When the days grow shorter and the cool edge of fall settles in, our home comes alive with the scent of warm spices and indulgent bakes. One cookie that has become a beloved part of our Halloween tradition is Black Velvet Cheesecake Cookies. These cookies are more than just a seasonal treat—they’re a bite of mystery and comfort, perfect for cool evenings wrapped in blankets and ghost stories shared by candlelight.

The idea for this cookie came from two places: the nostalgic flavor of red velvet and the hauntingly elegant black hues of Halloween. Red velvet has always felt special, a cake reserved for celebrations. But black velvet? That’s reserved for enchanting occasions—something to dazzle, something rich, something unforgettable. And when you tuck a velvety cheesecake center inside, it becomes pure indulgence.

I first made these cookies during a stormy October weekend. The wind howled outside, and we needed something sweet and cozy. As the cookies baked, the kitchen filled with the deep scent of cocoa, and that first bite—soft, chewy cookie giving way to tangy cream cheese—sealed their fate as a family favorite.

Let’s bring this indulgent, moody masterpiece into your kitchen.

Why You’ll Love This Recipe

• Naturally spooky with a rich, black hue—no food coloring needed.
• Cheesecake lovers rejoice—each cookie hides a soft, creamy filling.
• Perfectly chewy edges with a soft center that keeps you coming back for more.
• Crowd-pleasing and festive, ideal for Halloween parties or cozy fall nights in.

INGREDIENTS YOU’LL NEED:

For the Cheesecake Filling:

• 6 oz cream cheese (cold)
• 3 tbsp granulated sugar
• ½ tsp vanilla extract

For the Black Cocoa Sugar:

• ¼ cup granulated sugar
• 2 tsp black cocoa powder

For the Black Velvet Cookies:

• 1½ cups all-purpose flour
• ½ cup black cocoa powder
• ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter (softened)
• ¾ cup light brown sugar (packed)
• ¼ cup granulated sugar
• 2 egg yolks
• 1½ tsp vanilla extract

How to Make Black Velvet Cheesecake Cookies

Making Black Velvet Cheesecake Cookies is a joy, especially when the scent of black cocoa fills the kitchen. These are a little luxurious and a lot of fun.

STEP-BY-STEP INSTRUCTIONS:

Step 1: Make the Cheesecake Centers

In a bowl, beat together the cold cream cheese, sugar, and vanilla extract until smooth and fluffy. Scoop into small balls (about 2 teaspoons each) and place on a parchment-lined tray. Freeze them for at least 30 minutes. The firmer they are, the easier they’ll be to work into the cookies.

Pro Tip: This step can be done ahead of time—even the day before!

Step 2: Mix the Black Cocoa Sugar

Combine granulated sugar and black cocoa in a small bowl. This coating adds an extra hit of cocoa and a little sparkle to the outside of each cookie.

Step 3: Make the Cookie Dough

Whisk together the flour, black cocoa powder, baking powder, and salt in a medium bowl.

In a larger bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolks and vanilla, beating again until fully incorporated.

Slowly add the dry ingredients to the wet ingredients, mixing until a soft, dark dough forms.

Step 4: Wrap the Cheesecake

Take about 2 tablespoons of cookie dough, flatten it in your palm, and wrap it around one of the frozen cheesecake balls. Gently roll into a ball and then coat it in the black cocoa sugar.

Place the balls on a parchment-lined baking sheet, spacing them out—these will spread a bit.

Step 5: Bake and Cool

Bake at 350°F (175°C) for 10–11 minutes, just until the edges are set. The centers may look slightly underdone—that’s perfect. Let them cool on the baking sheet for 10 minutes, then transfer to a wire rack.

The filling stays soft and rich, while the cookie has that perfect contrast of chewy and crisp.

HELPFUL TIPS:

• Use black cocoa powder (not just regular cocoa) for that true black velvet look and Oreo-like flavor.
• Don’t skip freezing the filling—it ensures the cheesecake doesn’t leak during baking.
• Let the cookies cool completely if you want the cheesecake to fully set inside.
• Shape the cookies using a round cutter while they’re hot for a perfect finish.

DETAILS:

• Prep Time: 45 minutes
• Cook Time: 10–11 minutes
• Total Time: About 1 hour
• Yield: 16 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

NOTES:

These cookies taste best at room temperature when the cheesecake center is soft and creamy. They’re especially good with a warm drink—think pumpkin spice tea or hot cocoa.

NUTRITIONAL INFORMATION (Per Cookie Estimate):

• Calories: 220
• Fat: 12g
• Carbs: 25g
• Protein: 3g

FREQUENTLY ASKED QUESTIONS:

Can I use Dutch-processed cocoa instead of black cocoa?
You can, but the flavor and appearance won’t be the same. Black cocoa has a very unique, deep flavor and striking dark color.

Can I refrigerate the dough?
Yes! You can chill it for up to 24 hours. Just let it sit for 10 minutes at room temp before assembling.

Can I make these ahead?
Definitely. They freeze beautifully. Store cooled cookies in an airtight container and freeze for up to 2 weeks.

STORAGE INSTRUCTIONS:

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to 2 weeks. Thaw at room temperature before serving.

Related Recipes:

If you liked these rich, cheesecake-stuffed cookies, you’ll love:

• White Chocolate Lemon Raspberry Cookies
• Layered Chocolate Cheesecake with Oreo Crust (No Bake)
• Cheesecake Brownies
• White Chocolate Raspberry Swirl Cheesecake

CONCLUSION:

There’s something magical about Black Velvet Cheesecake Cookies. They’re bold and elegant, yet cozy and nostalgic all at once. Whether you’re baking for a Halloween party or just indulging in a quiet night in, these cookies bring a little drama, a little decadence, and a whole lot of joy. Bake a batch and share them—if you can resist keeping them all to yourself.

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