Oh my gosh, let me tell you about the first time I tasted red velvet cheesecake cookies, it was love at first bite! I’ve always been obsessed with red velvet cake ever since my aunt made one for my 10th birthday. That unique cocoa flavor with that tangy cream cheese frosting? Absolute magic. But here’s the thing, sometimes you want all that deliciousness in a portable, no-fuss cookie. That’s how these red velvet cheesecake cookies became my go-to treat. They give you that perfect balance, the soft, slightly cocoa-kissed red velvet cookie hugging a creamy cheesecake surprise inside. Trust me, once you try these, you’ll be making them for every occasion (or no occasion at all, I won’t judge!).
Why You’ll Love These Red Velvet Cheesecake Cookies
These cookies are pure magic, here’s why:
- The soft, chewy red velvet cookie hugs a creamy cheesecake center that’ll make your taste buds dance
- They’ve got that perfect balance, just enough cocoa flavor without overpowering the tangy cream cheese filling
- Super simple to make (no fancy equipment needed!) but look impressive enough for special occasions
- The gorgeous red color makes them as fun to look at as they are delicious to eat
Seriously, one bite and you’ll be hooked, they’re that good!
Print30 Insanely Good Red Velvet Cheesecake Cookies Recipe
Soft and chewy red velvet cookies with a creamy cheesecake filling, perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp red food coloring
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, whisk flour, cocoa powder, baking powder, and salt.
- Cream butter and sugar until light and fluffy. Add egg, vanilla, and food coloring.
- Gradually mix in dry ingredients until combined.
- In another bowl, beat cream cheese and powdered sugar until smooth.
- Roll cookie dough into balls, flatten, add a teaspoon of cheesecake filling, and fold edges to seal.
- Bake for 10-12 minutes. Let cool before serving.
Notes
- Store in an airtight container for up to 3 days.
- For best results, chill dough for 30 minutes before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Ingredients for Red Velvet Cheesecake Cookies
Okay, let’s gather our goodies! Here’s everything you’ll need to make these showstopper cookies. I’ve separated them into the cookie dough and cheesecake filling so you can check things off as you go:
- For the cookie dough:
- 1 1/2 cups all-purpose flour (spooned and leveled, don’t pack it!)
- 1/4 cup unsweetened cocoa powder (sifted if it’s lumpy)
- 1 tsp baking powder
- 1/4 tsp salt (I use kosher)
- 1/2 cup unsalted butter, softened (this is key, not melted!)
- 3/4 cup granulated sugar
- 1 large egg (room temp works best)
- 1 tsp vanilla extract (the good stuff!)
- 1 tbsp red food coloring (I prefer gel for vibrant color)
- For the cheesecake filling:
- 4 oz cream cheese, softened (full fat gives the best texture)
- 1/4 cup powdered sugar (sift if it’s clumpy)
Ingredient Substitutions & Notes
No worries if you need to swap things! Gluten-free 1:1 flour works fine here. Liquid food coloring works but may thin the dough slightly, add an extra tablespoon of flour if needed. And please, please don’t overmix once you add the dry ingredients, we want tender cookies, not hockey pucks! One last thing: if your butter gets too soft while creaming, pop the dough in the fridge for 10 minutes before shaping.
How to Make Red Velvet Cheesecake Cookies
Alright, let’s get baking! These red velvet cheesecake cookies come together in three simple phases, making the dough, whipping up the filling, and assembling our little pockets of joy. I’ll walk you through each step so your cookies turn out perfect every time.
Preparing the Dough
First things first, preheat that oven to 350°F and line your baking sheets with parchment paper. Now, let’s make that gorgeous red velvet dough!
In a medium bowl, whisk together your flour, cocoa powder (make sure to sift it if it’s clumpy!), baking powder, and salt. Set this aside, we’ll come back to it in a minute.
Here’s where the magic starts: grab your softened butter (not melted!) and sugar. Cream them together in a large bowl until light and fluffy, this should take about 2 minutes with a hand mixer. Scrape down the sides of the bowl halfway through. When it’s ready, the mixture will look almost like whipped cream and be noticeably paler in color.
Now beat in the egg, vanilla, and that vibrant red food coloring. The dough will suddenly turn this gorgeous crimson color that makes my heart sing every time! Gradually add your dry ingredients, mixing just until combined. Overmixing is the enemy here, we want tender cookies, not tough ones!
Making the Cheesecake Filling
While your dough chills (about 10 minutes in the fridge helps with handling), let’s make that luscious cheesecake center. Room temperature cream cheese is crucial here, cold cream cheese will leave you with lumpy filling.
Simply beat the softened cream cheese and powdered sugar together until completely smooth. No lumps allowed! I like to scrape down the bowl a couple times during mixing to make sure everything gets incorporated evenly. When it’s ready, the filling should be thick but still pipeable or spoonable.
