Red Velvet White Chocolate Cheesecake Cookies

This recipe takes the classic red velvet cookie you know and love and elevates it with a surprise creamy cheesecake center that makes each bite feel decadent and indulgent. The vibrant red dough is studded with sweet white chocolate chips, giving a soft, slightly chocolatey cookie base that contrasts beautifully with a rich cheesecake core. This playful mash-up of textures and flavors makes these cookies not just delicious, but memorable whether you’re baking for the holidays or a special dessert platter.

The preparation involves two key components. first forming a smooth, sweet cheesecake filling and freezing it so it holds its shape, and then wrapping that frozen center in the red velvet dough before baking. As the cookies bake, the outer cookie sets with soft edges while the cheesecake filling warms just enough to become luxuriously creamy inside. The technique of encasing the frozen filling ensures that the cheesecake stays contained and delightfully gooey, creating a pleasant surprise when you bite in.

Beyond the core recipe, the approach encourages attention to detail using quality cocoa and vanilla, gently underbaking to keep cookies chewy, and optionally finishing with a drizzle of melted white chocolate or festive sprinkles for visual appeal. The result is a batch of cookies that balance sweetness with a tangy cream cheese richness and look as festive as they taste, perfect for gifting or serving at seasonal gatherings.

Red Velvet White Chocolate Cheesecake Cookies Recipe

Soft, chewy red velvet cookies filled with a rich, creamy cheesecake center that turns every bite into a decadent dessert surprise.

Ingredients

Red Velvet Cookies:

• 1 cup Butter (barely softened)
• 1 cup Brown Sugar
• 1/2 cup Sugar
• 2 large Eggs
• 2 teaspoons Vanilla Extract
• 2 teaspoons Red Food Coloring or Gel
• 1/3 cup Unsweetened Cocoa Powder
• 3 cups Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoon Cornstarch
• 1 teaspoon Salt (use 1/2 teaspoon if using salted butter)
• 1 3/4 to 2 cups White Chocolate Chips

Cheesecake Filling:

• (1) 8-ounce pkg. Cream Cheese (barely softened)
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract or Vanilla Bean Paste

Instructions

Cheesecake Filling:

1. In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small portions (16 portions) onto a parchment-lined baking sheet. Freeze for 45 minutes to 1 hour, or until firm.

Red Velvet Cookie Dough:

1. Preheat your oven to 350 degrees and line baking sheets with parchment paper. Cream the butter, granulated sugar, and brown sugar together in a large bowl until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract and red food coloring.
2. Fold in the flour, cocoa powder, cornstarch, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
3. Scoop the red velvet dough into 16 balls and flatten them into a disc using your hands. Place a frozen cheesecake ball in the center of the disc. Make sure they are cold enough so they aren’t too sticky. Wrap the dough around the cheesecake filling, ensuring it’s fully enclosed. Pinch any seams and roll gently into a smooth ball. Take your time to completely encase the cheesecake filling in the dough. Thin or exposed areas can lead to leaks. Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
4. Bake for 10-13 minutes, or until the edges are set. The centers should still look soft. You want to underbake these cookies rather than overbake as they will continue to set up once removed from the oven. Remove from the oven and immediately use a round spatula, the rim of a glass, or a spoon to shape the cookies into perfect circles.
5. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.Optional: Drizzle the cookies with melted white chocolate, extra white chocolate chips, or sprinkle with festive sprinkles for a decorative finish.