Red Velvet Cheesecake Cookies
These red velvet cheesecake cookies are soft, chewy, buttery, and filled with creamy vanilla cheesecake shards. They have that classic red velvet flavor from cocoa, vanilla, and a little vinegar, plus pockets of white chocolate and frozen cheesecake bark folded right into the dough.
They bake up thick and bakery-style with soft centers, lightly chewy edges, and creamy cheesecake pieces throughout. I love these fully cooled, or even chilled from the fridge, when the cheesecake firms up and the cookie gets extra fudgy.
Ingredients
Vanilla Cheesecake Bark
160 g cream cheese, softened
105 g white chocolate, melted and slightly cooled
Pinch of salt
Seeds from ½ vanilla bean
1 tsp vanilla extract
Red Velvet Cookie Dough
113 g unsalted butter, room temperature
85 g granulated sugar
45 g brown sugar
Red food coloring, as needed
1 large egg
1 tbsp vanilla extract
1 tsp vinegar
175 g cake flour
15 g cocoa powder
1 tsp baking soda
½ tsp salt
125 g white chocolate, chopped
Cheesecake shards, recipe below
Instructions
Vanilla Cheesecake Bark
In a bowl, combine the cream cheese, salt, vanilla bean seeds, and vanilla extract.
Mix until smooth and creamy.
Fold in the melted white chocolate until fully combined.
Line a baking sheet with parchment paper and spread the cheesecake mixture into a thin, even layer.
Freeze for about 1 hour, or until firm.
Chop into shards and keep in the freezer until ready to fold into the cookie dough.
Make the Cookie Dough
In a bowl, cream together the butter, red food coloring, granulated sugar, and brown sugar until light, fluffy, and smooth.
Add the egg and vanilla. Whip again until the mixture is slightly lightened and fully combined.
Add the vinegar and mix one more time.
Fold in the cake flour, cocoa powder, baking soda, and salt until a soft red velvet cookie dough forms.
Fold in the chopped white chocolate.
Gently fold in the frozen cheesecake shards until evenly distributed throughout the dough. Try not to overmix so the cheesecake pieces stay chunky.
Scoop the dough into cookie dough balls and chill for at least 1–2 hours, or preferably overnight.
Bake
Preheat oven to 350°F and line one or two baking sheets with parchment paper.
Space the chilled cookie dough balls apart on the baking sheets.
Bake for 14–16 minutes, until the edges are set and the centers still look slightly soft.
Remove from the oven and round the cookies with a larger cookie cutter while they’re still warm, if desired.
Let cool fully before enjoying.
Notes
For the best flavor and texture, chill the dough overnight. The cookies bake thicker, the red velvet flavor settles in, and the cheesecake shards stay creamy throughout.
These are so good once fully cooled, but I especially love them cold from the fridge. The centers get fudgy, the cheesecake pieces firm up, and the whole cookie tastes extra bakery-style.
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Red Velvet Cheesecake Cookies
These red velvet cheesecake cookies are soft, chewy, buttery, and filled with creamy vanilla cheesecake shards. They have that classic red velvet flavor from cocoa, vanilla, and a little vinegar, plus pockets of white chocolate and frozen cheesecake bark folded right into the dough.
They bake up thick and bakery-style with soft centers, lightly chewy edges, and creamy cheesecake pieces throughout. I love these fully cooled, or even chilled from the fridge, when the cheesecake firms up and the cookie gets extra fudgy.
Ingredients
- 160 g cream cheese, softened
- 105 g white chocolate, melted and slightly cooled
- Pinch of salt
- Seeds from ½ vanilla bean
- 1 tsp vanilla extract
- 113 g unsalted butter, room temperature
- 85 g granulated sugar
- 45 g brown sugar
- Red food coloring, as needed
- 1 large egg
- 1 tbsp vanilla extract
- 1 tsp vinegar
- 175 g cake flour
- 15 g cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 125 g white chocolate, chopped
- Cheesecake shards, recipe below
Instructions
- In a bowl, combine the cream cheese, salt, vanilla bean seeds, and vanilla extract.
- Mix until smooth and creamy.
- Fold in the melted white chocolate until fully combined.
- Line a baking sheet with parchment paper and spread the cheesecake mixture into a thin, even layer.
- Freeze for about 1 hour, or until firm.
- Chop into shards and keep in the freezer until ready to fold into the cookie dough.
- In a bowl, cream together the butter, red food coloring, granulated sugar, and brown sugar until light, fluffy, and smooth.
- Add the egg and vanilla. Whip again until the mixture is slightly lightened and fully combined.
- Add the vinegar and mix one more time.
- Fold in the cake flour, cocoa powder, baking soda, and salt until a soft red velvet cookie dough forms.
- Fold in the chopped white chocolate.
- Gently fold in the frozen cheesecake shards until evenly distributed throughout the dough. Try not to overmix so the cheesecake pieces stay chunky.
- Scoop the dough into cookie dough balls and chill for at least 1–2 hours, or preferably overnight.
- Preheat oven to 350°F and line one or two baking sheets with parchment paper.
- Space the chilled cookie dough balls apart on the baking sheets.
- Bake for 14–16 minutes, until the edges are set and the centers still look slightly soft.
- Remove from the oven and round the cookies with a larger cookie cutter while they’re still warm, if desired.
- Let cool fully before enjoying.
Notes
For the best flavor and texture, chill the dough overnight. The cookies bake thicker, the red velvet flavor settles in, and the cheesecake shards stay creamy throughout.
These are so good once fully cooled, but I especially love them cold from the fridge. The centers get fudgy, the cheesecake pieces firm up, and the whole cookie tastes extra bakery-style.
