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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367 Responses to “Red Velvet Cheesecake Cookies”

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  4. 292
    Lauren — December 5, 2012 @ 8:32 pm

    These cookies look wonderful! I can’t wait to make them for a cookie exchange at work next week! Where I live in Canada I can only find a box of red velvet mix that makes 12 cupcakes or a small cake, where I know most box cake mixes would make 24 cupcakes or a larger cake. So I was just wondering if you have an actual quantity of how much box cake mix you used (or did the box mix make what a “normal” boxed mix would)? In that case I will use two of the kind I have!

  5. 293
    Reni hendra — December 7, 2012 @ 1:16 am

    All i can say is….yummmmmmyyyy!!

  6. 294
    Will — December 7, 2012 @ 9:28 am

    Maria, Josh awesome yet simple recipe. Tried it out yesterday. Worked like a charm. Some minor issues, my filling didn’t freeze, even over night, so it got messy. but follow the link and check em out hahaha

    Thank you.

  7. 295
    Erin - Sincere Food Love — December 10, 2012 @ 12:36 pm

    Made these for a cookie exchange this past Saturday and they were a resounding hit! Some comments on the recipe, however…
    1. Cheesecake Amount – I didn’t skimp on the size of my cheesecake balls and still had ALOT of it left over. The portioning doesn’t seem correct. I multiplied the recipe x3 and had enough filling for almost 60 full-sized cookies.
    2. Filling doesn’t freeze solid, which makes sense. My solution was to freeze on a few different sheet pans and rotate them out to avoid too much meltage. Worked out well.
    3. White chocolate chips needs to be blended with vegetable shortening. This is the only way to make it thin enough to drizzle. Otherwise, you just get a thick white chocolate paste. I also had the same issue where I made a batch for 30 cookies worth and still had alot left over after 60 cookies.
    4. For size reference. these come out about the circumference of a compact disc. I can’t imagine wanting to make them any smaller with the risk of not being able to enjoy enough filling!

    Shared this recipe with everyone. Got comments like “This is the best cookie I’ve ever had!”. Thanks again for an awesome idea to contribute to my cookie exchange party!

  8. 296
    Caitlin — December 11, 2012 @ 3:11 am

    I just made these and they are so good! I made smaller ones – used 1/2 tsp for the filling and about 1.5 tbsp for the cookie dough. I got 32 cookies out of it! The dough is really sticky, so it was a little hard to handle, but I just made sure to flour my hands in between forming each cookie. Maybe chilling it longer would help; I only did the minimum of 2 hours. If you are thinking about making these, you should!

  9. 297
    Holly — December 12, 2012 @ 6:07 pm

    I made these last year for family Christmas gatherings, and everyone LOVED them! I intend to make them this year for a cookie exchange at work. I want to bake the cookies as close to the party as possible, but I was hoping to make the batter in advance. Would it be okay to leave the cookie and cheesecake mixes in the refrigerator overnight and bake the next day?

    • Two Peas replied: — December 12th, 2012 @ 6:09 pm

      Glad you liked the cookies. Yes, you can refrigerate over night and bake the next day. Enjoy!

  10. 298
    Stephanie Stevens — December 13, 2012 @ 1:24 pm

    I am making these cookies for the first time today! I got my first ones baked & I must say they look amazing! Can’t wait to put the white chocolate on there & try one! A little twist I did was color the cream cheese mix green for Christmas! Will repost when I try one!

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  12. 299
    Monica — December 17, 2012 @ 3:36 am

    I’m no Betty Crocker but these have been a huge hit. (A little messy to make) but a huge hit :)

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  14. 300
    kristen — December 20, 2012 @ 7:27 am

    I’ve been baking for a long time, and really truly wanted these to be delicious… but they’re not. They are oily and gross. They LOOK beautiful. Well, 4 of them looked beautiful. The rest of the batch exploded all over the baking sheet, even though I tried several different methods of sealing the cookie around the cream cheese filling. Oh right, the filling. Let’s talk about the filling. I LOVE vanilla, but there is so much vanilla in this filling that it tastes like crap. I didn’t think it was possible to have too much vanilla flavor, but apparently it is. I’d recommend cutting the vanilla to 1/2 tsp if you want to actually taste the cream cheese. I’m not sure what could save the dough, though. All I could taste was oil.

