These Red Velvet Cheesecake Thumbprints are the perfect combination of soft, chewy red velvet cookies and creamy cheesecake filling. They are vibrant, decadent, and make for an impressive addition to any dessert table. The cookies are soft and perfectly flavored with cocoa, while the tangy cheesecake filling takes them to the next level. Ideal for special occasions or whenever youāre craving a luxurious treat!
PrintRed Velvet Cheesecake Thumbprints
š°āØGet ready for a bite-sized slice of heaven with Red Velvet Cheesecake Thumbprints! š These soft, rich red velvet cookies are filled with creamy cheesecake and topped with a swirl of tangy goodness. š Perfect for any occasion, these thumbprint treats are a decadent combination of chocolatey red velvet and smooth cheesecake that will have everyone asking for more! š
#RedVelvetLovers #CheesecakeThumbprints #BiteSizedDelights #RedVelvetGoodness #SweetTreatGoals #DessertPerfection #CheesecakeDreams #CookieCravings #ElegantDesserts #HolidayBakes š°šāØ
- Total Time: 50 minutes
Ingredients
For the Cookie Dough:
- 2 Ā¾ cups all-purpose flour
- Ā½ cup natural unsweetened cocoa powder (not Dutch process)
- 1 teaspoon baking powder
- Ā½ teaspoon Kosher or sea salt
- Ā½ cup unsalted butter, softened to room temperature
- 4 ounces full-fat brick-style cream cheese, softened to room temperature
- 1 cup granulated sugar
- 1 large egg + 1 large egg yolk, room temperature
- 1 Ā½ teaspoons white vinegar (or apple cider vinegar)
- 2 teaspoons pure vanilla extract
- 1 teaspoon red gel food coloring
For the Cheesecake Filling:
- 4 ounces full-fat brick-style cream cheese, softened to room temperature
- 2 tablespoons granulated sugar
- 1 large egg yolk, room temperature
- Ā½ teaspoon pure vanilla extract
For Rolling:
- Ā¼ cup granulated sugar
Instructions
Prepare the Cookie Dough
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set this aside.
- In a separate large mixing bowl, beat the butter and cream cheese with an electric mixer until light and fluffy, about 2 minutes.
- Cream in the granulated sugar, followed by the egg, egg yolk, vinegar, vanilla extract, and red gel food coloring. Beat until fully combined.
- Gradually add the dry ingredients in three installments, mixing thoroughly after each addition.
- Divide the dough into four equal portions, wrap each portion in plastic wrap, and chill in the refrigerator for at least 3 hours or up to 3 days.
Prepare the Cheesecake Filling
- In a small mixing bowl, beat the cream cheese with an electric mixer until fluffy.
- Mix in the sugar, followed by the egg yolk and vanilla extract.
- Transfer the filling to a piping bag or a zip-top sandwich bag. Set it aside.
Roll and Shape the Cookies
- Preheat the oven to 300Ā°F (150Ā°C) and line two baking sheets with parchment paper.
- Place the rolling sugar in a small bowl.
- Scoop about 1 tablespoon of cookie dough and roll it into a ball. Roll each dough ball in the sugar and place them at least 2 inches apart on the prepared baking sheets.
- Use the back of a rounded 1/2 teaspoon to press a well into the center of each dough ball. If the dough cracks, carefully pinch the cracks together with your fingers.
Bake the Cookies
- Bake the cookies for 10 minutes. Remove them from the oven, then gently press the back of a rounded 1 teaspoon measuring spoon into the centers again.
- Pipe the cheesecake filling into each well.
- Tap the pan on the counter a few times to release any large air bubbles.
- Return the cookies to the oven and bake for another 10 minutes, until the cheesecake filling is set and slightly puffed.
Cool and Serve
- Let the cookies cool on the baking pans for 10 minutes before transferring them to a cooling rack.
- The cheesecake filling will deflate a bit as it cools.
- Repeat the rolling and baking process with the remaining dough, allowing the cookie sheets to return to room temperature between batches.
- Refrigerate the cookies for at least 45 minutes before serving.
Storage and Shelf Life
- Refrigeration: These cookies can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: To freeze the cookies, store them in an airtight container or zip-top bag. Allow them to thaw at room temperature before serving.
