Red Velvet Cheesecake Cookie Cups


Serving 24 people


45 min



Ingredients

  • cream cheese 8 oz cream cheese, softened
  • flour 1/3 cup all-purpose flour
  • heavy whipping cream 1/2 heavy whipping cream
  • red velvet cake mix 1 cup red velvet cake mix
  • sugar 1/3 cup sugar
  • sugar cookie dough 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough
  • vanilla extract 1/2 tsp vanilla extract
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How to make it

  1. Preheat oven to 350°F.Coat a mini muffin tin with nonstick cooking spray.In a large bowl, combine cookie dough and all purpose flour. Knead together until well blended.Shape dough into one inch balls. Press cookie dough in bottom and up the sides of each muffin cup, forming cup shape.
  2. Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
  3. Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan.
  4. Place on rack and let cool completely.Whip heavy whipping cream until stiff peaks form. Set aside.Beat cream cheese in a large mixing bowl until soft and fluffy.Beat in sugar and vanilla extract until well combined.Gradually beat in cake mix. If you want a deeper red, beat in red food coloring until desired color is achieved.Chill cheesecake filling for one hour before piping into cookie cups.Keep refrigerated until ready to serve.