Red Velvet Cheesecake Cookies Recipe

Introduction

These Red Velvet Cheesecake Cookies combine the rich, creamy texture of cheesecake with the classic deep cocoa flavor of red velvet. Soft, moist, and beautifully tinted, they make a delightful treat for any special occasion or everyday indulgence.

Ingredients

• 4 ounces cream cheese (112 grams), brick style, full fat
• 3/4 cup powdered sugar
• 1 tablespoon flour
• 1 2/3 cups all-purpose flour (209 grams)
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams), softened but not melting
• 1/2 cup brown sugar (105 grams), light
• 1/3 cup granulated sugar (67 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon distilled vinegar (or white vinegar)
• 1-2 teaspoons red food coloring (gel recommended)
• 1/3 cup granulated sugar (67 grams), optional for rolling
• 1-2 tablespoons milk or whipping cream
• 1-2 cups powdered sugar (110-220 grams) for glaze

Instructions

1. Step 1: To make the cheesecake filling, beat together the cream cheese, powdered sugar, and 1 tablespoon flour in a medium bowl until smooth and creamy. Scoop spoonfuls (about 2 teaspoons each) onto a wax paper-lined cookie sheet. Freeze for at least 2 hours.
2. Step 2: Whisk together the all-purpose flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
3. Step 3: In a large bowl, beat the softened butter with brown sugar and granulated sugar until creamy.
4. Step 4: Mix the egg, vanilla extract, vinegar, and red food coloring into the butter mixture until combined. The dough will appear bright but will mellow after adding dry ingredients.
5. Step 5: Gradually beat the dry ingredients into the wet mixture until fully incorporated. Cover and refrigerate the dough for at least 2 hours, or up to 48 hours.
6. Step 6: To assemble, scoop 1 to 1.5 tablespoons of cookie dough. Flatten slightly and curve the edges upward to form a shallow bowl.
7. Step 7: Remove one cream cheese dollop from the freezer and place it on top of the dough. Keep the rest frozen until use to maintain firmness.
8. Step 8: Scoop another 1 to 1.5 tablespoons of dough, flatten it slightly, and place it over the cream cheese. Pinch the edges together to seal the filling inside, then roll into a ball.
9. Step 9: If desired, roll the cookie dough balls in additional granulated sugar for extra texture.
10. Step 10: Cover the assembled dough balls and freeze for at least 30 minutes before baking.
11. Step 11: Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper. Place frozen cookie balls at least 2 inches apart on the sheets; do not thaw.
12. Step 12: Bake one sheet at a time in the middle of the oven for 12-14 minutes, until the tops look set.
13. Step 13: Allow cookies to cool on the baking sheet.
14. Step 14: For the glaze, whisk 1 tablespoon milk with 1 cup powdered sugar. Add more milk and powdered sugar gradually until the glaze is white and thin enough to drizzle.
15. Step 15: Drizzle the glaze over cooled cookies using a spoon or a piping bag made from a freezer bag with a cut corner.

Tips & Variations

• Use gel food coloring for more vibrant red without altering dough consistency.
• Keep cream cheese dollops frozen until assembly to prevent them from melting and sticking.
• Rolling dough balls in sugar before freezing adds a subtle crunch and sparkle.
• Try substituting the cream cheese filling with flavored cream cheeses like strawberry or orange zest for a twist.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep unbaked dough balls frozen for up to 1 month. To reheat, warm cookies briefly in a low oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies ahead of time?

Yes, you can assemble and freeze the cookie dough balls for up to a month. Bake them straight from the freezer when ready.

Do I have to use vinegar in the recipe?

Vinegar reacts with baking soda to help achieve the classic red velvet texture and slight tang. It is recommended but can be omitted if needed, though the flavor and texture may change slightly.

Red Velvet Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 52 reviews

These Red Velvet Cheesecake Cookies are a delightful combination of rich red velvet cookie dough wrapped around a creamy cheesecake filling. Soft, moist, and full of flavor, these cookies are perfect for special occasions or whenever you crave a decadent treat with a classic red velvet twist.

• Author: Nora
• Prep Time: 20 minutes
• Cook Time: 14 minutes
• Total Time: 3 hours 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Filling

• 4 ounces cream cheese (112 grams, brick style, full fat)
• 3/4 cup powdered sugar
• 1 tablespoon flour

Red Velvet Cookie Dough

• 1 2/3 cup all-purpose flour (209 grams)
• 3 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter (112 grams, softened but not melting)
• 1/2 cup brown sugar (105 grams, light)
• 1/3 cup granulated sugar (67 grams)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon distilled vinegar (or white vinegar)
• 1–2 teaspoons red food coloring (gel recommended)

For Rolling and Glaze

• 1/3 cup granulated sugar (67 grams, optional for rolling)
• 1–2 tablespoons milk (or whipping cream)
• 1–2 cups powdered sugar (110–220 grams) for glaze

Instructions

1. Prepare Cheesecake Filling: In a medium bowl, beat together cream cheese, powdered sugar, and flour until the mixture is smooth and creamy. Scoop spoonfuls (about 2 teaspoons) onto a cookie sheet or plate lined with wax paper. Freeze for at least 2 hours to firm up before assembly.
2. Mix Dry Ingredients for Cookie Dough: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugars: In a separate large bowl, beat softened butter with brown sugar and granulated sugar until creamy and well combined.
4. Add Wet Ingredients and Color: Mix into the butter and sugar mixture the egg, vanilla extract, distilled vinegar, and red food coloring. The dough will appear bright neon initially.
5. Combine Dry Ingredients: Beat the flour mixture into the wet ingredients until fully incorporated. Cover with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to firm the dough.
6. Assemble Cookie Balls: Scoop 1 to 1.5 tablespoons of chilled cookie dough and flatten slightly, curving edges upwards into a shallow bowl shape. Place a frozen cheesecake dollop on top and cover with another flattened dough scoop. Pinch edges together tightly and roll into a ball, ensuring the cheesecake is fully enclosed. Optionally, roll dough balls in granulated sugar.
7. Freeze Cookie Balls: Place assembled cookie balls on a tray or in a freezer bag and freeze for at least 30 minutes before baking. This helps maintain shape while baking.
8. Bake Cookies: Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper. Arrange frozen cookie dough balls at least 2 inches apart on the sheets without thawing. Bake one sheet at a time in the middle of the oven for 12-14 minutes, until cookie tops look set.
9. Cool Cookies: Allow cookies to cool on the baking sheet completely before glazing.
10. Prepare Glaze: Whisk together 1 tablespoon milk and 1 cup powdered sugar. Gradually add more milk and powdered sugar while whisking until the glaze is smooth, white, and thin enough to drizzle.
11. Glaze Cookies: Drizzle the glaze over the cooled cookies using a spoon or a piping bag made from a freezer bag with a cut corner. Allow glaze to set before serving.

Notes

• Keep cheesecake dollops frozen until ready to assemble to prevent sticking and help maintain structure.
• The dough should be refrigerated for at least 2 hours to make handling easier and improve texture.
• Rolling the cookie balls in granulated sugar before freezing adds a sweet, crunchy exterior but is optional.
• Baking cookies from frozen ensures the cheesecake inside stays creamy without leaking.
• Use gel food coloring for a more vibrant and consistent red velvet color without adding extra liquid.
• The glaze adds a sweet finishing touch but can be omitted if desired.

Keywords: red velvet cookies, cheesecake cookies, red velvet cheesecake, dessert cookies, baked cookies, holiday treats