Prepare to fall in love at first bite! These Black Velvet Cheesecake Cookies are a decadent twist on the classic velvet cake, featuring a jet-black, dreamy cocoa cookie wrapped around a creamy, tangy cheesecake center. They’re show-stopping in appearance, unforgettable in flavor, and impossibly soft and rich. Perfect for impressing guests, delighting your family, or satisfying a chocolate craving with a splash of flair, these cookies are a true bakery-style treat you’ll want to make again and again.
Ingredients You’ll Need
The beauty of these cookies is how a handful of everyday ingredients come together to create a cookie that’s truly next-level. Each component contributes something special, from the striking color to the melt-in-your-mouth texture and the luscious cheesecake filling.
- Unsalted Butter: Softened for easy creaming, this is the secret to a rich and tender cookie base.
- Granulated Sugar: Brings the perfect sweetness and helps achieve that slightly chewy edge.
- Large Egg: Adds structure and moisture so your cookies are plush and never dry.
- Vanilla Extract: Rounds out both the dough and the cheesecake filling with classic warmth.
- White Vinegar: An old-fashioned trick that boosts the cocoa flavor and mimics the “velvet” effect.
- Black Cocoa Powder: The key to that dramatic color and authentic black velvet flavor—deep, dark, and bold.
- Regular Cocoa Powder: Balances the black cocoa for a well-rounded chocolate taste.
- Black Gel Food Coloring: Just a little amps up the color without thinning your dough.
- All-Purpose Flour: The foundation, offering just the right body and crumb.
- Baking Soda: Ensures your cookies rise slightly and stay soft.
- Salt: Enhances the chocolate and keeps the sweetness in check.
- Cream Cheese: Softened for a silky cheesecake core that stays creamy even after baking.
- Powdered Sugar: Dissolves smoothly into the filling for that dreamy texture.
How to Make Black Velvet Cheesecake Cookies
Step 1: Make the Cheesecake Filling
Combine your softened cream cheese, powdered sugar, and vanilla extract in a small bowl. Mix until smooth and lump-free—this is the secret to that gorgeously creamy center. Use a small spoon or scoop to portion into 1-teaspoon-sized mounds, placing each one on a parchment-lined tray. Pop the tray in the freezer for about 30 minutes. This gives you firm dollops that are easy to wrap in dough and won’t melt during assembly!
Step 2: Prepare the Velvet Cookie Dough
In a large mixing bowl, beat the butter and granulated sugar until the mixture is light and fluffy. This step is crucial for that bakery-style texture. Add the egg, vanilla extract, white vinegar, black and regular cocoa powders, and a few drops of black gel food coloring. Mix until everything’s beautifully combined, with a deep midnight hue. In a separate bowl, whisk together flour, baking soda, and salt—then gradually mix these dry ingredients into the wet. You’ll end up with a soft, cohesive dough that’s ready for filling.
Step 3: Stuff and Shape the Cookies
Using a medium cookie scoop or a tablespoon, scoop about 1 1/2 tablespoons of dough and flatten it lightly in your palm. Place a frozen cheesecake ball in the center, then top with a smaller pinch of dough. Carefully seal the edges, rolling gently into a ball so the creamy filling is completely hidden inside. Arrange the stuffed dough balls onto a parchment-lined baking sheet, leaving about 2 inches between each one for spreading.
Step 4: Bake to Perfection
Preheat your oven to 350°F (175°C). Bake the cookies for 10 to 12 minutes—keep an eye on them, as you’re looking for edges that are set with centers that still look slightly soft. This ensures that signature fudgy texture and gooey center. Let them cool on the baking sheet for 5 minutes (they’ll firm up a bit), then transfer to a wire rack to finish cooling.
Step 5: Enjoy!
Once completely cooled, your Black Velvet Cheesecake Cookies are ready to dazzle. That jet-black exterior hides a luscious, creamy cheesecake surprise inside—bite in for the ultimate texture and flavor contrast!
How to Serve Black Velvet Cheesecake Cookies
Garnishes
These cookies are already stunners, but adding a dusting of powdered sugar just before serving makes them pop even more. For extra pizzazz, consider a drizzle of melted white chocolate or a few colorful sprinkles for special occasions! Edible gold leaf flakes can turn them into a luxurious treat for parties or holidays.
