Name: Cheesecake Stuffed Red Velvet
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 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

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

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

220

kcal

Ingredients

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.

cheesecake stuffed cake