Let me introduce you to a dessert that feels like pure magic: Cheesecake Stuffed Red Velvet Cookies. Imagine biting into a rich, vibrant red velvet cookie, only to discover a creamy, tangy cheesecake filling inside. The addition of white chocolate chips gives them just the right amount of sweetness, making these cookies a dreamy treat perfect for any celebration. Whether you’re baking for Christmas, Valentine’s Day, or a simple weekend indulgence, these cookies will be the star of your dessert table.
I still remember the first time I made these beauties. It was a snowy December evening, and my kitchen smelled like a mix of chocolate, vanilla, and sweet cream. I had friends over for a holiday get-together, and these cookies were the highlight of the night. Everyone kept asking for the recipe, and I was more than happy to share. The combination of soft red velvet, gooey cheesecake, and melty white chocolate chips is pure bliss, and the festive colors make them visually stunning too.
Why You’ll Love This Recipe
Easy yet impressive: Don’t let the fancy look fool you—these cookies are surprisingly easy to make! The recipe breaks everything into manageable steps, from freezing the cheesecake filling to baking the cookies.
A showstopper dessert: These cookies have a striking appearance, with their bright red color and creamy white center. They’re bound to impress guests at any party or holiday gathering.
Soft and chewy perfection: Thanks to just the right amount of cocoa powder and the perfect baking time, these cookies turn out soft, slightly chewy, and irresistibly delicious.
Customizable: While white chocolate chips add a delightful sweetness, you can easily switch things up by adding dark chocolate chips or festive sprinkles.
Great for make-ahead baking: Both the dough and the cheesecake filling can be prepared ahead of time, making these cookies perfect for busy schedules.
Preparation Time and Servings Cheesecake stuffed cookies
Total Time: 2 hours (including chilling time)
Servings: Makes about 16-18 cookies
Calories per cookie: 250
Ingredients of the Cheesecake stuffed cookies
For the cheesecake filling:
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the red velvet cookie dough:
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder (unsweetened)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
Step-by-Step Instructions
1. Prepare the cheesecake filling: In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. Use a small cookie scoop or tablespoon to portion out 16-18 dollops of cheesecake filling onto a parchment-lined baking sheet. Freeze for at least 1 hour or until firm.
2. Make the cookie dough: In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside. In another bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in the egg, red food coloring, and vanilla extract until fully incorporated. Gradually mix in the dry ingredients until just combined. Finally, fold in the white chocolate chips.
3. Chill the cookie dough: If the dough feels too soft or sticky to handle, refrigerate it for 30 minutes. This step makes assembling the cookies much easier.
4. Assemble the cookies: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Take a tablespoon of chilled cookie dough and flatten it slightly in your palm. Place a frozen cheesecake dollop in the center and carefully wrap the dough around it, sealing the edges completely. Roll the cookie gently into a ball and place it on the prepared baking sheet. Repeat with the remaining dough and cheesecake filling, spacing the cookies about 2 inches apart.
5. Bake the cookies: Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked. This ensures a soft and chewy texture. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Add finishing touches: For a more festive look, drizzle melted white chocolate over the cooled cookies or sprinkle them with colored sugar.
How to Serve the Cheesecake stuffed cookies
- Serve these cookies as a dessert at holiday parties or family gatherings.
- Pair them with a glass of cold milk or a cup of hot cocoa for a cozy treat.
- For an elegant dessert, serve them alongside a scoop of vanilla ice cream and a drizzle of chocolate syrup.
Additional Tips
- Freeze the cheesecake filling: Freezing the filling is key to ensuring a creamy, gooey center. Don’t skip this step!
- Use gel food coloring: Gel food coloring provides a vibrant red hue without altering the texture of the dough.
- Don’t overbake: Red velvet cookies can go from soft to dry quickly, so keep an eye on them and take them out while the centers are still slightly underbaked.
