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Red Velvet Cheesecake Cookies




  • 1 box Duncan Hines Red Velvet Cake Mix
  • 2 Tablespoons All- Purpose Flour
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract

Cheesecake Filling:

  • 4 oz cream cheese, at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • White Chocolate Chips (For Drizzling)


  1. Mix together cookie ingredients in a bowl. Cover and chill in the refrigerator for 2 hours.
  2. Mix Cheesecake Filling ingredients. Scoop heaping Tablespoons onto a sil pat, or wax paper, and freeze for 2 hours.
  3. Once chilled, scoop a tablespoon (less for smaller cookies, more for large cookies) of dough into your hand, followed by a ball of filling, and another tablespoon of dough. Pinch dough until filling is covered.
  4. Bake at 350 degress for 12-15 minutes or until cookies begin to crackle.
  5. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
  6. Melt White Chocolate chips and drizzle over cooled cookies.