Red Velvet Cheesecake Cookies Recipe

Introduction

These Red Velvet Cheesecake Cookies combine the rich, creamy texture of cheesecake with the soft, chocolaty goodness of red velvet cookies. Perfectly sweet and slightly tangy, they make an irresistible treat for any occasion.

Ingredients

• 4 ounces cream cheese (112 grams), brick style, full fat
• 3/4 cup powdered sugar
• 1 tablespoon flour
• 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 melted
• 1/2 cup light brown sugar (105 grams)
• 1/3 cup granulated sugar (67 grams), plus extra for rolling (optional)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon distilled or white vinegar
• 1-2 teaspoons red food coloring (gel preferred)
• 1-2 tablespoons milk or whipping cream
• 1-2 cups powdered sugar (110-220 grams) for glaze

Instructions

1. Step 1: Make the cheesecake filling by beating together cream cheese, powdered sugar, and flour in a medium bowl until smooth and creamy. Scoop about 2 teaspoons onto a wax paper-lined sheet and freeze for at least 2 hours.
2. Step 2: Prepare the red velvet cookie dough by whisking flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
3. Step 3: In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy. Mix in egg, vanilla, vinegar, and red food coloring until combined; color will be bright.
4. Step 4: Gradually beat the dry ingredients into the butter mixture. Cover and refrigerate the dough for 2 to 48 hours.
5. Step 5: To assemble, scoop 1 to 1.5 tablespoons of dough, flatten it, and shape edges upward. Place one frozen cream cheese dollop on top.
6. Step 6: Flatten another 1 to 1.5 tablespoons of dough, place it over the cream cheese, pinch the edges to seal, then roll into a ball ensuring the cheesecake is fully enclosed.
7. Step 7: Optionally, roll the cookie balls in granulated sugar. Cover and freeze for at least 30 minutes.
8. Step 8: Preheat oven to 350°F (180°C). Line cookie sheets with parchment paper. Place frozen cookie balls at least 2 inches apart without thawing.
9. Step 9: Bake one sheet at a time for 12-14 minutes until tops are set. Cool cookies on the baking sheet.
10. Step 10: Prepare glaze by whisking 1 cup powdered sugar with 1 tablespoon milk, adjusting with more powdered sugar and milk until thin enough to drizzle but opaque white in color.
11. Step 11: Drizzle glaze over cooled cookies using a spoon or a piping bag made from a cut freezer bag corner.

Tips & Variations

• Keep cream cheese dollops frozen until just before assembling to prevent them from melting and sticking.
• Gel food coloring gives a more vibrant red color without adding extra liquid.
• Rolling dough balls in granulated sugar adds a subtle crunch and sparkle.
• For a richer glaze, use heavy cream instead of milk.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to one week or freeze for up to 3 months. Reheat chilled cookies briefly in a warm oven or enjoy cold to preserve the cheesecake center texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese for the filling?

Full-fat cream cheese gives the best creamy texture and flavor, but low-fat can work if needed; the filling may be less rich.

Do I have to use vinegar in the dough?

Yes, vinegar activates the baking soda and enhances the classic red velvet flavor, so it’s recommended for authentic results.

Red Velvet Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

These Red Velvet Cheesecake Cookies combine the rich, tangy cream cheese filling with moist, tender red velvet cookie dough for a delightful twist on classic cookies. Coated optionally in sugar and topped with a sweet glaze, these cookies are perfect for festive occasions or anytime you crave a decadent treat.

• Author: zara
• Prep Time: 30 minutes
• Cook Time: 12-14 minutes per batch
• Total Time: 3 hours including chilling and freezing time
• Yield: Approximately 24 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 starting to melt)
• 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 preferred)

Optional Coating & Glaze

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

Instructions

1. Prepare Cheesecake Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and 1 tablespoon of flour until smooth and creamy. Line a cookie sheet or plate with wax paper and scoop spoonfuls of filling (about 2 teaspoons each). Freeze for at least 2 hours to firm up before assembling the cookies.
2. Mix Dry Ingredients for Dough: In a medium bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Set aside.
3. Make Cookie Dough Base: In a large bowl, beat together softened butter, brown sugar, and granulated sugar until creamy and light. Mix in egg, vanilla extract, vinegar, and red food coloring, blending well; the dough will appear very bright red but will soften after adding dry ingredients.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the butter mixture and beat until just incorporated. Cover the dough with plastic wrap and refrigerate for at least 2 hours or up to 48 hours to firm up.
5. Assemble Dough Balls: Remove the cream cheese filling from the freezer. Scoop 1 to 1.5 tablespoons of cookie dough and flatten slightly with edges curved upward to create a bowl shape. Place one cream cheese dollop on top. Then scoop another 1 to 1.5 tablespoons of cookie dough, flatten slightly, and cover the cream cheese dollop. Pinch dough edges together and roll gently into a ball, ensuring the cream cheese is fully enclosed.
6. Optional Sugar Coating: If desired, pour 1/3 cup granulated sugar onto a plate and roll the dough balls in sugar for a sweet crust. Keep the dough balls covered and freeze for at least 30 minutes before baking.
7. Preheat and Prepare Baking Sheet: Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper (avoid wax paper used earlier).
8. Bake Cookies: Place frozen dough balls spaced at least 2 inches apart on the prepared baking sheets. Bake one sheet at a time in the middle of the oven for 12-14 minutes, until the tops are set but cookies remain soft.
9. Cool Cookies: Allow the cookies to cool completely on the baking sheet before glazing.
10. Prepare Glaze: Whisk 1 tablespoon milk with 1 cup powdered sugar until smooth. Gradually add more milk and powdered sugar to reach a white, pourable consistency suitable for drizzling.
11. Glaze Cookies: Drizzle glaze over 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 cream cheese dollops frozen until assembling to prevent them from melting into the dough.
• Refrigerating the dough for at least 2 hours helps flavor development and makes dough easier to handle.
• Rolling dough balls in sugar is optional but adds a nice crunch and additional sweetness.
• Do not thaw the dough balls before baking; bake them straight from the freezer.
• Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Red Velvet Cookies, Cheesecake Cookies, Holiday Cookies, Red Velvet Dessert, Cream Cheese Cookies