Cheesecake Stuffed Red Velvet Cookies

These cheesecake stuffed red velvet cookies are a perfectly chewy red velvet cookie stuffed with a sweetened cream cheese filling.

WHY YOU'LL LOVE THEM

Perfect texture. These cookies are chewy with slightly crispy edges.

Cheesecake filling. The creamy cheesecake filling is not too sweet and pairs perfectly with the red velvet flavour.

Easy. All though these cookies may look intimidating they are easy to make!

INGREDIENTS

• Butter - I use salted butter and make sure it is at room temperature.
• Brown Sugar
• White sugar
• Vanilla extract
• Eggs- This recipe use one whole large egg plus a second egg yolk.
• Red food colouring- The amount may vary slightly depending on the brand you use.
• Flour- All purpose flour works best.
• Coca powder- The recipe uses unsweetened cocoa powder.
• Baking soda
• Salt
• Cream cheese- Full fat cream cheese is used.

STEP BY STEP INSTRUCTIONS

Cheesecake Filling

Line a small cookie sheet with parchment paper.

In a bowl add in the cream cheese, vanilla, and sugar. Use an electric mixer on medium speed. Mix until everything is combined and creamy.

Scoop out 18, 1.5 tsp sized portions of the cheesecake filling onto the baking sheet.

Place the cookie sheet in the freezer until cheesecake balls are frozen.

Red Velvet Cookies

Start by preheating the oven to 350 F and line baking sheets with parchment paper.

First, in a large bowl or stand mixer cream together butter and sugars. Be sure to mix for a few good minutes, I like to do about 5.

Secondly, add in vanilla, buttermilk, food colouring, egg, and egg yolk. Beat until mixture is well combined.

In a second bowl whisk together flour, baking soda, cocoa powder, and salt.

Add dry ingredients into wet and mix until combined.

Assembling the Cookies

Scoop out 3 tbsp worth of dough. Roll into a ball. Flatten the dough and place a frozen cheesecake ball in the centre. Cover the cheesecake filling with dough and roll back into a ball.

Roll the cookie dough in the white sugar and place on a lined baking sheet 2 inches apart.

Bake cookies for 13 minutes or until the bottoms are golden brown.

The cookies will be puffy when they first come out of the oven but will deflate as they cool. Let cookies fully cool to room temperature on the pan before moving.

FREQUENTLY ASKED QUESTIONS

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

CAN I SUBSTITUTE THE BUTTERMILK?

If you have to you can substitute the buttermilk for 1 tbsp regular milk with 1/4 tsp white vinegar.

STORING THE COOKIES

Store the cookies in an airtight container in the fridge. The keep well up to four days.

HOW TO GET PERFECTLY ROUND COOKIES

As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies. Then, gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.

CAN I MAKE THE COOKIES SMALLER?

No, they should not be made smaller. These cookies need to be big to hold the cheesecake filling.

If you make these cheesecake stuffed red velvet cookies please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

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Cheesecake Stuffed Red Velvet Cookies

Jessie M

These cheesecake stuffed red velvet cookies are a perfectly chewy red velvet cookie stuffed with a sweetened cream cheese filling.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 13 minutes mins

Course dessert

Cuisine American, Canadian

Servings 18 large cookies

Equipment

• large bowl
• baking sheets
• parchment paper

Ingredients

  

Cheesecake Filling

• 3/4 C full fat cream cheese at room temperature
• 2 tbsp white sugar
• 1/2 tsp vanilla extract

Red Velvet Cookies

• 3/4 C salted butter at room temperature
• 1 C brown sugar
• 1/2 C white sugar
• 1 large egg plus 1 egg yolk
• 1 tbsp buttermilk or 1 tbsp milk and 1/4tsp white vinegar
• 2 tsp vanilla extract
• 1 tbsp red food colouring this may vary depending on the brand of colouring used.
• 2 C all purpose flour spooned and levelled*
• 1/4 C unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 C white sugar for rolling the cookie dough in

Instructions

 

Cheesecake Filling

• Line a small baking sheet with parchment paper.
• In a bowl add in the cream cheese, vanilla, and sugar. Use an electric mixer on medium speed. Mix until everything is combined and creamy.
  3/4 C full fat cream cheese, 2 tbsp white sugar, 1/2 tsp vanilla extract
• Scoop out 18, 1.5 tsp sized portions of the cheesecake filling onto the baking sheet.
• Place the cookie sheet in the freezer until cheesecake balls are frozen.

Red Velvet Cookies

• Preheat oven to 350 F and line baking sheets with parchment paper.
• In a large bowl or stand mixer cream together butter and sugars until light and fluffy. You want to do this for a good 4 minutes.
  3/4 C salted butter, 1 C brown sugar, 1/2 C white sugar
• Add in the egg and egg yolk. Beat until mixture is well combined.
• Add in vanilla, buttermilk, and red food colouring. Mixing until well combined.
  1 large egg plus 1 egg yolk, 1 tbsp buttermilk, 2 tsp vanilla extract, 1 tbsp red food colouring
• In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  2 C all purpose flour, 1/4 C unsweetened cocoa powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 tsp baking powder
• Add dry ingredients into wet and mix until just combined.

Assembling the Cookies

• Scoop out 3 tbsp worth of dough. Roll into a ball. Flatten the dough and place a frozen cheesecake ball in the centre. Cover the cheesecake filling with dough and roll back into a ball.

  Place the cheesecake filling back in the freezer in between baking batches.
• Roll the cookie dough in the white sugar and place on a lined baking sheet 2 inches apart.
  1/4 C white sugar
• Bake cookies for 13 minutes or until the bottoms are golden brown.
• The cookies will be puffy when they first come out of the oven but will deflate as they cool. Let cookies fully cool to room temperature on the pan before moving.

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

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