Introduction

These Red Velvet Cheesecake Cookies combine the rich, creamy taste of cheesecake with the classic flavor of red velvet cake in a soft, indulgent cookie. Perfect for special occasions or a decadent treat, they feature a surprise cheesecake center that’s sure to impress.

The image shows three deep red cookies stacked on top of each other on a white marbled surface. Each cookie is soft with a dense texture and has a creamy white filling layer visible inside, contrasted by the dark red cookie. The tops of the cookies have thin white icing drizzles in a simple pattern. In the blurred background, there is a glass of milk. The overall scene is bright with natural lighting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 ounces cream cheese (112 grams), brick style, full fat
3/4 cup powdered sugar
1 tablespoon flour
1 2/3 cup all-purpose flour (209 grams)
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter (112 grams), softened but not melting
1/2 cup brown sugar (105 grams), light
1/3 cup granulated sugar (67 grams)
1 large egg
1 teaspoon vanilla extract
1 teaspoon distilled vinegar (or white vinegar)
1-2 teaspoons red food coloring (gel recommended)
1/3 cup granulated sugar (67 grams), optional for rolling
1-2 tablespoons milk or whipping cream
1-2 cups powdered sugar (110-220 grams) for glaze

Instructions

Step 1: Make the cheesecake filling by beating together the cream cheese, powdered sugar, and 1 tablespoon flour in a medium bowl until smooth and creamy. Scoop about 2 teaspoon-sized dollops onto a wax paper-lined cookie sheet or plate. Freeze for at least 2 hours.
Step 2: In another medium bowl, whisk together 1 2/3 cups flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: In a large bowl, beat the softened butter, brown sugar, and 1/3 cup granulated sugar until creamy.
Step 4: Add the egg, vanilla, vinegar, and red food coloring to the butter mixture and mix until combined. The dough will look bright but will mellow after adding dry ingredients.
Step 5: Gradually beat the dry ingredients into the wet mixture until fully combined. Cover and refrigerate for at least 2 hours or up to 48 hours.
Step 6: To assemble, scoop 1 to 1.5 tablespoons of cookie dough, flatten slightly, and curve edges up to form a shallow bowl.
Step 7: Remove one cream cheese dollop from the freezer and place it on top of the dough bowl. Keep cream cheese dollops frozen until used to prevent sticking.
Step 8: Scoop another 1 to 1.5 tablespoons of dough, flatten, and place on top of the cream cheese. Pinch edges together to fully encase the filling and roll into a smooth ball.
Step 9: Optional: Roll each dough ball in 1/3 cup granulated sugar for a sugary coating.
Step 10: Place the dough balls on a tray, cover, and freeze for at least 30 minutes or store in a freezer bag until ready to bake.
Step 11: Preheat oven to 350°F (180°C) and line cookie sheets with parchment paper.
Step 12: Arrange frozen dough balls at least 2 inches apart on the baking sheets. Do not thaw before baking.
Step 13: Bake one sheet at a time in the oven for 12-14 minutes, or until the tops are set.
Step 14: Let cookies cool completely on the baking sheet.
Step 15: For the glaze, whisk 1 tablespoon milk with 1 cup powdered sugar. Add more milk and powdered sugar gradually until the mixture is white and thin enough to drizzle.
Step 16: Drizzle the glaze over cooled cookies using a spoon or piping method. Allow glaze to set before serving.

Tips & Variations

Use gel food coloring for vibrant red without altering the dough’s consistency.
Keep cream cheese dollops frozen until assembly to prevent melting and sticking.
For extra flavor, add a teaspoon of instant espresso powder to the dry ingredients to enhance the cocoa taste.
Roll dough balls in sugar for a sweet crunch or skip this step for a softer surface.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate for up to a week or freeze baked cookies wrapped well for longer storage. Reheat gently in a low oven for a few minutes before serving. Keep unbaked dough balls frozen up to 3 months and bake directly from the freezer.

How to Serve

The image shows three red velvet cookies stacked on top of each other with a creamy white filling inside each cookie, visible due to the cookies being broken in half. The cookies are a deep red color with a soft, slightly rough texture, and are decorated with thin white icing stripes on top. The creamy filling looks smooth and rich, contrasting sharply with the dark red cookie layers. The stack is placed on white parchment paper on a white marbled surface, with a blurred glass of milk in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough and cheesecake filling ahead of time?

Yes, both can be prepared in advance. The dough should be refrigerated for up to 48 hours or frozen longer. The cheesecake filling can be frozen for a few hours before assembling the cookies.

Why do the cookies have a bright red color?

The bright red hue comes from the red food coloring added to the dough. Using gel food coloring helps achieve a vivid color without affecting the dough’s texture.