Red Velvet Cheesecake Stuffed Cookies

Let me introduce you to the most indulgent, irresistible treat that you’ll ever have the pleasure of biting into—Red Velvet Cheesecake Stuffed Cookies. Imagine sinking your teeth into a soft, chewy red velvet cookie that gives way to a creamy, tangy cheesecake filling. The perfect combination of rich, velvety flavors and that classic, decadent cheesecake center—it’s like the best of both worlds in every bite. These cookies are a total showstopper, making them ideal for special occasions, or just when you want to treat yourself (which, let’s face it, is always). Trust me, once you try these, you’ll never look at a cookie the same way again.

Why You’ll Love Red Velvet Cheesecake Stuffed Cookies

Sweet & Tangy

The luscious cheesecake filling gives each cookie a tangy contrast that pairs perfectly with the sweet red velvet cookie exterior. It’s the perfect balance of flavors that’s both comforting and indulgent.

Soft and Chewy

These cookies are soft and chewy on the outside with that creamy cheesecake center oozing out, creating the ultimate texture contrast. Every bite is a melt-in-your-mouth experience!

Eye-Catching

Let’s be real—these cookies are absolutely gorgeous. The vibrant red velvet cookie dough and the surprise cheesecake filling make them a showstopper at any event. They’ll have everyone asking, “How did you make these?!”

Perfect for Special Occasions

Whether you’re celebrating a birthday, holiday, or just a random Tuesday, these cookies are perfect for any occasion. They’ll add that special touch to your dessert table or make any moment feel a little more festive.

Easy to Make

Even though they sound fancy, these cookies are surprisingly easy to make. The dough and filling come together quickly, and with a little patience (and some fridge time), you’ll have these beautiful cookies ready to impress!

Ingredients in Red Velvet Cheesecake Stuffed Cookies

Let’s break down the deliciousness that makes these cookies so irresistible:

Red Velvet Cookie Dough

• Butter: The base of this soft dough. Butter adds richness and gives the cookies their soft, chewy texture.
• Sugar: Both granulated and brown sugar are used to create a sweet, balanced dough with just the right amount of moisture.
• Egg: Helps bind everything together and adds structure to the cookie dough.
• Vanilla Extract: For that sweet, aromatic flavor.
• Red Velvet Cake Mix: This gives the cookies their signature red color and flavor, plus it makes the dough extra soft.
• All-Purpose Flour: To bring everything together and create the perfect dough consistency.
• Baking Soda: To help the cookies rise and become soft and fluffy.
• Cocoa Powder: To give that subtle chocolatey flavor that pairs so beautifully with the cheesecake filling.

Cheesecake Filling

• Cream Cheese: The star of the filling! It provides that signature tangy, creamy taste.
• Sugar: To sweeten the cream cheese filling just enough.
• Vanilla Extract: Adds a hint of sweetness and fragrance to the cheesecake mixture.
• Egg: Helps the cheesecake filling set and stay creamy.

(Note: Full ingredient measurements are provided in the recipe card above.)

Instructions

Ready to make these dreamy cookies? Here’s how you can create the magic:

Step 1: Prepare the Cheesecake Filling

In a medium-sized bowl, beat together the cream cheese, sugar, vanilla extract, and egg until smooth. You want a creamy, thick mixture. Scoop the cheesecake filling into a bowl, then place it in the freezer to chill for about 30 minutes. This makes it easier to handle when stuffing the cookies.

Step 2: Make the Red Velvet Cookie Dough

In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the egg and vanilla extract, and beat again. Stir in the red velvet cake mix, flour, cocoa powder, and baking soda until combined. The dough should be soft and slightly sticky.

Step 3: Form the Cookies

Scoop out a tablespoon of red velvet cookie dough and flatten it slightly in your hand. Take a spoonful of the chilled cheesecake filling and place it in the center. Gently wrap the cookie dough around the filling, making sure it’s completely enclosed. Roll the dough into a ball and place it on a parchment-lined baking sheet. Repeat with the remaining dough and cheesecake filling.

Step 4: Chill the Dough

Once all your cookie dough balls are formed, place the baking sheet in the fridge for 15-20 minutes. This helps the cookies keep their shape while baking and prevents the filling from leaking out.

Step 5: Bake the Cookies

Preheat your oven to 350°F (175°C). Bake the cookies for 12-14 minutes, or until the edges are set and the tops look slightly cracked. They may seem soft, but they’ll firm up as they cool.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. The cheesecake filling will be creamy and gooey inside, making every bite extra delicious!

