Red Velvet Cheesecake Cookies
Red velvet cake is so pretty and perfect for the holiday season.
We all know my heart belongs to cookies, not cake.
So I decided it was time for me to find a red velvet cookie recipe.
This cookie is the cookie of all cookies.
The Red Velvet makes it perfect for not only Christmas. It is perfect for Valentines Day, Sweetest Day and Birthdays.
The cheesecake filling gives this cookie an advantage over the more common sugar cookie.
Better than a Whoopie Pie this Red Velvet Cheesecake cookie is lighter and easier to eat while you are entertaining.
If you think your holiday baking list is set, think again.
You have to make these cookies!
They will wow everyone who takes a bite!
Look for the cookie platters to have a Red Velvet Cheesecake Cookie front and center.
These are the INGREDIENTS
For the cookies:
- 1 box red velvet cake mix I used Duncan Hines
- 2 tablespoons all-purpose flour
- 2 large eggs
- ½ 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:
- 1½ cups white chocolate chips melted
And these are the INSTRUCTIONS
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 teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about ¼ cup of red velvet cookie dough and flatten in your hands. 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 3 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.
- Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens.
Red Velvet Cheesecake Cookies
Ingredients
For the cookies:
- 1 box red velvet cake mix I used Duncan Hines
- 2 tablespoons all-purpose flour
- 2 large eggs
- ½ 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:
- 1½ cups white chocolate chips melted
Instructions
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 teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours.
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about ¼ cup of red velvet cookie dough and flatten in your hands. 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 3 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.
- Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
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