If you have a serious sweet tooth and adore the perfect combination of soft cookie meets luscious cheesecake, you absolutely must try the Black Velvet Cheesecake Cookies Recipe. These treats marry the richness of cocoa-infused black velvet cookies with a creamy, tangy cheesecake center that melts in your mouth. Each bite feels like a little indulgence, with that deep chocolate color making them almost too pretty to eat—almost! Whether it’s a special occasion or you just want to treat yourself to something extraordinary, these cookies deliver joy in every crumb.
Ingredients You’ll Need
This recipe comes together with simple, everyday ingredients that are essential to achieve the perfect texture and flavor balance. Each component plays a role from making the cookies tender and chocolaty, to creating that silky cheesecake filling that steals the show.
- All-purpose flour: The foundation that gives the cookies structure while keeping them soft.
- Unsweetened cocoa powder: Provides the deep chocolate flavor and that gorgeous black velvet tone.
- Baking soda: Helps the cookies rise just enough for a tender bite.
- Salt: Enhances all the sweet flavors and balances the cocoa’s bitterness.
- Unsalted butter, softened: Adds richness and keeps the cookies moist.
- Granulated sugar: Sweetens the dough and contributes to a slight crunch on the edges.
- Brown sugar: Brings a subtle caramel note and extra moisture.
- Large egg: Binds everything together and adds tenderness.
- Vanilla extract: Lifts all the flavors with its warm fragrance.
- Black gel food coloring (optional): Intensifies the cookie’s color for that stunning black velvet effect.
- Cream cheese, softened: The star of the cheesecake filling—smooth and creamy.
- Powdered sugar: Sweetens the cheesecake filling while keeping it silky.
- Vanilla extract (for filling): Adds a light, sweet aroma to balance the tanginess of the cream cheese.
How to Make Black Velvet Cheesecake Cookies Recipe
Step 1: Prepare the Cheesecake Filling
Start with your cream cheese filling to give it time to chill and firm up. Beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Pop the mixture into the fridge for about 30 minutes—this chilling step ensures the filling holds its shape inside the cookies during baking.
Step 2: Make the Cookie Dough
Mix the dry ingredients—flour, cocoa powder, baking soda, and salt—in a bowl until evenly combined. In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until fluffy and light. Beat in the egg, vanilla extract, and if you’re aiming for that striking black velvet color, add black gel food coloring now. Gradually add the dry ingredients to the wet, stirring until a soft, pliable dough forms.
Step 3: Assemble the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about one tablespoon of cookie dough, flatten it gently, then place half a teaspoon of the chilled cheesecake filling in the center. Carefully pull the dough edges over the filling, sealing it completely so the cheesecake won’t leak out during baking. Repeat this process for all the dough.
Step 4: Bake
Place the filled cookie dough balls on your prepared baking sheet with at least 2 inches of space between each. Bake for 10 to 12 minutes, just until the edges are set but the centers still look slightly soft. Allow them to cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. This step helps the cookies finish setting without breaking apart.
How to Serve Black Velvet Cheesecake Cookies Recipe
Garnishes
To make your Black Velvet Cheesecake Cookies extra special, consider dusting a little powdered sugar on top, or drizzle a bit of melted white chocolate for contrast. A sprinkle of crushed pistachios or edible gold dust adds a festive, elegant touch. These little details elevate the cookies from everyday treats to showstoppers.
Side Dishes
Pair these cookies with a cup of rich coffee or a creamy latte for a delightful dessert and coffee combo. They also shine alongside fresh berries or a scoop of vanilla ice cream, adding a refreshing balance to the rich chocolate and cheesecake flavors.
Creative Ways to Present
For a party, create a cookie platter with a variety of garnishes and a small bowl of extra cheesecake filling for dipping. Alternatively, sandwich two Black Velvet Cheesecake Cookies with additional cheesecake filling for a decadent cookie sandwich experience. Wrapping them individually in clear bags with ribbon makes them perfect for gifting too.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to three days to keep their softness. If your home is warm, the cream cheese filling will stay just right for a day or two before refrigeration is recommended.
Freezing
You can freeze these cookies either before or after baking. Wrap cookie dough balls individually in plastic wrap and freeze on a tray, then transfer to a freezer bag for up to 3 months. When ready to bake, bake them straight from frozen adding a few extra minutes to the baking time. For baked cookies, freeze in airtight containers with parchment between layers and thaw at room temperature before serving.
Reheating
To enjoy warm cookies, gently reheat in the microwave for 10 to 15 seconds or until just warmed through—too long and the filling might melt excessively. For a crispier edge, a quick zap in the oven at 300°F for about 5 minutes works beautifully.
FAQs
Can I use low-fat cream cheese for the filling?
While you can, full-fat cream cheese creates a creamier and richer filling, so for the best flavor and texture, full-fat is recommended.
Is black gel food coloring necessary?
Not at all! The cocoa powder gives a lovely deep color, but if you want a dramatic, jet-black appearance, adding black gel food coloring is a great trick.
How do I prevent the cheesecake filling from leaking during baking?
Chilling the filling and sealing the cookie dough carefully around it helps keep the filling inside. Also, avoid overfilling the cookies to minimize leaks.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just be mindful that texture might vary slightly depending on the blend used.
How should I store these cookies if I want them to stay soft?
The best way is in an airtight container at room temperature with a slice of bread inside; the bread helps maintain softness by preventing the cookies from drying out.
Final Thoughts
I promise you, once you try the Black Velvet Cheesecake Cookies Recipe, it will become one of your go-to treats for impressing friends, enjoying cozy nights in, or just satisfying that chocolate cheesecake craving. The harmonious blend of rich black velvet cookies and luscious cheesecake filling is pure magic—give it a try and watch these cookies vanish from your plate in no time!
Print
Black Velvet Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Black Velvet Cheesecake Cookies, featuring rich cocoa-flavored cookie dough wrapped around a smooth, tangy cream cheese filling. These soft, luscious cookies combine the deep flavors of cocoa and cheesecake in every bite, making them the perfect indulgent treat for any occasion.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- Black gel food coloring (optional)
Cheesecake Filling
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the Cheesecake Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Cover and refrigerate the filling for at least 30 minutes to firm up before assembling the cookies.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. In a separate large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and black gel food coloring if desired, mixing well to combine. Gradually add the dry ingredient mixture into the wet ingredients and mix until a soft, cohesive dough forms.
- Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon, scoop out portions of the cookie dough and flatten each one slightly in your palm. Place approximately 1/2 teaspoon of the chilled cheesecake filling in the center of each dough portion. Carefully fold and pinch the dough edges around the filling to fully seal it, forming balls without any filling exposed. Repeat this process until all dough and filling are used.
- Bake: Arrange the filled cookie dough balls spaced about 2 inches apart on the prepared baking sheet. Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are set but the center remains soft. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Ensure the cream cheese is fully softened for easier mixing and a smoother filling.
- Black gel food coloring is optional but enhances the velvet black color of the cookies.
- Do not overbake to keep the cookie centers soft and chewy.
- Store cookies in an airtight container in the refrigerator if not serving immediately, as they contain cream cheese filling.
- Allow cookies to come to room temperature before serving for best flavor and texture.
