Two Peas and Their Pod

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 create a red velvet cookie…and not just any red velvet cookie, but a Red Velvet Cheesecake Cookie. This cookie is the cookie of all cookies. 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!

I normally don’t bake with boxed mixes, but I cheated and used a red velvet cake mix to make these cookies. I know, gasp! I think you will forgive me when you taste the cookies:) I did doctor the cookies up by adding a creamy cheesecake filling and a white chocolate drizzle. No one will ever know the base of this cookie comes from a mix. It is our little secret:) The cookies are almost too pretty to eat, but when you get to that surprise cheesecake filling, you will forget all about the beautiful cookie. You will want to eat another one!

If you are a Cheesecake Factory fan, chances are you have had their Red Velvet Cheesecake. These cookies remind me of that cheesecake, but of course they are better because they are cookies:) I made the cookies giant size because it’s the holiday season and indulging is A-OK in my book:) I am going to leave a plate of these cookies out for Santa. I know he will leave me everything on my wish list after he takes one bite of these Red Velvet Cheesecake Cookies. They are the best holiday cookie ever! Promise me you will make them!

Red Velvet Cheesecake Cookies

Yield: 10 giant cookies

Cook Time: 11-13 minutes

Red velvet cookies with a creamy cheesecake filling and a drizzle of white chocolate. These bright red cookies are perfect for Christmas or Valentine's Day.


For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
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


1. 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.

2. 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.

3. 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 1/4 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.

4. 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. Serve and enjoy!

Note: if you are going to store the cookies for more than a day, you may want to keep them in the refrigerator. You can make the cookies smaller. Just use less dough and filling. You want to make sure you completely wrap the cookie dough around the filling before baking-so it doesn't leak. Enjoy!

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394 Responses to “Red Velvet Cheesecake Cookies”

  1. Tanya Schroeder — December 8, 2011 @ 9:01 pm

    Thank you for all the wonderful recipes! Everything I’ve made on your site has been fabulous and received rave reviews! And my xmas cookie list has grown! I can’t wait to try my new recipes! Keep up the inspiration!

    • Two Peas replied: — December 8th, 2011 @ 9:40 pm

      Thanks Tanya!

  2. Jeri — December 9, 2011 @ 12:15 am

    Oh my! These look amazing!

    I’d love for you to come by and link up at my Friday Favorites party!

  3. Laurie {Simply Scratch} — December 9, 2011 @ 12:32 am

    This is amazing!

  4. Wendy from WendysHat — December 9, 2011 @ 1:56 am

    These sound delicious! Thanks!

  5. Krissy @ Krissy's Creations — December 9, 2011 @ 4:28 am

    I have been wanting to make some type of Red Velvet Cookie for quite some time! And yours look truly delicious :)

  6. marly — December 9, 2011 @ 8:24 am

    Wow – looks amazing!

  7. Alicia — December 9, 2011 @ 12:16 pm

    I made these this morning – my first foray into “from scratch” (if you don’t include the mix) baking. I made them for a cookie exchange party tonight – am hoping they taste as good as they look. :)

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  9. Julie — December 9, 2011 @ 12:58 pm

    Have you ever frozen the dough and then baked them later? I would like to make them in advance but don’t want to kill their goodness!

    • Two Peas replied: — December 9th, 2011 @ 2:18 pm

      I haven’t, but I am sure you could freeze the dough.

  10. nicole — December 9, 2011 @ 3:37 pm

    Since they have cheesecake the middle should you refrigate the ones that don’t get eaten?

    • Two Peas replied: — December 9th, 2011 @ 6:45 pm

      I didn’t, but you can if it makes you sleep better at night:) Enjoy!

  11. Brenda @ a farmgirl's dabbles — December 9, 2011 @ 10:04 pm

    Our house is full of red velvet fans – these would go super quick!

  12. Angie — December 9, 2011 @ 10:35 pm

    Love them made some super yummy thanks for sharing!!

