I wasn’t planning to bake anything that day, but a container of cream cheese in the refrigerator and a bag of black cocoa powder on the shelf gave me an idea. Instead of making a cheesecake or another batch of chocolate cookies, I decided to combine the two. When I broke open the first warm cookie and saw the creamy cheesecake center inside, I knew this recipe was one I had to share.

The rich black cocoa cookie pairs beautifully with the smooth vanilla cheesecake filling, creating a dessert that’s just as impressive on a holiday platter as it is for an everyday treat. If you enjoy filled cookies, don’t miss my Red Velvet Cookies and Nutella Forrero Rocher Cookies.

Black Velvet Cheesecake Cookies Recipe

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These Black Velvet Cheesecake Cookies feature rich black cocoa cookie dough wrapped around a smooth vanilla cheesecake filling. Every bite reveals a creamy center, making these bakery-style cookies an eye-catching dessert for celebrations or everyday baking.

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Prep Time 25 minutes mins

Cook Time 12 minutes mins

Cooling Time: 20 minutes mins

Total Time 57 minutes mins

Servings: 16 Cookies

Course: Dessert

Cuisine: American

Calories: 295

Ingredients Equipment Method Nutrition

Ingredients

  

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For the Cheesecake Filling

• 6 oz 170 g cream cheese, cold
• 3 tablespoons 38 g granulated sugar
• ½ teaspoon 2.5 ml vanilla extract

For the Black Cocoa Cookies

• 1½ cups 188 g all-purpose flour
• ½ cup 40 g black cocoa powder
• ½ teaspoon 2 g baking powder
• ½ teaspoon 3 g salt
• ¾ cup 168 g unsalted butter, softened
• ¾ cup 165 g packed light brown sugar
• ¼ cup 50 g granulated sugar
• 2 large egg yolks at room temperature
• 1½ teaspoons 7.5 ml vanilla extract

Equipment

• Mixing bowls
• Electric hand mixer
• Whisk
• Rubber spatula
• Cookie scoop
• Baking sheet
• Parchment paper
• Wire cooling rack

Method

 

1.  In a small bowl, combine the cream cheese and granulated sugar. Beat until smooth and creamy.
   
2. Add the vanilla extract and mix until fully incorporated. Scoop small portions onto a parchment-lined plate and freeze until firm.
   
3. Beat the softened butter until light and creamy.
   
4. Add the light brown sugar and granulated sugar.
   
5. Beat until smooth and fluffy.
   
6. Add the egg yolks and vanilla extract. Beat until smooth and fully incorporated.
   
7. In a separate bowl, add the all-purpose flour, black cocoa powder, baking powder, and salt.
   
8. Whisk the dry ingredients together until evenly combined.
   
9. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
   
10. Scoop equal portions of cookie dough and flatten each slightly. Place a cheesecake filling portion in the center, wrap the dough around it, and seal completely.
11. Arrange dough balls on a parchment-lined baking sheet, leaving about 2 inches between each cookie.
12. Bake in a preheated 350°F (175°C) oven for 10 –12 minutes, or until the cookies are set around the edges.
13. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
    
14. Serve and enjoy.
    

Nutrition

Calories: 295kcalCarbohydrates: 31gProtein: 4gFat: 18gSaturated Fat: 11gCholesterol: 75mgSodium: 180mgPotassium: 95mgFiber: 2gSugar: 18gCalcium: 35mgIron: 2mg

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These Black Velvet Cheesecake Cookies are a fun way to serve two desserts in one. The rich black cocoa cookie and smooth cheesecake filling create a beautiful contrast that’s just as impressive to look at as it is to eat. Whether you’re baking for a special occasion or simply want to try something different, this recipe is one you’ll be excited to make again.

Vamsi

I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.