The Ultimate Recipe for Cheesecake Stuffed Red Velvet Cookies

Have you ever struggled to decide between a decadent, velvety cookie and a rich, tangy cheesecake? We say, why not enjoy both at once? For us, the most memorable desserts are those that successfully merge our best-loved flavours into a single, perfect treat. This philosophy inspired us to create the ultimate hybrid bake: our recipe for Cheesecake Stuffed Red Velvet Cookies. This is more than just a cookie; it’s a culinary journey. Each mouthful begins with the soft, yielding texture of red velvet, with its subtle notes of chocolate and vanilla, then leads to an amazing discovery—a luscious, smooth cheesecake centre that is simply divine. Prepare yourself to create the most spectacular cookies of your life.

Our recipe masterfully blends the signature taste of red velvet cake with the timeless appeal of cheesecake. The outcome is a visually striking cookie that delivers on flavour in every way. We will walk you through each stage of the process, guaranteeing that your cookies are consistently soft, beautifully filled, and absolutely scrumptious. It doesn’t matter if you’re an experienced home baker or a complete novice; you’ll find these instructions easy to follow and the results wonderfully satisfying.

Why You’ll Love This Recipe

• A Perfect Flavour Fusion: Experience the deep cocoa and vanilla notes of a red velvet cookie perfectly balanced with the sweet tang of a traditional cheesecake filling. It’s a delightful combination of two classic desserts in a single bite.
• Visually Spectacular: With their brilliant red exterior and creamy white centre, these cookies are genuine head-turners. They are ideal for special occasions, bake sales, or as the star attraction on your holiday baking table.
• An Exciting Hidden Core: There is something wonderfully joyful about discovering a creamy, hidden centre within a cookie. This element of surprise ensures they are an immediate hit with everyone, from the youngest to the oldest.
• Wonderfully Soft and Moist: Our carefully developed recipe ensures these cookies remain exceptionally soft and chewy for days. Their texture is utterly irresistible, making them some of the most decadent cookies we have ever baked.

Ingredients

• full-fat cream cheese
• icing sugar
• vanilla extract
• unsalted butter
• light brown sugar
• granulated sugar
• large egg
• red gel food colouring
• white vinegar
• plain flour
• unsweetened cocoa powder
• bicarbonate of soda
• White chocolate chips

To achieve the best possible texture, we strongly suggest using ingredients at room temperature where indicated. This simple step significantly improves the final consistency of both the cheesecake filling and the cookie dough.

• For the Cheesecake Filling:
• 115g (4 oz) full-fat cream cheese, softened
• 30g (¼ cup) icing sugar
• ½ tsp vanilla extract
• For the Red Velvet Cookies:
• 170g (¾ cup) unsalted butter, softened
• 150g (¾ cup) light brown sugar, packed
• 50g (¼ cup) granulated sugar
• 1 large egg, at room temperature
• 1 tbsp red gel food colouring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 225g (1 ¾ cups) plain flour
• 20g (3 tbsp) unsweetened cocoa powder
• 1 tsp bicarbonate of soda
• ¼ tsp salt
• Optional: White chocolate chips for decorating

Step-by-Step Instructions: Making the Perfect Stuffed Cookies

Creating these cookies involves three distinct stages: making the filling, preparing the dough, and finally, putting them together. We have outlined everything in clear, easy-to-follow steps. Let’s begin!

Step 1: Prepare the Cheesecake Filling

The key to a flawless filling that stays put during baking is to freeze it beforehand. This is an essential step, so please be sure not to overlook it!

1. In a medium bowl, beat the softened cream cheese, icing sugar, and vanilla extract with an electric mixer until smooth and creamy.
2. Line a small baking tray or plate with parchment paper. Using a small spoon or a melon baller, scoop out about 1 teaspoon of the filling and roll it into a small ball. Place it on the prepared tray.
3. Repeat with the remaining filling until you have about 18-20 small balls.
4. Place the tray in the freezer for at least 1-2 hours, or until the filling balls are frozen solid. This prevents them from melting and leaking out during baking.

Step 2: Make the Red Velvet Cookie Dough

As the filling firms up in the freezer, you can get started on the rich and colourful cookie dough. We find that using gel food colouring is vital for achieving that classic, deep red colour without watering down the mixture.

1. In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together with an electric mixer on medium-high speed until light and fluffy (about 2-3 minutes).
2. Add the egg, vanilla extract, white vinegar, and red gel food colouring. Mix on medium speed until everything is well combined and the colour is uniform. The vinegar reacts with the bicarbonate of soda to help give the cookies a little lift and tender texture.
3. In a separate bowl, whisk together the plain flour, cocoa powder, bicarbonate of soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
5. Cover the bowl with cling film and chill the dough in the refrigerator for at least 30 minutes. This will make it much easier to handle when you assemble the cookies.

Step 3: Assemble Your Cream Cheese Stuffed Cookies

Now for the most exciting part! It’s time to wrap the beautiful red velvet dough around each frozen cheesecake ball to form our signature cream cheese stuffed cookies.

