Luscious Cheesecake Stuffed Red Velvet Cookies Recipe

Sweet dreams come true when red velvet magic meets cheesecake in these irresistible cookies that promise pure indulgence.

Soft crimson dough envelops a creamy center, creating a dessert that defies ordinary expectations.

Decadent layers blend classic comfort with unexpected excitement.

Rich cocoa notes dance alongside tangy cream cheese, crafting a sensational treat.

Each bite delivers a delightful surprise that melts effortlessly on your tongue.

Baking these cookies feels like a culinary adventure waiting to unfold.

Ways To Mix Up Cheesecake Stuffed Red Velvet Cookies Recipe

• Chocolate Chip Cream Cheese Cookies: Replace red food coloring with dark cocoa powder and swap white chocolate chips for milk chocolate chips for a rich, classic flavor.
• Lemon Cheesecake Cookies: Add lemon zest to the cookie dough and mix lemon juice into the cheesecake filling for a bright, tangy version.
• Peanut Butter Swirl Cookies: Blend creamy peanut butter into the cheesecake filling and sprinkle crushed peanuts on top before baking for a nutty crunch.
• Raspberry Swirl Cookies: Drizzle raspberry preserves into the cheesecake filling and add a light dusting of powdered sugar after cooling for a fruity, elegant touch.

What Tastes Good With Cheesecake Stuffed Red Velvet Cookies Recipe

• Pair with Bold Red Wine: Select a robust Cabernet Sauvignon or Merlot to complement the rich red velvet flavor and balance the sweet cheesecake filling.
• Enhance with Creamy Vanilla Latte: Brew a smooth vanilla latte that highlights the cookie's sweet undertones and provides a warm, comforting contrast to the rich dessert.
• Create a Berry Sorbet Companion: Serve a tangy raspberry or strawberry sorbet alongside the cookies to cut through the richness and add a refreshing palate cleanser.
• Match with Champagne Sparkle: Choose a sweet rosé champagne that echoes the cookie's vibrant red color and adds elegant effervescence to each decadent bite.

How To Keep Cheesecake Stuffed Red Velvet Cookies Recipe Fresh

• Store cookies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain texture.
• Wrap unbaked stuffed cookie dough balls tightly in plastic wrap, then place in a freezer bag. Store for 2-3 months. Bake directly from frozen, adding 2-3 extra minutes to baking time.
• Wrap each cookie individually in plastic wrap, then store in a freezer-safe container. Keep frozen for up to 3 months. Thaw at room temperature for 30-45 minutes before serving.

FAQs For Cheesecake Stuffed Red Velvet Cookies Recipe

• How do I prevent the cheesecake filling from leaking out during baking?

Make sure to completely seal the edges of the cookie dough around the cheesecake filling. Gently press and smooth the edges to create a tight seal, ensuring no filling is exposed.

• Can I use a different type of chocolate chips?

Yes, you can substitute white chocolate chips with milk chocolate, dark chocolate, or even semi-sweet chocolate chips depending on your preference. Each type will create a slightly different flavor profile.

• What's the best way to get a vibrant red color?

Use gel food coloring instead of liquid, as it provides a more intense color without affecting the cookie dough’s consistency. Start with a small amount and gradually add more until you achieve the desired red velvet shade.

Why Cheesecake Stuffed Red Velvet Cookies Recipe Are So Special

• Surprise the Senses: Indulge in a decadent dessert that combines the rich, velvety texture of red velvet with the creamy surprise of cheesecake filling.
• Create Impressive Treats: Wow your friends and family with bakery-style cookies that look and taste like they came from a professional pastry shop, despite being simple to make at home.
• Customize with Ease: Personalize these cookies by adjusting the amount of food coloring or adding extra white chocolate chips for a unique twist that matches your taste preferences.
• Crowd-Pleasing Dessert: Perfect for potlucks, celebrations, or when you want to elevate a regular cookie moment into something special and memorable.

What You’ll Need For Cheesecake Stuffed Red Velvet Cookies Recipe

• Butter: A rich, creamy ingredient that provides tender texture and delicious flavor to the cookies.
• Brown Sugar, Sugar: Sweet ingredients that help create a soft, chewy cookie with deep caramel undertones.
• Eggs: Binding agent that provides structure and helps combine all ingredients smoothly.
• Vanilla Extract: Adds warm, sweet flavor that enhances the overall taste of the cookies.
• Red Food Coloring: Gives the classic red velvet color to the cookie dough.

• Cocoa Powder: Provides rich chocolate flavor and contributes to the signature red velvet color.
• Flour: The main structure builder for the cookie dough.
• Baking Soda, Cornstarch, Salt: Essential leavening and seasoning agents that improve texture and taste.
• White Chocolate Chips: Adds extra sweetness and creamy texture to the cookie base.

