Name: Cheesecake Stuffed Red Velvet Cookies Recipe
Prep time: 25 min
Cook time: 13 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup Butter (barely softened); 1 cup Brown Sugar; 1/2 cup Sugar; 2 large Eggs; 2 teaspoons Vanilla Extract; 2 teaspoons Red Food Coloring or Gel; 1/3 cup Unsweetened Cocoa Powder; 3 cups Flour; 1 teaspoon Baking Soda; 1/2 teaspoon Cornstarch; 1 teaspoon Salt (use 1/2 teaspoon if using salted butter); 1 3/4 to 2 cups White Chocolate Chips; 8 ounces Cream Cheese (barely softened); 1 cup Powdered Sugar; 1 teaspoon Vanilla Extract or Vanilla Bean Paste

Jump to Recipe·5 from 15 reviews

If you’re on the hunt for a dessert that’s utterly irresistible and guaranteed to wow anyone who tries it, you’ve got to make my Cheesecake Stuffed Red Velvet Cookies Recipe. Imagine the rich, fudgy bite of a red velvet cookie wrapped around a smooth, creamy cheesecake center. These aren’t your average cookies—they have that luxurious cheesecake surprise inside that’ll make you swoon. Stick with me, and I’ll walk you through every step to get them perfectly soft, gooey, and utterly drool-worthy.

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Why This Recipe Works

Perfect Texture Combination: The red velvet cookie dough stays soft while the cheesecake center remains creamy without leaking.
Flavor Harmony: The subtle cocoa in the red velvet and the sweetness of white chocolate perfectly complement the tang of cream cheese.
Easy to Assemble: Step-by-step instructions that make stuffing cookies with cheesecake foolproof, even if you’re new to baking.

Cheesecake Stuffed Red Velvet Cookies, red velvet cookies with cheesecake filling, cheesecake stuffed cookies recipe, gooey red velvet dessert, decadent cheesecake cookies - The image shows five thick red cookies with a soft texture, each dotted with several smooth white chocolate chips that stand out clearly against the rich red surface. The cookies are arranged on a metallic tray with a geometric, sunburst pattern, adding contrast with its shiny gray color and textured details. The red color of the cookies is deep and even, with slight cracks that give a sense of softness inside. The light reflects subtly on the white chocolate chips and the textured tray beneath. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Cheesecake Stuffed Red Velvet Cookies Recipe come together to achieve that perfect cookie-cheesecake balance. I always recommend using high-quality cream cheese and good cocoa powder because they really boost the flavor. Plus, the red food coloring gives these cookies their signature festive look.

Butter: Use barely softened butter to cream well with sugars, creating that tender crumb texture.
Brown Sugar & Granulated Sugar: Together they add moisture and sweetness, plus help with that chewy edge.
Eggs: Bind everything while adding richness without making the dough too dense.
Vanilla Extract: Gives warm depth; vanilla bean paste is an even better swap if you have it.
Red Food Coloring or Gel: Essential for that iconic red velvet color—gel works best for vibrant hues without changing dough consistency.
Unsweetened Cocoa Powder: Adds subtle chocolate undertones that make red velvet what it is.
Flour: The base that holds the dough; the amount controls cookie thickness. I usually stick to 3 cups for bulkier cookies.
Baking Soda: Helps cookies rise slightly and spread evenly.
Cornstarch: Keeps cookies tender and soft by limiting gluten formation.
Salt: Balances sweetness and enhances all the flavors.
White Chocolate Chips: Melt into sweet pockets that contrast beautifully with the cheesecake filling.
Cream Cheese: The star of the cheesecake filling—softened so it whips perfectly smooth.
Powdered Sugar: Sweetens and smooths the cheesecake filling without grit.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Cheesecake Stuffed Red Velvet Cookies Recipe is how easy it is to make your own. Whether you want to dial up the chocolate, make it gluten-free, or swap in your favorite frosting for the filling, this recipe is a fantastic base for personalization.

White Chocolate Swap: I’ve tried mixing in dark chocolate chips instead of white chocolate for a richer flavor—totally delicious!
Vanilla Bean Paste: Using vanilla bean paste instead of extract in the cheesecake filling adds those lovely specks and a deeper vanilla flavor.
Nut-Free Version: This recipe is naturally nut-free, but always double-check your ingredient labels if allergies are a concern.
Thinner or Taller Cookies: If you prefer thinner cookies, use 2 3/4 cups of flour and flatten the dough balls more before stuffing.

Step-by-Step: How I Make Cheesecake Stuffed Red Velvet Cookies Recipe

Step 1: Prepare the Cheesecake Filling First

Start by whisking together cream cheese, powdered sugar, and vanilla until smooth and creamy. I like to scoop the filling into small 16 portions on a parchment-lined tray and freeze them for about an hour. Freezing the filling makes it much easier to stuff the cookies without messy leaks later. Trust me, it’s a game-changer!

