Black Velvet Cheesecake Cookies Recipe

If you love the drama of velvet cakes and the decadence of cheesecake, get ready: Black Velvet Cheesecake Cookies are about to become your new obsession. Imagine biting into a deep, dark, chocolatey cookie only to discover a creamy cheesecake center—every tender bite is swoon-worthy! These cookies are show-stopping in appearance, lusciously soft, and utterly unforgettable, whether you’re serving them at a party or sneaking one as a midnight treat.

Black Velvet Cheesecake Cookies Recipe - Recipe Image

Ingredients You’ll Need

What makes Black Velvet Cheesecake Cookies irresistible is a line-up of simple, crowd-pleasing ingredients, each one playing an important part in the taste, color, and texture. Assemble these, and you’re most of the way to cookie bliss!

  • Unsalted butter (1 cup, softened): Key for that luxurious, tender crumb in the cookie dough—let it come to room temperature for easy creaming.
  • Granulated sugar (1 cup): Sweetens the dough and encourages those slightly crisp cookie edges.
  • Large egg (1): Binds everything together and adds a little richness.
  • Vanilla extract (2 teaspoons & 1/2 teaspoon): Divided for both cookie and cheesecake parts, it deepens flavor and rounds out the chocolate notes.
  • Black cocoa powder (1 tablespoon): Provides the signature color and an intense cocoa taste—Dutch-process cocoa can sub if needed.
  • Black gel food coloring (optional): Brings that dramatic midnight hue; totally optional, but perfect if you want jet-black cookies.
  • All-purpose flour (2 cups): The backbone of your cookie dough, giving structure without heaviness.
  • Baking soda (1/2 teaspoon): Lifts the cookies ever so slightly for that perfect texture.
  • Salt (1/4 teaspoon): Enhances the deep chocolate flavor and balances sweetness throughout.
  • Cream cheese (6 ounces, softened): The star in the luscious cheesecake center—make sure it’s softened for smooth mixing.
  • Powdered sugar (1/4 cup): Sweetens the cheesecake filling while keeping it ultra-creamy.

How to Make Black Velvet Cheesecake Cookies

Step 1: Prepare the Cheesecake Filling

Begin by blending your cream cheese, powdered sugar, and vanilla extract until the filling turns completely smooth and dreamy. This luscious cheesecake center is what makes Black Velvet Cheesecake Cookies so special! Once mixed, dollop teaspoon-sized scoops of the filling onto a parchment-lined plate and pop them into the freezer for at least 30 minutes—chilling is key for easy assembly later on.

Step 2: Make the Cookie Dough

In a large bowl, cream together the butter and granulated sugar until light and fluffy, which takes about two to three minutes with an electric mixer. Add in the egg, vanilla extract, black cocoa powder, and, if you want that midnight black effect, a swirl or two of black gel food coloring. Separately, whisk flour, baking soda, and salt together, then slowly mix them into your wet ingredients to form a soft, rich dough. For the absolute best results, cover and chill the dough for about 30 minutes—it makes shaping the Black Velvet Cheesecake Cookies so much easier.

Step 3: Form and Fill the Cookies

Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. Scoop two tablespoons of the chilled dough, flatten it slightly in your palm, and nestle a frozen cheesecake ball in the center. Gently wrap the dough around to enclose the filling, rolling into a ball and sealing every seam. This secret cheesecake heart is the wow factor in every Black Velvet Cheesecake Cookie!

Step 4: Bake to Perfection

Arrange your cookie balls at least two inches apart (they’ll spread a little!) and bake for 11 to 13 minutes—watch for set edges but soft centers. Let the cookies cool on the pan for five minutes to firm up before transferring to a wire rack. The contrast between the inky dark cookie and creamy filling is simply stunning!

How to Serve Black Velvet Cheesecake Cookies

Black Velvet Cheesecake Cookies Recipe - Recipe Image

Garnishes

For a gorgeous finishing touch, sprinkle your cookies lightly with sifted powdered sugar or a dusting of edible gold glitter. A drizzle of white or ruby red chocolate zigzagged across the tops is also impossible to resist—these small details add sparkle to every Black Velvet Cheesecake Cookie on the tray!

Side Dishes

Want these cookies to shine at dessert hour? Serve with mugs of rich coffee, velvety hot chocolate, or even a glass of cold milk. If you’re feeling extra, a bowl of fresh berries or a scoop of vanilla ice cream alongside offers delightful contrasts in both flavor and color.