Nutrition Facts

Servings: 12
Calories per serving: 210
Total Fat: 12g
Saturated Fat: 7g
Trans Fat: 0g
Cholesterol: 40mg
Sodium: 110mg
Total Carbohydrates: 24g
Dietary Fiber: 1g
Sugars: 18g
Protein: 3g
Vitamin A: 8%
Vitamin C: 0%
Calcium: 2%
Iron: 4%
Potassium: 60mg

Preparation Time

Prep Time: 25 minutes
Chill Time: 30 minutes
Bake Time: 12-14 minutes
Total Time: 1 hour

How to Serve Red Velvet Cheesecake Stuffed Cookies

These cookies are perfect on their own, but here are some ideas to elevate your dessert experience:

With a Scoop of Ice Cream

Serve these cookies with a scoop of vanilla or cream cheese ice cream for an extra indulgent treat. The creamy ice cream pairs beautifully with the rich, tangy cheesecake filling.

On a Dessert Platter

These cookies look stunning on a dessert platter surrounded by fresh berries or chocolate drizzle. They make a gorgeous addition to any party or gathering.

With a Hot Beverage

Pair them with a hot cup of coffee or hot chocolate for the ultimate cozy dessert experience. The flavors complement each other so perfectly!

Additional Tips

Keep the Filling Chilled

Be sure to chill the cheesecake filling before stuffing the cookies. This prevents it from spilling out during baking and helps the cookies hold their shape.

Freeze for Later

You can freeze the cookie dough balls before baking them! Just place the formed dough balls on a baking sheet, freeze until solid, and then store them in a freezer-safe bag for up to 3 months. When you’re ready to bake, just pop them on a baking sheet and bake as usual, adding a few extra minutes to the bake time.

Don’t Overbake

These cookies should still be soft when they come out of the oven. They’ll continue to firm up as they cool, so don’t worry if they look slightly underdone. The gooey cheesecake center is the real star here!

Make a Double Batch

These cookies are so delicious, you’ll want more than one batch! Feel free to double the recipe and share the love with friends and family.

FAQ Section

Q1: Can I use store-bought cookie dough?

A1: While it’s tempting, homemade cookie dough works best for this recipe because it’s soft and moldable, which makes it easier to encase the cheesecake filling. But if you’re in a pinch, store-bought dough can work—just be sure it’s not too firm.

Q2: Can I make the cheesecake filling ahead of time?

A2: Yes! You can make the cheesecake filling the day before and store it in the fridge. Just be sure to chill it for at least 30 minutes before stuffing the cookies.

Q3: Can I freeze the cheesecake filling?

A3: Yes! Freeze the cheesecake filling in small portions, then thaw it when you’re ready to make the cookies. It will be just as creamy and delicious!

Q4: What if I don’t have red velvet cake mix?

A4: If you don’t have red velvet cake mix, you can substitute with regular chocolate cake mix and add a bit of red food coloring to achieve the red velvet look. It will still taste amazing!

Q5: How long can I store these cookies?

A5: These cookies can be stored in an airtight container for up to 3 days at room temperature or up to a week in the fridge. They also freeze well for up to 3 months.

Q6: How can I make these cookies extra festive?

A6: For an extra touch of fun, you can add sprinkles on top before baking or drizzle them with melted white chocolate for a festive look.

Q7: Can I use a different filling?

A7: Yes! You can substitute the cheesecake filling with a different creamy filling, like Nutella or peanut butter, but keep in mind the flavor will change.

Q8: How do I prevent the cheesecake filling from oozing out?

A8: Make sure to chill the cheesecake filling before using it in the cookies, and wrap the dough tightly around the filling to fully enclose it.

Q9: Can I make these cookies smaller?

A9: Absolutely! Just be mindful to adjust the baking time. Smaller cookies will need a slightly shorter baking time, so check them after about 8-10 minutes.

Q10: Can I make these cookies without the red color?

A10: Yes! If you’d rather skip the red color, just use a regular cookie dough and still follow the steps for stuffing them with the cheesecake filling. They’ll still be delicious, just not as “red velvet” in appearance.

Conclusion

These Red Velvet Cheesecake Stuffed Cookies are a true dessert dream. Soft, chewy red velvet cookies, filled with a tangy, creamy cheesecake filling—what’s not to love? Whether you’re baking them for a special occasion or just because, they’ll be a huge hit every time. Go ahead, treat yourself and your loved ones to this irresistible treat. You’ll be glad you did!

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