Cheesecake Stuffed Red Velvet Cookies

Cheesecake Stuffed Red Velvet Cookies are a delicious twist on two beloved desserts—cheesecake and red velvet cookies. These cookies combine the soft, velvety texture of red velvet with a rich cheesecake filling that creates an indulgent treat. Perfect for any occasion, these cookies will delight your taste buds and leave you craving more!

What Makes These Cookies So Special?

Cheesecake Stuffed Red Velvet Cookies take the classic red velvet cookie to the next level. Here’s what makes these cookies irresistible:

• Red Velvet Base: The rich, cocoa-flavored dough dyed a vibrant red, giving each bite a slightly tangy yet sweet taste.
• Cheesecake Filling: A smooth, tangy cheesecake center that contrasts perfectly with the cookie’s texture. This delightful filling is what sets these cookies apart from any other dessert.
• Versatile Dessert: Perfect for holidays, birthdays, or anytime you need a treat that combines both style and substance.

This blend of flavors and textures creates a truly indulgent dessert. Now, let’s dive into the step-by-step process of making these Cheesecake Stuffed Red Velvet Cookies.

Ingredients Needed

Before getting started, make sure you have all the ingredients ready. Here’s what you’ll need to make these cookies from scratch:

For the Red Velvet Cookie Dough:

• 2 1/2 cups all-purpose flour
• 1 tablespoon cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (or natural beet juice for an organic option)
• 1 tablespoon buttermilk or regular milk

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

How to Make Cheesecake Stuffed Red Velvet Cookies

Follow these steps, and you’ll have a batch of mouth-watering Cheesecake Stuffed Red Velvet Cookies ready to enjoy:

Step 1: Prepare the Red Velvet Cookie Dough

1. Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside.
2. Cream the Butter and Sugar: In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. You can use an electric mixer for best results.
3. Add the Wet Ingredients: Beat in the egg, vanilla extract, and buttermilk. Then, add the red food coloring and mix until the dough reaches the desired vibrant red hue.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. The dough will be slightly thick and rich.

Step 2: Make the Cheesecake Filling

1. Mix the Filling: In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
2. Chill the Filling: Place the cheesecake filling in the fridge for about 30 minutes. This will make it easier to handle when assembling the cookies.

Step 3: Form the Cookies

1. Portion the Cookie Dough: Take about a tablespoon of the red velvet cookie dough and roll it into a ball. Flatten it slightly with your hands.
2. Add the Cheesecake Filling: Place a teaspoon of the cheesecake filling in the center of the flattened dough.
3. Seal the Cookie Dough: Carefully fold the edges of the dough around the filling, making sure it’s completely sealed. Roll the dough ball between your hands to smooth it out.
4. Place on a Baking Sheet: Arrange the filled dough balls on a parchment-lined baking sheet, leaving space between each cookie.

Step 4: Bake the Cookies

Preheat your oven to 350°F (175°C). Bake the cookies for 10-12 minutes or until the edges are set, and the center still appears slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Recipes You’ll Love

• Red Velvet Cheesecake
• Red Velvet Cheesecake Brownies
• Red Velvet Cheesecake Cupcakes

Tips for Perfect Cookies

• Don’t Overmix the Dough: When combining the wet and dry ingredients, mix until just combined to avoid tough cookies.
• Chill the Dough: If the dough becomes too sticky to handle, chill it for about 30 minutes before rolling.
• Perfect Cheesecake Filling: Make sure the cream cheese is softened so that it blends easily with the powdered sugar, giving you a smooth filling.
• Monitor Baking Time: Keep an eye on the cookies as they bake. Red velvet cookies tend to bake quickly, so don’t overbake them, or they may lose their soft texture.

Variations of Cheesecake Stuffed Red Velvet Cookies

If you’re feeling creative or want to try something new, here are some variations to consider:

• Mini Cheesecake Stuffed Red Velvet Cookies: Roll the dough into smaller balls for bite-sized cookies. This is perfect for parties or gatherings.
• Chocolate Chip Red Velvet Cookies: Add a handful of chocolate chips to the red velvet dough before baking for an extra chocolatey twist.

FAQs

What’s the best way to store Cheesecake Stuffed Red Velvet Cookies?

Store the cookies in an airtight container at room temperature for up to 4 days, or refrigerate them for a longer shelf life of up to a week.

Can I freeze Cheesecake Stuffed Red Velvet Cookies?

Yes! You can freeze the unbaked cookie dough. Form the dough balls, place them on a baking sheet to freeze, then transfer them to a freezer bag. When you’re ready to bake, just place the frozen dough balls on a baking sheet and bake as usual, adding a couple of minutes to the baking time.

How can I make the cheesecake filling without cream cheese?

If you’re looking for a dairy-free or vegan option, you can substitute the cream cheese with dairy-free cream cheese or a thick coconut cream.

Can I use store-bought red velvet cookie dough?

While homemade dough gives the best flavor and texture, you can use store-bought red velvet cookie dough for a quicker option. Just ensure the dough is chilled before forming the cookies.

How do I know when my Cheesecake Stuffed Red Velvet Cookies are done?

The cookies should have set edges with a slightly soft center. Keep an eye on them as they bake, and if you’re unsure, insert a toothpick into the edge (not the center) to check for doneness.

Can I make these cookies without food coloring?

Yes! You can omit the red food coloring if you prefer a more natural look or if you’re avoiding artificial dyes. The flavor will remain the same, but the color will be more subtle.

Are these cookies good for a special occasion?

Absolutely! Cheesecake Stuffed Red Velvet Cookies make a stunning dessert for holidays like Valentine’s Day, Christmas, or even birthdays. They’re sure to impress guests with both their flavor and visual appeal.

How do I make the cookies softer?

For a softer cookie, reduce the baking time slightly, or add an extra tablespoon of buttermilk to the dough for additional moisture.