  13. Erika - The Teenage Taste — December 10, 2011 @ 1:22 pm

    Red Velvet Cake=OBSESSION! I love anything and everything Red Velvet… :-)

  14. Mengda Zhang — December 10, 2011 @ 1:58 pm

    I just made these and they’re a site to behold. Beautiful cookies and so freaken easy! how’s that possible?! and you bite into them and it’s like ‘surprise bet you didn’t expect that eh?”

    thanxx for the recipe!!

    • Two Peas replied: — December 10th, 2011 @ 6:56 pm

      You are very welcome:)

  15. Barbara C — December 10, 2011 @ 6:09 pm

    Can anyone say Yum!! I made these cookies today. The first pan, I did exactly by the recipe. They are huge. The rest of the batch I made half size, if you can it that. It’s still a good size cookie, just not humongous. In my oven, they cooked the same amount of time as the big ones 13 minutes and I was able to get 6 on a tray instead of 3. Thanks so much for this lovely recipe. I’m new to your site but will be visiting again and often! Merry Christmas baking!!

    • Two Peas replied: — December 10th, 2011 @ 6:56 pm

      So happy you liked the cookies!

  16. Susan Ward — December 10, 2011 @ 6:54 pm

    I made these today for a neighborhood cookie exchange. They were a hit!

    • Two Peas replied: — December 10th, 2011 @ 6:56 pm

      Yay! Glad they were a hit!

  17. Betsy — December 11, 2011 @ 12:58 am

    Your recipes look delicious – I am new to your blog. I just have to ask, and please forgive me if it’s rude, but how do you stay so thin? Do you actually eat any of the things you bake?!

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  20. Sasha — December 11, 2011 @ 11:15 pm

    Anyone at 5,000 feet (altitude) try this recipe yet?? I really want to do this, but baking anything in Denver is always tricky…

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  22. Barbara C — December 12, 2011 @ 12:17 pm

    A quick question. I made the cookies Saturday and now on Monday the filling seems to be separating. It’s very grainy. I haven’t kept them in the fridge and have slept just fine. Is this just the nature of the beast and we should have eaten them faster? Thanks for your help.

    • Two Peas replied: — December 12th, 2011 @ 12:24 pm

      I am not sure because ours didn’t last that long:) You can try keeping them in the fridge next time…or just eat them faster..ha!

  23. Michelle — December 12, 2011 @ 12:27 pm

    Made these cookies and they are a HUGE hit! Definitely making them for neighbors and Christmas parties. But we are eating the first batch ourselves! :) Thanks for sharing.

  24. Christine — December 12, 2011 @ 5:15 pm

    I made these this weekend and they are beautiful and SO tasty! Thank you for the recipe!

  25. Alicia — December 13, 2011 @ 10:53 am

    I made these Sunday and they are beautiful and delicious. I will definitely be making them again for Christmas! I did cut the size in half so I got six on each cookie sheet. I did have one issue though…the centers of mine did not spread all the way. I have a big lump of the filling in the centers, they are not flat like yours.

    I followed the recipe exactly, just made the cookies smaller. Any suggestions? I really like the filling but would rather have it spread more evenly. Next time I may mix white chocolate chips in the cookies and pipe the cheesecake on top. Thanks for an awesome idea! I love your recipes!

  26. Vicky — December 13, 2011 @ 1:58 pm

    Could I sub butter for the canola oil?

    • Two Peas replied: — December 13th, 2011 @ 3:19 pm

      I haven’t tried it, but I am sure you can! I would use 6 tablespoons, at room temperature. Let me know if you try it!

  27. Julie {Angry Julie Monday} — December 13, 2011 @ 11:51 pm

    I made these cookies for a cookie exchange party on Sunday night. They were a HUGE hit!!! My entire family loved them also.

