.
7. Step 7: Pour 1/4 cup granulated sugar into a small bowl for rolling.
8. Step 8: Scoop the cookie dough by tablespoonfuls and roll into balls. Roll each ball in the sugar, then place them at least 2 inches apart on the prepared baking sheets.
9. Step 9: Using the back of a rounded 1/2 teaspoon, gently press a well into each dough ball. If cracks appear, carefully pinch them back together with your fingers.
10. Step 10: Bake the cookies for 10 minutes. Remove from the oven and press the center again using the back of a rounded 1 teaspoon measuring spoon.
11. Step 11: Pipe the cheesecake filling into each well. Tap the baking sheet gently on the counter to release air bubbles.
12. Step 12: Bake for another 10 minutes, or until the cheesecake centers are set and slightly puffed.
13. Step 13: Let cookies cool on the pans for 10 minutes before transferring them to a wire rack to cool completely. The cheesecake filling will deflate slightly as it cools.
14. Step 14: Repeat the rolling and baking process with the remaining dough, allowing the baking sheets to return to room temperature between batches.
15. Step 15: Refrigerate the cooled cookies for at least 45 minutes before serving. This chills the cheesecake filling for the best texture.

Tips & Variations

• For a more intense red color, add a little extra gel food coloring, but be careful not to add too much as it may affect texture.
• You can substitute apple cider vinegar if white vinegar is not available for a mild flavor variation.
• If you don’t have a piping bag, use a zip-top bag with a small corner snipped off to fill the cheesecake centers.
• To make these cookies extra festive, sprinkle a few red or white sanding sugars on top before baking the second time.

Storage

Store leftover cookies in an airtight container in the refrigerator for up to five days. Before serving, bring them to room temperature or enjoy chilled. These cookies do not freeze well due to the cheesecake filling but can be reheated briefly in a low oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be wrapped and refrigerated for up to three days or frozen for longer storage. Let the dough come to proper chilling time before baking.

What if my cookies crack when pressing the centers?

Cracking is normal due to the dough’s texture. Simply pinch the cracks gently to seal before continuing. This helps maintain the cookie shape and keeps the filling inside.

Red Velvet Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 50 reviews

Delight in these luscious Red Velvet Cheesecake Cookies featuring a rich, cocoa-infused cookie dough base filled with a creamy cheesecake center. Perfectly tender and mildly tangy, these cookies combine the classic flavors of red velvet cake with a luscious cheesecake filling, baked to perfection for a delectable treat.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 3 hours 40 minutes
• Yield: About 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough:

• 2 3/4 cups all-purpose flour
• 1/2 cup natural unsweetened cocoa powder (not Dutch process)
• 1 teaspoon baking powder
• 1/2 teaspoon Kosher or sea salt
• 1/2 cup unsalted butter, softened to room temperature
• 4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
• 1 cup granulated sugar
• 1 large egg + 1 large egg yolk, room temperature
• 1 1/2 teaspoons white vinegar (or apple cider vinegar)
• 2 teaspoons pure vanilla extract
• 1 teaspoon red gel food coloring

Cheesecake Filling:

• 4 ounces (1/2 brick) full-fat brick-style cream cheese, softened to room temperature
• 2 tablespoons granulated sugar
• 1 large egg yolk, room temperature
• 1/2 teaspoon pure vanilla extract

For Rolling:

• 1/4 cup granulated sugar

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined. Set aside.
2. Prepare Cookie Dough Base: In another large mixing bowl, use an electric mixer to beat the softened butter and cream cheese together until light and fluffy, about 2 minutes. Gradually add granulated sugar and beat until combined. Then add the whole egg and egg yolk, followed by the vinegar, vanilla extract, and red gel food coloring. Mix well to incorporate.
3. Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients in three installments, mixing thoroughly after each addition to form a smooth dough.
4. Chill Dough: Divide the dough into four equal quarters. Wrap each piece in plastic wrap and refrigerate for at least 3 hours or up to 3 days to firm up.
5. Preheat Oven and Prepare Pans: Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper to prevent sticking.
6. Make Cheesecake Filling: In a small mixing bowl, beat the cream cheese with an electric mixer until fluffy. Add granulated sugar, egg yolk, and vanilla extract, mixing until smooth. Transfer the filling to a piping bag or a ziptop sandwich bag for easy filling.
7. Roll Dough Balls: Place the 1/4 cup sugar for rolling in a small bowl. Scoop the cookie dough by tablespoonfuls and roll each into a smooth ball. Roll each dough ball in the sugar to coat evenly.
8. Shape Cookies on Baking Sheets: Arrange the dough balls on the prepared baking sheets, spacing them at least 2 inches apart. Use the back of a rounded 1/2 teaspoon to gently press a well into the center of each dough ball without breaking them. If cracks form, carefully pinch them back together.
9. Initial Bake: Bake the cookies in the preheated oven for 10 minutes. Then remove the trays and gently press the wells again with the back of a rounded 1 teaspoon measuring spoon to deepen the cavities for filling.
10. Fill with Cheesecake: Pipe the prepared cheesecake filling into each cookie well, filling them generously but not overflowing. Tap the baking sheets gently on the counter to release any large air bubbles in the filling.
11. Final Bake: Return the cookies to the oven and bake for an additional 10 minutes until the cheesecake filling is set and slightly puffed.
12. Cool Cookies: Allow the cookies to cool on the baking sheets for 10 minutes before carefully transferring to a wire rack to cool completely. Note that the cheesecake centers will deflate slightly as they cool.
13. Repeat with Remaining Dough: Repeat the rolling and baking process with the remaining dough, ensuring the baking sheets return to room temperature between batches to prevent spreading.
14. Refrigerate: Chill the baked cookies in the refrigerator for at least 45 minutes before serving to allow the cheesecake filling to firm up.
15. Storage: Store leftover cookies in an airtight container in the refrigerator for up to five days to maintain freshness and texture.

Notes

• Use natural unsweetened cocoa powder, not Dutch process, for the authentic red velvet flavor and color balance.
• Full-fat brick-style cream cheese is preferred for both cookie dough and filling to achieve creamy texture and tang.
• Red gel food coloring provides vibrant color without adding excess liquid to the dough.
• Chilling the dough is crucial to prevent spreading and allows easier handling while shaping.
• Press the wells gently to avoid breaking the cookie dough balls but ensure adequate space for the filling.
• Allow the cookies to cool before removing from the baking sheets to avoid breakage.
• Refrigeration before serving enhances the cheesecake filling’s flavor and texture.

Keywords: Red Velvet Cheesecake Cookies, Red Velvet Cookies, Cheesecake Filled Cookies, Dessert Cookies, Cocoa Cookies, Cream Cheese Cookies