I couldn’t help but give you another red velvet recipe for Valentine’s Day.  I love when my desserts match the holiday and I especially love when they are as easy as they are delicious.  Bonus… my Darb is a huge red velvet fan!  Add a cheesecake filling and who wouldn’t be excited about it?  Keep scrolling to see how you can make it these Red Velvet Cheesecake Cookies too…

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

I have made Red Velvet Kiss Cookies and Red Velvet Sandwich Cookies before but these babies might just be my favorite of the bunch.

What isn’t there to love about a soft red velvet cookie that has a delicious cheesecake filling baked in the middle?  

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 on work night.  That is how easy they are to make!

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Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

How to make Red Velvet Cheesecake Cookies

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.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

The dough will be thick and sticky but don’t panic.  That is exactly how it is supposed to be.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Scoop dough using a cookie scoop {or heaping tablespoon} and place it into a bowl with sanding sugar.  If you prefer granulated sugar then that works too.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Place the sugar covered cookies onto a silicone lined cookie sheet.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

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, as it will go all of the way through the cookie.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Now we have the perfect area to fill up with cheesecake filling.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Red Velvet Cheesecake Filling

To make the cheesecake filling, combine cream cheese, egg, sugar and vanilla.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Mix until you have a smooth cheesecake filling.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Then take a smaller scoop {or teaspoon} and scoop cheesecake filling into the indention of each cookie.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

You may have to take a spoon to spread it out evenly.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Bake for an additional 9-11 minutes.  Remove from the oven and let them cool on the cookie sheet for 10 minutes.

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Boy are you in for a treat!  These cookies are really pretty darn amazing!  The little bit of crunch from the sugar and the creamy cheesecake filling go perfectly with the soft red velvet cookie.

These red velvet cheesecake cookies really are what dreams are made of and my family gobbled them down quick.  The perfect cookie for heart day or any day!  

Red Velvet Cheesecake Cookies with a Cake Mix Recipe featured by top US cookies blog, Practically Homemade

Do you love Red Velvet?  Try these recipes…

Red Velvet Cheesecake Cookies with a Cake Mix Recipe

Soft red velvet cake mix cookies are taken to the next level when rolled in sanding sugar and baked with a layer of homemade cheesecake filling.

Course Dessert
Keyword red velvet cheesecake cookies
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

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

  1. Preheat oven to 350 degrees. Line baking sheet with silicone baking mat {or parchment paper} and set aside.

Cookies

  1. 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.

  2. Using a cookie scoop, scoop cookie dough into a bowl of sanding sugar {or granulated sugar} and roll the cookie dough in sugar. 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

  1. 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

  1. 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.