Notes
- Use Room Temperature Ingredients
Make sure the butter, cream cheese, and eggs are at room temperature. This will help the ingredients blend more easily, resulting in a smoother dough and filling. - Donāt Skip Chilling the Dough
Chilling the dough for at least 3 hours (or up to 3 days) is essential to help the cookies hold their shape and prevent them from spreading too much while baking. It also makes the dough easier to handle. - Properly Press the Dough
When forming the wells in the cookie dough, use the back of a rounded 1/2 teaspoon or a similar rounded utensil. Press gently to avoid cracking the dough. If cracks do appear, simply pinch them together with your fingers before baking. - Cheesecake Filling Consistency
Be sure to beat the cheesecake filling well until itās smooth and fluffy. If the filling feels too thick, you can add a tiny splash of cream or milk to loosen it up. The filling should be thick enough to hold its shape when piped into the cookie wells. - Piping Tip for Cheesecake Filling
If you donāt have a piping bag, you can use a zip-top sandwich bag with the corner cut off. This is an easy and inexpensive way to pipe the filling.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
IngredientsFor the Cookie Dough:
- 2 Ā¾ cupsĀ all-purpose flour
- Ā½ cupĀ natural unsweetened cocoa powder (not Dutch process)
- 1 teaspoonĀ baking powder
- Ā½ teaspoonĀ Kosher or sea salt
- Ā½ cupĀ unsalted butter, softened to room temperature
- 4 ouncesĀ full-fat brick-style cream cheese, softened to room temperature
- 1 cupĀ granulated sugar
- 1 large eggĀ + 1 large egg yolk, room temperature
- 1 Ā½ teaspoonsĀ white vinegar (or apple cider vinegar)
- 2 teaspoonsĀ pure vanilla extract
- 1 teaspoonĀ red gel food coloring
For the Cheesecake Filling:
- 4 ouncesĀ full-fat brick-style cream cheese, softened to room temperature
- 2 tablespoonsĀ granulated sugar
- 1 large egg yolk, room temperature
- Ā½ teaspoonĀ pure vanilla extract
For Rolling:
- Ā¼ cupĀ granulated sugar
Step-by-Step InstructionsPrepare the Cookie Dough
- In a large mixing bowl, whisk together theĀ flour,Ā cocoa powder,Ā baking powder, andĀ salt. Set this aside.
- In a separate large mixing bowl, beat theĀ butterĀ andĀ cream cheeseĀ with an electric mixer until light and fluffy, about 2 minutes.
- Cream in theĀ granulated sugar, followed by theĀ egg,Ā egg yolk,Ā vinegar,Ā vanilla extract, andĀ red gel food coloring. Beat until fully combined.
- Gradually add the dry ingredients in three installments, mixing thoroughly after each addition.
- Divide the dough into four equal portions, wrap each portion in plastic wrap, and chill in the refrigerator for at leastĀ 3 hoursĀ or up toĀ 3 days.
Prepare the Cheesecake Filling
- In a small mixing bowl, beat theĀ cream cheeseĀ with an electric mixer until fluffy.
- Mix in theĀ sugar, followed by theĀ egg yolkĀ andĀ vanilla extract.
- Transfer the filling to a piping bag or a zip-top sandwich bag. Set it aside.
Roll and Shape the Cookies
- Preheat the oven toĀ 300Ā°F (150Ā°C)Ā and line two baking sheets with parchment paper.
- Place theĀ rolling sugarĀ in a small bowl.
- Scoop aboutĀ 1 tablespoonĀ of cookie dough and roll it into a ball. Roll each dough ball in the sugar and place them at leastĀ 2 inches apartĀ on the prepared baking sheets.
- Use the back of a roundedĀ 1/2 teaspoonĀ to press a well into the center of each dough ball. If the dough cracks, carefully pinch the cracks together with your fingers.
Bake the Cookies
- Bake the cookies forĀ 10 minutes. Remove them from the oven, then gently press the back of a roundedĀ 1 teaspoonĀ measuring spoon into the centers again.
- Pipe the cheesecake filling into each well.
- Tap the pan on the counter a few times to release any large air bubbles.
- Return the cookies to the oven and bake for anotherĀ 10 minutes, until the cheesecake filling is set and slightly puffed.
Cool and Serve
- Let the cookies cool on the baking pans forĀ 10 minutesĀ before transferring them to a cooling rack.
- The cheesecake filling will deflate a bit as it cools.
- Repeat the rolling and baking process with the remaining dough, allowing the cookie sheets to return to room temperature between batches.
- Refrigerate the cookies for at leastĀ 45 minutesĀ before serving.
Storage and Shelf Life
- Refrigeration:Ā These cookies can be stored in an airtight container in the refrigerator for up toĀ 5 days.
- Freezing:Ā To freeze the cookies, store them in an airtight container or zip-top bag. Allow them to thaw at room temperature before serving.
Why Youāll Love These Red Velvet Cheesecake Thumbprints
These Red Velvet Cheesecake Thumbprints offer the best of both worlds: a rich red velvet cookie combined with a tangy, creamy cheesecake center. The cookies are perfectly soft, with a slight cocoa flavor that pairs beautifully with the creamy filling. The touch of red gel food coloring gives them a stunning appearance, making them the perfect festive treat for holidays, parties, or any special occasion. Theyāre easy to make but impress everyone who gets a bite!