Creative Ways to Present

Set Black Velvet Cheesecake Cookies on a dramatic black or gold platter for a party, or gift them in clear cellophane bags tied with dark ribbon for a show-stopping homemade treat. Try stacking them in a tower or arranging in concentric rings for an unforgettable centerpiece!

Make Ahead and Storage

Storing Leftovers

Keep your Black Velvet Cheesecake Cookies fresh by storing them in an airtight container in the fridge for up to five days. The creamy cheesecake center stays soft and dreamy, while the cookie stays melt-in-your-mouth tender. Allow to come to room temperature for about 10 minutes if you prefer a softer bite.

Freezing

These cookies freeze beautifully! Arrange cooled cookies in a single layer on a baking sheet, freeze until solid, then transfer to zip-top bags or airtight containers. For best results, freeze for up to two months. Thaw at room temperature before enjoying.

Reheating

While Black Velvet Cheesecake Cookies are delicious straight from the fridge, a quick 5–10 seconds in the microwave will restore their just-baked warmth. Be careful not to overdo it—just enough to bring back a hint of gooey, creamy magic.

FAQs

Can I make the dough or filling ahead of time?

Absolutely! Make both the dough and cheesecake filling up to a day in advance. Store the dough wrapped in plastic in the fridge and the filling already scooped and frozen for quick, easy assembly when you’re ready to bake.

Do I have to use black cocoa powder?

Black cocoa powder gives these cookies their signature dramatic color and a unique bittersweet flavor. If you don’t have it, Dutch-process cocoa makes a great substitute with a slightly lighter, yet still rich, finish.

Can these be made without food coloring?

Definitely! The cookies will turn out a deep brown with just cocoa powder, but if you want that jet-black effect reminiscent of classic Black Velvet Cheesecake Cookies, a touch of black gel coloring is your secret weapon.

What’s the best way to prevent the cheesecake from leaking out?

Freezing the cheesecake filling solid before wrapping is key. When assembling, make sure to fully enclose the filling with cookie dough, pinching any seams closed so the cream cheese center stays hidden until that first magical bite.

Can I add mix-ins or flavor variations?

Sure thing! Fold mini chocolate chips or white chocolate chunks into the dough for extra decadence, or swirl a little raspberry jam into the cream cheese filling for a Black Velvet Cheesecake Cookie that’s truly one-of-a-kind.

Final Thoughts

Whether for a special occasion or just because, you truly can’t go wrong with a batch of Black Velvet Cheesecake Cookies. They’re a conversation starter, an indulgence, and a total treat for the eyes and tastebuds. If you haven’t tried this recipe yet, gather your ingredients and prepare to be obsessed—these are cookies worth sharing!

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Black Velvet Cheesecake Cookies Recipe

Black Velvet Cheesecake Cookies Recipe


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4.6 from 5 reviews

  • Author: admin
  • Total Time: 1 hour 15 minutes
  • Yield: 18 cookies 1x
  • Diet: Vegetarian

Description

Indulge in the decadent delight of Black Velvet Cheesecake Cookies, a fusion of rich cocoa cookie dough wrapped around a creamy cheesecake filling. These indulgent treats are perfect for any occasion, from Halloween parties to everyday cravings.


Ingredients

Scale

For the cookie dough:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 tablespoon black cocoa powder (or Dutch-process cocoa for dark color)
  • Black gel food coloring (optional)
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the cheesecake filling:

  • 6 ounces cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Cheesecake Filling: In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Scoop into 1-teaspoon-sized mounds onto a parchment-lined plate and freeze for 30 minutes.
  2. Cookie Dough: In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg, vanilla extract, cocoa powder, and food coloring (if using) until fully combined. Whisk together the flour, baking soda, and salt in a separate bowl. Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Chill the dough for 30 minutes.
  3. Assembly: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop 2 tablespoons of dough, flatten slightly, place a frozen cheesecake ball in the center, and wrap the dough around it, sealing completely. Roll into a ball and place on the baking sheet. Repeat with remaining dough and filling.
  4. Baking: Bake for 11–13 minutes, or until cookies are set around the edges. Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • For the darkest color, use black cocoa and black gel coloring.
  • Store cookies in the fridge for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 13 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 15g
  • Sodium: 90mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 40mg

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