Red Velvet Cheesecake Cookies Yield: 10 giant cookies--Cook Time: 11-13 minutes. Red velvet cookies with a creamy cheesecake filling and white chocolate drizzle. Bright red cookies are perfect for Christmas or Valentine's Day. Cookies: 1 box red velvet cake mix (Duncan Hines), 2 Tablespoons all-purpose flour, 2 large eggs, 1/2 cup canola oil, 1 teaspoon vanilla extract. Cheesecake filling: 4 oz cream cheese, at room temperature, 2 cups powdered sugar, 1 teaspoon vanilla extract. White Chocolate Drizzle: 1 1/2 cups white chocolate chips, melted. 1. Use large bowl & combine cake mix and flour. Whisk until clumps disappear. In bowl of stand mixer, mix together cake mix, flour, eggs, oil, and vanilla extract. Mix until smooth. Wrap oily dough in plastic wrap. Refrigerate at least two hours. 2. Make cheesecake filling using mixer--combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on plate. Continue scooping cheesecake filling into teaspoon balls to make 10. Place plate in freezer and freeze for at least two hours. 3. Preheat oven to 350 degrees F. Line large baking sheet with parchment paper or silicone baking mat. Assemble cookies--flatten about 1/4 cup of red velvet cookie dough with hands. Place teaspoon of cheesecake filling in center and wrap cookie dough around filling. Gently roll into ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. Cookies are large and will spread. Bake 11-13 minutes or until cookies begin to crackle. Let cookies cool on baking sheet for 5 minutes. Remove from baking sheet to wire cooling rack and cool completely. 4. Melt white chocolate chips in microwave safe bowl or over double-boiler. Drizzle white chocolate over cooled cookies and let set until chocolate hardens.