Red Velvet Cheesecake Cookie Recipe
User Reviews
4.2
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Prep Time
2 hrs 10 mins
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Cook Time
12 mins
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Total Time
2 hrs 30 mins
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Servings
10 giant cookies
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Course
Baked Goods
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Cuisine
Canadian
Red Velvet Cheesecake Cookie Recipe
Description
Red Velvet Cheesecake Cookies are made from a red velvet cake mix combined with flour, eggs, oil, and vanilla to form a soft dough. The dough requires refrigeration to help it firm up due to its oily nature. The cheesecake filling uses room temperature cream cheese blended with powdered sugar and vanilla, then frozen into small balls to maintain structure when baked inside the cookies. Assembly involves flattening portions of the chilled dough around the cheesecake filling and baking them until cooked through.
The baked cookies feature a tender, slightly cakey exterior with a luscious cheesecake center that provides a contrast in texture and a rich, sweet flavor. The addition of a white chocolate drizzle enhances both sweetness and presentation, making these cookies a visually appealing and flavorful dessert suitable for gatherings or casual snacking.
Due to the nature of the filling, refrigerating or freezing the cheesecake balls before assembly is necessary to prevent melting during baking. The cookie dough should be chilled at least two hours to handle properly and achieve the right texture. These cookies can be enjoyed fresh or stored in an airtight container for a few days.
Ingredients
For the cookies:
- 1 red velvet cake mix I used Duncan Hines, box
- 2 tablespoons all-purpose flour
- 2 egg large
- 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
- 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 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.
- 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!
User Reviews
Overall Rating
4.2
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