Go Back
Print Recipe

Red Velvet Cheesecake Cups

These Red Velvet Cheesecake Cups beautifully combine the richness of cheesecake with the allure of red velvet cake, topped with whipped cream and cookie crumbles.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: cheesecake, Dessert Cups, Easy Baking, Indulgent Dessert, Red Velvet
Servings: 12 cups
Calories: 250kcal

Ingredients

For the cookie crust

  • 2 cups Crushed chocolate sandwich cookies These provide a rich, chocolatey crust.
  • 1/2 cup Melted butter Helps bind the cookie crumbs together.

For the cheesecake layer

  • 8 oz Cream cheese Bring to room temperature for easier mixing.
  • 1/2 cup Granulated sugar Sweetens the cheesecake filling.
  • 1 tsp Vanilla extract Adds warm flavor to the cheesecake.
  • 2 Eggs Helps set and stabilize the cheesecake layer.

For the red velvet layer

  • 1 box Red velvet cake mix Adds color and flavor to the dessert.
  • 1 cup Buttermilk Adds moisture and richness.
  • 1/2 cup Vegetable oil Ensures the cake remains moist.

For the topping

  • 1 cup Heavy whipping cream Essential for making fluffy topping.
  • 1/4 cup Powdered sugar Sweetens the whipped cream.
  • 1/2 cup Cookie crumbles For topping and texture.

Instructions

Preparation

  • Preheat the oven to 325°F (160°C).
  • Line a muffin tin with cupcake liners.
  • In a mixing bowl, combine crushed chocolate sandwich cookies with melted butter. Press mixture into the bottom of each liner.
  • In another bowl, beat cream cheese with granulated sugar until smooth. Gradually add vanilla extract and eggs, mixing until combined. Spoon this mixture over the cookie crusts.

Baking the cheesecake layer

  • Bake for 18-20 minutes. Allow to cool completely.

Preparing the red velvet layer

  • Prepare the red velvet cake batter according to the package directions. Spoon the batter over the cooled cheesecake in each cup.
  • Bake again for 15-18 minutes, until a toothpick comes out clean.

Final steps

  • Let cool in the pan for about 15 minutes, then transfer to a wire rack and cool to room temperature. Refrigerate for at least 4 hours or overnight.
  • Whip the heavy cream with powdered sugar until stiff peaks form. Pipe onto each cup and top with cookie crumbles.
  • Serve immediately.

Notes

Use room temperature cream cheese for a smoother batter. For richer flavor, use dark chocolate cookies. Make ahead by preparing the cheesecake base a day in advance.