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.

Ingredients:

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

Directions:

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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388 Responses to “Red Velvet Cheesecake Cookies”

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  1. Pingback: Roll Out « Sweet Talk

  2. Meredith — January 24, 2012 @ 9:00 pm

    I’m eleven and I love to cook! I didn’t have red velvet cake mix though so I used strawberry!:)

  3. Two Peas — January 24, 2012 @ 10:44 pm

    Hi Meredith! I love the idea of strawberry cookies!

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  5. HUGS&COOKIES — January 26, 2012 @ 11:09 am

    Do you think I could make carrot cake cookies subbing out the Red Velvet boxed cake and subbing IN carrot cake mix? I have a carrot cake mix in my pantry (for no reason…I usually make carrot cake from scratch!).

  6. Two Peas — January 26, 2012 @ 1:33 pm

    I am sure the carrot cake cake mix would be great! Let me know if you try it.

  7. Claire — January 29, 2012 @ 7:18 pm

    These sound amazing! I’m really wanting to make them heart shaped for valentine’s day for my fiancé. Is that possible with the consistency of the dough?

  8. Pingback: Red Velvet Gooey Butter Cookies |

  9. Kim — February 2, 2012 @ 7:37 am

    Ok firstly, I have to say that 2 cups of powdered sugar is way too much for that amount of cream cheese. We made these and they were fantastic but only used 1 cup sugar. Trust me I’m all for dessert and everything sweet…you can ask anyone who knows me! I love cooking/baking and my girls know yummy stuff when they see it. It was actually my 7 yr old who stumbled across this recipe. Now, for those who cannot find red velvet cake mix, you can either use any other flavor because it would be equally delish or I’m sure you can transform a yellow cake mix with buttermilk, cocoa powder and red food coloring. I have a formula in my head but I will try it this weekend and post back with my results. Thanks for the recipes…your site is beautiful and inspires me to bake more!

  10. Pingback: Red Velvet Cheesecake Cookies | Just a Spoonful of Sugar

  11. Pingback: Valentine’s Day Sweet Treats | Urban Bliss Life

  12. Sue — February 4, 2012 @ 9:25 pm

    Okay so I am making your recipe tonight. I’ve made them before but I used sugar cookie mix, cocoa powder, and beet juice. So Im ready to taste and compare.

  13. Lauren :) — February 4, 2012 @ 11:58 pm

    These cookies looked amazing from the beginning!! so pretty and everything(: They tasted amazing!! Best cookies by farrr((:

  14. Two Peas — February 5, 2012 @ 4:19 pm

    Glad you liked the cookies!

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  16. Katie — February 8, 2012 @ 3:32 pm

    I’m in the process of making these as we speak! dough and cheesecake mixture tasted yummy…. started baking them and there was soo much smoke coming out of the oven! i was worried i was going to start a fire! haha so be prepared!

  17. Felicia — February 9, 2012 @ 11:18 pm

    Hi there :) your recipe looks wonderful, but i gotta ask
    how long will they last after you store them in the fridge?
    Do you think it could last for a week?

  18. Alessandra — February 10, 2012 @ 10:06 am

    I think you did a fantastic job on these cookies, they look amazing. I love your blog, always fresh and exciting keep up the great work!! I really wish right now there was a way I could reach thru the screen and take one of those cookies:)

  19. Kate — February 13, 2012 @ 12:53 am

    I made these, but smaller and it worked out great! But how did yours get all nice and flat? My filling stayed in a hill in the middle :/ Tasted great and everyone loved them though!

  20. Laura — February 13, 2012 @ 11:38 am

    I just made these cookies last night and they are fabulous! They are so much easier to make than I thought they would be. Everyone loved them, and they are so perfect for Valentine’s Day! Thank you :)

  21. Laura — February 13, 2012 @ 6:13 pm

    Hey! so i really wanna make these but i just have a question.. do you make the cake mix like it says to on the back of the box and then use it or do you just use the powder of the cake mix?

