Name: Stuffed Red Velvet Cookies with Cheesecake Filling Recipe
Prep time: 15 min
Cook time: 13 min
Total time: 1 h 28 min
Cuisine: American
Ingredients: 1 (8-ounce) package Cream Cheese (barely softened); 1 cup Powdered Sugar; 1 teaspoon Vanilla Extract or Vanilla Bean Paste; 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

Jump to Recipe·Print Recipe

If you love the rich, classic flavor of red velvet cake paired with the creamy decadence of cheesecake, then you are going to absolutely adore this Stuffed Red Velvet Cookies with Cheesecake Filling Recipe. These cookies offer a stunning twist on traditional cookies by wrapping a luscious cheesecake center inside soft, vibrant red velvet dough studded with gooey white chocolate chips. Each bite melts in your mouth, delivering a perfectly balanced union of tangy, sweet, and chocolaty goodness that’s impossible to resist. Whether you’re baking for a holiday celebration, a special treat, or just because, this recipe will quickly become your new favorite.

Ingredients You’ll Need

Five thick, round red cookies with a soft, slightly cracked texture, each studded with several white chocolate chips scattered unevenly across their surfaces. The cookies are placed closely together on a white marbled textured tray with a geometric pattern of raised diamond shapes. The red of the cookies contrasts sharply with the white chips and the light gray-white background. The image is focused closely on the cookies, showing their rich color and chunky texture. photo taken with an iphone --ar 4:5 --v 7

You don’t need a long grocery list to create these spectacular treats. Each ingredient plays a vital role in delivering the beautiful flavor, texture, and color that make these stuffed cookies so irresistible. Let’s dive into what you’ll need for both the cookie dough and the luscious cheesecake filling.

Butter: Use barely softened butter to achieve the perfect creamy base for the cookie dough.
Brown Sugar: Adds warmth and moisture to your cookies for that soft, chewy texture.
Sugar: Balances sweetness and helps create a tender crumb.
Eggs: Bind the ingredients while providing structure and richness.
Vanilla Extract: Boosts flavor depth and harmonizes all the other components.
Red Food Coloring or Gel: Essential for the iconic, vibrant red hue that screams red velvet.
Unsweetened Cocoa Powder: Just a touch to give cookies their signature subtle chocolate flavor.
Flour: The backbone that holds the cookie together with perfect softness.
Baking Soda: Gives a gentle lift, ensuring the cookies are light and airy.
Cornstarch: Keeps the texture silky and tender, avoiding dryness.
Salt: Enhances all other flavors, balancing sweetness perfectly.
White Chocolate Chips: Melty bursts of sweetness that pair beautifully with the cheesecake inside.
Cream Cheese: The star ingredient of the filling, creating that creamy, tangy cheesecake center.
Powdered Sugar: Sweetens the cheesecake filling smoothly without graininess.
Vanilla Extract or Vanilla Bean Paste: Adds extra warmth and aroma to the cheesecake filling.

How to Make Stuffed Red Velvet Cookies with Cheesecake Filling Recipe

Step 1: Prepare the Cheesecake Filling

Start by mixing together the cream cheese, powdered sugar, and vanilla extract until silky smooth, which forms the rich cheesecake filling your cookies will be built around. Next, scoop the mixture into 16 small balls onto parchment paper and freeze them for about 45 minutes to an hour. This step is key because chilled cheesecake balls are easier to enclose inside the cookie dough without melting or leaking during baking.

Step 2: Make the Red Velvet Cookie Dough

While the filling chills, preheat your oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy — this creates the ideal base for tender red velvet cookies. Beat in the eggs one at a time, followed by the vanilla extract and red food coloring, transforming the dough into that signature, irresistible shade of crimson.

Step 3: Combine Dry Ingredients and Mix Dough

In a separate bowl, whisk together the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, folding just until combined. Avoid overmixing to keep your dough soft and tender. Finally, gently fold in the white chocolate chips, which will melt to pockets of sweetness inside each cookie.

Step 4: Assemble the Stuffed Cookies

Scoop the cookie dough into 16 even balls, then flatten each into a disc with your hands. Place one frozen cheesecake ball in the center of each disc and carefully wrap the dough around it, sealing the edges completely. Take your time during this step because any thin or open spots can cause the creamy cheesecake filling to leak out while baking. Roll each stuffed cookie gently into a smooth ball and place them spaced about 2 inches apart on your prepared baking sheets.

