I was watching my favorite YouTube channel and Cupcake Jemma made these Red Velvet Cheesecake Cups and I knew that he would be into them. I was right. He loves them. So much that he asked me to make them again for a dinner for his cross country team. That’s high praise from a teenager.
These are next level. Like ridiculously delicious. My son is a HUGE red velvet fan and the only one of my children that really appreciates my baking. So when I see something that I think that he would like, I make it for him.
I was watching my favorite YouTube channel and Cupcake Jemma made these Red Velvet Cheesecake Cups and I knew that he would be into them. I was right. He loves them. So much that he asked me to make them again for a dinner for his cross country team. That’s high praise from a teenager.
This is a fiddly recipe. For starters, it is a British recipe, so it measured in grams. You do need a kitchen scale to make this. You can try to convert it to cups, but it is worth it to spend a few dollars and buy a scale. I really enjoy baking this way. It is so much more accurate than cups. There are far fewer dishes too. I really am a convert to this way and it’s my favorite way to bake.
Secondly, there are a lot of pieces. First, you need to make the red velvet cookie. The dough needs to chill for a few minutes before you roll them into balls and then press them into a mini muffin tin. (This dough also makes a really good straight-up cookie.)
Next, you need to make the cheesecake filling. This is just whipping together the ingredients and piping it into the cups. Bake these and while they are cooling you can start on the buttercream.
Oreo buttercream is so delicious. This is also a great thing to have around for cupcakes and cakes and fillings.
When the cups are baked and cooled, you pipe the Oreo buttercream on and then drizzle on some chocolate ganache (equal parts cream and chocolate melted and slightly cooled and caramel sauce. I like to put my sauces in a small piping bag, I think that it gives you the most control and makes the least amount of mess.
None of these things are hard to make, but there are a couple of pieces to put these all together. This is a really great thing to bake with your kids. The second time I made these, I made them with my son and they were a fun thing to bake together.
Ingredients
Red Velvet Cookie Cups //
- 170 grams brown sugar
- 20 grams demerara sugar
- 115 grams butter room temperature
- 1 egg
- 1/4 teaspoon vanilla
- 1/4 tsp red gel food color
- 235 grams flour
- 15 grams cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Cheesecake Filling //
- 290 grams cream cheese room temperature
- 60 grams sugar
- 1 egg
- 1/4 teaspoon vanilla
Oreo Buttercream //
- 150 grams butter room temperature
- 330 grams powdered sugar sifted
- 1/4 teaspoon vanilla
- 2 Tablespoons Oreo crumbs
- 2 to 3 Tablespoons milk
How to Make Red Velvet Cheesecake Cups
Step 1: Preheat oven to 340°. Spray a mini muffin tin with cooking spray. Set aside.
Step 2: Begin by making the red velvet cookies. Wear gloves!!! Add the butter and sugars to the bowl of an electric mixer. Cream until light and fluffy, about 2 minutes. Add the egg, vanilla, and red gel color to bowl and mix for another minute. Sift the dry ingredients over the bowl and mix again until the dough comes together. Transfer to a bowl and chill while you work on the other components.
Step 3: Wash out your bowl well. Add cream cheese, sugar, egg, and vanilla. Beat using the whisk attachment for 5 minutes until thick. Transfer to a piping bag and set aside.
Step 4: Roll out the chilled cookie dough into 15 gram pieces. Put into the muffin tins and use the end of a rolling pin to make a cup.
Step 5: Pipe cheesecake filling into the cups, all the way to the tops. Bake for 10 minutes. Cool in the pans for 10 minutes, then cool completely on a wire rack.
Step 6: To make the Oreo buttercream, wash the bowl again, and beat the butter until it is very pale in color. Add half the sugar and beat until smooth. Add the remaining sugar and continue to beat for another few minutes. Add the vanilla, Oreo crumbs, and one Tablespoon milk. Beat for a minute. Check to see that the buttercream is loose enough to pipe. If not, add the rest of the milk and beat again. Transfer to a piping bag fitting with a round tip.
Step 7: To assemble, pipe the Oreo buttercream onto the top of the cookie cups and drizzle with chocolate ganache and caramel sauce.
These are two bites of red velvet and cheesecake deliciousness that are going to make people very happy when you make them for them.
Red Velvet Volcano Cookie Cups
Ingredients
Red Velvet Cookie Cups //
- 170 grams brown sugar
- 20 grams demerara sugar
- 115 grams butter room temperature
- 1 egg
- 1/4 teaspoon vanilla
- 1/4 tsp red gel food color
- 235 grams flour
- 15 grams cocoa powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Cheesecake Filling //
- 290 grams cream cheese room temperature
- 60 grams sugar
- 1 egg
- 1/4 teaspoon vanilla
Oreo Buttercream //
- 150 grams butter room temperature
- 330 grams powdered sugar sifted
- 1/4 teaspoon vanilla
- 2 Tablespoons Oreo crumbs
- 2 to 3 Tablespoons milk
Instructions
- Preheat oven to 340°. Spray a mini muffin tin with cooking spray. Set aside.
- Begin by making the red velvet cookies. Wear gloves!!! Add the butter and sugars to the bowl of an electric mixer. Cream until light and fluffy, about 2 minutes. Add the egg, vanilla, and red gel color to bowl and mix for another minute. Sift the dry ingredients over the bowl and mix again until the dough comes together. Transfer to a bowl and chill while you work on the other components.
- Wash out your bowl well. Add cream cheese, sugar, egg, and vanilla. Beat using the whisk attachment for 5 minutes until thick. Transfer to a piping bag and set aside.
- Roll out the chilled cookie dough into 15 gram pieces. Put into the muffin tins and use the end of a rolling pin to make a cup.
- Pipe cheesecake filling into the cups, all the way to the tops. Bake for 10 minutes. Cool in the pans for 10 minutes, then cool completely on a wire rack.
- To make the Oreo buttercream, wash the bowl again, and beat the butter until it is very pale in color. Add half the sugar and beat until smooth. Add the remaining sugar and continue to beat for another few minutes. Add the vanilla, Oreo crumbs, and one Tablespoon milk. Beat for a minute. Check to see that the buttercream is loose enough to pipe. If not, add the rest of the milk and beat again. Transfer to a piping bag fitting with a round tip.
- To assemble, pipe the Oreo buttercream onto the top of the cookie cups and drizzle with chocolate ganache and caramel sauce.
