These Red Velvet Cheesecake Cookies are soft, rich, and filled with a tangy cream cheese buttercream center that makes them feel bakery-worthy but completely doable in your home kitchen.
There’s something extra special about pulling a tray of homemade cookies from the oven — especially when they hide a creamy surprise inside.
We love recipes that feel a little fancy but still fit into our busy lives. These cookies are perfect for holiday platters, Valentine treats, church suppers, or anytime you want to bless your family with something sweet and memorable.
Why These Cookies Belong in Your Cookie Jar
Soft, rich, and filled with creamy goodness, these Stuffed Red Velvet Cheesecake Cookies are what sweet dreams are made of. Each one bakes up beautifully with a tender crumb and luscious center.
- Thick, soft, bakery-style texture
- Creamy cheesecake center
- Beautiful red velvet color for gifting
- Freezer-friendly for make-ahead baking
- Perfect for holidays and special occasions
Bakery Style Red Velvet Cheesecake Cookies
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Equipment
Ingredients
Red Velvet Cookie
- 1 1/2 Cups Salted Butter softened (333g)
- 1 1/2 Cups Brown Sugar (369g)
- 1/2 Cup Granulated Sugar (115g)
- 2 Large Eggs
- 2 Tablespoons Vanilla Extract
- 4 Cups All-Purpose Flour (608g)
- 1/2 Cup Dutch Processed Cocoa Powder (60g)
- 2 Teaspoon Baking Soda
- 1 Teaspoon Salt
- Red Food Coloring
Cream Cheese Buttercream
- 6 Ounces Cream Cheese softened
- 1/4 Cup Salted Butter softened, (56g)
- 2 1/2 Cups Powdered Sugar (268g)
- 1 Teaspoon Vanilla Extract
- Granulated sugar for rolling
Instructions
- Prepare the Cheesecake Filling. In a stand mixer, beat the softened cream cheese and butter until smooth and creamy.6 Ounces Cream Cheese, 1/4 Cup Salted Butter
- Scrape the bowl, then add powdered sugar and vanilla. Mix on low until combined, then beat on medium-high until fluffy.2 1/2 Cups Powdered Sugar, 1 Teaspoon Vanilla Extract
- Scoop the filling using a #40 scoop (about 1½ tablespoons) onto a lined baking sheet. Place it in the freezer while you prepare the dough.
- Preheat your oven to 350°F (180°C) and line baking sheets with parchment or silicone mats.
- Cream the Butter and Sugars. In a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.1 1/2 Cups Salted Butter, 1 1/2 Cups Brown Sugar, 1/2 Cup Granulated Sugar
- Add eggs and vanilla, mixing until fully combined.2 Large Eggs, 2 Tablespoons Vanilla Extract
- Make the Cookie Dough. Add flour, cocoa powder, baking soda, and salt. Mix just until a soft dough forms.4 Cups All-Purpose Flour, 1/2 Cup Dutch Processed Cocoa Powder, 2 Teaspoon Baking Soda, 1 Teaspoon Salt
- Blend in red food coloring until you reach your desired red velvet shade.Red Food Coloring
- Fill and Shape the Cookies. Working in batches. Using a #12 scoop (about 1/3 cup), scoop dough and divide each portion in half. Flatten each half slightly. Place a frozen filling scoop on one dough piece. Top with the second piece.
- Seal edges very well. Shape into a thick puck. Roll in granulated sugar if desired. Place on prepared baking sheet.Granulated sugar
- Bake for 14–16 minutes until the cookies have spread, the tops look set (not glossy), and light cracks appear.
- Allow cookies to cool completely on the baking sheet before serving or drizzling on a glaze.
Notes
Baker’s Tips
Keep the filling frozenCold filling makes assembly much easier and helps prevent leaks. Seal thoroughly
Pinch edges well so the cheesecake center stays tucked inside. Don’t overbake
They finish setting as they cool and stay wonderfully soft. Use gel coloring if possible
It gives a deeper red without changing dough texture.
Optional Cream Cheese Drizzle
Make a thin glaze using:- 2 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 Tbsp milk
- ½ tsp vanilla
Nutrition
What if you don’t have Dutch Cocoa Powder?
You can absolutely use regular unsweetened cocoa powder — your cookies will still be delicious. Here’s what to expect and how to adjust (if you want to).
The Short Answer
You can substitute natural unsweetened cocoa powder 1:1 for Dutch processed cocoa in this recipe.
No other changes are required for most home bakers.
What’s the Difference?
- Dutch processed cocoa is neutralized (less acidic, darker color, smoother flavor)
- Natural cocoa powder is more acidic and slightly sharper in flavor
Because this recipe uses baking soda, natural cocoa actually works just fine.
What Will Change in Your Cookies?
If you use regular cocoa powder, you may notice:
- Slightly lighter red color
- A bit more classic chocolate tang
- Possibly a touch more rise
Most people won’t notice a big difference in the finished cookie.
If you want to adjust for this here are three methods:
If you want to mimic Dutch cocoa more closely:
Option 1 (easy):
Use the natural cocoa as-is — simplest and totally acceptable.
Method 2 (for color lovers):
Add a tiny bit more red food coloring to deepen the red velvet look.
Option 3 (advanced, optional):
Replace ¼ teaspoon of the baking soda with baking powder for a slightly softer crumb — but this is truly optional.
At our house, we use what’s in the pantry — and this recipe is forgiving. If all you have is regular unsweetened cocoa powder, go ahead and bake with confidence. Your Red Velvet Cheesecake Cookies absolutely irresistible.
Recipe Variations: Toppings & Finishes
One of the joys of homestead baking is making a recipe your own. Try these beautiful finishing ideas:
Classic Sugar Roll
Roll in plain granulated sugar for that traditional crackled bakery look.
Sparkling Sugar Finish
Use coarse sanding sugar for extra sparkle and crunch — perfect for holiday trays.
Powdered Sugar Snow
Skip the sugar roll and dust cooled cookies lightly with powdered sugar for a soft, snowy look.
Cream Cheese Drizzle
Make a thin glaze using:
- 2 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 Tbsp milk
- ½ tsp vanilla
Drizzle over completely cooled cookies for a bakery-style finish.
White Chocolate Drizzle
Melt white chocolate chips and drizzle over the tops for a pretty contrast.
Festive Sprinkle Roll
Roll dough balls in colored sugar or sprinkles before baking — great for Valentine’s Day or Christmas cookie trays.
Chocolate Lover’s Version
Add 1 cup mini chocolate chips to the red velvet dough before stuffing.
Storage & Freshness
Room Temperature:
Store in an airtight container for up to 2 days.
Refrigerator (best for longer storage):
Store up to 5 days due to the cream cheese filling.
Freezer:
Freeze baked cookies for up to 2 months. Thaw overnight in the refrigerator.
Reheating for Fresh-Baked Texture
- Microwave 8–10 seconds
- OR warm in a 300°F oven for 3–4 minutes
Make-Ahead Method
These are excellent for stocking the freezer.
To freeze unbaked cookies:
- Assemble stuffed dough balls
- Freeze solid on a tray
- Store in freezer bags
- Bake from frozen, adding 2–3 minutes to bake time
Perfect for busy seasons, holiday baking, or surprise guests.
Stuffed Red Velvet Cheesecake Cookies
When you want a cookie that truly stands out, these cookies deliver in both flavor and texture. They bake up tall, soft, and beautifully crackled with a smooth cheesecake filling tucked inside.
Fans of big bakery treats especially love how thick and satisfying these Red Velvet Cheesecake Cookies turn out every time.
My family loved this!