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A delicious plate of Red Velvet Cheesecake Thumbprints

Red Velvet Cheesecake Thumbprints

These delightful thumbprint cookies combine the rich flavor of red velvet with a creamy cheesecake filling, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 330 g all-purpose flour
  • 50 g natural unsweetened cocoa powder not Dutch process
  • 1 tsp baking powder
  • 0.5 tsp Kosher or sea salt
  • 113 g unsalted butter softened to room temperature
  • 113 g full-fat brick-style cream cheese softened to room temperature
  • 200 g granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 7.5 ml white vinegar or apple cider vinegar
  • 10 ml pure vanilla extract
  • 5 ml red gel food coloring
Cheesecake Filling
  • 113 g full-fat brick-style cream cheese softened to room temperature
  • 30 g granulated sugar
  • 1 large egg yolk room temperature
  • 2.5 ml pure vanilla extract
For Rolling
  • 50 g granulated sugar

Equipment

  • Mixing Bowl
  • Baking Sheet

Method
 

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine the flour, cocoa powder, baking powder, and salt.
  3. In another bowl, cream the softened butter and cream cheese together until smooth.
  4. Add the granulated sugar and mix until well combined.
  5. Beat in the egg, egg yolk, vinegar, vanilla extract, and red gel food coloring until fully incorporated.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Scoop the dough and roll it into balls, then roll each ball in granulated sugar before placing them on the prepared baking sheet.
  8. Make an indentation in the center of each cookie with your thumb.
  9. For the cheesecake filling, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth.
  10. Spoon the cheesecake filling into the center of each cookie indentation.
  11. Bake for 12-15 minutes, or until the cookies are set.
  12. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies are best enjoyed fresh, but can be stored in an airtight container for a few days. Consider adding nuts or chocolate chips for extra flavor!