CookiesThese decadent cookies combine rich red velvet flavor with a creamy cheesecake center — soft, indulgent, and absolutely irresistible.
Origin Cheesecake Stuffed Red Velvet
Red velvet desserts trace back to early 20th-century America, known for their signature color and subtle cocoa taste. Pairing them with a tangy cheesecake filling elevates this cookie into a bakery-style treat that’s perfect for holidays, parties, or anytime indulgence.
What I Love About This Recipe
The surprise cheesecake center takes these cookies to another level. You get the soft, chocolatey richness of red velvet with a creamy, slightly tangy filling — like a mini cake and cheesecake in one bite!
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Cheesecake Stuffed Red Velvet
4
servings30
minutes20
minutes220
kcalIngredients
8 oz cream cheese, softened
¼ cup powdered sugar
½ tsp vanilla extract
1 ½ cups all-purpose flour
¼ cup unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tbsp milk
1 tsp vanilla extract
1 tbsp red food coloring
Directions
- In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Scoop into 1–inch dollops and place on a baking sheet. Freeze for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another bowl, beat butter and both sugars until light and fluffy. Add egg, milk, vanilla, and red food coloring. Mix well.
- Gradually add dry ingredients and mix until a soft dough forms.
- Scoop 2 tbsp dough, flatten it, and place a frozen cheesecake dollop in the center. Cover with more dough and seal edges.
- Place cookies 2 inches apart on baking sheet and bake for 12–14 minutes.
- Cool on a wire rack. Dust with powdered sugar or press a few white chocolate chips on top if desired.
Notes
- Freezing the cheesecake filling is essential to keep it from oozing during baking.
- Use gel food coloring for a deeper red hue with less liquid.
- Store cookies in the fridge if not eaten within a day or two.
