Name: Red Velvet Cheesecake Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Cuisine: American
Ingredients: ½ cup cream cheese (very soft); ¾ cup powdered sugar; 2 sticks unsalted butter (slightly softened); ¾ cup granulated sugar; ¾ cup light brown sugar (tightly packed); 2 eggs; 1 tsp vanilla extract; 2 tsp all natural red food dye; 3 cups gluten free flour; ¼ cup cocoa powder; 1 tsp baking soda; ½ tsp sea salt; 1 ½ cups white chocolate chips

Jump to Recipe· 3.9 from 21 reviews

If you have a sweet tooth craving something extraordinary, this Red Velvet Cheesecake Cookies Recipe is your new best friend in the kitchen. Imagine the decadence of a classic red velvet cookie, soft and rich, wrapped lovingly around a creamy, dreamy cheesecake center. These cookies bring together the best of both desserts with a tender crumb moistened by cocoa and a luscious white chocolate chip surprise. Whether it’s for a holiday treat, a special gathering, or just a cozy day in, these cookies deliver a show-stopping bite every time.

Ingredients You’ll Need

The image shows a close-up of a thick cookie with three main layers. The outer layer is rough and crumbly with a dark red-brown color and small white chips mixed in. The middle layer is creamy white and smooth, contrasting with the rough cookie outside. The inner layer is again the dark red-brown cookie dough, with more white chips visible, giving a marbled look. The cookie is placed on a simple white plate that highlights the colors and textures of the cookie. The background has a soft, out-of-focus white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Gathering these ingredients is easy, yet each one plays an important role in creating the perfect texture, flavor, and that signature vibrant red shade. From the buttery cookie base to the velvety cheesecake filling, get ready to blend simple essentials into something magical.

Unsalted butter: Provides richness and a tender crumb when slightly softened before mixing.
Granulated sugar: Adds sweetness and helps with the cookie’s structure.
Light brown sugar: Keeps the cookies moist and adds a hint of caramel depth.
Eggs: Bind the dough ingredients and contribute to the chewy texture.
Vanilla extract: Elevates the flavors with a sweet, floral nuance.
All natural red food dye: Creates that iconic, eye-catching red velvet look without artificial additives.
Gluten free flour: Ensures a tender, soft cookie perfect for gluten sensitivities.
Cocoa powder: Adds subtle chocolate richness essential to red velvet flavor.
Baking soda: Leavens the cookies to ensure a light, airy bite.
Sea salt: Balances sweetness and enhances overall flavor.
White chocolate chips: Melt through the dough adding bursts of creamy sweetness.
Cream cheese: Creates the luscious cheesecake center when whipped smooth with sugar.
Powdered sugar: Sweetens and smooths the cheesecake filling perfectly.

How to Make Red Velvet Cheesecake Cookies Recipe

Step 1: Prepare the Cheesecake Filling

First things first, let’s whip up the star of the show—the cheesecake center. Using a stand mixer, beat the softened cream cheese with powdered sugar until silky smooth and creamy. This process takes about 2 to 3 minutes to get the perfect texture. Then, scoop the mixture into small, ½ inch balls, place them on a lined baking sheet, and pop them into the freezer for one hour. Chilling these balls ensures the cheesecake stays intact inside your cookies rather than melting out during baking.

Step 2: Preheat and Prepare Your Baking Sheet

While your cheesecake filling chills, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper to prevent sticking, making your baking process as smooth as these cookies will be to eat.

Step 3: Mix the Cookie Dough Base

In a clean bowl of your stand mixer, combine the unsalted butter, granulated sugar, and light brown sugar. Beat this mixture for about 2 minutes until it turns creamy and pale—a sign that air has been incorporated for perfect softness.

Step 4: Add Eggs and Vanilla

Next, beat in the eggs and vanilla extract until everything is fully incorporated. Don’t rush this step; smooth blending helps the dough come together beautifully.

Step 5: Combine the Dry Ingredients

Now it’s time to fold in the gluten free flour, cocoa powder, baking soda, and sea salt. Stir gently until you have a thick, velvety dough that holds together but is still soft enough to shape.

Step 6: Fold in White Chocolate Chips

For those irresistible pockets of creamy sweetness, fold in the white chocolate chips now. They’ll melt into luscious gooey spots baked right inside your cookies.

