Red Velvet Cheesecake Cookie Cups

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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!

Easy Red Velvet Cheesecake Cookie Recipe

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!

Best Red Velvet Cookie RecipeRed Velvet Cheesecake Recipe

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!

Easy Cheesecake Cookie Recipe

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 Cookie Sandwiches
Layered Red Velvet Cheesecake Bundt Cake
Red Velvet Layer Cake

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Red Velvet Cheesecake Cookie with bite taken out

Red Velvet Cheesecake Cookie Cups

  • Author: Lindsay
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 22-24 cookie cups
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!



  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 cup (207g) sugar
  • 1 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


  • 12 oz (339g) cream cheese, room temperature
  • 2 1/4 cups (259g) powdered sugar
  • 1 1/2 tsp vanilla extract
  • Sprinkles


1. Spray cupcake pan with non stick cooking spray. Preheat oven to 350°F (176°C).
2. Cream butter and sugar together for 3-4 minutes, until light and fluffy.
3. Add the egg, vanilla extract, vinegar and red food color and mix until well combined.
4. 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.
5. 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.
6. Bake for 10-12 minutes, or until the edges are set and the centers look a little undercooked.
7. 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.
8. Once cookie have cooled, make the cheesecake filling. Beat the cream cheese until smooth.
9. Add the powdered sugar, vanilla extract and icing color and mix until smooth.
10. Pipe the cheesecake filling into the cookie cups and top with sprinkles. Cookie cups should be refrigerated until served.


  • Serving Size: 1 Cookie Cup
  • Calories: 207
  • Sugar: 20.2 g
  • Sodium: 132 mg
  • Fat: 8.5 g
  • Carbohydrates: 31 g
  • Protein: 2.8 g
  • Cholesterol: 30.7 mg

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  1. Annie mussetter

    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😁😎

    1. Lindsay

      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!

    1. Lindsay

      They should be good for roughly a week. The cookies are pretty soft and chewy and stay moist with the cheesecake in them.

  2. Lara

    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

About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29