Assembling and Baking
Time for the fun part! Scoop about 1 tablespoon of dough and roll it into a ball, then flatten it slightly in your palm. Add about 1 teaspoon of cheesecake filling to the center, not too much or it’ll leak out during baking!
Gently fold the edges of the dough up and around the filling, pinching to seal completely. I like to roll it briefly between my palms to smooth any cracks. Place the cookies about 2 inches apart on your prepared baking sheets, they’ll spread just a bit.
Bake for 10-12 minutes, you’ll know they’re done when the edges look set but the centers still seem slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This rest time is crucial, the filling needs to firm up a bit!
And voila! You’ve just made the most irresistible red velvet cheesecake cookies. Wait until they’re completely cool before digging in… if you can resist!
Pro Tips for Perfect Red Velvet Cheesecake Cookies
Want bakery-worthy cookies every time? Here are my hard-earned secrets:
- Chill that dough! 30 minutes in the fridge makes it easier to handle and prevents spreading too much.
- Mix colors evenly, scrape the bowl well when adding food coloring to avoid streaky dough.
- Parchment is your friend, it prevents sticking AND makes cleanup a breeze.
- Don’t overfill, just a teaspoon of cheesecake filling per cookie keeps them from bursting open.
- Cool completely before serving, the filling firms up beautifully as they cool.
Follow these simple tricks and you’ll get perfect cookies every single time!
Storing and Freezing Red Velvet Cheesecake Cookies
Okay, let’s talk about keeping these beauties fresh, if you even have any left to store! (I won’t tell if you “accidentally” eat half the batch straight from the cooling rack.)
For short-term storage, pop your completely cooled cookies in an airtight container with a piece of parchment between layers. They’ll stay perfect at room temperature for about 3 days. Just avoid glass containers, the moisture buildup makes them soggy faster.
Want to freeze them? You absolute genius! Here’s how I do it:
- First, freeze the baked cookies in a single layer on a baking sheet until solid (about 1 hour)
- Then transfer to a freezer bag or airtight container with parchment between layers
- They’ll keep beautifully for up to 2 months this way
When the craving hits, thaw them overnight in the fridge or for 30 minutes at room temp. Pro tip: warm them slightly in the microwave (10 seconds!) for that just-baked feel. The cheesecake center stays creamy, and the cookie stays soft, absolute magic!
Red Velvet Cheesecake Cookies Nutritional Info
Okay, let’s be real, we’re not eating these cookies for their health benefits! But I know some of you like to keep track (or need to for dietary reasons), so here’s the scoop on what’s in each delicious bite. Just remember, these numbers can vary depending on the exact brands you use!
- Per cookie (makes about 24):
- 120 calories
- 15g carbohydrates
- 1g fiber
- 8g sugar
- 2g protein
- 6g total fat
- 3.5g saturated fat
- 25mg cholesterol
- 50mg sodium
Now, if you’re looking to lighten things up a bit, I’ve had success swapping half the butter for applesauce (though the texture changes slightly). And using reduced-fat cream cheese works in a pinch, just know the filling won’t be quite as luxuriously creamy. But honestly? Sometimes you just gotta enjoy the full-fat, full-flavor version, life’s too short for sad cookies!
FAQ About Red Velvet Cheesecake Cookies
I get so many questions about these cookies, here are the ones that pop up most often:
- Can I skip the food coloring? Absolutely! They’ll taste just as delicious, though the color won’t be that signature red velvet hue. The cocoa will give them a lovely chocolatey brown instead.
- Why did my filling leak out? Oh no! This usually happens if you overfilled the cookies or didn’t seal the edges tightly enough. Remember, just a teaspoon of filling, and really pinch that dough closed!
- Can I use boxed red velvet mix? I don’t recommend it, friend. Box mixes have different moisture levels and leaveners that can throw off the texture. The homemade dough is so easy and tastes way better, promise!
Still have questions? Drop them in the comments, I’m happy to help troubleshoot!
Nothing makes me happier than seeing your cookie creations! Did you add a special twist? Maybe some white chocolate chips in the dough or a sprinkle of sea salt on top? I want to see it all!
Snap a photo of your gorgeous red velvet cheesecake cookies and share it with me on Instagram, tag me @[YourHandle] so I can ooh and aah over your baking skills! Bonus points if you caught that perfect moment when someone takes their first bite and their eyes light up (my favorite reaction to capture!).
And hey, if you loved this recipe as much as I do, I’d be over the moon if you left a star rating below. Your feedback helps me create even more delicious treats for us to enjoy together. Now go forth and bake, I can’t wait to see your cookie masterpieces! For more fun baking ideas, check out these dessert recipes.
For more delicious recipes and cooking inspiration, check out Family Tastes.