Step 2: Whip Up Your Red Velvet Dough

While the cheesecake is chilling, preheat your oven to 350°F and line baking sheets with parchment paper. Cream the butter and sugars until fluffy—don’t rush this part, as it’s key to light cookies. Add the eggs one at a time, then vanilla and red food coloring for that gorgeous hue. Finally, fold in cocoa, cornstarch, baking soda, salt, and flour, mixing just until combined. Fold in white chocolate chips last for pockets of melty sweetness.

Step 3: Assemble the Stuffed Cookies

Form your dough into 16 equal balls. Flatten each one gently into a disc. Grab one frozen cheesecake ball and put it right in the center. Make sure the cheesecake is nice and firm—that cold filling prevents it from oozing out. Wrap the dough around the cheesecake, pinching seams tightly and rolling gently into a smooth ball so it’s completely enclosed. This step might take a bit of patience, but it’s worth it to avoid any cheesecake leakage while baking!

Step 4: Bake and Shape Like a Pro

Bake your stuffed cookies for 10 to 13 minutes, watching carefully so the edges are set but centers stay soft—that’s the sweet spot for gooeyness. Straight out of the oven, use a round spatula, the rim of a glass, or a spoon to gently press the cookies into perfect circles. I learned this trick from a baker friend, and it really makes your cookies look professional and consistent!

Step 5: Let Them Cool and Add a Finishing Touch

Let the cookies cool for a few minutes on the baking sheet before moving them to a wire rack. If you want to glam things up, drizzle melted white chocolate over the top or sprinkle with festive sprinkles. I like microwaving the white chocolate with a teaspoon of oil at half power, stirring every 30 seconds until silky smooth. It gives the cookies that extra wow factor for parties or gifts.

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Tips from My Kitchen

Chill Your Filling: Freezing the cheesecake balls helped me avoid the filling bursting out during baking—don’t skip this step!
Don’t Overmix Dough: Combining dry ingredients just until blended keeps your cookies tender, not tough.
Shape Right After Baking: Gently pressing cookies into round shapes right from the oven gives a perfect smooth top, so they look bakery-level gorgeous.
Watch Baking Time: Undercooking slightly ensures the soft chewy center you want, as cookies firm up more once cooled.

How to Serve Cheesecake Stuffed Red Velvet Cookies Recipe

Garnishes

I love topping these cookies with a drizzle of melted white chocolate or a light sprinkle of festive holiday sprinkles. It adds just the right touch of extra sweetness and a charming look. Some days, I even toss on a pinch of edible glitter for that wow factor when serving at parties.

Side Dishes

Pair these cookies with a tall glass of cold milk or a warm cup of coffee or chai tea. They’re perfect for dessert or afternoon tea. During the holidays, I serve them alongside fresh berries or a simple whipped cream for a beautiful and balanced treat.

Creative Ways to Present

For special occasions, try stacking the cookies on a decorative cake stand with fresh flowers or holiday greenery around the base. Wrapping individual cookies in cellophane tied with a matching ribbon also makes for adorable gifts. If you’re feeling fancy, arrange them in a box lined with parchment for a beautiful cookie gift set.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake stuffed red velvet cookies in an airtight container at room temperature for up to 3 days. If it’s warm or humid, pop them in the fridge to keep the cheesecake filling fresh. Let them come to room temperature before enjoying for the best texture.

Freezing

Great news: these cookies freeze excellently! I freeze them individually on a baking sheet first, then transfer to a freezer-safe bag or container. When you want a treat, thaw at room temp or gently warm in a low oven. Freezing helps preserve that creamy cheesecake center and keeps cookies soft.

Reheating

To reheat, I pop the cookies in a 300°F oven for about 5-7 minutes—just until warmed through. This refreshes their softness and brings out the creaminess of the cheesecake filling without melting it away. If pressed for time, a quick 10-second zap in the microwave works too, but watch out—it can get too melty.

FAQs

Can I make the cheesecake filling ahead of time?

Absolutely! Making and freezing the cheesecake filling ahead of time actually makes the assembly smoother. I usually make the filling a day or two before baking and keep the portions frozen until ready to use.
What’s the best way to prevent the cheesecake from leaking?

Freezing the cheesecake portions so they’re very firm before stuffing is key, along with making sure you pinch the cookie dough seams tightly around the filling to fully encase it.
Can I use a different flavor of chips in this recipe?

Yes! While white chocolate chips complement the red velvet beautifully, feel free to try milk chocolate, dark chocolate, or even butterscotch chips for a fun spin.
How thick should I flatten the cookie dough before stuffing?

About 1/4 to 1/3 inch thick works perfectly. Thinner dough makes it easier to wrap but can lead to thinner cookies; thicker dough around filling results in a chunkier cookie but requires more flour, so adjust as you like.

Final Thoughts

These Cheesecake Stuffed Red Velvet Cookies Recipe have become my go-to for any time I want a truly special treat that feels both homey and impressive. The creamy cheesecake center surprises everyone, and the soft red velvet exterior just melts in your mouth. If you’re ever unsure about making stuffed cookies, start with this recipe—I promise it’s a joyful baking experience and a total crowd-pleaser. Whip up a batch, share them with friends (or keep them all for yourself!), and enjoy those happy smiles for days.