Cheesecake Stuffed Red Velvet Cookies

Cheesecake stuffed Red Velvet Cookies with white chocolate chips and a creamy cheesecake center are the perfect Christmas cookies. A vibrant red velvet cookie meets a creamy cheesecake center, with bursts of sweetness from white chocolate chips in every bite.

I love creating new recipes for my Christmas cookie box every year. As I shared in my last Christmas cookie post — Christmas Kitchen Sink Cookies — I am brainstorming all year long about what Christmas cookies I am going to make once baking season officially begins.

I love combining flavors of different desserts — creamy cheesecake filling in a red velvet white chocolate chip cookie. So heavenly! They look so festive too with the Christmas red cookie studded with white chocolate chips and filled with a white cream cheese filling.

I am sharing all the tips and tricks for making them so they can be the star of your Christmas cookie box.

Cheesecake Stuffed Red Velvet Cookie Ingredients:

Red Velvet Cookies:

• Butter
• Brown Sugar: Always make sure to pack down the brown sugar.
• Sugar
• Eggs: Use large eggs in baking recipes.
• Vanilla Extract
• Red Food Coloring: I like to use red food coloring gel as it is more concentrated and you don’t need to use as much.
• Unsweetened Cocoa Powder: I suggest using a high-quality cocoa powder for the best light chocolate flavor.
• Flour: This recipe calls for all-purpose flour
• Baking Soda
• Cornstarch: This helps to thicken the dough without making the cookies cakey and to keep them softer for a longer time.
• Salt
• White Chocolate Chips: Add the white chocolate chips to the dough or you could add 1/2 of the chips to the dough and melt the other half and drizzle on the top after baking.

Cheesecake Filling:

• Cream Cheese: Make sure to barely soften the cream cheese so that it mixes well with the powdered sugar. Don’t soften it too much though.
• Powdered Sugar: This helps to sweeten and slightly thicken the cheesecake centers.
• Vanilla Extract or Vanilla Bean Paste: I love to use Nielsen-Massey vanilla bean paste in this recipe.

How to make Cheesecake filled Red Velvet Cookies:

Step 1: Make the Cheesecake Filling:

1. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
2. Scoop small portions (16 portions) onto a parchment-lined baking sheet.
3. Freeze for at least 1 hour, or until firm.

Step 2: Make the Red Velvet Cookie Dough

1. Preheat your oven to 350 degrees and line baking sheets with parchment paper.
2. Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy.
3. Beat in the eggs, one at a time, followed by the vanilla extract and red food coloring.
4. Fold in the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.

Step 3: Assemble the Cookies:

1. Scoop the red velvet dough into 16 balls and flatten them into a disc using your hands.
2. Place a frozen cheesecake ball in the center of the disc.
3. Wrap the dough around the cheesecake filling, ensuring it’s fully enclosed. Pinch any seams and roll gently into a smooth ball. Take your time to completely encase the cheesecake filling in the dough. Thin or exposed areas can lead to leaks.
4. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.

Step 4: Bake the Cheesecake Filled Red Velvet Cookies:

1. Bake for 10-13 minutes, or until the edges are set. The centers should still look soft. You want to undertake these cookies rather than overbake as they will continue to set up once removed from the oven.
2. Remove from the oven and immediately use a round spatula, the rim of a glass, or a spoon to shape the cookies into perfect circles.

Step 5: Cool and Garnish:

1. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
2. Optional: Drizzle the cookies with melted white chocolate, extra white chocolate chips, or sprinkle with festive sprinkles for a decorative finish.

Pro Tips for Perfect Christmas Cheesecake Red Velvet Cookies:

1. Chill the Dough. If your cookie dough feels too soft or sticky to work with, chill it for 20 minutes before rolling. This makes shaping and sealing easier.
2. Use High-Quality Ingredients. The flavor of red velvet shines brightest with high-quality cocoa powder, pure vanilla extract, and fresh cream cheese.
3. Don’t Overbake. The cookies should look slightly underbaked in the center when you remove them from the oven. They will continue to set as they cool, ensuring a soft and chewy texture.

Frequently Asked Questions (FAQ’s):

Christmas Cookie Recipes:

I am sharing all of my favorite Christmas Cookie Recipe here but here are a few of my favorites…

• Best Snickerdoodle Cookie Recipe
• Peanut Butter Blossoms (famous Hershey Kiss cookies)
• Christmas M&M Cookies
• Soft Ginger Molasses Cookies
• Frosted Sugar Cookies
• Cranberry White Chocolate Chip Cookies

Popular Red Velvet Recipes:

Red Velvet Cookies with Cream Cheese Frosting

Red Velvet Cookies

Red Velvet Cake

Red Velvet Sugar Cookie Bars