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Red Velvet cheesecake cookies are a fusion of two favorite desserts, combining red velvet cake’s rich flavors and the cheesecake’s creamy smoothness. These tender cookies have a soft, chewy texture that melts in your mouth with every bite.
Why I Think You’ll Love This Recipe!
- These cookies are a time saver using a cake mix for a quick batter!
- It is an easy recipe that is fun to do with your kids!
Chewy Red Velvet Cheesecake Cookies
Using a boxed cake mix to save time makes these red velvet cheesecake cookies fast to whip up on a busy day. The bright red color of the cookie adds a cheery touch, making them perfect for special occasions or an after-dinner snack. Each cookie is generously filled with a luscious cream cheese filling, contrasting the cookie with lightly tart and sweet flavors.
Cool The Cookies
It is essential for these cookies to be chilled before baking. If they are not cooled, they will flatten and spread too much when baking.
Easy Cake Mix Cookies
When you need to save time, using cake mixes helps to make a fast cookie. They are still packed with great flavors, and they are so versatile! Another fun cake mix cookie is my colorful Rainbow Bit Cookies, which are perfect for a birthday party. Double Chocolate Chip Cake Mix Cookies are a classic chocolate cookie for those of us who need a solid hit of chocolate.
How To Make These Cookies
Using a cake mix means less preparation! Make sure to check out the entire recipe card for the in-depth steps to make this; this is just a summary.
- Combine the first three ingredients.
- In a separate bowl, beat cream cheese and sugar.
- Roll into balls, press your thumb into each cookie, and fill with cream cheese.
- Cool in the refrigerator for 10 – 15 minutes.
- Bake for 12-15 minutes. Cool and enjoy!
Karlynn’s Tips
- Put the prepared cream cheese mixture into a Ziploc bag, seal it, and cut off the corner. This will make it easy to pipe onto each cookie.
- If you want more cream cheese per cookie, make a larger divot into each cookie to fill.
I fully encourage you to try making these cake mix cookies with your kids, or just make some for yourself to enjoy. These are so easy to make, you will make them again and again!
Happy baking!
Love,
Karlynn
More Great Cookies
Red Velvet Cheesecake Thumbprint Cookies
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Total Time
- 20 minutes
- Course
- Dessert
- Cuisine
- cookies
- Servings
- 24
- Calories
- 136
- Author
- Karlynn Johnston
Ingredients
- 15.25 ounces box Betty Crocker® SuperMoist® red velvet cake mix
- 1/2 cup butter softened
- 2 eggs beaten
- 1/2 cup cream cheese
- 2-3 tablespoons sugar
Instructions
- Preheat oven to 350 degrees.
- Combine the first three ingredients together in a medium mixing bowl.
- In a small bowl, combine the cream cheese and sugar thoroughly. You can sweeten to taste. Fill a Ziploc bag with the cream cheese mix.
- Take one heaping tablespoon of cookie dough and roll it into a ball.
- Place on a parchment-lined cookie sheet approximately 2 inches apart.
- Push a well in the top with your thumb.
- Cut a corner off the ziploc bag filled with cream cheese. Pipe the cream cheese into the well in the cookie.
- Cool in the refrigerator for 10 -15 minutes.
- Cook for 12-15 minutes, until the edges are cooked and the middle is set.
- Remove from the oven and cool on baking sheets completely.
Recipe Notes
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Brenda Stoll says
I guess my butter may have been too soft. It was a gooey batter, could not handle. I put in the refrigerator to see if it will work better after being chilled awhile.
curious says
350 degree oven?
curious says
shouldn’t this be a red velvet cake mix? or am i missing something?