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Red Velvet Cream Pie Cookie Cups

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These Red Velvet Cream Pie Cookie Cups are filled with love and lots of flavors. A red velvet cake mix cookie sits on top of an Oreo cookie crust. The luscious white chocolate mousse filling is then topped with homemade whipped cream and drizzled with fudge sauce. 

two red velvet cream pie cookie cups stacked with more in the background

You know what is better than pies? Mini pies. I think that is why I have become so obsessed with cream pie cookies. It all started with my Coconut Cream Pie Cookies and since then I have done a peppermint and a pumpkin version. I’ve got some more in my back pocket too.

I thought it was fitting that I make a Red Velvet Cream Pie Cookie for Valentine’s day. The red velvet cake mix cookie returns. The cookie is just so incredibly soft that it makes for a perfect cookie cup.

two lines of red velvet cream pie cookie cups on a white plate next to a bowl of strawberries

All cream pie cookies must start with a crust. For the red velvet cream pie, I chose to do an Oreo crust. I really love how the chocolate cookie contrasts the color of the cookie cup. Plus, I kinda have a thing for red velvet and chocolate. Although I have admitted before that red velvet cupcakes are far from a favorite of mine, I do really enjoy the flavor when it comes to other types of desserts!

The pie filling, perhaps my favorite part of this dessert, is a white chocolate mousse. I used Hershey’s instant white chocolate pudding mixed with homemade whipped cream. Sometimes the white chocolate pudding can be difficult to find, so I might also suggest substituting vanilla pudding.

For the filling, I use about half of what the normal amount of milk would be for a pudding. This helps make the mousse a lot thicker. It is just enough milk to mix into the pudding and have it dissolve. Then you fold in the whipped cream and allow the mixture to set for a little while.

overhead of two cookie cups stacked

To top off these cookies, you use the remaining whipped cream. Every pie needs a dollop of whipped cream to finish it off. I drizzled my cookie cups with some chocolate sauce; I prefer to use hot fudge. It just gives these cookies that added ‘wow’ factor.

Let me talk about the tools I use for a minute. I really like my Calphalon Nonstick 24-Cup Mini Muffin Pan. It is deeper than your average mini muffin pan, which is perfect for cookie cups. I also use a tart shaper, which is from Pampered Chef to make the cookie cups. If you don’t have a tart shaper, you can use another type of round object or a spoon of some sort.

a red velvet cookie cup on a napkin with a bite taken out with other cupcakes in the background

Once you add the filling to the cookie cups, you will need to keep them refrigerated. It is best if you can refrigerate for a little while before serving allowing the mousse to thicken. There is plenty to go around here, so share with your sweetie and maybe a friend too!

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a red velvet cookie cup on a napkin with a bite taken out with other cupcakes in the background

Red Velvet Cream Pie Cookies

  • Author: Julianne Dell
  • Prep Time: 30 minutes
  • Cook Time: 12 minutes
  • Total Time: 42 minutes
  • Yield: 24 Cookies


These Red Velvet Cream Pie Cookie Cups are filled with love and lots of flavors. A red velvet cake mix cookie sits on top of an Oreo cookie crust. The luscious white chocolate mousse filling is then topped with homemade whipped cream and drizzled with fudge sauce.


  • For the cookies
  • 1 pkg Oreos
  • 46 tbsp Unsalted butter
  • C Flour
  • 1 C Red velvet cake mix powder
  • 3/4 tsp Baking powder
  • ½ tsp Salt
  • 2 tbsp Dark chocolate cocoa powder
  • ¾ C Unsalted butter, softened
  • 1 C Sugar
  • 1 Large egg
  • 2 tsp Vanilla extract
  • Red food coloring (optional)
  • For the mousse
  • 2 C Heavy whipping cream
  • 6 tbsp Powdered sugar
  • 1 Pkg Instant white chocolate pudding mix
  • ¾ C Milk
  • Hot fudge for drizzle (optional)


  1. Pre-heat oven to 350° F. Grease a mini muffin pan with cooking spray or Crisco.
  2. Use a food processor to grind Oreo cookies into a fine crumb.
  3. Melt butter in a microwave-safe bowl until melted. Combine melted butter with Oreo cookie crumbs and stir until there are no dry crumbs left.
  4. Spoon 1 tablespoon of Oreo cookie crumbs into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
  5. In a separate bowl, combine flour, cake mix, baking powder, salt and cocoa powder. Stir and set aside.
  6. Soften butter in the microwave for 15 seconds. Combine softened butter and sugar in a mixing bowl. Beat on medium speed until light and fluffy; 2-3 minutes.
  7. Add egg and vanilla extract and beat until well combined.
  8. Reduce mixer to low speed and slowly add dry ingredients. Once combined, increase speed to medium high and beat for 1-2 minutes until soft dough forms. Add red food coloring for a deeper red color if desired.
  9. Drop 1-1.5 tablespoons of dough into the greased mini muffin pan on top of the Oreo crumbs. Bake at 350°F for 12-15 minutes.
  10. Remove cookies from oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool for another 30 minutes in the pan. You may need to run a knife around the edge of the cookies to help release them from the pan. Cool completely.
  11. Put bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium high speed for several minutes until bubbly.
  12. Add powdered sugar and beat on medium high until stiff peaks form. Refrigerate whipped cream.
  13. Combine instant white chocolate pudding mix with milk. Whisk until powder dissolves. Refrigerate until pudding is firm.
  14. Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.
  15. To assemble the cookies, put the mousse in a Ziploc bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with mousse. Divide between cookie cups.
  16. Top mousse with a dollop of the leftover whipped cream and drizzle hot fudge on top.
  17. Cookies must be refrigerated in an air tight container after the mousse has been added.


I have a deep dish mini muffin pan, which is great for these cookies. If you are using a standard size muffin pan, this will yield more cookies. Reduce the amount of crust and cookie dough for a standard size min muffin pan.

  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: mini desserts, individual desserts, red velvet cookies

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15 Responses
  1. Beth @ bethcakes

    You always make the cutest cookie cups! I love that you filled these with white chocolate mousse. So fun and cute for valentine’s day!

  2. Erin@WellPlated

    I love mini desserts, because it means I can eat more:-) That white chocolate mousse puts it totally over-the-top!

  3. Lindsay @ Life, Love and Sugar

    These are beautiful and so perfect for Valentine’s Day! That mousse sounds to die for!

  4. Jocelyn (Grandbaby cakes)

    I adore these girl. I agree, mini pies that I can just pop in my mouth are sooo much better than a whole pie, especially when they are this adorable and easy to make!

  5. Alice @ Hip Foodie Mom

    ok, Julianne! you are seriously the cookie cup Queen!!! love these so much! yes to red velvet!!!

  6. Mir

    Your white mousse method is the best tip ever! I love it.
    And these do look gorgeous. Like you, red velvet is not my fave, but with an Oreo crust I am all in!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Thanks Mir! Yea, I don’t love it on it’s own, I think because I have had a lot of not-so-great red velvet cakes in my life.

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