Red Velvet Cookies with a surprise cheesecake filling inside and a delicious drizzle of white chocolate. These Red Velvet Cheesecake Cookies are a great dessert for Valentine’s Day, Christmas, or any occasion.
Perfect Holiday 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!
Red Velvet Cheesecake Cookies
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 these are cake mix cookies. It is our little secret:)
You do need to chill the dough and filling before you bake these red velvet cookies, so make sure you plan ahead. I promise the cookies are worth the wait.
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 and another one!
Red Velvet & Cheesecake…Mmmmm
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!
If you like these Red Velvet Cookies, you might also like:
- Red Velvet Crinkle Cookies
- Lofthouse Sugar Cookies
- White Chocolate Dipped Snickerdoodles
- Chocolate Shortbread Heart Cookies
Red Velvet Cheesecake Cookie Recipe
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
- 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.
- 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.
- 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 ¼ 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.
- 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!
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
I tried this recipe out on my blog this past weekend and all of my co-workers loved these cookies! I made them a lot smaller though. I was worried that these would be a lot of work, but they actually came together really easily. Thanks for sharing and hope you like the pictures I did of my attempt at these!
Glad the cookies were a success!
These cookies were so pretty! Unfortunately, they were just too sweet for us. I could only finish about half of one cookie. Even my kids thought they were overly sweet. (And we normally do enjoy cookies and other sweets). I thought we might try making them again but alter the recipe to use only half as much powdered sugar mixed in with the cream cheese. But two years have passed and the kids haven’t asked for the red velvet cookies again, so we’ve just gone on to try other dessert recipes instead.
Is it possible to make these into a shape? I was thinking of trying to make them into candy canes but I don’t know if they will spread too much and lose their shape.
I found this recipe and made a triple batch for a Christmas cookie exchange at work. Very inexpensive and totally Devine!!!
A few warnings. Take the time to read through all of the directions. I just skimmed them and then was in for a surprise when I started rolling up dough and saw the you bake so few at a time. I did make mine a little smaller but they are still big cookies.
Next, I needed an extra pair of hands to put the cookies in and out of the oven because my hands were covered in dough. Of course if I hadn’t been making so many that would have went smoother.
And finally, have some oil in a small bowl to rub on your hands between the cookie assembly to keep the dough from sticking to your hands as badly.
Of course I did make a few extra for the family but they have already demanded their own batch this weekend.
How long can these cookies be stored maximum?
Hey, I tried to make those cookies and they were heavenly.. but they were so sticky! Any ideas why and how I could fix that?
You lost me at “ONLY BAKE THREE COOKIES AT A TIME” Who in the heck has that kind of time to bake a full batch???
What is the weight of the box of mix that you use?
Love these cookies
while these cookies are not hard to make they are a little time consuming but worth the effort. I made the filling, them froze & then rolled into balls & froze individual balls.
I have made these a handful of times over the last few years and everyone absolutely loves them. A few recommendations I figured out after several trials: I make them smaller than the recipe suggests. You can get a few more out and they are still a decent size. After covering the cream cheese ball with dough, I put an extra little patch of dough on the bottom of the cookie to prevent any leakage. I also bake them a few minutes longer than the recipe calls for. Pro tip: spray your hands with cooking spray before sizing out each cookie. Makes the dough much easier to work with!
I LOVE making these, I make them every year and everyone absolutely raves about them!
Will you need to refrigerate these cookies? I will need to ship them. Thanks in advance
I was wondering about if they are shippable as well, they look like they would make a beautiful valentines present for my BF if they are
Hi may I know how many grams are there on your 1 box cake mix?
Thank you 🙂
I won 2 baking contests with this recipe and my family insists on them for every gathering! So tasty!
I had terrific trouble working with the dough?? It wanted to stick to my hands. I tried flouring my hands. Didnt help. I tried using food prep gloves. Didnt work. I chilled my dough 3 hours. What am I missing?
My cookies do not spread enough and if I try to bake them longer they just get very crunchy.. what am I doing wrong?
These are amazing!! My family loves them so much. They only made like 12 cookies though, so we doubled the recipe
I’ve been using this recipe for years and it’s gotten rave reviews from friends, family, and especially my students (I make extra large ones for their birthdays with their names written on it :)!! They are so easy to whip up and I’ll often prepare extra dough and freeze it (it freezes well for up to 3 months, approximately). These delights are so moist and tasty and when I feel like giving myself an extra treat, I make a cookie ice cream sandwich with them…divine!
I have the red velvet in the fridge now and I have made the cream cheese filling. If you want a really festive cookie, try dying the cream cheese filling green!
Although they were delish, I will try them with half the powdered sugar in the cheese mix.. They were just too sugary and could hardly taste the cheese..#twopeasandtheirpod
can someone tell me how many grams of red velvet cake mix do i need for this recipe
Can I use white chocolate melting wafers instead?
See More Comments