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Black Velvet Cheesecake Cookies Recipe

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4.7 from 137 reviews

These Black Velvet Cheesecake Cookies combine the rich, deep flavor of black cocoa with a creamy cheesecake filling. Soft, tender cookies are crowned with smooth, tangy cheesecake centers, creating a luxurious treat perfect for any occasion.

Ingredients

Cheesecake Filling

  • 6 oz (170 g) cream cheese, cold
  • 3 tbsp (38 g) granulated white sugar
  • 1/2 tsp vanilla extract

Cookie Dough

  • 1 1/2 cups (188 g) all-purpose flour
  • 1/2 cup (40 g) black cocoa powder
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168 g) unsalted butter, softened
  • 3/4 cup (165 g) light brown sugar, packed
  • 1/4 cup (50 g) granulated white sugar
  • 2 egg yolks, at room temperature
  • 1 1/2 tsp vanilla extract
  • 2 tsp (3 g) black cocoa powder (optional for dusting)

Instructions

  1. Prepare the Dough: Ensure butter and cream cheese are softened. In a stand mixer, cream softened butter, 3/4 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 3-5 minutes. Mix in the 2 egg yolks and 1 1/2 teaspoons vanilla extract until just combined. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup black cocoa powder, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Gradually add dry ingredients to the wet mixture, mixing on low speed until just combined. Wrap the dough tightly in plastic wrap and refrigerate for 1-2 hours to firm up.
  2. Make the Cheesecake Filling: Ensure 6 ounces of cream cheese is softened. In a medium bowl, combine the softened cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract. Beat with a mixer until completely smooth and creamy, about 2-3 minutes. Cover and refrigerate for at least 30 minutes to allow the filling to firm.
  3. Shape and Fill the Cookies: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Scoop the cookie dough into 1.5-tablespoon portions and roll into smooth balls. Optionally, lightly coat the dough balls with the 2 teaspoons of black cocoa powder for a deeper color or dusting. Place the dough balls on the prepared sheets, spacing them 2 inches apart. Using a teaspoon, press an indentation into the center of each dough ball. Spoon or pipe approximately 1 to 1.5 teaspoons of the chilled cheesecake filling into each indentation.
  4. Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes. The cookies are done when the edges are set, the cheesecake filling is puffed and slightly golden, and the center has a slight jiggle. Avoid overbaking to keep the cheesecake filling creamy. Let the cookies cool on the baking sheets for 5-7 minutes before transferring them to a wire rack to cool completely. Store the cookies in an airtight container in the refrigerator for up to 3-4 days.

Notes

  • Use softened butter and cream cheese to ensure smooth dough and filling.
  • Chilling the dough and cheesecake filling helps maintain shape and prevent spreading.
  • Optional cocoa powder dusting deepens color but can be omitted if preferred.
  • Do not overbake; cheesecake centers should remain slightly jiggly when done.
  • Store finished cookies refrigerated to keep cheesecake filling fresh.

Find it online: https://oliviabakes.com/black-velvet-cheesecake-cookies-recipe/