About My Recipes
Thursday, March 27, 2014
Red Velvet Cheesecake Cookie Cups
I love everything I can make with red velvet. These are perfect mini sugar cookie cups filled with a red velvet cheesecake filling.Enjoy!!!
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookie dough
1/3 cup all-purpose flour
Red Velvet Cheesecake Filling
1/2 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)
Preheat oven to 350°F.
Grease 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, then with a knife gently remove the cups from the pan going around the sides then place on rack and let cool completely.
Red Velvet Cheesecake Filling:
Whip heavy whipping cream until stiff peaks form. Set aside.
In a large mixing bowl beat cream cheese until soft and fluffy.
Beat in sugar and vanilla extract until well combined.
Gradually beat in cake mix. If you want a deeper red, add a few drops of red food coloring
Chill cheesecake filling for one hour before piping into cookie cups.
Keep refrigerated until ready to serve.
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