Cheesecake-Stuffed Red Velvet Cookies

There’s something about red velvet that just feels a little special. Maybe it’s the deep crimson color, maybe it’s the subtle cocoa flavor, or maybe it’s the fact that it almost always shows up with cream cheese nearby. These Cheesecake-Stuffed Red Velvet Cookies lean into that classic pairing. Soft, fudgy red velvet cookies with crunchy edges wrapped around a creamy vanilla cheesecake center.

They’re rich but balanced, dramatic but still cozy. The outside bakes up with lightly crisp edges and a soft, bakery-style center, while the inside stays creamy and slightly tangy. Think red velvet cake meets cookie meets cheesecake — all in one bite.

Perfect for Valentine’s Day, Christmas cookie boxes, or anytime you want something that looks impressive but is secretly very simple.

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Baking time and oven temperature

Remember, each oven is unique, so some adjustments to baking time and oven temperature might be needed based on your specific baking environment. All oven temperatures in my recipes are based on a conventional oven. If you bake with a fan-assisted oven, turn down the temperature slightly as these ovens tend to become hotter than a conventional oven at that temperature setting. Ovens have the tendency to deviate from the temperature you set the oven to. I would highly recommend using an oven thermometer to ensure the inside of your oven is at the right temperature. 

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Ingredient Notes

Butter – Make sure it’s truly room temperature. It should be soft enough to press with your finger, but not greasy or melted.
Cacao powder – Regular unsweetened cocoa works perfectly here.
Red food coloring – Gel coloring gives the most vibrant color without thinning the dough.
White chocolate chips – Optional but highly recommended. They add sweetness and a little texture.
Cream cheese – Full-fat works best for a thick, stable filling.

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Tips & Tricks

• Freeze the filling — this is key for clean stuffing and prevents leaking.
• Seal the dough well around the cheesecake to keep it inside while baking.
• Don’t overbake — the cookies will firm up as they cool.
• Chilling the dough helps keep the cookies thick and prevents spreading.
• Use gel food coloring for vibrant color without adding excess liquid.
• White chocolate chunks melt better than chips if you want pools of chocolate.

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