1. Preheat your oven to 180°C (160°C Fan / Gas Mark 4) and line two large baking trays with parchment paper.
2. Remove the cookie dough from the fridge and the cheesecake balls from the freezer.
3. Take about 1.5 tablespoons of cookie dough and roll it into a ball. Flatten it into a disc in the palm of your hand.
4. Place one frozen cheesecake ball in the centre of the dough disc.
5. Gently fold the edges of the dough up and around the filling, pinching the seams to seal it completely. Roll the ball between your palms to smooth it out.
6. Place the stuffed cookie dough ball onto the prepared baking tray. Repeat with the remaining dough and filling, spacing the cookies about 2 inches apart.

Step 4: Baking to Perfection

The last stage is baking. Take care not to leave them in the oven for too long, as they will set further while cooling on the baking tray.

1. Bake for 10-12 minutes. The edges should be set, but the centres will still look soft and slightly underdone. This is the key to a soft, chewy cookie.
2. Remove the trays from the oven and let the cookies cool on the baking trays for at least 10 minutes before transferring them to a wire rack to cool completely. This resting time is important for them to set properly.

Our Top Tips for the Best Red Velvet Dessert

To help you achieve flawless results, we’ve compiled some of our most trusted professional pointers. Adhering to these suggestions will elevate your baking and ensure you produce a truly fantastic red velvet dessert.

• Opt for Gel Food Colouring: We cannot emphasise this point enough. Liquid colourings can negatively affect your dough’s texture, while a concentrated gel delivers that vibrant red hue without any unwanted liquid.
• Accurate Flour Measurement: The way you measure flour can make a significant difference to your cookies. We always use the “spoon and level” technique. For a detailed explanation of this method, BBC Good Food has an excellent guide.
• Avoid Overbaking: A common pitfall in baking cookies is keeping them in the oven for too long. You should remove them when their centres still appear slightly soft, as they will continue to cook on the hot tray.
• Ensure a Tight Seal: When enclosing the filling with the dough, check carefully for any cracks or openings. A perfect seal is the best way to prevent the cheesecake centre from leaking out.

Variations and Customisations

Although this recipe is delightful just as it is, we always encourage a bit of creative flair! If you are a fan of our other cookie recipes, such as these Gooey Oatmeal Dark Chocolate Cookies, you will surely have fun personalising this one.

• Stir in White Chocolate Chips: For an added layer of sweetness and that classic red velvet taste, try mixing a cup of white chocolate chips directly into the dough.
• Finish with a Chocolate Drizzle: After the cookies have cooled completely, a drizzle of melted white or dark chocolate gives them an elegant, professional touch.
• Create a Sugar Crust: For a beautiful, sparkling finish and a subtle crunch, roll each stuffed dough ball in granulated sugar just before baking.

FAQ

Conclusion: Your New Favourite Cookie Awaits

So, there you have it – our definitive guide to making Cheesecake Stuffed Red Velvet Cookies. We have successfully merged two beloved desserts into a single, extraordinary treat that is delightfully soft, chewy, and creamy, and certain to wow your friends and family. It’s the perfect recipe for a celebration, a fun weekend bake, or simply as a well-deserved indulgence.

It is now over to you to get into the kitchen and bring these amazing cookies to life. We can assure you that the result is well worth the effort. The moment you experience that sublime blend of zesty cheesecake and deep red velvet, you will see exactly why we are so passionate about this recipe.

Have you given this recipe a go? We would be delighted to hear your thoughts! Please leave a comment below to tell us how you got on, and remember to share this recipe with any fellow bakers who enjoy a truly spectacular dessert.

Recipe Card

Print Recipe
Pin Recipe

Prep: 30 mins
Cook: 12 mins
Yields: 18-20 cookies

Ingredients

• For the Cheesecake Filling:
• 115g (4 oz) full-fat cream cheese, softened
• 30g (¼ cup) icing sugar
• ½ tsp vanilla extract
• For the Red Velvet Cookies:
• 170g (¾ cup) unsalted butter, softened
• 150g (¾ cup) light brown sugar, packed
• 50g (¼ cup) granulated sugar
• 1 large egg, at room temperature
• 1 tbsp red gel food colouring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 225g (1 ¾ cups) plain flour
• 20g (3 tbsp) unsweetened cocoa powder
• 1 tsp bicarbonate of soda
• ¼ tsp salt
• Optional: White chocolate chips for decorating

Instructions

1. Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese, icing sugar, and vanilla extract until smooth. Scoop into 18-20 small balls (about 1 tsp each) onto a parchment-lined tray. Freeze for at least 1-2 hours until solid.
2. Make the Cookie Dough: In a large bowl, cream the softened butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, white vinegar, and red gel food colouring until combined.
3. In a separate bowl, whisk together the plain flour, cocoa powder, bicarbonate of soda, and salt. Gradually add the dry ingredients to the wet, mixing on low until just combined. Do not overmix.
4. Cover and chill the dough in the refrigerator for at least 30 minutes.
5. Assemble the Cookies: Preheat your oven to 180°C (160°C Fan). Take about 1.5 tablespoons of dough and flatten it into a disc. Place one frozen cheesecake ball in the centre.
6. Fold the dough around the filling, pinching the seams to seal it completely. Roll into a smooth ball and place on a parchment-lined baking tray. Space cookies about 2 inches apart.
7. Bake: Bake for 10-12 minutes, until the edges are set but the centres look soft.
8. Cool: Let the cookies cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely.