Vegan Cheesecake Stuffed Red Velvet Cookies

5 from 1 vote

These Cheesecake Stuffed Red Velvet Cookies are soft, chewy, completely eggless and stuffed with cream cheese filling.

Prep Time30

Cook Time20

Resting Time30

Total Time1 20

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 277kcal

Cost: $5

In a medium bowl, combine vegan cream cheese, sugar and vanilla, stir well. Add the flour and stir well once more.
½ Cup Vegan Cream Cheese, ¼ Cup Granulated Sugar, ½ teaspoon Vanilla Extract, ¼ Cup Flour
Line a baking tray or large plate with parchment, then using a teaspoon, scoop heaped mounds of the cheesecake mixture onto the parchment. You should gat 12 mounds.
Transfer to the freezer.

In a small bowl, combine flax, water, beet powder and vanilla. Stir and set aside.
2 tablespoon Ground Flax, 6 tablespoon Water, 2 tablespoon Beet Powder, 2 teaspoon Vanilla Extract
In a large bowl, cream the butter and brown sugar.
8 tablespoon Vegan Butter, 1 Cup Light Brown Sugar, Packed
Add the flax mixture and stir to combine.
Into the bowl add the flour, cocoa powder, baking powder, and salt. Stir to combine.
1 ¾ Cup All Purpose Flour, 3 tablespoon Cocoa Powder, 1 ½ teaspoon Baking Powder, ¾ teaspoon Salt
Add the white chocolate chip and stir to distribute.
½ Cup Mini White Chocolate Chips
Place a piece of plastic wrap over the bowl and allow to rest for 30 minutes at room temperature.

Preheat oven to 350* F.
Using a ¼ cup measuring scoop, scoop 6 mounds of dough onto a parchment lined cookie sheet. Use your fingers to create a well in the mounds.
Remove the cheesecake balls from the freezer. Place on mound in each well and return the remaining ones to the freezer.
Press the dough around the cheesecake balls so its in the center of the cookie dough.
Place the 6 mounds evenly spaced onto the baking sheet and bake in a 350* oven for 19-20 minutes or until the edges of the cookies are set.
Allow to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to continue cooling.
Repeat with remaining dough.