  28. Pingback: Wordless Wednesday: Cookie Exchange | Angry Julie Monday

  29. angela — December 14, 2011 @ 2:06 am

    I had issues with the filling. Mine came out very loose. It wouldn’t form into little balls. I’m refrigerating them right now and hope they will firm up enough for me to form the balls and then freeze. Any suggestions on fixing the issue in the next batch so it’ll be a stiffer mixture?

    • Two Peas replied: — December 14th, 2011 @ 8:14 am

      Did you put the filling in the freezer? The filling won’t be solid, but cold enough to work with.

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  31. Athena — December 14, 2011 @ 3:24 pm

    If we don’t have that cake mix available here, what would you suggest we use as substitute? :)

    • Two Peas replied: — December 14th, 2011 @ 3:29 pm

      I don’t know because I only made the cookies using a mix. I haven’t tried playing with the recipe. Sorry! If you can find a red velvet cookie recipe from scratch you can use that.

  32. Samantha Pou — December 14, 2011 @ 10:58 pm

    I just made these tonight!!! Adjusted the size a bit – they were a huge hit!!! Thank you guys so much :)

    • Two Peas replied: — December 15th, 2011 @ 12:14 am

      Glad they were a hit!

  33. Jessica — December 15, 2011 @ 12:59 am

    I am making these fabulous looking cookies for family with along 9 other cookies. I want to know how long these will keep for. I need them for Christmas Eve and am just wondering what day you think I should make them. Thanks so much!


    • Two Peas replied: — December 15th, 2011 @ 9:19 am

      If you can make them, make them the day of or the day before. Cookies are always best fresh, if you ask me:)

  34. Jon — December 15, 2011 @ 1:49 pm

    these sound awesome…do you think it would be possible to make smaller cookies? or does it become too difficult to get the cream cheese in the center?

  35. Jon — December 15, 2011 @ 1:59 pm

    these sound awesome…but would it be possible to make smaller cookies? or does it become too difficult to get the filling in the middle?

    • Two Peas replied: — December 15th, 2011 @ 4:04 pm

      Jon-I wanted to make jumbo cookies to give to friends. I haven’t tried to make them smaller, but I am sure it will work. Just use less dough and less filling. Make sure the dough is tucked all the way around the filling. Enjoy!

  36. Katie — December 15, 2011 @ 3:05 pm

    Since you live in SLC, does this recipe account for the high altitude?

    • Two Peas replied: — December 15th, 2011 @ 4:01 pm

      I never adjust for high altitude.

  37. Heather — December 15, 2011 @ 4:23 pm

    These cookies are baking in my oven right now as I type!! My only question is – do you have to refrigerate the cookies due to the cream cheese filling??

    • Two Peas replied: — December 15th, 2011 @ 4:27 pm

      I gave most of them as gifts, but kept 2 cookies for us. I kept them in a ziploc bag on the counter over night and they were fine the next day. You can store them in the fridge if you wish.

  38. Tiana — December 15, 2011 @ 8:33 pm

    Has anyone actually tried making these yet? Verdict on taste and difficulty?

  39. James — December 15, 2011 @ 9:14 pm


    These look so good and I’m about to make them but I realized something kinda silly (I don’t bake much). Do I need the ingredients listen on the back of the cake mix???

    Like, the Hines mix calls for 3 eggs and water and oil, do I ALSO need those?

    …. I’m feeling so dumb for asking, I think the answer is no..?

    • Two Peas replied: — December 16th, 2011 @ 12:04 am

      Don’t feel dumb:) You don’t need to pay attention to the box, just the recipe. Only use the ingredients listed in the recipe-not the box:)

  40. Kristen — December 15, 2011 @ 9:40 pm

    I was planning on starting my baking tomorrow for Christmas Eve and Christmas day, is it too soon to bake these?? How long will these last and have you ever stored them in the freezer?? I’m Excited to make these!

    • Two Peas replied: — December 16th, 2011 @ 12:03 am

      I would wait if you can. I gave them as gifts and we kept a few but they were gone the next day. I wouldn’t make them more than a day or two in advance-just to be safe.

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