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. missy — May 12, 2012 @ 1:15 pm

    The cheesecake filling is way too runny to “make into balls”. It’s more of a cream cheese frosting than a cheesecake filling. I even tried adding butter to thicken it up. Wondering if anyone else had this problem? I think the recipe needs to be tweaked.

  2. Haniza — May 18, 2012 @ 8:26 pm

    lovely.. just love the idea and will definitely try. thanks for sharing…

  3. sharon — June 3, 2012 @ 5:39 pm

    I just baked a batch today! They taste amazing! I recommend this recipe! I do suggest cutting the filling amt in half… I had lots of little filling balls left. I will probably make another batch with the rest.

  4. Madeline — June 5, 2012 @ 10:42 am

    I’m not sure what we did, but we only got 5 HUGE cookies out of this mix. Also, no one could finish more than one. Many of us couldn’t even finish one (and these are people who LOVE sweets). We went to bed feeling miserable, shaky, and nauseous. However, when I woke up in the morning I wanted another bite. I’m not sure if they were good or bad. They were the devil though.

  5. Melissa — June 7, 2012 @ 9:12 am

    These look AMAZING. My boyfriend’s birthday is coming up next week and he loves red velved cake. We have been on somewhat of a health kick together lately, though, so I though maybe cookies would be a better option (because we could each have one, and then I could freeze the rest more easily than I could freeze a cake in our small freezer).

    How many cookies did this make for you? You said they were big–how big? I don’t have a wire cooling rack– is this absolutely necessary?


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  8. Chelsea taylor — July 10, 2012 @ 8:07 pm

    My cheesecake filling is so runny what did I do wrong and how can I fix it?

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  10. Amanda — July 20, 2012 @ 5:21 pm

    Yum! I made these for my little cousin’s birthday party. After posting a picture on facebook, I got some requests to make them for other events. Definitely a new favorite around here. Thanks for posting!

    • Two Peas replied: — July 20th, 2012 @ 5:42 pm

      You are welcome! Glad everyone is enjoying the cookies!

  11. Drew — August 7, 2012 @ 11:42 am

    Such a crowd pleaser…with or with out the filling! My kids devour them!

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  13. Lori — August 19, 2012 @ 9:50 pm

    This looks sinfully delicious! I know they will be a hit when I make them soon.

  14. Hip Foodie Mom — August 23, 2012 @ 12:55 pm

    I love that you used a box mix for this! Nothing wrong with that! 😛 I feel like now. . whenever people pull out the box mixes for cakes or brownies or whatever, they feel like they are cheating or something. . I do bake from scratch a lot but I don’t discriminate! :) box mixes are great too when needed and when you’re in a rush! Thank you for the post! It’s about time I saw this one. . (from 2011). . I LOVE Red Velvet anything!

  15. Debby — August 31, 2012 @ 1:03 pm

    Is 2 cups of powdered sugar correct with the 4 ozs of cream chesse for the filling?

    • Two Peas replied: — August 31st, 2012 @ 1:34 pm

      That is what I used!

  16. Stephanie — September 2, 2012 @ 1:07 pm

    These sound delicious! If I am going to mail them, do you think they’d last 2 days without refrigerating?

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  18. Sai — September 15, 2012 @ 4:45 pm

    I actually stumbled upon this recipie from the CTFxC daily Vlogs. Alli was making them in one of her videos and they looked amazing. I decided to make them for my boyfriends birthday since he LOVES red velvet but a random thought crossed my brain… Since they make such huge cookies would it be possible to place the ball into a greased cupcake pan instead and make it into more of a cupcake than a cookie or does the mix just not work properly for that? Hmm….. I’m highly tempted to try it.

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  22. Catherine — October 2, 2012 @ 8:22 pm

    So the other day my friend got me a huge cupcake cake pan and a DH red velvet cake box… I instantly thought about saving the cake pan for another time. I than thought “What was that recipe that I made around x-mas last year that involved cream cheese and red velvet boxed cake batter?” I thought it was red velvet whoopee pies. I searched high and low and non of them made me complete. I knew this wasn’t the thing I baked.. For some reason I looked on my stumble upon HOPING that I saved your recipe. Well I FOUND IT ON THERE! And thus i am waiting for my cookies in the oven! They are the most amazing cookies ever! I added drk blue food coloring for the filling and adding orange to the white chocolate for Halloween!

  23. hayley — October 22, 2012 @ 12:49 am

    living in new zealand – what do you mean by powdered sugar? is that just normal white sugar or icing sugar or caster sugar?
    these sound yum!!

  24. Katey — October 22, 2012 @ 12:55 am

    These cookies are a hit when I make them, I add a little extra vanilla and cream cheese when I make these, I also use Betty Crocker cake mix. Absolutely amazing thank you! My finances coworkers love them, they sell at the bake sales so fast regionally my favorite cookie :)

  25. Katey — October 22, 2012 @ 1:04 am

    One other thing Iwanted to add was the fact that I’ve made these many times and I live rolling the dough in balls before putting it in the fridge! Then reroll them after they come out of the fridge they are smoother and don’t crank as much :)

  26. Alanna — October 24, 2012 @ 2:24 pm

    I just made these cookies and I have so much leftover cream cheese filling. It says to only make 10 balls of filling but I have over half a bowl of filling leftover! Did I do something wrong?

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  29. Laura — November 15, 2012 @ 10:06 pm

    What if I want this recipe to yield 20 cookies?
    I would make 20 half-teaspoon balls of cheesecake, and use 1/8 cup cookie dough instead of 1/4.
    But would this change the baking time/the amount that can be baked at once?

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  32. Patricia — November 22, 2012 @ 3:01 pm

    Thank you. I made these cookies for a party that my sister was baking for, and they were a hit. Very easy to make it. I made extra and froze for a next time. this is a recipe I will be coming back to.

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  34. Chrstina — November 28, 2012 @ 9:56 am

    Can these be made in advance and frozen?

  35. jess — November 30, 2012 @ 9:50 am

    just made these for my office holiday bake sale…piped the white chocolate into snowflake patterns onto some of the cookies… didn’t have proper piping tools so just used a ziploc bag… first time baking anything (and this was at 3am) but this recipe was really easy to make :) also, i substituted canola oil for half olive oil and half coconut oil – consistency was perfect.

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  38. Beth — December 3, 2012 @ 10:13 pm

    I made these for a bake sale and they were a big hit. I made them smaller and they turned out great.
    Thanks for sharing your wonderful recipe!

  39. danielle — December 4, 2012 @ 10:51 am

    i dont have any canola oil…can i use butter instead?

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