Description

Cheesecake-Stuffed Red Velvet Cookies are rich, festive cookies made with soft red velvet dough, creamy cheesecake centers, and sweet white chocolate chips. Perfect for Christmas cookie boxes or special occasions, these indulgent treats combine the flavors of tangy cheesecake and classic red velvet in every bite.

Ingredients

Scale

1 cup Butter (barely softened)
1 cup Brown Sugar
1/2 cup Sugar
2 large Eggs
2 teaspoons Vanilla Extract
2 teaspoons Red Food Coloring or Gel
1/3 cup Unsweetened Cocoa Powder
3 cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Cornstarch
1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
1 3/4 to 2 cups White Chocolate Chips
8 oz Cream Cheese (barely softened)
1 cup Powdered Sugar
1 teaspoon Vanilla Extract or Vanilla Bean Paste

Instructions

In a medium bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Scoop into small portions (about 16) and freeze for at least 1 hour until firm.
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream butter, brown sugar, and sugar together until light and fluffy. Add eggs one at a time, followed by vanilla extract and red food coloring.
In another bowl, mix flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add dry ingredients to wet ingredients and stir until combined. Fold in white chocolate chips.
Scoop the dough into 16 balls, flatten each into a disc, and place a frozen cheesecake portion in the center. Wrap the dough around the filling completely, sealing the edges.
Place dough balls on a baking sheet about 2 inches apart and bake for 10–13 minutes, until edges are set and centers are soft.
Remove from oven and shape cookies with a spatula if desired. Let cool on the sheet for 5 minutes, then transfer to a wire rack.
Optional: Drizzle with melted white chocolate or decorate with sprinkles for a festive finish.

Notes

Freeze the cheesecake filling before assembly to prevent leaks.
Use high-quality cocoa powder and vanilla for best flavor.
Do not overbake—slightly underdone centers give a chewy texture.
Store cookies in the refrigerator for up to 3 days or freeze for 1 month.
To make ahead, freeze unbaked dough balls and bake directly from frozen.

Prep Time: 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 24g
Sodium: 150mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg

Keywords: Cheesecake-Stuffed Red Velvet Cookies, red velvet cookies, cheesecake filling, Christmas cookies, festive dessert, stuffed cookies, white chocolate cookies