Red Velvet Cheesecake Cookies

Total Time

Prep: 30 min. + chilling Bake: 20 min./batch + cooling


2 dozen

Updated: Feb. 21, 2024
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
Red Velvet Cheesecake Cookies Recipe photo by Taste of Home


  • 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
  • 5 ounces farmer cheese
  • 3 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract


  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 tablespoons of filling in center of dough; 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.