Red Velvet Cheesecake Cookie Cups Recipe

I was stoked making these red velvet cheesecake cookie cups because they mix a rich, colorful cookie dough with a tangy, creamy cheesecake filling in a way that totally reminded me of those cool midnight snack experiments with my buds.

I really love making these Red Velvet Cheesecake Cookie Cups because I enjoy the perfect balance of unsalted butter and granulated sugar in the cookie dough with a touch of cocoa powder and red food coloring for that signature look. My cheesecake filling mixes cream cheese, sour cream and vanilla extract for a rich, indulgent treat.

Ingredients

• Unsalted butter gives the cookie dough a rich, smooth texture and flavor.
• Granulated sugar sweetens and helps create a tender dough and filling.
• Cocoa powder adds a deep chocolate note, balancing the sweetness nicely.
• Red food coloring brightens the dough, giving it a festive, vibrant look.
• Cream cheese provides a tangy, creamy filling that contrasts with the cookie base.
• Baking soda helps the dough rise for a lighter, more airy texture.

Ingredient Quantities

• 1/2 cup unsalted butter, softened (for cookie dough)
• 3/4 cup granulated sugar (for cookie dough)
• 1 large egg, at room temperature (for cookie dough)
• 1 teaspoon vanilla extract (for cookie dough)
• 1 cup all-purpose flour (for cookie dough)
• 1/4 cup cocoa powder (for cookie dough)
• 1/2 teaspoon baking soda (for cookie dough)
• 1/4 teaspoon salt (for cookie dough)
• 1 tablespoon red food coloring (for cookie dough)
• 1 tablespoon buttermilk (for cookie dough)
• 1 teaspoon white vinegar (for cookie dough)
• 8 oz cream cheese, softened (for cheesecake filling)
• 1/4 cup granulated sugar (for cheesecake filling)
• 1 large egg (for cheesecake filling)
• 1 teaspoon vanilla extract (for cheesecake filling)
• 1/2 cup sour cream (for cheesecake filling, optional)

How to Make this

1. Preheat your oven to 350°F and grease a mini muffin tin lightly so your cookie cups wont stick.

2. In a bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar. Add 1 large egg (room temperature) and 1 teaspoon vanilla extract, then mix until smooth.

3. In another bowl, sift 1 cup all-purpose flour, 1/4 cup cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt; add these dry ingredients to the butter mixture.

4. Stir in 1 tablespoon red food coloring, 1 tablespoon buttermilk, and 1 teaspoon white vinegar until all ingredients are combined into a smooth cookie dough.

5. Divide the dough evenly among the mini muffin cups and press the dough around the edges to form a slight hollow center for the filling.

6. In a separate bowl, beat 8 oz cream cheese until creamy, then add 1/4 cup granulated sugar and mix well.

7. Add 1 large egg and 1 teaspoon vanilla extract to the cream cheese mixture and mix until smooth. If you are using sour cream, stir in 1/2 cup sour cream now.

8. Spoon the cheesecake filling into the center of each cookie cup, being careful not to overfill them.

9. Bake for about 10-12 minutes or until the cookie edges are set and the cheesecake filling appears just firm.

10. Remove from oven and let cool in the tin for a few minutes before transferring to a rack. Enjoy these tasty Red Velvet Cheesecake Cookie Cups!

Equipment Needed

1. Oven – You need an oven that can be preheated to 350°F to bake the cookie cups.
2. Mini muffin tin – A mini muffin tin is essential to shape and bake these individual cookie cups.
3. Mixing bowls – At least three bowls are needed; one for the butter and sugar mixture, one for sifting the dry ingredients, and another for the cream cheese filling.
4. Electric mixer or hand whisk – Use an electric mixer or whisk to cream the butter, sugar, and cream cheese until smooth.
5. Sifter – A small sifter helps blend the all-purpose flour, cocoa powder, baking soda, and salt evenly.
6. Measuring cups and spoons – Properly measuring out the ingredients like butter, sugar, flour, cocoa powder, liquids, and other additives is important for the recipe.
7. Spatula – A spatula is handy for stirring the mixtures and transferring the dough into the muffin tin evenly.
8. Cooling rack – Once baked, a cooling rack is useful for letting the cookie cups cool down after removing them from the oven.

FAQ

• Q: Can I make the cookie cups ahead of time?
  A: Yes you can prep the cookie dough and cheesecake filling a day ahead, just make sure to store them in the fridge to keep everything fresh.
• Q: Do I have to use sour cream in the cheesecake filling?
  A: Not really, the sour cream is optional, so if you dont have any on hand you can leave it out without affecting the flavor too much.
• Q: Could I substitute cream cheese for another type of cheese?
  A: It’s best to stick with cream cheese since it gives the signature tangy flavor and smooth texture, other cheeses might change the taste.
• Q: What size cupcake liners should I use?
  A: Standard size cupcake liners work just fine, but you can try mini liners if you prefer smaller bite sized treats.
• Q: How should I store the cookie cups?
  A: Keep them in an airtight container in the fridge for up to 3 days, and if you wanna keep them longer, you can freeze them for later.

Red Velvet Cheesecake Cookie Cups Recipe Substitutions and Variations

• Instead of unsalted butter, you can use margarine or even coconut oil if you dont have butter readily available.
• If you dont have buttermilk, mix 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and let it sit for 5 minutes.
• You can swap cream cheese for Neufchatel cheese, though it might give your filling a slightly different texture.
• If sour cream is not on hand, try using Greek yogurt or even plain yogurt as a good alternative.
• For a more natural option, if you dont have red food coloring, you can blend a small beet and strain the juice out to use in the dough.

Pro Tips

1. Make sure all your ingredients, specially the eggs and cream cheese, are at room temp. It helps them mix better and stops your cookie dough from being too lumpy. Sometimes I forget and it can mess up the texture, trust me.

2. When you portion out the cookie dough into the mini muffin tin, use a small ice cream scoop or a tablespoon. That way it comes out even every time and you dont have to worry about some cups being too deep or too shallow.

3. Be real careful with the cheesecake filling. Dont overfill the dough cup cause it might spill over during baking. Only spoon in a bit and leave room for expansion so you get that perfect balance of cookie and cheesecake.

4. If you love a little extra kick, try adding a tiny bit more of that red food coloring. But dont add too much cause then it might taste artificial. Its a neat trick to amp up the look without messing up the flavor.