Red Velvet Cheesecake Cookies

RedVelvet Cheesecake Cookies - #25DaysCookieStyle

Day 7:  25 Days of Christmas – Cookie Style

I found this recipe via Pinterest from Two Peas & Their Pod.  As soon as I saw this, I immediately thought of my cousin.  He loves Red Velvet, so I knew I had to try this one out for him!  This recipe, even though it is time consuming for just 20 cookies, they are so delicious and almost too pretty to eat.  I’d even make them without the cream cheese filling.  These are soft & chewy!  The taste testers, including myself gave 2 thumbs up.  Just looking at the picture makes me want to eat one now!  Enjoy!

Red Velvet Cheesecake Cookies
Recipe type: Dessert
Serves: 20 cookies
  • Cookie base
  • 1 box Red Velvet Cake Mix (I used Betty Crocker)
  • 2 tablespoons flour
  • 2 eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • Cheesecake Filling
  • 4 oz. cream cheese, room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • Drizzle Topping
  • 1½ cups white chocolate chips, melted
  • 1 teaspoon vegetable oil (optional, to help loosen)
  1. To make cookie base
  2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. Add eggs, oil, and vanilla; mix until smooth.
  3. Wrap the dough in plastic wrap. Note: The dough will be oily.
  4. Refrigerate at least 2 hours.
  5. To make Cheesecake Filling
  6. Mix together cream cheese, powdered sugar, and vanilla until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping into teaspoon balls until you have at least 20.
  7. Place plate in the freezer and freeze for at least 2 hours.
  8. Pre-heat oven to 350 degrees. Line a large baking sheet with parchment paper.
  9. To assemble the cookies, take about ⅛ cup of red velvet cookie dough and flatten in your hands.
  10. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling.
  11. Gently roll into a ball and place on prepared baking sheet.
  12. Bake only 5 cookies at a time. The cookies are large and will spread.
  13. Bake 11-13 minutes or until the cookies begin to crackle.
  14. Let the cookies cool on the baking sheet for 5 minutes.
  15. Remove from baking sheet to a wire cooling rack and cool completely.
  16. Melt the white chocolate chips in a microwave safe bowl or over a double boiler. Add a few drops of vegetable oil if you are having trouble getting a smooth consistency. Drizzle the white chocolate with a fork over the cooled cookies. Let the cookies set until the chocolate hardens.

Makes 20 cookies.

Tip #1:  If you are going to store the cookies for more than a day, you may want to keep them in the refrigerator.

Tip #2:  You want to make sure you completely wrap the cookie dough around the filling before baking- so it doesn’t leak. 

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