• Cream Cheese: The primary ingredient that creates a smooth, tangy cheesecake center.
• Powdered Sugar: Sweetens and helps stabilize the cheesecake filling.
• Vanilla Extract: Enhances the flavor of the cheesecake filling with its warm, sweet notes.

Steps To Make Cheesecake Stuffed Red Velvet Cookies Recipe

Step 1: Warm Up the Oven

Crank your oven to a cozy 350F (175C). Grab two baking sheets and line them with parchment paper or silicone mats for a smooth baking experience.

Step 2: Create Creamy Cookie Base

• Softened butter
• Brown sugar
• White sugar

Blend until the mixture becomes light and airy with a fluffy texture.

Step 3: Add Moisture and Color

Introduce eggs one at a time, mixing thoroughly after each addition. Pour in vanilla extract and red food coloring, stirring until everything looks perfectly combined.

Step 4: Mix Dry Ingredients

• Cocoa powder
• All-purpose flour
• Baking soda
• Cornstarch
• Salt

Ensure all dry ingredients are well blended.

Step 5: Combine Wet and Dry Mixtures

Slowly incorporate dry ingredients into the wet mixture. Mix gently until just combined. Fold in white chocolate chips for extra decadence.

Step 6: Prepare Creamy Cheesecake Filling

• Powdered sugar
• Vanilla extract

Whip until the filling becomes silky and luscious.

Step 7: Craft Cookie Pockets

Scoop out cookie dough and flatten slightly. Place a dollop of cheesecake filling in the center. Cover with another scoop of dough, carefully sealing the edges to create a hidden cheesecake surprise.

Step 8: Shape and Arrange Cookies

Roll stuffed dough into perfect balls. Arrange them on prepared baking sheets, leaving space between each cookie.

Step 9: Bake to Perfection

Slide cookies into the preheated oven. Bake for 10-12 minutes until edges look set but centers remain soft. Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling.

Tips That Work For Cheesecake Stuffed Red Velvet Cookies Recipe

• Chill the dough for 30 minutes before stuffing to prevent the cheesecake filling from leaking during baking.
• Use room temperature cream cheese and butter for a smoother, easier-to-mix filling that blends perfectly.
• Ensure the edges are well-sealed to prevent the cheesecake filling from oozing out while baking.
• Experiment with different food coloring shades to create unique red velvet cookie variations.
• Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness and texture.

Cheesecake Stuffed Red Velvet Cookies Recipe

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4.8 from 30 reviews

• Total Time: 37 minutes
• Yield: 24 1x

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Description

Indulgent cheesecake stuffed red velvet cookies bring classic dessert magic into handheld form, merging rich chocolate and creamy filling. Crimson-hued cookie lovers will savor each luxurious bite of this irresistible sweet treat that promises pure deliciousness.

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Ingredients

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Main Cookie Ingredients:

• 3 cups Flour
• 1/3 cup Unsweetened Cocoa Powder
• 1 cup Butter (barely softened)
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 large Eggs
• 1 3/4 to 2 cups White Chocolate Chips

Flavoring and Coloring Ingredients:

• 2 teaspoons Vanilla Extract
• 2 teaspoons Red Food Coloring or Gel

Binding and Leavening Ingredients:

• 1 teaspoon Baking Soda
• 1/2 teaspoon Cornstarch
• 1 teaspoon Salt (use 1/2 teaspoon if using salted butter)

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Instructions

1. Prepare the oven at 350F (175C) and line baking sheets with parchment paper or silicone mats.
2. Cream butter, brown sugar, and white sugar in a large mixing bowl until the mixture becomes airy and pale.
3. Incorporate eggs individually, ensuring thorough mixing after each addition. Blend in vanilla extract and red food coloring until evenly distributed.
4. Combine cocoa powder, flour, baking soda, cornstarch, and salt in a separate bowl, whisking to eliminate any lumps.
5. Fold dry ingredients into the wet mixture, stirring gently until just incorporated. Gently mix in white chocolate chips.
6. Create cheesecake filling by whipping cream cheese, powdered sugar, and vanilla extract until silky and uniform.
7. Take a tablespoon of cookie dough, flatten it on your palm, and create a small crater in the center.
8. Dollop cheesecake filling into the dough crater, then cover with another tablespoon of dough, carefully sealing the edges to prevent leakage.
9. Shape the stuffed dough into smooth balls, positioning them evenly on the prepared baking sheets.
10. Bake for 10-12 minutes, watching for set edges and slightly soft centers. Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

• Chill the dough for 30 minutes before stuffing to prevent sticking and make handling easier.
• Use cold cream cheese for a firmer filling that won’t leak during baking.
• Wear gloves when handling red food coloring to avoid staining your hands and countertops.
• Swap regular flour with gluten-free flour blend for a celiac-friendly version of these decadent cookies.

• Prep Time: 25 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 275
• Sugar: 18 g
• Sodium: 120 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 30 g
• Fiber: 1.5 g
• Protein: 3 g
• Cholesterol: 35 mg