Description
Delight in these festive Red Velvet Cheesecake Cookie Cups featuring a soft red velvet cookie base filled with creamy vanilla cheesecake filling. Perfectly baked to have a slightly undercooked center that holds a luscious cheesecake surprise, topped with colorful sprinkles for a fun and elegant treat.
Ingredients
Scale
Cookie Dough
- 3/4 cup (168g) unsalted butter, room temperature
- 1 cup (207g) sugar
- 1 egg
- 1 tsp vanilla extract
- 2 tsp vinegar
- 1 1/2 tbsp red food color (less than 1 ounce)
- 2 1/4 cups + 2 tbsp (309g) all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tbsp natural unsweetened cocoa powder
- 1/4 tsp salt
Cheesecake Filling
- 12 oz (339g) cream cheese, room temperature
- 2 1/4 cups (259g) powdered sugar
- 1 1/2 tsp vanilla extract
- Sprinkles for topping
Instructions
- Prepare the Pan: Spray a cupcake pan well with non-stick cooking spray. Preheat the oven to 350°F (176°C) to ensure it reaches the correct baking temperature.
- Cream Butter and Sugar: In a mixing bowl, cream together the unsalted butter and sugar for 3-4 minutes until the mixture is light and fluffy. This step creates a tender texture for the cookies.
- Add Wet Ingredients: Mix in the egg, vanilla extract, vinegar, and red food color until all ingredients are well combined, creating the characteristic red velvet dough.
- Combine Dry Ingredients: In a separate medium bowl, whisk together all-purpose flour, cornstarch, baking soda, cocoa powder, and salt. Gradually add this to the wet ingredients and mix until the dough forms evenly.
- Shape Cookie Cups: Scoop approximately 2 tablespoons of dough per cookie. Press each dough ball into the bottom and about one-third to one-half way up the sides of each cupcake cup, shaping a cup to hold the filling.
- Bake: Bake the cookie cups in the preheated oven for 10-12 minutes or until the edges are set, and the centers remain slightly undercooked to maintain softness for holding the cheesecake filling.
- Cool the Cookie Cups: Remove from oven and cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely. If needed, gently press down the centers using the underside of a tablespoon to create more space for filling.
- Prepare Cheesecake Filling: In a clean bowl, beat the cream cheese until smooth and creamy, ensuring no lumps remain for a silky filling.
- Add Sweetness and Flavor: Add the powdered sugar and vanilla extract to the cream cheese, mixing until fully combined and smooth. Optionally, add a drop of icing color to match the red velvet theme.
- Fill and Decorate: Pipe the cheesecake filling into the cooled cookie cups evenly and top each with sprinkles for a festive touch. Refrigerate until ready to serve to set the filling nicely.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in the filling.
- If the centers of the cookie cups don’t cup enough after baking, gently press them while still warm for better filling space.
- Adjust the amount of red food coloring to achieve your desired shade of red velvet.
- Store the cookie cups in the refrigerator and consume within 3-4 days for optimal freshness.
- Use natural food coloring to avoid artificial additives if preferred.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet, Cheesecake, Cookie Cups, Dessert, Holiday Treat, Easy Baking, Cream Cheese Filling
