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Valentine’s Day Cookies – Cheesecake Stuffed Red Velvet Perfection!

These Cheesecake-Stuffed Red Velvet Cookies are the ultimate indulgence, combining the rich flavors of red velvet with a creamy cheesecake center. Soft, chewy, and bursting with decadence, these cookies are perfect for holidays, special occasions, or whenever you’re craving a show-stopping treat. The surprise cheesecake filling adds a luxurious texture, making each bite unforgettable!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 30 minutes
Servings: 16 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling:
  • 8 ounces cream cheese softened
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
For the Red Velvet Cookie Dough:
  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 teaspoons red food coloring preferably gel
  • 3 cups all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon cornstarch
  • 1 teaspoon salt
  • 1¾ to 2 cups white chocolate chips

Method
 

Prepare the Cheesecake Filling
  1. In a medium bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Using a small spoon or a melon baller, portion the mixture into 16 small balls and place them on a parchment-lined baking sheet.
  3. Freeze the cheesecake balls for at least 1 hour, or until firm.
2. Make the Red Velvet Cookie Dough
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring until fully incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, cornstarch, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
3. Assemble the Cookies
  1. Scoop approximately 2 tablespoons of the red velvet cookie dough and flatten it into a disc in your hand.
  2. Place a frozen cheesecake ball in the center of the disc.
  3. Gently wrap the cookie dough around the cheesecake filling, ensuring it is completely sealed and forms a ball.
  4. Place the stuffed cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
4. Bake the Cookies
  1. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers appear slightly undercooked.
  2. Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best cheesecake center, ensure the filling is well-frozen before assembling the cookies.
  • Chilling the cookie dough for 30 minutes before baking helps maintain shape and texture.
  • Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
  • For extra indulgence, drizzle with melted white chocolate after baking.

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