- Make uniform cookies: Use a cookie scoop to portion out the dough evenly, ensuring all your cookies bake at the same rate.
- Chill the dough if needed: If your kitchen is warm and the dough becomes sticky, pop it in the fridge for 10-15 minutes to firm up.
Recipe Variations
Gluten-free option: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Darker chocolate flavor: Replace the white chocolate chips with semi-sweet or dark chocolate chips for a richer taste.
Festive sprinkles: Add red and green sprinkles to the dough or on top of the cookies for a holiday vibe.
Double-stuffed cookies: Love an extra creamy filling? Use a double portion of cheesecake filling for each cookie.
Nutty twist: Add chopped pecans or walnuts to the dough for a bit of crunch.
Storage and Freezing the Cheesecake stuffed cookies
Storage: Store leftover cookies in an airtight container in the fridge for up to 3 days. Let them come to room temperature before serving.
Freezing baked cookies: Freeze baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. They’ll keep for up to 1 month. Reheat in the oven at 300°F for 5-7 minutes.
Freezing unbaked dough: Roll the cookie dough into balls (without the cheesecake filling), freeze them on a baking sheet, and store them in a freezer bag. When ready to bake, stuff them with frozen cheesecake filling and bake as directed.
Special Equipment
- Parchment paper: To prevent sticking and ensure even baking.
- Electric mixer: For a smooth and creamy cheesecake filling.
- Cookie scoop: For evenly sized cookies and fillings.
- Wire rack: Essential for cooling the cookies without making the bottoms soggy.
Frequently Asked Questions
Can I use store-bought red velvet cake mix for the dough? Yes, but you’ll need to adjust the consistency by adding more flour to make it thicker.
What if I don’t have white chocolate chips? You can use regular chocolate chips, dark chocolate chunks, or even butterscotch chips for a unique flavor.
How do I prevent the cookies from spreading too much? Make sure your dough is chilled and avoid over-creaming the butter and sugar.
Can I make these cookies smaller? Absolutely! Just reduce the baking time by 1-2 minutes for smaller cookies.
Is it okay to skip the food coloring? Yes, but the cookies won’t have their signature red hue. They’ll still taste amazing, though!
Conclusion
I can’t wait for you to try these Cheesecake Stuffed Red Velvet Cookies! They’re the perfect balance of rich, creamy, and sweet, with a vibrant pop of color that’s sure to brighten anyone’s day. Whether you’re baking them for a special occasion or just because, they’ll quickly become a favorite in your household. Don’t forget to snap a photo and tag me—I’d love to see your beautiful creations. Happy baking!
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Cheesecake Stuffed Red Velvet Cookies: A Festive Treat Worth Celebrating
- Total Time: 1 hour 32 minutes
- Yield: 16-18 cookies 1x
- Diet: Vegetarian
Description
These Cheesecake Stuffed Red Velvet Cookies are the ultimate holiday treat! Soft, chewy red velvet cookies are filled with a creamy cheesecake center and studded with sweet white chocolate chips. Perfect for festive gatherings, these cookies are as delicious as they are beautiful. Easy to make, with make-ahead options for busy bakers!
Ingredients
For the cheesecake filling:
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the red velvet cookie dough:
- 1 3/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1/2 cup white chocolate chips
Instructions
- Prepare cheesecake filling: Mix cream cheese, sugar, and vanilla until smooth. Freeze dollops for 1 hour.
- Make dough: Beat butter and sugars, then add egg, food coloring, and vanilla. Gradually mix in dry ingredients. Fold in white chocolate chips.
- Chill dough for 30 minutes.
- Wrap dough around frozen cheesecake dollops, forming balls.
- Bake at 350°F for 10-12 minutes. Cool and enjoy!
Notes
- Freeze cheesecake filling for easier assembly.
- Don’t overbake to keep cookies soft.
- Customize with dark chocolate or sprinkles.
- Prep Time: 1 hour 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American