Red Velvet Cheesecake Cookies

18 mins
Serves 1
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Directions

  1. 1Add 8oz cream cheese to a bowl.
  2. 2Add 8oz cream cheese to a bowl.
  3. 3Add 8oz cream cheese to a bowl.
  4. 4Add 1 cup powdered sugar.
  5. 5Add 1 cup powdered sugar.
  6. 6Add 1 cup powdered sugar.
  7. 7Add 1 tbsp vanilla.
  8. 8Add 1 tbsp vanilla.
  9. 9Add 1 tbsp vanilla.
  10. 10Whip the ingredients for the cheesecake filling until fully incorporated and creamy.
  11. 11Whip the ingredients for the cheesecake filling until fully incorporated and creamy.
  12. 12Whip the ingredients for the cheesecake filling until fully incorporated and creamy.
  13. 13Pipe or spoon out individual portions of the cheesecake filling onto parchment paper.
  14. 14Pipe or spoon out individual portions of the cheesecake filling onto parchment paper.
  15. 15Pipe or spoon out individual portions of the cheesecake filling onto parchment paper.
  16. 16Freeze the cheesecake filling portions.
  17. 17Freeze the cheesecake filling portions.
  18. 18Freeze the cheesecake filling portions.
  19. 19Whisk together the dry ingredients: 2 1/4 cups AP Flour, 1/3 cup cocoa powder, 1 1/2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp salt.
  20. 20Whisk together the dry ingredients: 2 1/4 cups AP Flour, 1/3 cup cocoa powder, 1 1/2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp salt.
  21. 21Whisk together the dry ingredients: 2 1/4 cups AP Flour, 1/3 cup cocoa powder, 1 1/2 tsp cornstarch, 1 tsp baking soda, and 1/2 tsp salt.
  22. 22In a separate bowl, cream together 4 oz cream cheese and 3/4 cup unsalted butter.
  23. 23In a separate bowl, cream together 4 oz cream cheese and 3/4 cup unsalted butter.
  24. 24In a separate bowl, cream together 4 oz cream cheese and 3/4 cup unsalted butter.
  25. 25Add 1 egg, 2 tsp red velvet emulsion, and 1 tsp red food coloring to the wet ingredients.
  26. 26Add 1 egg, 2 tsp red velvet emulsion, and 1 tsp red food coloring to the wet ingredients.
  27. 27Add 1 egg, 2 tsp red velvet emulsion, and 1 tsp red food coloring to the wet ingredients.
  28. 28Add 3/4 cup brown sugar and 3/4 cup granulated sugar to the wet ingredients.
  29. 29Add 3/4 cup brown sugar and 3/4 cup granulated sugar to the wet ingredients.
  30. 30Add 3/4 cup brown sugar and 3/4 cup granulated sugar to the wet ingredients.
  31. 31Whisk the wet ingredients until smooth and well combined.
  32. 32Whisk the wet ingredients until smooth and well combined.
  33. 33Whisk the wet ingredients until smooth and well combined.
  34. 34Fold in the dry ingredients into the wet mixture until the dough comes together.
  35. 35Fold in the dry ingredients into the wet mixture until the dough comes together.
  36. 36Fold in the dry ingredients into the wet mixture until the dough comes together.
  37. 37Chill the dough for a few hours or overnight.
  38. 38Chill the dough for a few hours or overnight.
  39. 39Chill the dough for a few hours or overnight.
  40. 40Make 4oz cookie dough balls, placing a frozen cheesecake filling portion inside each.
  41. 41Make 4oz cookie dough balls, placing a frozen cheesecake filling portion inside each.
  42. 42Make 4oz cookie dough balls, placing a frozen cheesecake filling portion inside each.
  43. 43Bake the cookies at 350°F for 18 minutes.
  44. 44Bake the cookies at 350°F for 18 minutes.
  45. 45Bake the cookies at 350°F for 18 minutes.
  46. 46Once the cookies have cooled down, drizzle them with white chocolate.
  47. 47Once the cookies have cooled down, drizzle them with white chocolate.
  48. 48Once the cookies have cooled down, drizzle them with white chocolate.

Ingredients

  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 cup powdered sugar
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 1 tbsp vanilla
  • 2.25 cups AP Flour
  • 2.25 cups AP Flour
  • 2.25 cups AP Flour
  • 0.3333333333333333 cup cocoa powder
  • 0.3333333333333333 cup cocoa powder
  • 0.3333333333333333 cup cocoa powder
  • 1.5 tsp cornstarch
  • 1.5 tsp cornstarch
  • 1.5 tsp cornstarch
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 0.5 tsp salt
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 4 oz cream cheese
  • 0.75 cup unsalted butter
  • 0.75 cup unsalted butter
  • 0.75 cup unsalted butter
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tsp red velvet emulsion
  • 2 tsp red velvet emulsion
  • 2 tsp red velvet emulsion
  • 1 tsp red food coloring
  • 1 tsp red food coloring
  • 1 tsp red food coloring
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • 0.75 cup granulated sugar
  • white chocolate
  • white chocolate
  • white chocolate

Equipment

bowlhand mixerspatulapiping bagbaking sheetwhiskoven

Tips

  • A piping bag makes the process of portioning out the cheesecake filling easier.
  • Baking times vary depending on your oven.
  • Chill the cookie dough for a few hours or overnight for best results.
  • Drizzle with white chocolate once the cookies have cooled down for extra flavor and visual appeal.
  • Use unsweetened Ghirardelli cocoa powder for the cookie base.
  • Use red food coloring to achieve a vibrant red color in the cookie dough.
  • Ensure the butter and cream cheese are super softened before mixing for a smooth cookie dough texture.
  • Whip the cream cheese filling until creamy and fully incorporated for best texture.
  • Thoroughly chill the cheesecake filling before incorporating it into the cookie dough balls to maintain its shape during baking.
  • When making the cookie dough balls, ensure the cheesecake filling is fully enclosed within the dough to prevent it from leaking during baking.
  • Do not overmix the cookie dough once the dry ingredients are added; mix just until combined to keep the cookies tender.
  • Allow cookies to cool completely before drizzling with white chocolate to prevent melting and ensure proper setting of the chocolate.
  • The red velvet emulsion and red food coloring contribute to the desired flavor and color, do not skip them if aiming for authentic red velvet cookies.
  • Using a whisk for dry ingredients ensures they are evenly distributed.
  • The combination of brown and granulated sugars provides depth of flavor and proper texture to the cookies.
  • Parchment paper on the baking sheet helps prevent sticking and makes for easier cleanup.
  • The 4oz cookie dough balls should completely cover the cheesecake filling for optimal baking and appearance.
  • Store finished cookies in an airtight container to maintain freshness.
  • Serve at room temperature or slightly warmed for an optimal flavor experience.
  • These cookies are ideal for special occasions or as a unique dessert option.
  • The cheesecake filling adds a rich, tangy counterpoint to the sweet red velvet cookie.
  • If you prefer, you can omit the white chocolate drizzle, though it adds a nice touch.
  • Consider making these ahead of time as they store well.
  • Experiment with different chocolate drizzles or toppings if desired.
  • The recipe is a twist on a classic dessert, offering a new way to enjoy red velvet.
  • Perfect for those who enjoy both cookies and cheesecake.