Red Velvet Cheesecake Stuffed Cookies

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These Red Velvet Cheesecake Stuffed Cookies are a show-stopper. With their stunning crimson hue, soft cake-like texture, and luscious cream cheese filling, they strike the perfect balance between indulgence and elegance. Whether you’re baking for the holidays, a special celebration, or simply treating yourself on a cozy afternoon, these cookies deliver the flavor and wow-factor every time.

Imagine biting through a pillowy red velvet cookie, only to discover a silky cheesecake surprise inside. The richness of cocoa in the dough complements the creamy tanginess of the filling, creating a bite that is both nostalgic and gourmet. Finished with a gentle dusting of powdered sugar, they look as magical as they taste.

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What Kind of Cream Cheese Filling Works Best?

You want a cream cheese filling that’s thick enough to hold its shape during baking, but soft and creamy when bitten into. Full-fat block-style cream cheese is best—avoid whipped or spreadable versions. Blending it with a touch of powdered sugar and vanilla extract gives it a luscious cheesecake-like flavor that won’t leak or disappear into the dough while baking.

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Ingredients for the Red Velvet Cheesecake Stuffed Cookies

• All-Purpose Flour: The structure-builder. It gives the cookies their soft yet sturdy base.
• Unsweetened Cocoa Powder: Just enough to give that iconic red velvet depth.
• Baking Soda: For a gentle lift and puff.
• Salt: Enhances all the other flavors, especially chocolate.
• Unsalted Butter: Adds rich flavor and helps with a chewy texture.
• Granulated Sugar & Brown Sugar: A mix for sweetness and a bit of moisture and depth.
• Egg: Binds the dough and adds moisture.
• Vanilla Extract: Boosts both the cookie and the filling flavor.
• Red Food Coloring: For that vibrant red velvet tone.
• Cream Cheese: The heart of the filling. Use full-fat, brick-style.
• Powdered Sugar: Sweetens the filling without making it runny.

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How To Make the Red Velvet Cheesecake Stuffed Cookies

Step 1: Make the Cheesecake Filling

In a small bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and thick. Scoop small dollops (about 1 teaspoon each) onto a lined baking sheet and freeze for 30–45 minutes. This makes the stuffing process much easier.

Step 2: Prepare the Cookie Dough

In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the butter with both sugars until light and fluffy. Add in the egg, vanilla, and red food coloring. Gradually mix in the dry ingredients to form a rich red velvet dough.

Step 3: Fill and Shape the Cookies

Scoop about 2 tablespoons of dough and flatten into a disc. Place a frozen cream cheese dollop in the center and fold the dough around it, sealing well. Roll into a ball and place on a parchment-lined baking sheet. Repeat with remaining dough and filling.

Step 4: Bake to Perfection

Bake in a preheated 350°F (175°C) oven for 11–13 minutes. The cookies should look set but still soft in the center. Let them cool on the tray for 5 minutes before transferring to a rack.

Step 5: Dust and Serve

Once fully cooled, dust the tops with powdered sugar for an elegant finish. Serve immediately or store as desired.

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Serving and Storing These Cheesecake Stuffed Cookies

Red Velvet Cheesecake Stuffed Cookies are best served at room temperature when the filling is perfectly soft and the cookie has its full flavor. They’re perfect on a dessert platter, paired with coffee, or boxed up for edible gifts during the holidays.

To store, keep them in an airtight container in the fridge for up to 5 days. For longer storage, freeze the baked cookies in layers between parchment paper and reheat slightly before serving to restore their softness.

Frequently Asked Questions

How do I keep the filling from leaking out?

Make sure to seal the dough tightly around the cream cheese filling, and don’t skip the freezing step.

Can I make the dough ahead of time?

Yes, the dough can be made up to 2 days in advance and stored in the fridge. Let it soften slightly before shaping.

Do these cookies need to be refrigerated?

Yes, because of the cream cheese filling, it’s best to refrigerate leftovers.

Can I freeze the unbaked cookies?

Absolutely. Assemble the cookies and freeze them on a baking sheet before transferring to a freezer-safe bag. Bake straight from frozen, adding 1–2 minutes to the baking time.

What type of red food coloring works best?

Gel food coloring gives the most vibrant red without watering down the dough.

Can I add chocolate chips to the dough?

Yes! Mini chocolate chips make a tasty addition without overpowering the cheesecake filling.

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Want More Cookie Ideas with a Twist?

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

• Whipped Shortbread Cookies for a melt-in-your-mouth classic.
• Coconut Snowballs: A Delightful Holiday Treat if you enjoy tropical flair and festive fun.
• Traditional German Lebkuchen with warm spice and chewy texture.
• Paula Deen’s 5-Minute Fudge for a quick, rich chocolate treat.
• Apple Enchiladas: A Sweet and Comforting Treat when you’re craving fruity comfort.

Save This Pin + Share Your Results

📌 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 try a twist with peppermint or maybe a chocolate drizzle?

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

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