Red velvet cookies are a fan favorite, but when you add a creamy cheesecake filling to the mix, you’ve got a dessert that’s truly unforgettable. These Cheesecake Stuffed Red Velvet Cookies combine the rich flavor of traditional red velvet with a tangy, smooth cheesecake center. Perfect for any occasion, these cookies will leave a lasting impression on anyone who tries them. In this article, we’ll dive deep into the ingredients, preparation techniques, and tips to ensure your cookies come out perfectly every time.
What Are Cheesecake Stuffed Red Velvet Cookies?
Cheesecake Stuffed Red Velvet Cookies are a delightful twist on the classic red velvet cookie. The outer layer features the familiar soft and slightly tangy red velvet, while the inside hides a creamy cheesecake filling that complements the cookie’s flavor profile. The contrasting textures and flavors create a deliciously indulgent treat that’s as visually stunning as it is tasty.
Ingredients for Perfect Cheesecake Stuffed Red Velvet Cookies
To make these delicious cookies, you’ll need a combination of ingredients for both the red velvet dough and the cheesecake filling.
For the Red Velvet Cookies:
- 1 and 1/4 cups (160g) all-purpose flour
- 2 tablespoons (15g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup (60g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed brown sugar
- 1 large egg
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1 teaspoon red food coloring
For the Cheesecake Filling:
- 4 oz (115g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon vanilla extract
Step-by-Step Directions
1. Prepare the Cheesecake Filling
Start by mixing the softened cream cheese, sugar, and vanilla extract in a medium bowl. Beat the mixture until smooth and creamy. Once combined, scoop out small teaspoon-sized portions of the cheesecake filling and place them on a lined baking sheet. Freeze these for at least 1 hour to make stuffing the cookies easier.
2. Make the Red Velvet Cookie Dough
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside. Using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. Add the egg, milk, vanilla extract, and red food coloring, and continue mixing until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until the dough forms. The dough will be thick but manageable.
3. Shape the Cookies
Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper. Take about 2 tablespoons of the cookie dough and flatten it into a disk shape. Place a frozen cheesecake filling ball in the center of the disk and wrap the dough around the filling, ensuring the cheesecake is completely enclosed.
Repeat this process for all the dough and filling, placing the stuffed cookies on the prepared baking sheet about 2 inches apart.
4. Bake the Cookies
Bake the cookies for 12-14 minutes, or until the edges are set and the tops have a slight crack. Avoid overbaking, as this will ensure the cookies remain soft and chewy. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
5. Serve and Enjoy
Once the cookies have cooled, they are ready to be served. The rich red velvet and creamy cheesecake combination is best enjoyed with a glass of cold milk or a cup of coffee.
Pro Tips for Success
Creating the perfect Cheesecake Stuffed Red Velvet Cookies requires attention to detail, but with the right techniques, you’ll be able to master this dessert in no time. Here are some tips to ensure your cookies come out perfectly every time:
1. Freeze the Cheesecake Filling
One of the most important steps in this recipe is freezing the cheesecake filling. This makes it much easier to stuff the cookies, and ensures the filling stays intact during the baking process.
2. Don’t Overmix the Dough
When adding the dry ingredients to the wet, mix just until combined. Overmixing can lead to dense, tough cookies. The goal is to keep the cookie dough light and fluffy, which allows the cheesecake filling to be the star of the show.
3. Use Gel Food Coloring
For a vibrant red hue in your cookies, opt for gel food coloring instead of liquid. Gel coloring is more concentrated, so you’ll need less of it, and it won’t affect the texture of your dough.
4. Chill the Dough if Necessary
If your cookie dough becomes too soft or sticky to handle, pop it in the fridge for 10-15 minutes before shaping. This will make the dough easier to work with and help the cookies maintain their shape during baking.
Variations to Try
While Cheesecake Stuffed Red Velvet Cookies are delicious as they are, you can get creative with different variations to suit your taste preferences. Here are a few ideas:
1. Add Chocolate Chips
For a chocolatey twist, fold in some mini chocolate chips to the red velvet dough before stuffing with cheesecake. This adds extra texture and flavor to every bite.
2. Make It Minty
For a festive version, try adding a few drops of peppermint extract to the red velvet dough. The minty flavor pairs beautifully with the creamy cheesecake filling, making these cookies perfect for the holiday season.
3. Try a Peanut Butter Filling
If you love the combination of chocolate and peanut butter, swap the cheesecake filling for a peanut butter mixture. Simply beat together 4 oz of cream cheese, 1/4 cup peanut butter, and 2 tablespoons powdered sugar for a deliciously creamy alternative.
Storage and Freezing Instructions
These cookies can be stored at room temperature in an airtight container for up to 3 days. However, if you prefer to make them ahead of time, they freeze beautifully.
To Freeze the Dough:
Shape the stuffed cookies as directed, but instead of baking, place the unbaked cookies on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag and store for up to 3 months. When ready to bake, there’s no need to thaw—simply add a couple of extra minutes to the bake time.
To Freeze the Baked Cookies:
Allow the cookies to cool completely before placing them in a freezer-safe bag or container. Freeze for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature for a couple of hours.
Conclusion
Cheesecake Stuffed Red Velvet Cookies are the ultimate indulgent dessert. With their striking red color, soft texture, and rich, creamy filling, these cookies are sure to impress your friends, family, and even yourself. Perfect for parties, special occasions, or just a sweet treat at home, these cookies are a must-try for any dessert lover.