Thanksgiving is coming up shortly and I usually make some kind of cheesecake. This year though I thought better of it. My family is known for overproduction of desserts and I wanted something simple, easy to transport, and if any leftover you can pawn them off on others. I was looking for a cheesecake recipe and came upon red velvet cheesecake cookies. I found the perfect thing to make that doesn't end up sitting in my fridge till we all binge out on it one day.
Step 1: Ingredients
- 1 box of red velvet cake mi
- 2 large eggs
- 1/3 cup canola oil
- 4 oz cream cheese (room temperature)
- 1 1/2 cups powdered sugar
- 1 tsp vanilla extract
White Chocolate Drizzle
- 1 1/2 cups white chocolate chips melted
Step 2: Instructions
- Using a mixer, combine cream cheese, powdered sugar, and vanilla extract until fully mixed.
Scoop cheesecake mixture into a bowl and put in freezer and freeze for at least 1 hour.
Preheat oven to 350 degrees F and line baking sheet with parchment paper or spray with nonstick cooking spray.
- Before you start making the cookies coat your hands with oil so that your hands do not stick to the dough. (Trust me I found this out after the first cookie)
Take about 1 Tbsp scoop red velvet cookie dough and flatten in your hands. Place a frozen teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet.
- Bake for 11-13 minutes or until the cookies begin to crackle. Let them
cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.
Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the chocolate set until it hardens. Serve and enjoy!