Red Velvet Cheesecake Cookies

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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.

Red Velvet Cookies with cream cheese frosting

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 Cookie Recipe with bowl of frosting

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 cookies on cooling rack

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 cookies from scratch

Red Velvet Cheesecake Cookie Recipe

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.
4.6 from 5 votes
Prep Time
2 hours 10 minutes
Cook Time
12 minutes
Total Time
2 hours 30 minutes
Servings
10 giant cookies

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

Instructions

  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!
  5. 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!

Red Velvet Cheesecake Cookies-you will love the cheesecake surprise in these easy red velvet cookies! #redvelvet #cheesecake #cookies #ValentinesDay #Christmas

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. 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!

  2. 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.

  3. 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!

  4. 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

  5. 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?

  6. 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!!

  7. 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.

  8. 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!

  9. 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.

  10. 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?

  11. 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

  12. I’ve made these twice and everyone loves them. I was even asked if I could turn this into a cookie cake… Any tips on how to acheive that??

  13. These look great. Thank you for sharing this recipe, But I have to ask can they be frozen after they are made? Could you please let me know as I would like to make a batch of smaller cookies for a Christmas cookie exchange. Thanks a bunch.

  14. I am making these right now and I am having trouble! I am hoping you can help me and maybe give some pointers. So I followed your directions for the dough and the cheesecake filling, now I am trying to put my cheesecake teaspoons in the dough but the dough is so sticky its sticking to my hands but because my cheesecake filling is frozen it is not sticking to it making it very hard to get it to wrap around. Any suggestions?

    1. I haven’t tried freezing them, but I am sure they would be fine. Just freeze them before you do the glaze. Let them defrost on the counter and then glaze them!

  15. Help! I made these and they tasted okay but the dough was so sticky I couldn’t get the cake mix off of my fingers. The only thing I did different is that I used melted butter instead of the canola oil. Is that why? Also if you put white chocolate chips in instead do you mix it with the batter and bake for the same amount of time? Thanks!

  16. Okay – so these turned out way better (and prettier) than I expected! Delicious, easy and they look gourmet! Thanks for sharing!

  17. Are you supposed to mix the cake mix according to the directions on the box? I followed what I thought the instructions said and mixed two tablespoons of flour with the cake mix and it turned into a ridiculous, sticky slime. If that’s the case, perhaps you could make the instructions a bit clearer.

  18. This recipe didn’t work! I bake all the time with recipes taken from websites, and it seems like there was something very wrong with dough itself. It never firmed up enough to form into a cookie…

    I wonder if the authors left a step out?

  19. I made these for gifts for our neighbors. I made regular size cookies and they worked out just fine. All of your baked goods are always so moist, easy to make, and absolutely delicious!

  20. I kept the dough overnight, it was still TOO greasy and very hard to shape the balls as its sticky. Worst dough i’ve ever made.

  21. I made these and the consistency of the dough was impossible to work with so I couldn’t fill them with the cream cheese filling (which wasn’t the best) but they tasted ok but I won’t be making them again

  22. Soooo… I just tried this recipe out and it did not come out properly. The dough was not workable so I had to adjust the recipe to thicken it up. And then after baking it, it came out all hard (it was only baked for 13 minutes) and tasted like sawdust with sugar. I used a different cake mix Betty Crocker’s.

    It looked good though. 🙂

  23. I made these today and (even as a 19-year-old with no baking experience) the recipe was simple and they came out perfectly.

    (I’d just use less sugar in the filling.)

  24. So, I tried making these only with chocolate in the middle instead of the cream cheese (not everyone in my immediate family cares for cream cheese), and I was slightly disappointed.
    I pretty much just followed this intensive recipe to end up with chocolate chip cookies. They didn’t even really have the signature red velvet taste to them at all.. and I used the recommended cake mix brand. So.. I’m not sure where I went wrong, but I thought I would leave some feedback.

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