There’s something undeniably magical about the combination of red velvet cookies and creamy cheesecake. Imagine biting into a soft, chewy cookie only to be met with a luscious cheesecake center that oozes decadence. soft and gooey blondies Cheesecake stuffed red velvet cookies are not just a treat; they are an experience that demands attention, especially when served at parties or holiday gatherings.
These cookies take the classic red velvet flavor profile, with its hints of cocoa and buttery richness, and elevate it to celestial heights with a creamy cheesecake surprise. The moment you pull these beauties out of the oven, your kitchen will smell like a bakery on Christmas morning, drawing everyone in with their irresistible aroma. Imagine serving these at your next gathering and watching your friends’ faces light up with delight!
Why You'll Love This Recipe
- These cookies are surprisingly simple to make, making them perfect for any skill level in the kitchen.
- Each bite delivers an explosion of rich chocolate flavor paired with creamy cheesecake goodness.
- Visually stunning, they are sure to impress anyone who lays eyes on them.
- Perfect for holiday parties or just as a sweet indulgence during movie night!
I remember the first time I made these delightful cookies; my family was so enchanted that they devoured them faster than I could say “cheesecake stuffed red velvet cookies.” refreshing peach sangria.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Red Velvet Cake Mix: Use your favorite brand; it sets the base for our delightful cookies.
- Eggs: Fresh large eggs help bind the mixture and give structure to our cookies.
- Vegetable Oil: This keeps the cookies moist and tender – nobody likes a dry cookie!
- Cream Cheese: Softened cream cheese creates that dreamy cheesecake center we all adore.
- Granulated Sugar: Sweetens both the cookie dough and the cheesecake filling perfectly.
- Vanilla Extract: A splash enhances flavors beautifully in both components.
- Powdered Sugar: Makes our cheesecake filling smooth and sweet without any graininess.
- Cocoa Powder: Just a hint adds depth to the red velvet flavor profile.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Prepare Your Baking Sheet: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
Create the Cookie Dough: In a large mixing bowl, combine red velvet cake mix, eggs, vegetable oil, and cocoa powder until well blended into a smooth dough.
Make the Cheesecake Filling: In another bowl, beat together softened cream cheese, granulated sugar, vanilla extract, and powdered sugar until creamy and free of lumps.
Scoop Your Cookies: Using a tablespoon or cookie scoop, take a portion of cookie dough and flatten it slightly in your palm. Place about a teaspoon of cheesecake filling in the center.
Seal and Shap: Carefully fold the edges of the cookie dough over the filling to encase it completely. Roll gently into a ball.
Bake Until Perfect: Place each ball on your prepared baking sheets about two inches apart. Bake for 10-12 minutes until edges are set but centers remain soft.
Let’s face it: you’re going to be tempted by that warm cheesecakey goodness! But allow them to cool slightly before diving in; this helps set those amazing flavors just right.
Enjoying these cheesecake stuffed red velvet cookies is like finding treasure in every bite—rich chocolatey goodness meets that velvety smooth cream cheese surprise! Whether you’re celebrating something special or just indulging yourself on a Tuesday (because why not?), these cookies will bring joy to any occasion. decadent chocolate macarons.
You Must Know
- Cheesecake stuffed red velvet cookies are a match made in dessert heaven.
- The rich, velvety cookie paired with creamy cheesecake filling is irresistible.
- Ensure your ingredients are at room temperature for optimal mixing and the best texture.
- These cookies will surely impress anyone who tries them.
Perfecting the Cooking Process
To achieve perfect cheesecake stuffed red velvet cookies, start by creaming the butter and sugars first. This creates a light texture. delicious berry tart After that, mix in the dry ingredients and finally fold in the cheesecake filling before baking.
Add Your Touch
Feel free to customize your cheesecake filling by adding chocolate chips or a splash of vanilla extract. You can also experiment with different food coloring shades to create unique cookie designs that suit any occasion.
Storing & Reheating
Store your cookies in an airtight container at room temperature for up to five days. If you want to enjoy them warm, pop them in the microwave for about 10 seconds to revive their gooey goodness.
Chef's Helpful Tips
- For perfectly chewy cookies, don’t overmix the dough after adding flour.
- Chill your dough for at least 30 minutes before baking to prevent spreading.
- Use a cookie scoop for evenly sized cookies that bake uniformly every time.
Creating these delightful cheesecake stuffed red velvet cookies turned into an unforgettable family gathering moment when everyone fought over the last one—seriously, I almost lost a finger! For more inspiration, check out this Magic Pecan Cheesecake Bars recipe.
FAQ
What’s the best way to ensure my cookies stay soft?
Chill your dough before baking; this helps maintain moisture and softness.
Can I use a different flavor for the cheesecake filling?
Absolutely! Try strawberry or lemon for a fun twist on classic flavors.
How long do these cookies last once baked?
Stored properly, they remain fresh for up to five days at room temperature.
Cheesecake Stuffed Red Velvet Cookies
- Total Time: 27 minutes
- Yield: About 24 cookies 1x
Description
Savor the enchanting blend of flavors with our Cheesecake Stuffed Red Velvet Cookies. These soft, chewy cookies boast a rich red velvet exterior that encases a creamy cheesecake center, creating a delightful surprise in every bite. Perfect for holiday gatherings or cozy nights in, these cookies will elevate your dessert game and leave everyone wanting more.
Ingredients
- 1 box (15.25 oz) red velvet cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup powdered sugar
- 1 tbsp cocoa powder
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine the red velvet cake mix, eggs, vegetable oil, and cocoa powder until smooth.
- In another bowl, beat the softened cream cheese with granulated sugar, vanilla extract, and powdered sugar until creamy.
- Scoop about a tablespoon of cookie dough and flatten it in your palm; place a teaspoon of cheesecake filling in the center.
- Fold the dough over the filling to encase it completely and roll into a ball.
- Place on prepared baking sheets about two inches apart and bake for 10-12 minutes until edges are set but centers remain soft.
- Allow cooling slightly before enjoying.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (50g)
- Calories: 190
- Sugar: 13g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chill your cookie dough for at least 30 minutes before baking to prevent spreading. Customize your cheesecake filling by adding mini chocolate chips or experimenting with flavor extracts like almond or lemon.