  22. Pingback: Red Velvet Cheesecake Cookies | Slinging Eggs and Bacon

  23. Pingback: a day of hearts « linen paper

  24. Deborah Lovell — February 15, 2012 @ 1:51 pm

    I made these yesterday and found the dough to be kind of crumbly, which was hard to work with since you have to wrap it around the filling, i refrigerated the dough for a day.. Can you tell me what i done wrong.. the cookies baked nicely but since the dough was so hard to work with i only made 6 cookies.. but they taste good and soft.

  25. val — February 15, 2012 @ 7:15 pm

    I made these for my coworkers for Valentines Day. They were a hit. :)

  26. Steph — February 22, 2012 @ 9:54 am

    My little grocery store didn’t have red velvet cake mix, so I made them with the vanilla and rainbow bit flavour and they are delish!! I made them smaller, I made 20 instead of 10, so I did half tsp balls of cream cheese. I had sooo much cream cheese and powdered sugar mix left over though?? Not sure why? They were for a birthday so I just used the leftover as icing on the cookies. They were really fun to make and they’re so soft, thanks for the recipe!

  27. Karla — February 29, 2012 @ 11:56 pm

    I made these cookies for a friend’s birthday… huge hit! They are my mother’s favorite cookie, so far. Thanks!

  28. Daniel — March 5, 2012 @ 1:34 pm

    I made this on a whim last Friday Night, and they were FANTASTIC. This is the first time I’ve ever made a cookie dough that needed to be chilled (I feel so grown-up now!), and I was really excited at how easy they were to make. I actually made 3 dozen smaller cookies using the recipe, and 1 big cookie (for myself, of course), and everyone who had them loved them!! I gave up chocolate for Lent, so these were literally a Godsend!!

    Next time, I will get to try out the White Chocolate drizzle on top, and I can’t wait…going to try substituting the Red Velvet for plain old Chocolate Cake mix, and Chocolate Chips! Thanks so much for this recipe!!

  29. Two Peas — March 5, 2012 @ 2:04 pm

    I am so glad you enjoyed the cookies!

  30. Pingback: Red Velvet Cheesecake Cookies « Take a Bite out of Life

  31. Carly — March 12, 2012 @ 12:47 pm

    I am thinking of making a slightly doctored version of these cookies for a St. Paddy’s party I am going to this weekend. I thought they would be amazing as a GREEN velvet version, possibly with a mint flavor for the cheesecake filling (I am still debating that). I was wondering, however, your recipe says to refrigerate the cookie dough at least 2 hours – would be it okay to refrigerate it overnight, do you think? I am hoping so, so that I can make the dough Friday and assemble and bake the cookies Saturday morning. Anyway, a friend did make your original recipe over the holidays and she was kind enough to share with me. They are DELICIOUS. I will probably be making them again later this year, for Christmas. Such a good recipe! And they look even more gorgeous and delicious in person!

  32. Pingback: Red Velvet Cheesecake Cookies | relativetaste

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  34. Herlin — March 27, 2012 @ 1:19 pm

    These cookies look awesome. I wanna bake them this weekend. Can I use Wilton candy melts for the topping instead of white chocolate chips?

  35. Monika — March 29, 2012 @ 11:17 am

    can I use a family red velvet cake recipe and just add 2 more tablespoons of flour or would it be better using the pre packaged cake mix and the ingredients on the recipe?

  36. Two Peas — March 29, 2012 @ 11:21 am

    I am not sure how your family recipe compares to a box mix. You can try it though!

  37. alisha thomas — March 29, 2012 @ 10:28 pm

    quick question; do you also use the ingredients on the back of the Duncan Hines box or do you just pour the Duncan Hines mixture and combine with all the ingredients you only listed?

  38. Two Peas — March 29, 2012 @ 10:30 pm

    Use the dry cake mix and then the ingredients listed. Don’t follow the box instructions.

  39. Zoe — March 30, 2012 @ 8:59 pm

    These are now top of the ‘MUST Bake’ List – they sound like one of the best things on this planet! Wish I could jump into the screen and eat them.

  40. Mary — April 4, 2012 @ 8:11 pm

    I made these today for my boyfriends birthday and he LOVED them! He ate 5 today, including 3 in just one sitting. The extra cookies were loved by my whole family and friends as well. Thank you so much for the recipe, I love your blog!

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