Red Velvet Cheesecake Cookies

Red Velvet is everywhere. While the cake is a classic, over the past year I have seen Red Velvet brownies, hot chocolate mix, cheesecake, cookies, and even pancakes!  I found this cookie recipe last Christmas time and have made it several times.  They are not only delicious, but super cute for the Christmas or even Valentine holidays.

You can make them any size you like.  The original recipe made super ginormous cookies.  I have toned them down to about half the size and they are still big.  I get about 20 cookies from a batch.

I have thought of several variations that I think would be delicious.  How about German Chocolate Cheesecake cookies or Pumpkin Spice Cheesecake Cookies?  Just use a different kind of cake mix with the same cream cheese filling & some add-ins like coconut or nuts.  As time permits, maybe I will get more creative and then share my findings here.

Red Velvet 020


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:

  • 4 oz cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

For the white chocolate drizzle:

  • 1 1/2 cups white chocolate chips, melted



To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into balls until you have 20. Place plate in the freezer and freeze for at least two hours.

Preheat oven to 350 °F. Line a large baking sheet with parchment paper or a silicone baking mat.

To assemble the cookies, I used about 3/4 of muffin scoop of red velvet cookie dough and flattened in my hands.  (A muffin scoop is about 1/4 cup, but I made mine a little smaller than that.)  Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake a few cookies at a time. The cookies are large and will spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

For the white chocolate drizzle, melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle over the cooled cookies. Let the cookies set until the chocolate hardens.

Yield: 20 Cookies


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