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Red Velvet Cheesecake Cookie Cups

These Red Velvet Cheesecake Cookie Cups take just minutes to prepare and are so fabulously festive! Sugar cookie cups are filled with a creamy no-bake red velvet cheesecake filling!
Course Dessert
Cuisine American
Keyword red velvet cheesecake cookie cups
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings 24
Calories 173kcal
Author Trish - Mom On Timeout


Cookie Cups

  • 16.5 oz Pillsbury┬« refrigerated sugar cookie dough 1 roll
  • 1/3 cup all-purpose flour

Red Velvet Cheesecake Filling

  • 1/2 cup heavy whipping cream
  • 8 oz cream cheese softened
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • 1 cup red velvet cake mix
  • red food coloring optional


Cookie Cups

  • 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.
  • Bake 10 to 12 minutes or until edges are just starting to turn golden brown.
  • Remove from oven and let cool for at least ten minutes before gently twisting to remove from pan. Place on rack and let cool completely.

Red Velvet Cheesecake Filling

  • 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.
  • Fold in whipped cream.
  • Chill cheesecake filling for one hour before piping into cookie cups.
  • Keep refrigerated until ready to serve.


Calories: 173kcal | Carbohydrates: 20g | Protein: 2g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 130mg | Potassium: 64mg | Fiber: 1g | Sugar: 12g | Vitamin A: 207IU | Calcium: 22mg | Iron: 1mg