Cheesecake Stuffed Red Velvet Cookies

These homemade Cheesecake Stuffed Red Velvet Cookies have a red velvet cake tang and are stuffed with an easy cheesecake filling! Plus they’re drizzled with melted white chocolate!

This post was created for Dixie Crystals by BigBearsWife, post and words written are 100% mine as always.

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RECIPE LINK IS BELOW AND HAS A PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ

These red velvet cookies are just beautiful and I think they would not only be perfect for Valentines day but also for Mother’s day or Christmas! You could even dye them pink instead of red for Easter!

What you need for Cheesecake Stuffed Red Velvet Cookies: (amounts in recipe)

cream cheese, softened
Dixie Crystals Confectioners Powdered Sugar
unsalted butter, room temperature
Dixie Crystals Extra Fine Granulated Sugar
Dixie Crystals Light Brown Sugar
egg
vanilla extract
red food coloring gel
white vinegar
all-purpose flour*
cocoa powder
baking soda
salt

How to make Cheesecake Stuffed Red Velvet Cookies:

Make the cream cheese filling with recipe provided and pop it into the fridge for about 30 minutes.

Make cookie dough according to recipe provided.

Scoop about 1 tablespoon of dough onto prepared cookie sheet. I like to line my cookie sheets with baking mats but you could also use parchment paper.

Flatten dough just a bit and add 1 teaspoon chilled cheesecake filling into center of dough.

Scoop out another tablespoon of dough and place it on top of filling. Make sure that after you add the filling to the cookies that you really press around edges to seal in cheesecake filling. You don’t want the cheesecake filling to spill out all over the cookie sheet while they’re baking.

Bake 10 minutes and then remove cookies from oven and let cool on cookie sheet.

Once the cookies are completely cooled, it’s time to add the finishing touches to these beauties!

Melt some white chocolate chips in a bowl in microwave in 30 second intervals until smooth.

Don’t over heat them or they won’t drizzle well.

Drizzle white chocolate over cooled cookies. Let white chocolate cool to harden.

You can use a piping bag filled with the melted chocolate or a fork to drizzle the melted white chocolate. I used a piping bag filled with the melted white chocolate for the photos in this post.

QUICK GLANCE Cheesecake Stuffed Red Velvet Cookies FAQ:

How do you make cheesecake filling from scratch??

Ok, so for things like stuffed cookies and cupcakes I use a super simple cheesecake type recipe. It’s mainly just powdered sugar and cream cheese whipped together and then chilled to firm up.

What kind of cheese is used for cheesecake??

Cream cheese is used to make cheesecake.

Do I have to keep these in the fridge??

If you are planning on serving them the day of or the next day I personally wouldn’t put them in the fridge. I’ve read so many conflicting things when it comes to cheesecake fillings. Some say that the powdered sugar stabilizes it so it doesn’t need to be in the fridge after baking and some people say it should. I don’t normally put stuffed cookies in the fridge and haven’t had a problem but I’m going to leave this one up to your judgement.

DO I HAVE TO USE RED FOOD COLORING?

To get the nice red color you will need some type of red coloring. However, there are natural food colorings out there as well as “no taste” red food colorings. I prefer the no taste red food coloring because red food coloring can be bitter.

Can I use white melting candy or white almond bark instead of white chocolate chips?

Yep! Sure can! They’re work just as well.

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