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!
Servings 24
Calories 173kcal
Ingredients
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
Instructions
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.
Nutrition
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