It’s officially spooky season, which means it’s time to break out all the Halloween treats! And these Black Velvet Cheesecake Cookies are at the top of my list. Picture this: rich, dark chocolate cookies hiding a sweet cheesecake surprise inside. Rolled in black cocoa sugar, they’re as decadent as they look and taste just like an Oreo. Perfect for your Halloween party or a cozy night in!
These cookies are a breeze to make, even if you’re not a baking pro. The dough comes together quickly, and the cheesecake filling is a simple mix. Plus, the black cocoa powder adds a dramatic touch that’s perfect for Halloween. So, grab your apron and let’s make some magic!
Why You’ll Love These Spooky Treats
These Black Velvet Cheesecake Cookies aren’t just pretty faces; they’ve got a lot to offer:
- Deep, dark chocolate flavor: The black cocoa powder gives these cookies an intensely chocolatey taste that’s irresistible.
- Creamy cheesecake center: The tangy cheesecake filling perfectly balances the richness of the chocolate cookie.
- Easy to make: The recipe is straightforward and easy to follow, even for beginner bakers. No complicated techniques are required.
- Showstopper dessert: The dramatic black color and beautiful presentation make these cookies a guaranteed hit at any Halloween gathering.
Black Velvet Cheesecake Cookies
- Total Time: 30-31 mins
- Yield: 16 cookies
Description
Indulge in the spooky season with these decadent Black Velvet Cheesecake Cookies. These dark chocolate cookies with a creamy cheesecake surprise inside are rolled in black cocoa sugar for a dramatic touch. Perfect for Halloween or any occasion!
Ingredients
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
- 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
Instructions
- Prepare the Cheesecake Filling: Combine cream cheese, sugar, and vanilla; beat until fluffy.
- Freeze Filling: Scoop portions onto parchment paper and freeze solid.
- Make Black Cocoa Sugar: Whisk sugar and cocoa powder.
- Prep Dough: Whisk dry ingredients (flour, cocoa powder, baking powder, salt).
- Cream Butter & Sugars: Cream butter and sugars until fluffy.
- Combine Wet: Beat in egg yolks and vanilla.
- Add Dry: Gradually add dry to wet ingredients.
- Assemble: Wrap dough around frozen cheesecake balls; roll in cocoa sugar.
- Bake: Bake at 350°F (175°C) for 10-11 minutes.
- Shape & Cool: Use cookie cutter to shape; cool completely.
Notes
For a smoother cheesecake filling, make sure your cream cheese is softened but still cold. If you don’t have a cookie cutter, you can gently shape the warm cookies with a spatula. Store leftover cookies in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.
- Prep Time: 20 mins
- Cook Time: 10-11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need
Here’s what you’ll need to gather to create these Black Velvet Cheesecake Cookies:
For the Cheesecake Filling:
- 6 oz (170 g) cream cheese, cold
- 3 tbsp (38 g) granulated white sugar
- 1/2 tsp vanilla
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
From Start to Finish
Here’s how to make these delicious Black Velvet Cheesecake Cookies:
Step 1: Prepare the Cheesecake Filling
Line a small cookie sheet with parchment paper. In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla. Beat with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, ensuring the sugar dissolves completely.
Step 2: Freeze the Cheesecake Filling
Scoop the cheesecake filling into 16 equal portions (about 2 teaspoons each) onto the prepared baking sheet. Place the baking sheet in the freezer until the cheesecake balls are frozen solid.
Step 3: Make the Black Cocoa Sugar
In a small bowl, whisk together the granulated sugar and black cocoa powder until well combined. Set aside.
Step 4: Prepare the Black Cocoa Cookie Dough
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, black cocoa powder, baking powder, and salt. Set aside.
Step 5: Cream Butter and Sugars
In a large bowl, cream together the softened unsalted butter, light brown sugar, and granulated sugar using an electric mixer on high speed until light and fluffy, about 2 minutes.
Step 6: Combine Wet Ingredients
Beat in the egg yolks and vanilla extract until the mixture is pale and fluffy, about 1 minute.
Step 7: Incorporate Dry Ingredients
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Step 8: Assemble the Cookies
Scoop the cookie dough into 16 equal portions (about 2 tablespoons each). Flatten each portion slightly, then place a frozen cheesecake ball in the center. Wrap the cookie dough around the cheesecake ball, ensuring it’s fully enclosed. Roll the dough ball in the black cocoa sugar mixture.
Step 9: Bake the Cookies
Place the coated cookie dough balls onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-11 minutes, or until the edges are set.
Step 10: Shape and Cool
Immediately after removing the cookies from the oven, use a large, round cookie cutter to shape them into perfect circles. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Smart Tips & Tricks
Here are a few tips for perfect Black Velvet Cheesecake Cookies every time:
- Chill the dough: If the dough becomes too soft to handle, chill it in the refrigerator for 30 minutes before assembling the cookies.
- Don’t overbake: Overbaking will result in dry cookies. Keep a close eye on them and take them out as soon as the edges are set.
- Use a cookie scoop: A cookie scoop will help ensure uniform cookie sizes, which will bake evenly. For more baking essentials, check out our recommended equipment.
- High-quality cocoa powder: Using good quality black cocoa powder will give your cookies a richer, more intense chocolate flavor.
Make It Your Way
Want to switch things up? Try these fun variations:
- White chocolate cheesecake filling: Swap the regular cream cheese for white chocolate cream cheese for a sweeter filling. Add a swirl of raspberry jam for extra flavor.
- Halloween sprinkles: Before baking, add Halloween-themed sprinkles to the black cocoa sugar mixture for an extra festive touch.
- Red velvet variation: Replace half of the black cocoa powder with regular unsweetened cocoa powder and add a teaspoon of red food coloring for red velvet cheesecake cookies. Check out our Red Velvet Cupcakes for more red velvet inspiration.
- Mint chocolate: Add a drop of peppermint extract to the cheesecake filling and roll the cookies in crushed peppermint candies for a refreshing twist.
Can I use regular cocoa powder instead of black cocoa powder?
While you can substitute regular cocoa powder, keep in mind that it won’t create the same deep black color. The cookies will still be delicious, but they’ll have a more traditional brown hue. You’ll also get a slightly less intense chocolate flavor.
How do I store these cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the cookie dough?
Yes, you can freeze the unbaked cookie dough for up to 3 months. Thaw overnight in the refrigerator before baking.
What can I substitute for the cream cheese filling?
If you don’t have cream cheese, you can substitute a similar amount of mascarpone cheese or a vegan cream cheese alternative. Just make sure it’s cold before mixing.
How to Serve
These Black Velvet Cheesecake Cookies are delightful on their own, but here are some ways to take them up a notch:
- Ice-cold milk: Classic pairing. The cold milk cuts through the richness of the cookies.
- Coffee or tea: A warm beverage makes a nice contrast with the cool cheesecake filling.
- Vanilla ice cream: Serve warm cookies with a scoop of vanilla ice cream for a decadent treat. Try our no-churn vanilla ice cream recipe—it’s super easy!
- Halloween party dessert platter: Arrange the cookies on a platter with other Halloween treats for a spooky spread.
That’s a Wrap
I hope you enjoy these Black Velvet Cheesecake Cookies as much as I do! They’re a truly special treat that perfectly captures the spirit of Halloween. Share your creations with me! I’d love to see your baking adventures on Facebook, Instagram, Pinterest, and check out more delicious treats on our Desserts page. Happy baking!