Side Dishes
Pair your Black Velvet Cheesecake Cookies with a cup of hot espresso, velvety hot chocolate, or a big glass of ice-cold milk for the perfect afternoon pick-me-up. They also work wonders beside fresh berries or tangy fruit salads—the gentle tartness balances out their richness perfectly.
Creative Ways to Present
Try stacking the cookies in a tall glass jar for a dramatic cookie tower, or arrange them on a matte black platter for modern, moody vibes at a party. For gift-giving, tuck a few in a bakery box lined with bold tissue paper or share them in cellophane bags with matching black ribbons—a homemade treat that looks as special as it tastes!
Make Ahead and Storage
Storing Leftovers
Simply cool the cookies completely, then store in an airtight container at room temperature for up to 3 days. If you prefer a slightly chilled bite, the cookies can also be kept in the refrigerator, where the cheesecake center stays even creamier.
Freezing
You can freeze the unbaked, filled cookie dough balls for up to two months. Just freeze them until solid, then transfer to a zip-top bag. When you’re ready to bake, simply add an extra minute or two to the baking time—no need to thaw! Baked cookies also freeze well; layer them between sheets of parchment in an airtight container.
Reheating
To revive that fresh-from-the-oven softness, place a cookie in the microwave for about 10–15 seconds. This will gently warm the cookie and make the cheesecake center extra creamy again. If you’ve stored your cookies in the fridge or freezer, let them come to room temperature for the best texture before serving.
FAQs
How do I get that super dark color in the cookies?
The secret is using black cocoa powder paired with a little black gel food coloring! The black cocoa provides the deep flavor and initial color, while the gel adds that final dramatic touch without thinning your dough. Just go slow with the food coloring—a little goes a long way.
Can I make Black Velvet Cheesecake Cookies without black cocoa powder?
Black cocoa powder gives these cookies their signature look and unique chocolatey flavor, but you can use only regular cocoa in a pinch. Keep in mind, though, the color will be more of a deep brown than true black, and the flavor will be a bit less intense.
What’s the best way to keep the cheesecake centers creamy?
Freezing the cheesecake filling before stuffing makes all the difference! It keeps the centers creamy and prevents them from leaking or absorbing into the dough while baking. Always keep the portions cold until right before you wrap them in dough.
Can I double the recipe for a party?
Absolutely! These Black Velvet Cheesecake Cookies are always a hit at gatherings, and the recipe doubles perfectly. Just be sure to chill your cheesecake centers on separate trays if your freezer space is limited, and use multiple baking sheets for even results.
Is there a way to make these ahead for a holiday or event?
Yes! You can assemble and freeze the cookie dough balls days (or weeks) ahead of time. Bake them straight from the freezer when you need them, and you’ll have warm, bakery-style cookies ready to wow your guests at a moment’s notice.
Final Thoughts
Don’t wait for a special occasion to treat yourself—Black Velvet Cheesecake Cookies are pure magic any day of the week. With their striking appearance and unforgettable flavor, these cookies are sure to win hearts wherever you share them. Gather your ingredients, embrace the decadence, and enjoy every bite of this delightful treat!
Print
Black Velvet Cheesecake Cookies Recipe
- Total Time: 42 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the decadent combination of black velvet and cheesecake with these delightful cookies. A rich, chocolatey exterior hides a creamy cheesecake center, making each bite a heavenly experience.
Ingredients
For the cookie dough:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 tablespoon black cocoa powder
- 1 tablespoon regular cocoa powder
- Black gel food coloring (as needed)
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cheesecake filling:
- 6 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Cheesecake Filling: In a small bowl, mix cream cheese, powdered sugar, and vanilla until smooth. Freeze in 1-teaspoon portions on a tray for 30 minutes.
- Cookie Dough: Cream butter and sugar. Add egg, vanilla, vinegar, cocoas, and coloring. Mix. Whisk flour, soda, and salt. Combine wet and dry ingredients.
- Preheat oven to 350°F (175°C). Line baking sheets. Scoop dough, flatten, add frozen cheesecake ball, cover with more dough, seal edges. Bake 10–12 minutes.
- Cool on pan for 5 minutes, then transfer to a wire rack.
Notes
- Keep cheesecake centers frozen until ready to use.
- Use black gel food coloring sparingly for intense color.
- Store cookies chilled or at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 11g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
