Preheat the oven to 350°F (175°C). Grease a mini muffin tin with cooking spray or line with paper liners.
Prepare the Cookie Cups:
In a bowl, mix the red velvet cake mix, eggs, and vegetable oil until a thick dough forms.
Scoop dough into the mini muffin tin, filling each cup about halfway. Press down gently to form a well in the center of each dough portion.
Prepare the Cheesecake Filling:
In another bowl, beat the softened cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth and creamy.
Assemble the Cookie Cups:
Spoon the cheesecake mixture into the center of each cookie cup. Fill each well almost to the top.
Bake the Cookie Cups:
Bake for 12–15 minutes, or until the cookie edges are set and the cheesecake filling is slightly puffed and lightly golden on top.
Cool and Chill:
Allow the cookie cups to cool completely in the muffin tin. Once cooled, place them in the refrigerator for 30 minutes to chill before removing from the tin.
Serving and Storage Tips
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