Red Velvet Cheesecake Cookies

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

If you think your holiday baking list is set, think again. 

4.86 from 7 votes

Print Pin Rate

Course: Bakery

Cuisine: American

Keyword: Christmas, valentines day

Method: Bake

Skill Level: Intermediate

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Adjust Servings: 15

Calories: 370kcal

Author: Marilyn Lesniak

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

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 2cookies | Calories: 370kcal (19%) | Carbohydrates: 41g (14%) | Protein: 2g (4%) | Fat: 0g | Saturated Fat: 8g (40%) | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 20mg (7%) | Sodium: 60mg (3%) | Potassium: 0mg | Fiber: 0g | Sugar: 39g (43%) | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg

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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.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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