Valentine’s Day Cookies: Red Velvet Cheesecake Cookies with a Cake Mix Recipe
These Red Velvet Cake Cheesecake Cookies are the perfect cookie for Valentine’s Day. I love when my desserts match the holiday {hello red cookie}! I also love when they are as easy {thank you cake mix cookies} as they are delicious. Add a cheesecake filling and who wouldn’t be excited about it? Bonus…my Darb is a HUGE red velvet fan. Keep scrolling to see how you can make these Red Velvet Cheesecake Cookies for your own Valentine celebration.
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Red Velvet and Cheesecake the Perfect Combination
I have made Red Velvet Kiss Cookies and Red Velvet Sandwich Cookies before but these babies might just be my favorite of the bunch.
They remind me of the Red Velvet Cheesecake at the Cheesecake Factory. Have you ever had it? A soft red velvet cake with a creamy cheesecake but this time in the cookie form. GENIUS!
They start with a cake mix which makes them so simple. You don’t even need to wait for a weekend… you can make your red velvet cheesecake cookies anytime {even on a work night}. That is how easy they are to make!
Ingredients Needed
- Red Velvet Cake Mix-Always the perfect place to start when you are making anything red velvet.
- Eggs-Used in both the cookies and the cheesecake filling.
- Vegetable Oil-Adding moisture to the cookie dough and giving them a great soft bite.
- Sanding Sugar {optional}-Found in the sprinkle section of the grocery store, sanding sugar gives the outside of these cookies a wonderful texture.
- Cream Cheese-Always needed for the creamy and delicious cheesecake filling.
- Granulated Sugar-Added to the cheesecake filling for sweetness.
- Vanilla Extract-To balance flavor and give the filling a wonderful underlying vanilla flavor.
How to make Red Velvet Cheesecake Cookies with a Cake Mix
Begin by whisking your cake mix to make sure you get rid of any lumps that might be in it. This step is important because they are hard to remove once the cookie dough is made.
Then add the egg and oil to the cake mix. Using a hand held mixer {or by hand}, combine the ingredients until everything is nicely incorporated.
The red velvet cookie dough will be thick and sticky but don’t panic. That is exactly how it is supposed to be. Look at that gorgeous deep red color that is perfect for Valentine’s Day.
Scoop dough using a cookie scoop {or heaping tablespoon} and place it into a bowl with sanding sugar. Sanding sugar can be found in the baking section of the grocery store. It has a nice large sugar crystal texture.
But don’t worry, if you can’t find it, granulated sugar works too.
Place the sugar covered cookies onto a silicone lined {or parchment} cookie sheet.
Bake the cookies at 350 degrees for 6 minutes. Remove the cookies from the oven and use the back of the scoop to make an indentation into the middle of each cookie.
Be careful not to press too hard because the back of the scoop will go all of the way through the cookie.
Now we have the perfect area to fill up with cheesecake filling.
Red Velvet Cheesecake Filling
To make the cheesecake filling, combine cream cheese, egg, sugar and vanilla.
Mix with a hand held mixer until you have a smooth cheesecake filling.
Then take a smaller scoop {or teaspoon} and scoop cheesecake filling into the indentation of each cookie.
You may have to take a spoon to spread it out evenly and make sure that the cheesecake fills the indentation.
Bake for an additional 9-11 minutes. Remove from the oven and let them cool on the cookie sheet for 10 minutes.
Tips for the BEST Red Velvet Cheesecake Cookies
- Use a cookie scoop to be sure that all of your cookies are the same size. This will ensure that all of the cookies bake evenly which is especially important with this cookie because it has two bake times {without and with the filling}.
- Don’t press too hard when making the indentation in the middle of the cookie for the cheesecake filling. If you press too hard the cookie will stick to the bottom of the cookie scoop. If that happens, replace that part of the cookie onto the sheet and continue as directed.
- Be sure to not over bake the cookies. It is important that the cookies and the cheesecake are set but not over baked. If you over bake the cookies they will become hard.
- Allow the cookies to cool on the baking sheet for 10 minutes. That 10 minutes on the baking sheet will allow the cookies to set up perfectly and give you just the right texture.
How to Store Valentine Cheesecake Cookies
The best way to store these Cake Mix Red Velvet Cookies with cheesecake filling is in a single layer in the refrigerator. It is important that the cheesecake stays refrigerated. If you prefer a warm cookie, microwave one for 7-10 seconds before eating. If you love making Valentine’s cookies, try these Easy Heart Shaped Sugar Cookies.
Do you love Red Velvet? Try these recipes…
- Easy Red Velvet Sandwich Cookies
- Red Velvet Kiss Cookies
- Red Velvet Cinnamon Roll Cake
- Cake Mix Red Velvet Crumb Cake Recipe
- Red Velvet Black Bottom Bundt Cake
- Red Velvet Sheet Cake Cookies
Red Velvet Cheesecake Cookies with a Cake Mix Recipe
Ingredients
Cookie
- 1 box red velvet cake mix
- 2 eggs
- 1/3 cup vegetable oil
- 1/4 cup sanding sugar
Cheesecake Filling
- 4 oz. cream cheese
- 1 egg yolk
- 1/4 cup granulated sugar
- 1/2 tsp vanilla
Instructions
- Preheat the oven to 350 degrees. Line baking sheet with silicone baking mat {or parchment paper} and set aside.
Cookies
- In a medium bowl, combine cake mix, eggs and oil. Using a hand held mixer {regular mixer or mix by hand} combine the ingredients until everything is incorporated into a thick dough. The dough will be a little sticky but that is totally fine.
- Using a cookie scoop, scoop cookie dough into a bowl of sanding sugar {or granulated sugar} and roll the cookie dough in sugar. Place the sugar coated cookie dough balls onto your prepared baking sheet and bake for 7 minutes. After 7 minutes remove the cookies. Using the bottom of the same cookie scoop, make an indention into the middle of each cookie, being careful not to press too hard {you don't want the scoop to press entirely through the cookie}.
Cheesecake Filling
- While the cookies are baking, combine the cream cheese and sugar, mix with a hand held mixer {regular mixer or by hand} until you have a smooth texture. Add the egg yolk and vanilla, mix until everything is nicely incorporated and smooth.
Cookie Assembly
- Once the cookies are partially baked and you have made the indention into the middle of the cookies, take a small scoop {or teaspoon} of cheesecake filling and place it into the middle of each cookie. You may have to take a spoon to spread it out. Place the cookies back into the oven and continue cooking for an additional 9-11 minutes. You don't want to over bake them but you want to be sure that the cheesecake mixture is set. Remove them from the oven and let them cool on the baking sheet for 10 minutes. Then move them to a cooling rack to cool completely. Serve or store in an airtight container in the refrigerator for up to 4 days.
