Name: Cheesecake Stuffed Red Velvet Cookies Recipe
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup Butter (barely softened); 1 cup Brown Sugar; 1/2 cup Sugar; 2 large Eggs; 2 teaspoons Vanilla Extract; 2 teaspoons Red Food Coloring or Gel; 1/3 cup Unsweetened Cocoa Powder; 3 cups Flour; 1 teaspoon Baking Soda; 1/2 teaspoon Cornstarch; 1 teaspoon Salt (use 1/2 teaspoon if using salted butter); 1 3/4 to 2 cups White Chocolate Chips; 8 ounces Cream Cheese (barely softened); 1 cup Powdered Sugar; 1 teaspoon Vanilla Extract or Vanilla Bean Paste

Jump to Recipe· 4.5 from 14 reviews

Let me introduce you to a seriously indulgent treat—my Cheesecake Stuffed Red Velvet Cookies Recipe. Imagine biting into a soft, tender red velvet cookie that’s hiding a luscious, creamy cheesecake center. It’s like the best of both worlds wrapped up in one perfect bite. Whether you’re baking for a crowd or just treating yourself, these cookies have that “wow” factor that’s surprisingly easy to achieve. Keep reading, because I’m about to share every little insider trick to make sure your batch turns out flawless and downright irresistible.

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Why This Recipe Works

Perfect Texture Balance: The soft red velvet cookies gently cradle the creamy cheesecake center without leaking or overpowering the filling.
Freeze and Bake Hack: Freezing the cheesecake filling first keeps it firm and easy to enclose, so you get that desirable gooey center every time.
Classic Flavors, Elevated: Using quality cocoa powder and real cream cheese gives these cookies the rich depth your taste buds crave.
Time-saving Melting Tricks: I love drizzling white chocolate on top for a little extra elegance without a big fuss.

Cheesecake Stuffed Red Velvet Cookies, red velvet cheesecake cookies, cheesecake filled red velvet cookies, soft red velvet cookies with cheesecake, indulgent cheesecake cookies - The image shows five thick red cookies with a soft texture, each dotted with several smooth white chocolate chips that stand out clearly against the rich red surface. The cookies are arranged on a metallic tray with a geometric, sunburst pattern, adding contrast with its shiny gray color and textured details. The red color of the cookies is deep and even, with slight cracks that give a sense of softness inside. The light reflects subtly on the white chocolate chips and the textured tray beneath. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Cheesecake Stuffed Red Velvet Cookies Recipe lies as much in the ingredients as the technique. Each part plays its role — from creating that tender red velvet dough to the creamy, slightly sweet cheesecake filling that sneaks inside.

Butter: Barely softened butter creamed with sugars sets the foundation for a tender, rich cookie texture.
Brown Sugar: Adds moisture and a mellow caramel depth that complements the cocoa in the dough.
Sugar: Balances sweetness and helps cookies achieve a light crackle appearance sometimes.
Eggs: Provide structure and moisture, helping the cookie dough bind perfectly around the cheesecake.
Vanilla Extract & Red Food Coloring: Vital for that classic red velvet flavor and vibrant color—you can use gel for more intensity.
Unsweetened Cocoa Powder: Gives just a hint of chocolate richness without overpowering.
All-purpose Flour: Key for the right dough consistency; adding cornstarch softens the crumb even further.
Baking Soda: Helps cookies rise and spread just enough for softness.
Cornstarch: Makes the cookies tender, so they don’t turn cakey or too dense.
Salt: Enhances all the flavors, balancing the sweetness beautifully.
White Chocolate Chips: Sweet pockets of melty goodness—feel free to reserve some for drizzling.
Cream Cheese: The star of the cheesecake filling – make sure it’s just barely softened for smooth whipping.
Powdered Sugar: Gives a silky finish to the cheesecake filling without grit.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Cheesecake Stuffed Red Velvet Cookies Recipe is. Sometimes I toss in extra white chocolate chips for fun pockets of sweetness or swap vanilla bean paste for extract when I want a richer aroma. Don’t be shy to make it your own—you can even switch up the filling or sprinkle festive toppings depending on the occasion.

Less Sweet Filling: Once I dialed back powdered sugar slightly in the filling because I wanted the cookie dough’s chocolate notes to shine more—totally worth experimenting!
Double Chocolate Version: Tried adding mini dark chocolate chips for an extra chocolate kick. It’s delish if you love chocolate overload.
Seasonal Spins: I’ve rolled the dough in crushed peppermint candies for holiday parties—festive and fun.
Gluten-Free Adaptation: I replaced flour with a 1:1 gluten-free blend with success, but the texture is a bit different—keep that in mind.

Step-by-Step: How I Make Cheesecake Stuffed Red Velvet Cookies Recipe

Step 1: Prepare the Cheesecake Filling

First, beat the cream cheese, powdered sugar, and vanilla until silky smooth and lump-free. Don’t rush here; smooth filling is the secret to a perfect center. Then, scoop out about 16 small portions and place them on a parchment-lined sheet. Freeze these for at least 45 minutes—this step is crucial because the frozen filling won’t melt into the dough, preventing those heartbreaking leaks.