  15. Pingback: Red Velvet Cheesecake Cookies « The Fruitful Wife

  16. 301
    Lee Ellen — December 22, 2012 @ 8:33 pm

    Great addition to my Christmas cookie lineup! Made these today to great success! They were an instant favorite!

  17. 302
    Brooke — December 23, 2012 @ 10:52 pm

    Made these tonight. They are AMAZING…. and ironically taste a little like brownies at first. Anyone else think so? Either way, they are simply delish! Thanks for the recipe!

  18. 303
    Rachel smith — December 23, 2012 @ 11:32 pm

    Just finished making these. They look and taste divine. They are not difficult to make but a process waiting on the fridge time. I would put more cream cheese in the filling and hope they turn out the same way. P.s. I used candy melts for the drizzle topping. I got a little water in the cady melts the first time I tried to melt them and had to re-do the drizzle. Haha. Boyfriend is very very happy.

  19. 304
    Britt-June — December 23, 2012 @ 11:39 pm

    I’ve got my mix and my cheesecake balls ready to go. Refrigerating over night to bake around noon tomorrow! Excited to taste the turnout!

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  22. 305
    Kristina — January 5, 2013 @ 5:02 pm

    Hi! This is seriously the most amazing idea for a cookie ever! I actually made a gluten free version for my friend’s birthday. She always gets the shaft when it comes to baked goods, so I wanted to make her something special. Not only did she love them, but everyone at the office is always so obsessed when I bring them in. The gluten free version is so good, that people don’t even notice! Thank you so much for the inspiration!! http://bit.ly/YZMu1I

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  24. 306
    Jennifer — January 28, 2013 @ 7:58 am

    I made these once and they were great! However, this time I made them the cheescake filling is disappearing into the cookie. WHen I break one oopen it can’t be found? I did change the oil to butter and am cooking them at325 for 12 min on a silpat. Do you think any of these things are making the difference?

  25. 307
    Deanna — January 30, 2013 @ 10:35 pm

    Amazing cookies!! I tried Duncan Hines cake mix, it is great!! One day I wanted to make it again but our grocery store didn’t have it in stock but they did have President Choice – red velvet cake mix, here I am “great what should I do?” I end up buying the PC and use it. OMGosh taste even better than Dencan Hines. Not sure if PC is sold in the US but Canadian ppl u must try it. Mmmmm!!

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  30. 308
    Lynnsey — February 16, 2013 @ 9:30 am

    I stumbled upon this recipe while browsing through Pinterest for Valentine’s baking ideas. I made a batch for my parents, my boyfriend, and a friend. All of them were in LOVE. I felt like a hero. My boyfriend says it’s by far the best cookie he’s ever had. I made the cookies the day before I delivered them, and I kept them separated on a plate over night in the fridge. The next day I simply placed three or four in a gladware container and delivered them. They are much better warm or at room temperature, so I let them set out before eating them.

    • Two Peas replied: — February 16th, 2013 @ 10:16 am

      Glad you liked the cookies!

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  32. 309
    Jenny — April 5, 2013 @ 12:41 pm

    These look sooo good! I want to make them but we don’t have red velvet cake mix here. Can I use a Betty Crocker Chocolate Fudge mix instead? Thank you so much!

  33. 310
    karen — April 9, 2013 @ 10:39 pm

    I wish that people would only comment after they have actually made a recipe. I would like the opinions instead of all the “Oh My, these look so yummy”. It really isn’t helpful at all.

  34. 311
    Kiana — April 13, 2013 @ 1:10 am

    So, I made these two weeks ago (minus the white chocolate drizzle, because I thought it’d be overkill) and they were a hit! Although they were a pain to construct, the outcome made it very much worth it. My only problem was with the cake batter, because I couldn’t get it smooth. I literally had to piece cake around the filling. The extra oil did make it a tad easier. Any tips on better batter in the future?

  35. 312
    Dennis — April 14, 2013 @ 6:47 pm

    I made these last night and they came out perfect. I expect them to go over well at work.

  36. 313
    Crystal — April 16, 2013 @ 7:16 pm

    Definitely a favorite. I’ve only made them once, but they will be a treat for years to come!

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  39. 314
    Jessica — July 25, 2013 @ 10:14 pm

    These cookies are amazing! I made them for a friend’s birthday a while back and everyone is always asking me to make them! Haha, instead of freezing the filling I like to fill a pastry bag with it and poor a small amount into the cookie before folding it like normal. It ended making a MUCH smaller mess! Haha, terrific recipe! <3

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