Cheesecake Stuffed Red Velvet Cookies | Amazing Bakery Treat

The first bite always surprises me the warm, chewy red velvet cookie gives way to a cool, creamy pocket of cheesecake inside. These cheesecake stuffed red velvet cookies are like bakery magic made at home. They’re perfect for holidays, dessert swaps, or any cozy night in. Best of all, the process is simple, and I’ll guide you through every step.

Why You’ll Love These Cheesecake Stuffed Red Velvet Cookies

These cookies taste like a mash-up of red velvet cake and classic cheesecake. The dough has deep cocoa notes and a soft, chewy texture, while the center melts gently as the cookies cool. The sugar coating adds sparkle and just a hint of crunch.

They bake up beautifully round, stay soft for days, and never lose that velvety hue. You’ll love that the prep takes only about 30 minutes, and the bake time is just 13 minutes. Once cooled, they store perfectly in the fridge for up to four days ideal for gifting or make-ahead treats.

Ingredients You’ll Need

Cheesecake Filling Ingredients

• 3/4 cup full-fat cream cheese (room temperature): Soft cream cheese blends smoothly and bakes evenly.
• 2 tbsp white sugar: Adds light sweetness.
• 1/2 tsp vanilla extract: Balances the tang of the cream cheese and adds warmth.

Room-temperature cream cheese is key—it creates that creamy, lump-free center.

Red Velvet Cookie Dough Ingredients

• 3/4 cup salted butter (room temp): Soft butter traps air for light, chewy cookies.
• 1 cup brown sugar + 1/2 cup white sugar: The mix gives depth and a soft texture.
• 1 large egg + 1 yolk: The extra yolk boosts richness.
• 1 tbsp buttermilk: Keeps the dough tender. (Use milk + vinegar if you don’t have buttermilk.)
• 2 tsp vanilla extract: Adds flavor and complements the cocoa.
• 1 tbsp red food coloring: The signature red velvet color.
• 2 cups all-purpose flour: Use the spoon-and-level method for accuracy.
• 1/4 cup unsweetened cocoa powder: Brings that subtle chocolate tone.
• 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt: Balance and lift.

For Rolling

• 1/4 cup white sugar: Coating gives a crisp edge and glossy finish.

How to Make Cheesecake Stuffed Red Velvet Cookies

Make the Cheesecake Filling

Beat the cream cheese, sugar, and vanilla until smooth. Scoop the mixture into 18 small balls, place them on a tray, and freeze. Freezing helps the filling stay intact while baking, giving that perfect creamy core.

Make the Red Velvet Cookie Dough

Cream butter with both sugars for about 4–5 minutes until pale and fluffy. Then, mix in the egg, extra yolk, vanilla, buttermilk, and food coloring. In a separate bowl, whisk flour, cocoa, baking powder, baking soda, and salt.

Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing so your cookies stay soft and chewy.

Assemble and Bake

Scoop about 3 tablespoons of dough per cookie. Flatten one portion, place a frozen cheesecake ball in the center, and wrap the dough around it completely. Roll each ball in sugar and set them 2 inches apart on a parchment-lined baking sheet.

Bake at 350°F for about 13 minutes, until the edges are set and the bottoms are slightly golden. Let them cool on the pan to keep their shape firm. If you want them perfectly round, gently swirl a round cutter around each cookie right after baking.

Tips for Perfect Red Velvet Cheesecake Cookies

Keep the cheesecake balls firm by freezing them at least 20 minutes before baking. Always measure flour using the spoon-and-level method to avoid dense cookies. Don’t overbake—these cookies should stay soft in the center.

For best results, let the cookies cool fully before removing them from the tray. Store them in an airtight container in the fridge for up to four days. The texture remains chewy with a creamy, sweet center even after chilling.

Troubleshooting & Common Mistakes

• Filling leaks out: Cheesecake centers weren’t frozen long enough.
• Cookies spread too much: Dough was too warm; chill slightly next time.
• Color looks dull: Use gel food coloring for a vibrant red.
• Dry dough: You may have added too much flour use spoon-and-level.
• Uneven baking: Rotate your trays halfway through.

These small tweaks make a huge difference in achieving bakery-style cookies at home.

Frequently Asked Questions

More Such Recipes

• pumpkin cheesecake cookies for fall dessert trays
• classic pumpkin chocolate chip cookies
• pumpkin snickerdoodle cookies with cinnamon sugar
• chewy maple pumpkin cookies
• pumpkin magic custard cake with layered texture
• pumpkin cheesecake snickerdoodles for creamy fall flavor
• crumbl pumpkin pie cookies copycat

Conclusion

These cheesecake stuffed red velvet cookies always look stunning on any dessert table. The red velvet dough and creamy filling create that irresistible bakery-style balance of color and flavor. Once you’ve made them once, you’ll find yourself repeating this recipe every time a celebration rolls around.

If you try them, share your version on Pinterest or tag me on Facebook I’d love to see your creations.

Print