Red Velvet Cheesecake Cookies

Total Time Prep: 30 min. + chilling Bake: 20 min./batch + cooling
Yield 2 dozen
Contest Winner
Test Kitchen Approved
Cream cheese and red velvet cake go together like bread and butter, so I figured why not make a cheesecake-filled red velvet cookie? The key ingredient here is farmer cheese: a denser, drier cheese similar in texture to feta. It keeps the filling from being too soft and gives the sweet cookie a little bit of tang. —Kristyne Mcdougle Walter, Lorain, Ohio

Ingredients

  • 1 cup butter, softened
  • 2-1/2 cups sugar
  • 4 large eggs, room temperature
  • 2-1/2 teaspoons white vinegar
  • 2 teaspoons vanilla extract
  • 2 teaspoons red food coloring
  • 5 cups all-purpose flour
  • 1/2 cup baking cocoa
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 5 ounces farmer cheese
  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract

Directions

  1. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in vinegar, vanilla and food coloring. In another bowl, whisk flour, cocoa, baking powder and salt; gradually beat into creamed mixture. Cover and refrigerate until dough is firm enough to shape, about 1 hour.
  2. Place filling ingredients in a food processor; process until creamy. Transfer to a small bowl. Cover and refrigerate until chilled, about 1 hour. Preheat oven to 350°.
  3. Using hands dusted with flour, shape dough into 24 balls; flatten each slightly. Spoon 1 tablespoon filling into center of each dough piece; wrap dough around filling to cover completely. Place 3 in. apart, seam side down, on parchment-lined baking sheets.
  4. Bake until tops appear dry and edges just begin to crack, 17-20 minutes. Cool on baking sheets for 5 minutes before removing from pans to wire racks. Store in the refrigerator.

Nutrition Facts

1 cookie: 278 calories, 11g fat (6g saturated fat), 64mg cholesterol, 219mg sodium, 42g carbohydrate (25g sugars, 1g fiber), 5g protein.

Cream cheese and red velvet cake go together like bread and butter, so I figured why not make a cheesecake-filled red velvet cookie? The key ingredient here is farmer cheese: a denser, drier cheese similar in texture to feta. It keeps the filling from being too soft and gives the sweet cookie a little bit of tang. —Kristyne Mcdougle Walter, Lorain, Ohio
Recipe Creator
Community Cook

© 2025 RDA Enthusiast Brands, LLC