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Black Velvet Cheesecake Cookies Recipe

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4.9 from 92 reviews

These Black Velvet Cheesecake Cookies combine rich black cocoa cookie dough with a creamy cheesecake center for an indulgent and visually striking treat. Soft yet sturdy, these cookies boast a deep chocolate flavor with a tangy cheesecake surprise, 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 coating)

Instructions

  1. Prepare the Dough: Ensure the butter and cream cheese are softened. In a stand mixer, cream the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. Add the egg yolks and vanilla extract and mix until just combined. In a separate bowl, whisk together the flour, black cocoa powder, baking powder, and salt. Gradually add the 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 the cream cheese is softened. In a medium bowl, combine the cream cheese, granulated sugar, and vanilla extract. Beat with a hand mixer or stand mixer until completely smooth and creamy, about 2-3 minutes. Cover and refrigerate for at least 30 minutes to let the filling firm up.
  3. Shape and Fill the Cookies: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Scoop out portions of cookie dough about 1.5 tablespoons each 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 spaced about 2 inches apart on the prepared sheets. Press a small indentation into the center of each ball using a teaspoon. Spoon or pipe about 1 to 1.5 teaspoons of the chilled cheesecake filling into each indentation.
  4. Bake and Cool: Bake the cookies for 10-12 minutes in the preheated oven. They are done when the edges are set, the filling is puffed and slightly golden with a slight jiggle in the center. Avoid overbaking to keep the 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

  • Make sure the butter and cream cheese are softened to room temperature to ensure smooth mixing and texture.
  • Chilling the dough helps prevent excessive spreading during baking, maintaining the cookie shape.
  • Do not overbake the cookies as the cheesecake filling should remain creamy with a slight jiggle.
  • Cookies can be stored refrigerated for 3-4 days. Bring to room temperature before serving for best flavor.
  • Optional coating with extra black cocoa powder enhances the dark color and adds a slight texture contrast.

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