Cheesecake Stuffed Red Velvet Cookies are a delightful twist on classic cookies, offering a rich, velvety exterior with a creamy cheesecake surprise in the center. These cookies are not just a treat for the taste buds but also a feast for the eyes, showcasing a beautiful red color that is perfect for celebrations, holidays, or just a sweet indulgence at home.
Recipe Information
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Servings: 24 cookies
- Difficulty Level: Medium
Nutrition Information
- Calories per serving: 210
- Protein: 2g
- Carbohydrates: 28g
- Fat: 10g
- Fiber: 0g
- Sugar: 12g
- Sodium: 150mg
Why Make This Cheesecake Stuffed Red Velvet Cookies
These Cheesecake Stuffed Red Velvet Cookies will steal the spotlight at any gathering! They combine the richness of a classic cheesecake and the soft, cake-like consistency of red velvet cookies. The flavor is both chocolatey and creamy, making each bite a celebration of textures. Perfect for holiday parties, birthdays, or simply satisfying your sweet tooth, these cookies embody comfort and indulgence. Plus, they’re visually striking with their vibrant red color and white cheesecake filling, making them excellent for special occasions.
How to Make Cheesecake Stuffed Red Velvet Cookies
Step 1: Preparation
Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1 cup of sugar until the mixture is light and fluffy. This step is crucial as it incorporates air into the batter, giving your cookies a wonderful texture. Then, beat in 1 large egg and 1 tablespoon of vanilla extract until well combined.
Step 2: Mixing
In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 tablespoon of cocoa powder, 1 tablespoon of red food coloring, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to your wet ingredients, mixing until just combined. Be careful not to over-mix; you want to maintain that soft texture.
Step 3: Preparing Cheesecake Filling
In another bowl, beat together 8 oz of softened cream cheese and 1/2 cup of powdered sugar until smooth. This creamy filling will be the heart of your cookies, providing that delicious contrast to the red velvet dough.
Step 4: Assembling and Baking
To assemble, scoop a tablespoon of the red velvet dough and flatten it slightly in your hand. Place a small amount of the cheesecake filling in the center, then carefully wrap the dough around the filling, rolling it into a ball. Place these cookie balls on a lined baking sheet and bake for 10-12 minutes, or until the edges are set but the centers remain soft. Let cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
How to Serve Cheesecake Stuffed Red Velvet Cookies
These cookies are perfect on their own or served with a dollop of whipped cream and fresh berries for added flair. Pair them with a glass of milk or a hot cup of coffee to enhance their rich flavors. They also make an impressive dessert at gatherings, showing off their beautiful color and enticing creaminess.
How to Store Cheesecake Stuffed Red Velvet Cookies
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies in a sealed freezer bag for up to 2 months. When you’re ready to enjoy them again, let them thaw at room temperature, or pop them in the microwave for a few seconds to soften.
Expert Tips for Perfect Cheesecake Stuffed Red Velvet Cookies
- Ensure your butter and cream cheese are at room temperature for easy mixing.
- Use gel food coloring for a more vibrant red color without altering the cookie’s texture.
- Consider chilling the dough for 30 minutes if it’s too soft, making it easier to handle.
- For a fun twist, add white chocolate chips to the red velvet dough for extra sweetness.
- Test your oven’s accuracy; baking times may vary based on your oven’s performance.
Delicious Variations
- Nutty Twist: Add chopped pecans or walnuts to the red velvet dough for a crunchy texture.
- Fruity Delight: Incorporate some raspberry or strawberry puree into the cheesecake filling for a fruity flavor.
- Peppermint Flavor: Use peppermint extract in the filling during the holiday season for a refreshing twist.
Frequently Asked Questions
- Can I use light cream cheese instead of regular cream cheese?
Yes! Light cream cheese works well, but it may slightly alter the texture. The cookies might be a bit softer. - How do I know when the cookies are done?
The edges will be set and slightly darker, while the centers should still look soft. They will continue to firm up as they cool. - Can I make the dough in advance?
Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 3 days or freeze for longer. - What can I substitute for the all-purpose flour?
You can use gluten-free all-purpose flour or almond flour; just check to ensure it’s a 1:1 substitution. - How can I adjust the sweetness?
Feel free to reduce the sugar in the dough or filling to suit your taste. You can also add a bit of unsweetened cocoa powder to balance the sweetness.
Conclusion
Cheesecake Stuffed Red Velvet Cookies are a sumptuous dessert that combines classic flavors with a delightful twist. With their rich taste and charming appearance, these cookies are sure to impress anyone who tries them. So grab your ingredients and get baking—your taste buds will thank you! Happy baking!
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Cheesecake Stuffed Red Velvet Cookies
- Total Time: 42 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A delightful twist on classic cookies, featuring a rich, velvety exterior and a creamy cheesecake surprise in the center.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together softened butter and sugar until light and fluffy.
- Beat in egg and vanilla extract until well combined.
- In another bowl, whisk together flour, cocoa powder, red food coloring, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- In a separate bowl, beat together cream cheese and powdered sugar until smooth.
- Scoop a tablespoon of red velvet dough, flatten slightly, place cheesecake filling in the center, and roll into a ball.
- Place cookie balls on a lined baking sheet and bake for 10-12 minutes.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Notes
Ensure butter and cream cheese are at room temperature for easy mixing. For vibrant color, use gel food coloring.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
