Red Velvet Cheesecake Cookies – a delicious recipe with Red, Butter, Eggs, weight Cream Cheese, Egg, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 F.
2
In a large bowl, mix together the cake mix, butter and eggs until combined.
3
Scoop tablespoon sized balls of dough onto a greased cookie sheet, spacing them 2 inches apart. Using your thumb, make an indentation in the center of the balls of dough.
4
For the filling: In a medium sized bowl using an electric mixer, beat the cream cheese, egg yolk, sugar, salt, and vanilla until smooth. Set aside.
5
Bake cookies for 5 minutes or until the cookie just start to set. Remove from the oven and use a spoon to deepen the indentation.
6
Fill each cookie with about a teaspoon of cheesecake filling. Return cookies to the oven and bake for an additional 5 minutes or until the cheesecake has set.
456
kcal
Calories
40
g
Fat
15
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 box (15 To 18 Oz. Size) Red Velvet Cake Mix, 1 stick Butter, Melted, 2 whole Eggs, 4 ounces, weight Cream Cheese, and more.
Yes, Red Velvet Cheesecake Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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