Step 5: Bake and Shape the Cookies

Bake the cookies for 10 to 13 minutes, until the edges look set but the centers remain soft — you want to slightly underbake to retain gooeyness. Right after taking the cookies out of the oven, press them gently with the back of a round spatula, rim of a glass, or spoon to shape them into perfect circles. Let them cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.

Step 6: Optional Decorating

This is your chance to get creative! Drizzle melted white chocolate over the cooled cookies, add extra white chocolate chips, or sprinkle festive toppings for a decorative, eye-catching finish perfect for gifting or special occasions.

How to Serve Stuffed Red Velvet Cookies with Cheesecake Filling Recipe

A close-up view of a red cookie with white chips on top, split in half to show its creamy white filling inside. The cookie dough outside is thick and soft with a rich red color, and the white chocolate chips give a smooth texture on the surface. Behind the split cookie, two whole red cookies with white chips rest on a white marbled surface. The scene includes a red and white striped cloth on the left side, adding a touch of color contrast. The photo has a bright and clear look, showing the soft and creamy layers of the cookie. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate presentation and add texture, consider dusting the cookies lightly with powdered sugar or drizzling with melted white chocolate. Fresh berries or a sprinkle of crushed pecans also complement the rich flavors beautifully.

Side Dishes

These cookies pair wonderfully with a simple glass of cold milk or a warm cup of coffee or tea. For an indulgent twist, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement their creamy filling.

Creative Ways to Present

Arrange the stuffed red velvet cookies on a festive platter or tiered dessert stand for your next party or gathering. You can also package them individually in decorative boxes or cellophane bags tied with ribbon — they make fantastic gifts that look as delightful as they taste.

Make Ahead and Storage

Storing Leftovers

Keep leftovers fresh by storing the Stuffed Red Velvet Cookies with Cheesecake Filling Recipe in an airtight container at room temperature for up to 3 days. If your environment is warm, refrigerate to maintain the cheesecake filling’s texture.

Freezing

You can freeze both the unbaked stuffed cookie dough balls and the baked cookies. For dough, wrap each ball tightly and freeze for up to 2 months. When ready, bake from frozen, adding a few extra minutes to the bake time. Baked cookies freeze best when layered with parchment paper in an airtight container and thaw at room temperature before enjoying.

Reheating

Warm the cookies briefly in the microwave for about 10-15 seconds or in a low oven to revive that just-baked, soft texture. Be careful not to overheat to avoid melting the cheesecake filling too much.

FAQs

Can I use different types of chocolate chips?

Absolutely! While white chocolate chips compliment the red velvet and cheesecake flavors perfectly, feel free to experiment with milk or dark chocolate chips to suit your taste preference.

Is it necessary to freeze the cheesecake filling before baking?

Freezing the filling helps keep the cheesecake firm and prevents it from melting out during baking. Skipping this step might result in leaking and a messier cookie, so it’s highly recommended.

Can I make these cookies dairy-free?

With some substitutions like dairy-free cream cheese and butter alternatives, you can adapt the recipe, but it might slightly affect texture and flavor. Experimenting with trusted dairy-free products can still yield delicious results.

Why do I need to press the cookies into circles right after baking?

This step shapes the cookies nicely since they spread unevenly during baking. Pressing them while warm ensures a uniform, attractive appearance and controls thickness.

How long do these cookies stay fresh?

Stored properly, these cookies remain fresh for up to 3 days at room temperature. Refrigeration can extend their freshness an additional 2 days, but best enjoyed within the first few days for optimal flavor and texture.

Final Thoughts

Making the Stuffed Red Velvet Cookies with Cheesecake Filling Recipe is truly a labor of love that rewards you with spectacular treats every single time. The combination of soft red velvet dough and silky cheesecake is absolutely irresistible, perfect for sharing or indulging just for yourself. Once you try these, you’ll find they’re hard to keep around long, so get ready to bake again and again. I can’t wait for you to experience the joy of making and savoring these incredible cookies yourself!