How To Make Amazing Red Velvet Cheesecake Cookies

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Super easy red velvet cheesecake cookies. This is the easiest recipe to make from scratch and is a hit for cookie lovers. 

It is slightly crunchy on the edges but the goey soft cream cheese filling is sensational. This recipe will become a family favorite. 

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Are you a Cookie fan? I am. Big time.

Red velvet cookies with a cheesecake filling and a drizzle of white chocolate. Cheesecake meets red velvet can’t get better than that!

These beautiful cookies are perfect for Christmas.

With National Cookie Day 4th December and Christmas this month. It was only fitting to celebrate with a Cookie Recipe and what better cookie to celebrate with than a Red Velvet Cheesecake Cookie.

What’s not to love?

Simple, delicious, easy, always a crowd pleaser.  

I don’t know why, of all cookies, I have a soft spot for cheesecake cookies. Ahh maybe because I love cheesecake especially from us at Cheeky Cheesecakes.

Anyway, Let’s move on to these cookies.

They are way better than store bought cookies. Way, waaaaay better.

Because, for one, they’re Red Velvet. Which puts them ahead 100 points automatically.

And, for two, they have cheesecake and white chocolate added. Also, they’re perfectly buttery crispy around the edges and chewy in the middle. So… ya know… more points.

I’m always up for a new cookie recipe, especially when a fun twist is involved.

The cream cheese makes these cheesecake cookies SO soft. If you are a soft cookie lover, this recipe is for you. 

They are just slightly crispy at the edges, but the center is so soft and gooey.

December really should be crowned national cookie month, with all the Christmas holiday food and yummy cheesecakes and cookies to try.

I really don’t want to look like Father Christmas by the time December 25th rolls around, but someone’s gotta do it!

If you are going to store the cookies for more than a day you may want to keep them in the refrigerator. (Not that they will last for long. The girls and Troy polished them off very quickly hehehe).

You can make the cookies smaller. Just use less dough and filling.

You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn’t leak.

If you are a cookie lover (and I’m assuming that would be 99% of you!), you have to try this version for a nice twist – they are delicious! 

Enjoy!

Easy Cheesecake Cookies Recipe

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RED VELVET CHEESECAKE COOKIES

Red velvet cheesecake cookies. They are slightly crunchy on the edges but the goey soft cream cheese filling is sensational.

This recipe will become a family favorite. 

Print

Ingredients

• Ingredients:
• For the cookies:
• 1 box red velvet cake mix
• 2 tablespoons all-purpose flour
• 2 large eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• For the cheesecake filling:
• 125g cream cheese, at room temperature
• 2 cups icing sugar
• 1 teaspoon vanilla extract
• For the white chocolate drizzle:
• 1 1/2 cups white chocolate chips, melted

Instructions

1. To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear.
2. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract.
3. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily.
4. Refrigerate for at least two hours.
5. To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar,
6. and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling a
7. and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until
8. you have 10. Place plate in the freezer and freeze for at least two hours.
9. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper
10. or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet
11. cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in
12. the center and wrap the cookie dough around the filling. Gently roll into a ball
13. and place on prepared baking sheet. Scoop onto lightly greased or bakig paper.
14. Only bake 3 cookies at a time. The cookies are large
15. and will spread. Bake for 11-13 minutes or until the cookies begin to crackle.
16. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet
17. to a wire cooling rack and cool completely.
18. Melt the white chocolate chips over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until
19. the chocolate hardens. Serve and enjoy!

It would be great to  hear from you. You are more than welcome to  leave comments below.

I’ll have some more great desserts up next month  In the meantime, enjoy your month, and eat some dessert!

Cheek Kiss xx