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Cheesecake Stuffed Red Velvet Cookies

There’s something undeniably magical about the combination of red velvet and cheesecake. Taking the classic flavors of a rich red velvet cake and combining them with a creamy cheesecake filling offers an indulgent treat that pleases any palate. Whether you’re planning a gathering, hosting a cozy evening at home, or simply treating yourself, these Cheesecake Stuffed Red Velvet Cookies are sure to impress.

Imagine biting into a soft, chewy cookie only to find a luscious cheesecake center waiting within. With each mouthful, delightful flavors burst forth, offering a unique blend of textures and tastes that are simply irresistible. So let’s dive into this fabulous recipe and discover just how easy it is to create this mouthwatering dessert.

Why Make This Recipe

Unique Flavor Combination: Marrying the luxurious taste of red velvet cookies with the creamy richness of cheesecake gives you a dessert that’s unlike anything else out there.
Perfect for Any Occasion: Whether it’s a holiday, a birthday, or just a Wednesday craving something sweet, these cookies fit right in.
Easy to Customize: You can amp up your cookies with toppings or swap ingredients to suit your preferences.

Making Cheesecake Stuffed Red Velvet Cookies at Home

Creating these cookies is a delightful process that contrasts the richness of the red velvet with the lightness of the cheesecake filling. If you’ve never made stuffed cookies before, don’t worry. Here’s a clear guide to making your own Cheesecake Stuffed Red Velvet Cookies in a few simple steps.

Ingredients

Gather the following ingredients for this decadent treat:

1 cup butter, barely softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 teaspoons red food coloring (gel recommended)
1/3 cup unsweetened cocoa powder
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon cornstarch
1 teaspoon salt (or 1/2 teaspoon if using salted butter)
1 3/4 to 2 cups white chocolate chips
8 ounces (1 package) cream cheese, barely softened
1 cup powdered sugar
1 teaspoon vanilla extract or vanilla bean paste

Step-by-Step Guide to Making Cheesecake Stuffed Red Velvet Cookies

Prepare the Creamy Cheesecake Filling: In a medium bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until well combined.
Beat Filling Until Smooth: Using an electric hand mixer or a stand mixer, mix the ingredients together on medium speed. Scrape down the sides of the bowl as needed until smooth and creamy but avoid overmixing.
Chill the Filling: Cover the bowl tightly with plastic wrap and refrigerate for a minimum of one hour, but ideally 2-3 hours or even overnight, so that it firms up perfectly.
Combine Dry Cookie Ingredients: While the cheesecake filling is chilling, whisk together the all-purpose flour, cocoa powder, baking soda, cornstarch, and salt in a medium bowl. Set it aside.
Cream Butter and Sugar: In a stand mixer bowl, cream the softened butter, brown sugar, and granulated sugar on medium-high speed for 3-5 minutes until it’s light, fluffy, and pale.
Add Eggs and Vanilla: Lower the mixer speed to medium-low. Add in the eggs and vanilla extract, mixing until just combined, scraping the bowl’s sides as necessary.
Add Red Food Coloring: Pour in the red food coloring and mix on medium speed until you’ve achieved an even color throughout the mixture.
Incorporate Dry Ingredients: With the mixer set to low speed, slowly blend the dry ingredients into the wet mixture. Mix just until flour streaks start to disappear to avoid overmixing.
Chill the Cookie Dough: The cookie dough will be soft and slightly sticky. Cover it with plastic wrap and refrigerate for 30 minutes.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Scoop and Freeze Cheesecake Filling Balls: Retrieve the chilled cheesecake filling. Using a small cookie scoop, portion out rounded amounts of filling onto a plate lined with parchment. Freeze for 10-15 minutes to firm up.
Portion and Flatten Cookie Dough: Using a medium cookie scoop, take portions of the cookie dough and gently flatten each scoop into a disc of about 2-2.5 inches in diameter.
Stuff the Cookies: Place a frozen cheesecake ball in the center of each dough disc. Carefully wrap the dough around the filling, sealing it completely before gently rolling it into a uniform ball.
Arrange on Baking Sheets: Place the assembled cookie dough balls onto the baking sheets, making sure there’s at least 2 inches of space between each one.
Bake the Cookies: Pop the baking sheets into your preheated oven and bake for 12-15 minutes.
Check for Doneness: The cookies are done when the edges are set and lightly golden, while the centers remain slightly soft and puffy. Avoid overbaking to keep them moist.
Initial Cooling on Baking Sheets: Once done, allow the cookies to cool on the sheets for 5-10 minutes; they are delicate while hot.
Cool Completely on Wire Rack: Transfer the cookies to a wire rack to cool completely, allowing the cheesecake filling to firm up a bit.
Garnish (Optional): For an optional touch, dust the cool cookies with powdered sugar just before serving. Consider drizzling them with melted white chocolate for additional decadence.
Storage and Serving: These cookies are best enjoyed fresh, within 2-3 days. Store them in an airtight container at room temperature or refrigerate for longer freshness. Allow them to come to room temperature or warm slightly in the microwave before serving for that gooey cheesecake center experience.

