Imagine sinking your teeth into a soft, vibrant red velvet cookie, only to discover a creamy cheesecake filling hidden inside. These Cheesecake Stuffed Red Velvet Cookies are the perfect marriage of two classic desserts. The rich cocoa flavor and eye-catching red hue pair perfectly with the smooth, tangy cream cheese center, creating a decadent bite that melts in your mouth.

These cookies are a showstopper for holiday gatherings, Valentine’s Day treats, or anytime you want to impress. They look fancy, taste indulgent, but are actually simple to make with a bit of planning. If you love red velvet cake and cheesecake, you’re going to adore this fusion dessert.

What Kind of Cream Cheese Should I Use?

The key to a rich, smooth filling lies in using full-fat block cream cheese. Avoid whipped or spreadable cream cheese, as these contain more moisture and won’t hold up as well during baking. Room temperature cream cheese will also mix more easily and create a silkier texture.

Ingredients for the Cheesecake Stuffed Red Velvet Cookies

All-purpose flour: Provides structure to the cookie dough.
Cocoa powder: Just a touch is needed to bring that classic red velvet flavor.
Baking soda: Helps the cookies rise and remain soft.
Salt: Enhances flavor balance between sweet and tangy.
Unsalted butter: Softened butter creates a tender, rich cookie base.
Granulated sugar: Adds sweetness and helps the cookies spread.
Brown sugar: Adds a hint of molasses flavor and chewy texture.
Egg: Binds the dough and adds richness.
Vanilla extract: For depth and aromatic warmth.
Red food coloring: For that signature red velvet appearance.
Cream cheese: The star of the filling, creamy and tangy.
Powdered sugar: Sweetens and thickens the cream cheese filling.

How To Make the Cheesecake Stuffed Red Velvet Cookies

Step 1: Make the Cream Cheese Filling

In a mixing bowl, beat the softened cream cheese with powdered sugar and a touch of vanilla extract until smooth and creamy. Scoop small teaspoons of the mixture onto a parchment-lined baking sheet and freeze for 30–45 minutes. This makes it easier to stuff the cookies without the filling oozing out.

Step 2: Prepare the Cookie Dough

In a separate bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg, vanilla extract, and red food coloring. Gradually mix in the dry ingredients until just combined. Don’t overmix to avoid tough cookies.

Step 3: Assemble the Cookies

Scoop about 1 tablespoon of cookie dough and flatten it in your hand. Place a frozen cream cheese ball in the center and wrap the dough around it, sealing the edges completely. Roll gently to form a smooth ball. Repeat with the remaining dough and filling.

Step 4: Bake to Perfection

Place the stuffed dough balls onto a lined baking sheet, leaving space between them. Bake in a preheated 350°F (175°C) oven for 11–13 minutes. The edges should be set but the centers will look slightly soft—they’ll firm up as they cool. Let them rest on the baking sheet for 5 minutes before transferring to a wire rack.

Serving and Storing Cheesecake Stuffed Red Velvet Cookies

These cookies are best enjoyed slightly warm when the cheesecake center is soft and gooey. Serve them with a glass of cold milk or a cup of espresso for a comforting treat. They’re also beautiful additions to dessert platters or cookie exchanges.

To store, place the cooled cookies in an airtight container. They can be kept at room temperature for up to 2 days, or refrigerated for up to 5 days. For longer storage, freeze the baked cookies in a single layer before transferring them to a freezer bag—they’ll stay fresh for up to 2 months. Reheat briefly in the microwave to bring back their just-baked texture.

Frequently Asked Questions

Can I make the dough ahead of time?

Yes! You can prepare the dough and store it covered in the fridge for up to 48 hours. Let it come slightly to room temperature before assembling with the filling.

Do I have to freeze the filling?

Freezing helps keep the cream cheese center intact during baking. Skipping this step might cause the filling to leak out.

Can I use natural food coloring?

Absolutely! Beet powder or natural red food dye can be used instead of synthetic coloring.

How do I get perfectly round cookies?

Gently roll the dough between your palms to shape it into a smooth ball before baking. You can also use a round cookie cutter to gently reshape them after baking while still warm.

Can I substitute the filling with something else?

Sure! Try Nutella, peanut butter, or even a fruit jam for fun variations, though cream cheese remains the classic choice for this cookie.

Want More Cookie Ideas with a Twist?

If you love these Cheesecake Stuffed Red Velvet Cookies, you’ll probably enjoy these other favorites:

Salted Caramel Pecan Cookies for a deeper caramel crunch.
Lemon Churro Cookies if you’re craving tangy meets warm spice.
Chocolate Crinkle Sandwich Cookies with a soft ganache center.
Peanut Butter Blossom Cookies if you prefer classic nostalgia.
Brown Sugar Maple Cookies with cozy fall flavor.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you chill the filling long enough? Did you experiment with other fillings?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

Cheesecake Stuffed Red Velvet Cookies

Author: Kate Walton
Total Time: 37 minutes
Yield: 20 cookies

Print Recipe

Description

These Cheesecake Stuffed Red Velvet Cookies combine the soft chew of red velvet with a creamy cheesecake surprise in the center. A perfect treat for holidays, special occasions, or anytime you’re craving a rich and beautiful cookie.

Instructions

Prepare the Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Scoop into small balls and freeze for 30–45 minutes.
Make the Dough: Whisk flour, cocoa, baking soda, and salt in a bowl. In a separate bowl, beat butter and both sugars until fluffy. Add egg, vanilla, and food coloring. Mix in dry ingredients until combined.
Assemble the Cookies: Flatten 1 tablespoon of dough in your palm, place a frozen filling ball in the center, and wrap the dough around it. Roll into a ball.
Bake: Place on a lined baking sheet and bake at 350°F (175°C) for 11–13 minutes. Let cool 5 minutes on the sheet, then transfer to a wire rack.

Prep Time: 25 minutes (plus chilling)
Cook Time: 12 minutes
Category: Desserts