These easy Red Velvet Cheesecake Cookie Cups are soft, chewy, and full of classic red velvet cake flavor with a creamy cheesecake filling! These tasty little cheesecake cookies are perfect for Valentine’s Day!
If you love everything red velvet & cheesecake, you have to try this full sized Red Velvet Cheesecake Recipe and this Red Velvet Blondie Cheesecake!
The Best Valentine’s Day Cookie Recipe
So I’m pretty sure Valentine’s Day is the universe’s way of making everyone break their New Year’s Resolutions. If you’ve made it this long and your goal was to lose weight, you are sure to get some kind of edible treat from someone for the holiday which will leave you in quite a conundrum. For me, I already have so many treats around the house at all times, the last thing I need is more of them. 🙂
I’m asked all the time how I “stay so thin” when having a dessert blog like this and here’s the truth: I don’t. It may appear that way, but the truth is that I’m just in a constant cycle of gaining and losing. A vicious cycle, in fact. I always say that this time the cycle will break, but then I make another delicious cake and can’t stand to spit out another bite after tasting it. It’s always too good! It’s a rough life. 😉
Anywho, I’m getting my butt back in the gym since I’m currently on a “losing” cycle and this time I WILL break the cycle. I know it! HA!
I mean, I have very little chance of success with treats like these around my house. My sweet tooth is too serious. And these? Just a few bites and then they’re gone and you don’t even realize you ate one! But don’t let that deter you. They’re worth it, of course. 😉
How to Make Red Velvet Cheesecake Cookie Cups
They are also easy to make – right in a cupcake pan. When you pull them out of the oven, use the underside of a measuring tablespoon to press the center down for the little cup in the middle. Just be sure to grease the pan well so they come out easily. I like to let them cool in the pan too so when I pop them out they hold their shape. Fill them with the cheesecake filling and you’ve got a quick, easy and delicious treat!
If you love red velvet and are looking for a tasty treat to share (or keep to yourself), these are wonderful! I love the light tang that the vinegar gives these cookies and it goes so well with the cheesecake filling. Classic red velvet combo right there!
Other Tasty Red Velvet Recipes
- Red Velvet Cheesecake Cake
- Red Velvet Berry Trifle
- Red Velvet Cheesecake Swirl Brownies
- Red Velvet Cheesecake Chocolate Chip Cookie Bars
- Red Velvet Cheesecake
Red Velvet Cheesecake Cookie Cups
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Ingredients
Red Velvet Cookie Cups
- 3/4 cup (168g) unsalted butter (room temperature)
- 1 cup (207g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tsp vinegar
- 1 1/2 tbsp red food color (less than 1 ounce)
- 2 1/4 cups + 2 tbsp (309g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tbsp natural unsweetened cocoa powder
- 1/4 tsp salt
Cheesecake Filling
- 12 oz (339g) cream cheese (room temperature)
- 2 1/4 cups (259g) powdered sugar
- 1 1/2 tsp vanilla extract
- Sprinkles
Instructions
- Spray cupcake pan well with non-stick cooking spray. Preheat oven to 350°F (176°C).
- Cream butter and sugar together for 3-4 minutes, until light and fluffy.
- Add the egg, vanilla extract, vinegar and red food color and mix until well combined.
- Combine the flour, cornstarch, baking soda, cocoa powder and salt in a medium bowl, then add to the wet ingredients and mix until well combined.
- Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.
- Bake for 10-12 minutes, or until the edges are set and the centers look a little undercooked.
- Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. The centers should fall a bit while cooling, but if the centers aren’t cupped enough to add filling, use the underside of a measuring tablespoon to press the center down a bit.
- Once cookie have cooled, make the cheesecake filling. Beat the cream cheese until smooth.
- Add the powdered sugar, vanilla extract and icing color and mix until smooth.
- Pipe the cheesecake filling into the cookie cups and top with sprinkles. Cookie cups should be refrigerated until served.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Enjoy!
Categories:
Cheesecakes, Christmas, Cookies, Holidays, July 4th, Recipes, Sweets and Treats, Valentine's Day,
Hi Lindsay, I think there may be a typo. The cheesecake filling for this recipe says 2 1/4 cups powdered sugar. The strawberry cake/cookie cup recipe for the same filling says 1 1/4 cup of powered sugar. I used this recipe and I will say it’s really runny. 🙁 but it’s all good. I’m gonna see if more cream cheese will help. I have to give you big props though. I have made a lot of your recipes and this is the only one that didn’t go right. Lmao😁😎
Not sure if it’s a typo or if I just did them a little differently. You can definitely add additional powdered sugar to thicken it further. Sorry to hear you had trouble, but I’m so glad you’ve had success with others!
They look so delicious! I was wondering, how long do they stay fresh after baking them?
They should be good for roughly a week. The cookies are pretty soft and chewy and stay moist with the cheesecake in them.
Can I make these in a miniature cupcake pan instead of a regular size cupcake pan?
Yes, that should be fine. Just bake them for more like 7-9 minutes.
Can I use the recipe for th cheesecake filling as cupcake frosting?
It would probably be fine. You can also find a good cream cheese frosting here.
Hi this recipe looks so yummy can’t wait to try it. I wanted to ask when making this do you use a cupcake case inside the cupcake tray when adding the cake mix or do You make it without any cupcake cases? Please let me know thank you. X
I don’t use cupcakes liners, I just grease the pan well.
Wow, these look mouthwatering. Thanks!!!