These vampire cheesecake cookies are a perfect for Halloween. These chocolate cookies are made with black cocoa powder, stuffed with a rich cheesecake filling, and topped off with a splatter of dyed white chocolate.
WHY YOU'LL LOVE THEM
Perfect for Halloween. These creepy cookies are perfect for Halloween and Halloween parties!
Perfect texture. These cookies are chewy with slightly crispy edges.
Cheesecake filling. The creamy chocolate cheesecake filling is not too sweet and so rich!
Easy. All though these cookies may look intimidating they are easy to make!
Two desserts in one. Can't decide between cookies and cheesecake, this dessert offers both!
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.
- Flour- All purpose flour works best.
- Red food colouring- The amount needed may differ depending on the brand you use.
- Coca powder- The recipe uses black cocoa powder.
- Baking soda
- Salt
- Cream cheese- Full fat cream cheese is used
STEP BY STEP INSTRUCTIONS
(Full recipe/measurements are in recipe card below)
CHEESECAKE FILLING
Line a small cookie sheet with parchment paper.
In a bowl add in the cream cheese, vanilla, red food colouring, 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.
Chocolate 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.
Add in the egg, egg yolk, and vanilla extract. Mix until mixture is well combined.
In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.
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.
Place cookie dough balls on the baking sheet 2 inches apart.
Bake cookies for 13 minutes.
Let cookies fully cool on the pan before moving.
Chocolate "Blood Splatter"
In a microwave safe bowl add the white chocolate and heavy cream.
Microwave in 20 second increments, stirring in between, until melted.
Add in the red food colouing and drizzle over the cookies.
FREQUENTLY ASKED QUESTIONS
STORING THE COOKIES
Store the cookies in an airtight container in the fridge. The keep well up to four days.
Where can I get black cocoa powder?
I live in Ontario, Canada and I got mine for the Bulk Barn store. I believe it can also be purchased on Amazon.
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.
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 and 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 double chocolate cheesecake cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Chocolate Halloween Sprinkle Cookies
- Marshmallow Spider Web Chocolate Cookies
- Pumpkin Patch Brownie Bites
- Dirt and Worms Cookies
- Chocolate Reese's Pieces Cookies
- Halloween Peanut Butter Spider Cookies
Vampire Cheesecake Cookies
Equipment
- large and medium mixing bowls
- baking pans
- parchment paper
- electric/stand mixer
Ingredients
Cheesecake Filling
- 3/4 C full fat cream cheese at room temperature
- 2 tbsp white sugar
- 1 tbsp sour cream
- 1/2 tsp red food colouring this amount can vary depending on the brand you use
Chocolate 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
- 2 tsp vanilla extract
- 2 C plus 2 tbsp all purpose flour spooned and levelled*
- 1/4 C black cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Chocolate "Blood Splatter"
- 1/2 C white chocolate
- 2 tsp heavy cream
- 1/4 tsp red food colouring this amount may differ depending on the brand you use.
Instructions
Cheesecake Filling
- Line a small baking sheet with parchment paper.
- In a bowl add in the cream cheese, vanilla, sour cream, red food colouring, 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 tbsp sour cream, 1/2 tsp red food colouring
- 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 stable enough to pick up. (This is about the same amount of time it takes to make the cookie dough)
Chocolate Cookie Dough
- 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, egg yolk and vanilla extract. Mix until mixture is well combined.1 large egg plus 1 egg yolk, 2 tsp vanilla extract
- In a second bowl whisk together flour, cocoa powder, baking soda, baking powder, and salt.2 C plus 2 tbsp all purpose flour, 1/4 C black cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- 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.
- Place cookie dough balls on the baking sheet 2 inches apart.
- Bake cookies for 13 minutes. Let cookies fully cool to room temperature on the pan before moving.
Chocolate "Blood Spatter"
- In a microwave safe bowl add the white chocolate and heavy cream.1/2 C white chocolate, 2 tsp heavy cream
- Microwave in 20 second increments, stirring in between, until melted.
- Once melted add in the red food colouring.1/4 tsp red food colouring
- Drizzle the chocolate on the cooled cookies. Let sit until dry.
Notes
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