These Red Velvet Cheesecake Cookie Cups are soft, chewy and full of classic red velvet flavor with a cheesecake filling! They are delicious little cookies, perfect for Valentine's Day and sharing!
~Ingredients:
- For the Red Velvet Cookie Cups:
3/4 Cup Unsalted Butter, room temperature.
1 Cup Granulated Sugar.
1 Egg.
1 Teaspoon Vanilla Extract.
2 Teaspoon Vinegar.
1 1/2 Tablespoon Red Food Coloring.
2 1/4 Cups + 2 Tablespoons All Purpose Flour.
2 Teaspoon Cornstarch.
1 Teaspoon Baking Soda.
1 Tablespoon Unsweetened Cocoa Powder.
1/4 Teaspoon Salt.
-For the Cheesecake Filling:*
12 oz Cream Cheese, room temperature.
2 1/4 Cups Powdered Sugar.
1 1/2 Teaspoon Vanilla Extract.
-Topping:
Sprinkles.
~Directions:
Step 1: Preheat the oven to 350 Degrees Fahrenheit.
Step 2: Spray the cupcake pan with nonstick cooking spray. Set aside.
-Making the Cookie Cups:
Step 3: Cream together the butter and the sugar together for 3 - 4 minutes, until light and fluffy.
Step 4: Add the egg, vanilla extract, vinegar and the red food color and mix until well combined.
Step 5: 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.
Step 6: Makes balls of about 2 tablespoon of dough.
Step 7: Press cookie dough in bottom and about 1/3 - 1/2 way up the sides of each cupcake cup, forming a cup shape.
Step 8: Bake for 10 - 12 minutes, or until the edges are set and the centers look a little undercooked.
Step 9: Remove from the oven and allow to cool for about 5 minutes, then remove to the cooling rack to finish cooling.
Step 10: 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.
Step 11: Once the cookies have cooled, make the cheesecake filling.
-Making the Filling:
Step 12: Beat the cream cheese until smooth.
Step 13: Add the powdered sugar and the vanilla extract and mix until smooth.
Step 14: Pipe the cheesecake filling into the cookie cups and top with sprinkles.
Step 15: Cookie cups should be refrigerated until served.
Step 16: Eat and Enjoy!
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~Recipe Notes:
*You can add food coloring to the cheesecake filling if desired.
1) Be sure to grease the pan well so they come out easily. We like to let them cool in the pan too so when we pop them out they hold their shape.
Enjoy!
Please leave us a picture in the comments below if you make it or have any questions!
