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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392 Responses to “Red Velvet Cheesecake Cookies”

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

    Could I sub butter for the canola oil?

  2. Two Peas — December 13, 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!

  3. 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.

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  5. 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?

  6. Two Peas — December 14, 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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  8. 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? :)

  9. Two Peas — December 14, 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.

  10. 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 :)

  11. Two Peas — December 15, 2011 @ 12:14 am

    Glad they were a hit!

  12. 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!


  13. Two Peas — December 15, 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:)

  14. 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?

  15. 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?

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

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

  17. Two Peas — December 15, 2011 @ 4:01 pm

    I never adjust for high altitude.

  18. Two Peas — December 15, 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!

  19. 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??

  20. Two Peas — December 15, 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.

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

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

  22. 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..?

  23. 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!

  24. Two Peas — December 16, 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.

  25. Two Peas — December 16, 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:)

  26. Gil — December 16, 2011 @ 12:34 pm

    I made this on Sunday morning, and though they turned out delicious, the filling leaked through on all but one cookie. I’m not exactly sure why because I made sure each cookie completely covered the filling, but I suspect that it happens as a result of the cookie dough stretching out as it bakes.

    Either way, thank you for the recipe. If you have any further recommendations, please let me know. Thanks!

  27. Two Peas — December 16, 2011 @ 12:38 pm

    Hmmm, mine didn’t leak, maybe make sure you have a thicker layer of cookie dough around the filling.

  28. Kelly — December 16, 2011 @ 2:28 pm

    I found your recipe via Tatertots & Jello on Facebook. I made these last night…actually it ended up being in the wee hours of this morning, but they were so worth it! OMG! I baked these to give to my 3 yr. old son’s teachers at his preschool as part of their Christmas gift. I should have doubled the recipe, because I barely got to eat one! They are so, so delicious! One thing I did want to point out or rather ask if you experienced the same thing: I let the dough chill in the fridge for 3 hours. When I took it out and attempted to flatten the 1/4 C in my hand, it stuck to me like glue! I swear, my hands looked like something from a crime scene! So, I scrapped it all off, washed my hands and sprayed them with cooking spray each time I patted and balled up the dough, which worked out perfectly for me. I’m just curious if it was something I did wrong with the recipe or if you experienced the same thing when making yours. In any instance, they were awesome and yummy, and I think I’m going to have to go by the grocery store on the way home from work to pick up more ingredients to make another batch!

  29. Amanda — December 16, 2011 @ 4:27 pm

    So far this week I have made 5 batches of these cookies!! I would have to say they’re a hit! The only thing I’ve changed is that I used vegetable oil instead of canola because the canola seemed to over power the flavor in the first batch I made. This is such a great recipe and easy to remember! Thanks!

  30. Kelli — December 16, 2011 @ 8:23 pm

    I just baked these! I tried them smaller and they do NOT work smaller….I even tried less cream cheese filling in them. They end up oozing and smash out totally flat, so I went back to the size you have on recipe and they worked and tasted AMAZING!!!! Perfect for Christmas time! :)

  31. James — December 16, 2011 @ 8:49 pm


    I made the cookies and they turned out OK. I would like to point out two problems I came across. First, for those who don’t read ahead in instructions, I belatedly noticed, twice, that two hours refridgerating then freezing are required. Ended up not making the cookies til the next day. This happens to often to me so I need to read ahead, but also those instructions could noted first.

    My other problem is really weird and I’m not sure what happened. I bought Nestle Toll House Premium White Morsels. When I went to melt them I couldn’t get them to a liquid consistency? I feel like I overshot the desired consistency both times as there was a sorta mushy stage followed by a thick/crumbly stage that couldn’t be passed. I didn’t know that white chocolate was so hard to melt, is this a known issue or did I buy the wrong kind of white chocolate?

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  33. jessica — December 17, 2011 @ 11:06 am

    How many cookies does this make using your giant cookie recipe?

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  35. Two Peas — December 17, 2011 @ 5:47 pm

    10 giant cookies

  36. cherie — December 18, 2011 @ 3:09 pm

    i just started the batter this morning.. and when i mixed the cake mix and all the ingredients it’s still so liquidy. it’s not doughy at all. did i do something wrong? i’m just thinking there’s no way i can roll this up into a ball!

    anyway they’re in the refrigerator right now.. i hope it turn into dough afterwards

  37. Two Peas — December 18, 2011 @ 3:13 pm

    It shouldn’t be “liquidy.” The dough is oily, but thick enough to roll into balls. Did you mix it long enough? Sorry you had trouble!

  38. Christina — December 19, 2011 @ 2:34 am

    I just made these for a girls brunch and everyone raved about them. They were so delicious. And I did make mine smaller and was able to get a little over 2 dozen out of the mix of medium to small cookies. I will definitely make them again before Christmas.

  39. Tabitha — December 19, 2011 @ 8:34 am

    I made these yesterday for my son’s school bake sale. My sister-in-law and her family stopped by as I was baking them and sampled them – they were amazing! I took a few to my sister’s family last night and they were a fast new favourite. They look gorgeous and different from other holiday cookies, and they really taste great.

    We are in Western Canada and I could not find the Duncan Hines red velvet mix at our store, so I used the Superstore brand red velvet mix and it worked great. I don’t know about the Duncan Hines mix, but the Superstore brand doesn’t use any artificial colours, which made me feel better about serving red cookies 😉

  40. Jennifer Bryant — December 19, 2011 @ 12:20 pm

    I am absolutely going to make these for a Christmas Cookie Exchange I am going to this week. They sound fabulous!

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