Step 2: Make the Red Velvet Cookie Dough

Preheat your oven to 350°F and line your sheets with parchment—they keep cookies from sticking and help with even baking. Cream the butter and both sugars together until fluffy. This step takes about 3-4 minutes with a mixer and builds that tender crumb. Then, add eggs one by one, blending well, followed by vanilla and that gorgeous red food coloring. Adding the dry ingredients afterward helps avoid overmixing, so fold in your flour, cocoa, cornstarch, baking soda, and salt slowly. Finally, fold in the white chocolate chips—they add delightful sweet surprise pockets in every bite.

Step 3: Stuff and Shape Your Cookies

Scoop the dough into 16 even balls, flatten each into a disc, and gently place a frozen cheesecake ball in the center. Since the cheesecake is frozen, the dough won’t get too sticky, making it easier to work with. Carefully wrap the dough around the filling, pinch seams tightly, and roll into smooth balls. This is the trickiest part—make sure the filling is fully enclosed to avoid leaking during baking. Place the dough balls on the baking sheet about 2 inches apart.

Step 4: Bake and Shape

Bake for around 10-13 minutes. The edges should look set, but the centers will still appear slightly soft—we want that tender, melty texture. When you take the cookies out, immediately shape them into perfect circles using the bottom of a glass, a spatula, or a spoon rim—this creates neat, bakery-style cookies. Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Step 5: Optional White Chocolate Drizzle

If you want to wow guests or add a little extra flair, melt some white chocolate gently in the microwave with a teaspoon of oil, stirring every 30 seconds at half power. Drizzle this over cooled cookies for a beautiful finish. I also like to sprinkle festive sprinkles on top for parties—it’s simple but adds so much charm.

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Pro Tips for Making Cheesecake Stuffed Red Velvet Cookies Recipe

Freeze That Filling: Don’t skip freezing the cheesecake portions—it’s what prevents ooey-gooey leakage.
Handle Dough Gently: Avoid overworking the dough when wrapping your filling to keep cookies tender.
Shape Right Out of Oven: The quick shaping step is what keeps your cookies pretty and uniform.
Adjust Flour for Thickness: Play with flour amounts if you want thicker or thinner cookies; just remember more flour can mean sturdier cookies.

How to Serve Cheesecake Stuffed Red Velvet Cookies Recipe

Garnishes

I usually keep it simple with a white chocolate drizzle and some festive sprinkles during holidays. Sometimes, I dust a light sprinkle of powdered sugar for an elegant touch. Fresh berries on the side make a pretty garnish if you’re serving these at a party.

Side Dishes

These cookies are a delightful dessert on their own, but I like pairing them with a creamy cup of hot cocoa or freshly brewed coffee to balance the sweetness. For brunch or larger gatherings, a scoop of vanilla ice cream or a dollop of whipped cream complements the cheesecake filling wonderfully.

Creative Ways to Present

For birthdays or special get-togethers, I’ve arranged these cookies standing upright on a wooden board surrounded by fresh flowers and mini bowls of extra white chocolate for dipping. They also look stunning stacked in clear jars with parchment between layers—great for gifting!

Make Ahead and Storage

Storing Leftovers

I keep leftover cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and preserves that luscious cheesecake surprise. If your kitchen is warm, I suggest refrigerating to avoid melting, especially with the white chocolate chips inside.

Freezing

These cookies freeze beautifully! After baking and cooling, I individually wrap each cookie in plastic wrap and then place them in a freezer-safe bag. They keep well up to 2 months. When you’re ready to enjoy, just thaw at room temperature or warm gently in a low oven.

Reheating

To bring back that freshly-baked feel, pop cookies in a 300°F oven for about 5 minutes. This melts the white chocolate chips slightly and revitalizes the dough’s softness. I avoid the microwave as it can make cookies chewy or dry out the cheesecake center.

FAQs

Can I use store-bought red velvet cake mix instead of making the dough from scratch?

While you can try adapting cake mix for the dough, the texture and structure might not hold up well when enclosing cheesecake filling. Homemade dough ensures the perfect balance of tenderness and sturdiness to keep the filling intact without leaking during baking.
What if my cheesecake filling leaks during baking? How do I prevent that?

Freezing the cheesecake filling first so it’s solid when wrapped is essential. Also, make sure to fully encase the filling in dough and pinch seams tightly without thin spots. Avoid overfilling or making cookies too thin in any area to prevent leakage.
Can I make these cookies dairy-free or vegan?

It’s definitely doable but requires some ingredient swaps. Use dairy-free cream cheese alternatives and vegan butter substitutes. Just be mindful that the texture might differ slightly. Testing batches first is a good idea!
How do I get that vibrant red color without too much artificial dye?

I recommend using gel food coloring—it’s more concentrated, so you use less, and you get vibrant color without affecting dough consistency. Natural red coloring options exist but tend to give a subtler hue.

Final Thoughts

This Cheesecake Stuffed Red Velvet Cookies Recipe has become one of my absolute favorites to bake, not just for how gorgeous and delicious they are, but because they’re surprisingly straightforward when you follow the right steps. The joy on friends and family’s faces when they discover the creamy cheesecake hidden inside? Priceless. Give them a try—you’ll love sharing these show-stopping cookies that taste as amazing as they look.