Red Velvet Cheesecake Box Cupcakes Recipe By Tasty

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RED VELVET CHEESECAKE CUPCAKES



Red Velvet Cheesecake Cupcakes image

Make and share this Red Velvet Cheesecake Cupcakes recipe from Food.com.

Provided by Chef David Marional

Categories     Dessert

Time 40m

Yield 16 cupcakes, 16 serving(s)

Number Of Ingredients 8

16 chocolate cookies (I use girl scout thin mint cookies)
20 ounces light cream cheese (2 1/2 8oz packages)
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons vanilla
2 tablespoons red food coloring
3 eggs
8 ounces Cool Whip Lite

Steps:

  • Heat oven to 350 degrees F. Place foil baking cups in a regular size muffin tin and put 1 cookie in the bottom of each cup.
  • In a large bowl beat softened cream cheese with an electric mixer until smooth, add 1 cup of sugar, 1/4 cup unsweetened cocoa powder until fluffly. Add the eggs 1 at a time, 2 teaspoons vanilla, and food coloring until well blended. Divide between the 16 cups evenly until mostly full.
  • Bake @ 20 to 25 minutes until the centers are firm, allow to cool for @ 15 minutes and remove from muffin tin. Cover and refrigerate in foil cup for at least 1 hour. The centers will fall, so remove foil cup and put @ 2 tablespoons of Cool Whip in the middle just before serving.
  • Keep any leftovers sealed in the refrigerator (Yeah Right!).

Nutrition Facts : Calories 213.9, Fat 11.9, SaturatedFat 6.8, Cholesterol 61.5, Sodium 183.9, Carbohydrate 22.4, Fiber 0.7, Sugar 18.9, Protein 5.5

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