Step 7: Shape the Cookies

Remove your cheesecake balls from the freezer. Scoop about 1 inch balls of your cookie dough onto the lined baking pan and gently press each ball flat. Place a frozen cheesecake ball in the center of each flattened dough round.

Step 8: Enclose the Cheesecake Filling

Carefully cover each cheesecake ball with more cookie dough, using your fingers to fully seal the filling inside the cookie dough. This ensures that molten cheesecake surprise when you bite in.

Step 9: Bake

Bake the cookies for 10 to 12 minutes until their middles are just set but still soft. This timing guarantees a tender cookie with a warm cheesecake center that’s truly irresistible.

Step 10: Cool and Transfer

Finally, remove the cookies from the oven and let them cool on the baking pan for about 10 minutes. Then gently transfer to a wire rack to cool completely, locking in moisture and flavor.

How to Serve Red Velvet Cheesecake Cookies Recipe

The image shows several round cookies with a deep red color and a slightly cracked texture on top. Each cookie has several white chocolate chips that sit on and slightly inside the surface, creating small raised bumps. The cookies are placed on a white marbled textured surface seen from above, and the close-up shows details of the rough surface and the contrast between the red dough and the white chips. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A light dusting of powdered sugar or a gentle drizzle of melted white chocolate over these cookies adds a pretty finishing touch without overpowering their rich flavor. Fresh raspberries can also add a pop of color and tartness if you’re feeling fancy.

Side Dishes

These cookies pair perfectly with a glass of cold milk or a warm cup of coffee or tea. For a party, serving alongside fresh berries or a scoop of vanilla ice cream can elevate the experience and balance the richness.

Creative Ways to Present

For special occasions, sandwich two of these cheesecake cookies together with extra cream cheese frosting or softened cream cheese mixed with a touch of vanilla. You could also serve them stacked on a dessert platter with a festive sprinkle of edible glitter or holiday-themed sprinkles for extra cheer.

Make Ahead and Storage

Storing Leftovers

Leftover Red Velvet Cheesecake Cookies can be stored in an airtight container at room temperature for up to three days. This keeps them soft and gooey so you can enjoy that fresh-baked feel later on without any fuss.

Freezing

If you want to make these cookies ahead of time, freeze them fully baked and cooled. Place in a freezer-safe container with layers separated by parchment paper. When you’re ready to indulge, thaw at room temperature for a few hours or gently warm in the oven for a few minutes.

Reheating

To revive that fresh-from-the-oven softness and warmth, microwave your cookies for 10 to 15 seconds or warm them in a 300-degree Fahrenheit oven for about 5 minutes. This step brings back the melty cheesecake center perfectly.

FAQs

Can I use regular all-purpose flour instead of gluten free flour?

Absolutely! Substituting regular all-purpose flour will work just fine if gluten isn’t a concern, and it might even make the cookies slightly softer. Just use the same amount in your recipe.

What if I don’t have red food dye on hand?

You can skip the dye or use natural alternatives like beet juice powder for color, but the iconic deep red hue is part of what makes this Red Velvet Cheesecake Cookies Recipe so special. Consider picking some up for the full effect!

How long should I freeze the cheesecake balls?

Freezing for at least one hour is key to keeping their shape when wrapped in cookie dough and baking. If you want to prep ahead, you can freeze them longer—just keep them well wrapped to avoid freezer burn.

Can I replace white chocolate chips with something else?

Sure! Dark chocolate chips or chopped milk chocolate work well too if you prefer a less sweet, more intense chocolate flavor. Just expect a slightly different flavor profile.

Are these cookies suitable for a party dessert table?

Definitely! Not only are they visually stunning, but they offer that wow factor with their cheesecake surprise inside. They hold their shape well, and guests love the combination of red velvet and creamy cheesecake.

Final Thoughts

Now that you have the full scoop on this irresistible Red Velvet Cheesecake Cookies Recipe, there’s no reason to wait. Each bite combines luscious cheesecake and rich red velvet cookie in a way that feels both special and comforting. Trust me, once you make these, they’ll quickly become a treasured favorite to share with friends, family, or keep all to yourself!