Black Velvet Cheesecake Cookies Recipe

Introduction

Black Velvet Cheesecake Cookies combine rich black cocoa cookies with a creamy cheesecake center for a decadent treat. These soft, chocolatey cookies with a smooth filling will satisfy any dessert craving. They’re perfect for special occasions or an indulgent snack.

Ingredients

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla extract
• 1/4 cup (50 g) granulated white sugar
• 2 tsp (3 g) black cocoa powder
• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 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

Instructions

1. Step 1: Prepare the cheesecake filling by lining a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese, sugar, and vanilla on medium-high speed until fluffy and sugar has dissolved, about 2 minutes.
2. Step 2: Scoop the cheesecake mixture into 16 portions of 2 teaspoons each onto the baking sheet. Freeze until very firm.
3. Step 3: Mix the black cocoa sugar by whisking together the granulated sugar and black cocoa powder in a small bowl. Set aside.
4. Step 4: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
5. Step 5: In a medium bowl, whisk together the flour, black cocoa powder, baking powder, and salt. Set aside.
6. Step 6: In a large bowl, cream softened butter, brown sugar, and granulated sugar on high speed until fluffy, about 2 minutes.
7. Step 7: Add egg yolks and vanilla extract, mixing on medium speed for one minute until pale and fluffy.
8. Step 8: Gradually add the dry ingredients and combine on low speed until just mixed.
9. Step 9: Scoop dough into 16 portions (about 2 tablespoons each) and roll into balls. Flatten each slightly, place a frozen cheesecake ball in the center, then fold cookie dough around it, rolling into a smooth ball ensuring the filling is completely enclosed.
10. Step 10: Roll each cookie ball in the black cocoa sugar mixture, then place on prepared baking sheets.
11. Step 11: Bake 6 cookies at a time for 10-11 minutes. Right after baking, use a large round cookie cutter to gently shape each cookie into a perfect circle.
12. Step 12: Let cookies cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• Use cold cream cheese for a firmer filling that’s easier to shape and won’t melt during baking.
• For extra chocolate flavor, add a pinch of espresso powder to the cookie dough.
• Substitute black cocoa powder with regular cocoa for a milder chocolate taste and lighter color.
• Wrap leftover cookies individually in plastic wrap and store airtight to maintain softness.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen cookies briefly in the microwave to soften the filling before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake filling ahead of time?

Yes, you can prepare and freeze the cheesecake filling balls up to a week in advance. Keep them tightly covered in the freezer to prevent drying out.

What is black cocoa powder and where can I find it?

Black cocoa powder is a Dutch-processed cocoa that’s heavily alkalized to give it an intense dark color and smooth flavor. It can often be found in baking or specialty stores, or online.

Black Velvet Cheesecake Cookies Recipe

Print Recipe

★★★★★

4.8 from 76 reviews

Black Velvet Cheesecake Cookies are decadent treats featuring a rich, creamy cheesecake center enveloped in a tender, intensely chocolatey black cocoa cookie dough. These cookies combine the smooth texture of classic cheesecake filling with the deep flavor of black cocoa, coated in a sugary cocoa mix for an irresistible finish. Perfect for chocolate lovers looking for a sophisticated yet fun dessert.

• Author: Dylan
• Prep Time: 30 minutes
• Cook Time: 11 minutes
• Total Time: 41 minutes
• Yield: 16 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cheesecake Filling

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

For the Black Cocoa Sugar

• 1/4 cup (50 g) granulated white sugar
• 2 tsp (3 g) black cocoa powder

For the Black Cocoa Cookies

• 1 1/2 cups (188 g) all-purpose flour, spooned and leveled
• 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

Instructions

1. Prepare Cheesecake Filling: Line a small cookie sheet with parchment paper. In a small bowl, beat the cold cream cheese, granulated sugar, and vanilla extract on medium-high speed with an electric mixer for about 2 minutes until the mixture is fluffy and the sugar dissolves. Scoop the mixture into 16 portions, each about 2 teaspoons, onto the parchment-lined sheet. Freeze the cheesecake balls until they are very firm.
2. Make Black Cocoa Sugar: In a small bowl, whisk together the granulated sugar and black cocoa powder. Set aside for coating later.
3. Prepare Dry Ingredients: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together all-purpose flour, black cocoa powder, baking powder, and salt. Set aside.
4. Cream Butter and Sugars: In a large bowl, use an electric hand mixer or stand mixer to beat softened unsalted butter, light brown sugar, and granulated white sugar on high speed for about 2 minutes until the mixture is light and fluffy.
5. Add Egg Yolks and Vanilla: Mix in the 2 egg yolks and vanilla extract on medium speed for one minute until the dough is pale and fluffy.
6. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix on low speed until fully combined.
7. Assemble Cookies: Portion the dough into 16 equal pieces using a 2-tablespoon cookie scoop. Roll each portion into a ball and slightly flatten it. Place one frozen cheesecake ball in the center of each flattened dough piece, then carefully wrap the dough around the cheesecake to fully encase it. Roll the resulting ball again to seal the cheesecake inside. Finally, roll each cookie dough ball in the prepared black cocoa sugar mixture.
8. Bake: Arrange 6 cookies spaced apart on the prepared baking sheets. Bake in the preheated oven for 10–11 minutes. Immediately after removing from the oven, press around each cookie with a large, round cookie cutter to shape them into perfect circles.
9. Cool and Serve: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Serve and enjoy!

Notes

• Ensure the cream cheese is cold to help the filling firm up correctly when frozen.
• Use black cocoa powder specifically for its intense chocolate color and flavor contrast.
• Scoop cookie dough and cheesecake filling precisely to maintain even cooking and portion sizes.
• Do not overbake; cookies should remain soft around the center with a slightly crisp edge.
• For best results, chill the cheesecake balls completely before assembling the cookies to avoid leakage during baking.

Keywords: black velvet cheesecake cookies, black cocoa cookies, cheesecake stuffed cookies, chocolate cookies, rich chocolate desserts, homemade cookies