Keeping Cheesecake Stuffed Red Velvet Cookies Fresh

Storage Tips for Cheesecake Stuffed Red Velvet Cookies

To enjoy your magnificent cookies at their best, keep the following storage tips in mind:

Room Temperature: Keep the cookies in an airtight container for up to 2-3 days to maintain freshness.
Refrigeration: If storing longer, place them in the refrigerator for up to a week.
Freezing: For longer-term storage, freeze the cookies for up to 2 months. Just make sure they are well-wrapped or in a freezer-safe container.

How to Serve Cheesecake Stuffed Red Velvet Cookies

When it comes to serving these delightful cookies, you can get creative. Here are some ideas to elevate your dessert experience:

Pair with Ice Cream: Serve warm cookies alongside a scoop of vanilla or cream cheese ice cream for a delightful contrast of temperatures.
Accompany with Coffee or Tea: The rich taste of red velvet is beautifully complemented by a cup of steaming coffee or tea. The balance between sweet and bitter enhances the overall flavor experience.
Sprinkle with Nuts: For added texture, consider topping the cookies with crushed nuts or even mini chocolate chips before baking for little bites of surprise.
Mini Dessert Platter: Arrange the cookies on a platter with other sweet treats like brownies or bars for a charming dessert table at gatherings.

Tips to Make Cheesecake Stuffed Red Velvet Cookies

Here are a few handy tips that will help ensure your cookies turn out perfectly every time:

Use Gel Food Coloring: For the most vibrant color, opt for gel food coloring rather than liquid, which can alter the cookie dough’s texture.
Don’t Overmix the Dough: When incorporating dry ingredients, mix just until combined to retain a tender cookie.
Pre-chill Ingredients: Ensure your cream cheese is barely softened before mixing to create a smooth filling without lumps.

Variations or Substitutions

Feel free to explore flavor enhancements or alternative ingredient options to make this recipe your own:

Chocolate Hazelnut Spread: Instead of using cheesecake filling, consider opting for a chocolate hazelnut spread, creating a rich, nutty inside.
Different Chips: Instead of white chocolate chips, you could use milk chocolate or even dark chocolate to introduce a deeper cocoa flavor that pairs wonderfully with red velvet.

FAQs

Q: Can I make this ahead of time?

A: Absolutely! You can prepare the cookie dough and cheesecake filling in advance and refrigerate them separately for a day or two. Just assemble and bake when you’re ready.

Q: How long do the cookies stay fresh?

A: These cookies are best enjoyed fresh but can be kept in an airtight container for about 2-3 days. You can refrigerate them for a week or freeze them for up to 2 months.

Q: Can I use another type of food coloring?

A: While gel food coloring delivers the best results, you can experiment with liquid coloring, though it might not yield the same vibrant red hue.

Conclusion

In conclusion, Cheesecake Stuffed Red Velvet Cookies combine two beloved desserts into one mouthwatering treat that will bring joy to any table. With their striking color and enticing flavors, they are as pleasing to the eye as they are enjoyable to the palate. When you indulge in one of these cookies, you’re not just enjoying a dessert; you’re celebrating the art of baking and the sheer pleasure of flavor. So gather your ingredients, roll up your sleeves, and prepare to delight in the delicious results!