Dessert

Red Velvet Cheesecake Stuffed Cookies Recipe

Byluca Carter December 11, 2025December 11, 2025

Introduction

These Red Velvet Cheesecake Stuffed Cookies combine the rich, velvety flavor of red velvet with a creamy cheesecake center. Perfectly soft and indulgent, they make a delightful treat for any occasion.

A stack of three red velvet cookies with creamy white filling is shown, each cookie split in half to reveal the thick layer of smooth cream cheese filling inside. The rich red cookie layers have a soft and slightly crumbly texture, with the top cookie showing small crumbs on its surface. The cookies are stacked on a wooden board, and some crumbs are scattered around the base, emphasizing their soft texture. The background is blurred with a warm tone, drawing full attention to the vivid red and white contrast of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 1/4 cups all-purpose flour
2 tablespoons cocoa powder

1/2 teaspoon baking soda
1/2 teaspoon baking powder

1/4 teaspoon salt
1 cup unsalted butter, softened

3/4 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs

1 teaspoon vanilla extract
2 tablespoons red food coloring
8 oz cream cheese, softened

1/3 cup powdered sugar
1 teaspoon vanilla extract or 1 tablespoon lemon juice (optional)

Instructions

Step 1: Prepare the cheesecake filling by beating the softened cream cheese with powdered sugar and vanilla extract or lemon juice until smooth and creamy. Refrigerate to firm up while you make the cookie dough.

Step 2: In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a separate bowl, cream the softened butter with granulated sugar and brown sugar until fluffy. Add eggs, vanilla extract, and red food coloring and mix until combined.
Step 4: Gradually add the dry ingredients to the wet mixture, stirring until just incorporated.

Step 5: Take about one tablespoon of cookie dough and flatten it in your palm. Place a small spoonful of cheesecake filling in the center, then cover with another tablespoon of dough. Seal edges completely to encase the filling.
Step 6: Arrange stuffed dough balls on a parchment-lined baking sheet, spaced well apart.
Step 7: Bake at 350°F (175°C) for 12-14 minutes, until edges are set but centers look slightly soft.

Step 8: Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely and allow the filling to set.

Tips & Variations

Substitute lemon juice for vanilla extract in the cheesecake filling for a subtle tangy twist.
Chill the cookie dough before shaping to make it easier to handle.

Use gel food coloring for a more vibrant red color without altering the dough consistency.

Storage

Store cookies in an airtight container in the refrigerator for up to 5 days to keep the cheesecake filling fresh. Allow them to come to room temperature before serving, or warm gently in the microwave for about 10 seconds for a soft, creamy treat.

How to Serve

A close-up image shows three stacked red velvet cookies with white cream cheese filling in the center. Each cookie has two dark red layers on the top and bottom that look soft and moist, with a thick, smooth layer of creamy white filling in the middle. The bottom cookie is broken open, revealing the soft texture inside. The cookies are placed on a wooden board, with some red crumbs scattered around. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these cookies?

Yes, you can freeze the baked cookies in an airtight container for up to 2 months. Thaw them in the refrigerator overnight before serving.

What if I don’t have red food coloring?

You can omit the food coloring, and the cookies will have a subtle chocolate appearance. Alternatively, try natural beet juice powder as a natural coloring option.