Mini Red Velvet Cheesecakes Recipe

If you’re a fan of the classic red velvet cake and the creamy richness of cheesecake, then these Mini Red Velvet Cheesecakes are about to become your new favorite dessert! They combine the best of both worlds—an irresistible red velvet flavor with a luscious cheesecake filling. With a rich chocolate crust, creamy cheesecake center, and a beautiful swirl of red velvet on top, these mini cheesecakes make the perfect treat for special occasions or indulgent nights in.

Why You’ll Love This Recipe

1. Classic Flavor Combo: These mini cheesecakes have the iconic cocoa flavor of red velvet with the tangy, creamy taste of cheesecake.
2. Portion-Controlled: Baked in a muffin tin, each cheesecake is the perfect single serving.
3. Impressively Elegant: With their deep red color and velvety texture, these mini cheesecakes look like they came from a bakery!

Step-by-Step Instructions for Mini Red Velvet Cheesecakes

Step 1: Prepare the Crust

1. Preheat the Oven: Preheat your oven to 325°F (163°C) and line a standard 12-cup muffin tin with paper liners.
2. Make the Cookie Crust: In a medium bowl, combine chocolate cookie crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated with butter and resemble wet sand.
3. Form the Crust: Spoon about 1 tablespoon of the crust mixture into each muffin cup and press down firmly with the back of a spoon or the bottom of a small glass.
4. Bake the Crust: Bake the crusts for 5 minutes, then remove from the oven and allow them to cool slightly while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. Beat the Cream Cheese: In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add Sugar and Vanilla: Add the sugar and vanilla extract, and continue to beat until well combined and smooth.
3. Incorporate the Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Be careful not to overmix, as this can cause cracks in the cheesecake.
4. Add Sour Cream and Heavy Cream: Gently fold in the sour cream and heavy cream until the mixture is smooth and creamy. Set aside.

Step 3: Prepare the Red Velvet Mixture

1. Combine Ingredients: In a separate bowl, sift together the flour and cocoa powder.
2. Add Buttermilk and Vinegar: Stir in the buttermilk, vinegar, sugar, egg yolk, and red food coloring until the mixture is smooth and a vibrant red color. The batter should have a thick but pourable consistency.

Step 4: Assemble the Mini Cheesecakes

1. Add the Cheesecake Filling: Spoon the cheesecake mixture over the cooled crusts in each muffin cup, filling each about 3/4 full.
2. Swirl in the Red Velvet Mixture: Drop small spoonfuls of the red velvet mixture on top of the cheesecake filling in each cup. Use a toothpick or a knife to gently swirl the red velvet into the cheesecake for a marbled effect.
3. Tap the Pan: Gently tap the muffin tin on the counter to remove any air bubbles and ensure even distribution.

Step 5: Bake the Mini Cheesecakes

1. Bake: Bake in the preheated oven for 15-18 minutes, or until the centers are just set. The cheesecakes should have a slight jiggle in the center, which will firm up as they cool.
2. Cool: Remove from the oven and let the cheesecakes cool in the muffin tin for about 15 minutes. Then, transfer them to a wire rack to cool completely.
3. Chill: Once cooled, refrigerate the cheesecakes for at least 2 hours or overnight to allow the flavors to fully develop.

Step 6: Garnish and Serve

1. Add Whipped Cream or Frosting: Pipe a small swirl of whipped cream or cream cheese frosting on top of each cheesecake for an extra touch of decadence.
2. Garnish with Chocolate Shavings or Sprinkles: Sprinkle with chocolate shavings or red sprinkles to make them look even more festive.

Tips for Making the Best Mini Red Velvet Cheesecakes

1. Use Gel Food Coloring: Gel-based food coloring gives a more vibrant red color than liquid food coloring, without affecting the consistency of the batter.
2. Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature. This ensures a smoother filling and prevents lumps.
3. Do Not Overmix: Overmixing the cheesecake batter can incorporate too much air, which can cause cracks in the cheesecake as it bakes.
4. Swirl Carefully: When swirling the red velvet mixture into the cheesecake filling, don’t overdo it. A few gentle swirls will give a beautiful marbled look.
5. Chill for Best Results: For the best flavor and texture, chill the cheesecakes in the fridge for at least a couple of hours before serving.

Variations and Substitutions

1. Chocolate Crust: Substitute the chocolate cookie crust with graham cracker crumbs or vanilla wafers for a different flavor.
2. Red Velvet Filling with Chocolate Chips: Add mini chocolate chips to the red velvet mixture for an extra layer of chocolate goodness.
3. Gluten-Free Option: Use gluten-free chocolate cookies for the crust, and replace the all-purpose flour in the red velvet mixture with a gluten-free flour blend.
4. Cupcake Toppers: Decorate the tops with festive cupcake toppers or small pieces of red velvet cake crumbs for a special occasion.

Serving Suggestions for Mini Red Velvet Cheesecakes

These mini cheesecakes are delightful as is, but here are some ideas for serving them:

• Holiday Dessert Table: Perfect for Christmas, Valentine’s Day, or any special gathering.
• Individual Dessert Plates: Place each cheesecake on a small dessert plate with a drizzle of chocolate sauce or raspberry coulis for an elegant presentation.
• Paired with Berries: Serve with fresh strawberries, raspberries, or a mix of red fruits for a beautiful color contrast and flavor balance.

Frequently Asked Questions (FAQs)

1. Can I use a different type of crust for these mini cheesecakes?
   • Yes, you can use graham cracker crumbs or vanilla wafer crumbs instead of chocolate cookies for a different flavor base.
2. Can I use liquid food coloring for the red velvet mixture?
   • You can, but gel food coloring provides a more vibrant color without altering the consistency. You may need to add a bit more if using liquid coloring.
3. How do I prevent cracks in my mini cheesecakes?
   • Avoid overmixing the batter, as excess air can cause cracks. Also, bake at a low temperature and don’t overbake them; the center should still jiggle slightly.
4. Can I make these cheesecakes without a muffin tin?
   • A muffin tin is ideal for making mini cheesecakes, but you could use small ramekins or individual baking cups if you don’t have one.
5. Do I need to use both sour cream and heavy cream in the filling?
   • Yes, sour cream adds tanginess, while heavy cream adds richness to the cheesecake filling. Both contribute to the smooth and creamy texture.

Yield: 12

Mini Red Velvet Cheesecakes Recipe

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If you’re a fan of the classic red velvet cake and the creamy richness of cheesecake, then these Mini Red Velvet Cheesecakes are about to become your new favorite dessert! They combine the best of both worlds—an irresistible red velvet flavor with a luscious cheesecake filling. With a rich chocolate crust, creamy cheesecake center, and a beautiful swirl of red velvet on top, these mini cheesecakes make the perfect treat for special occasions or indulgent nights in.

Prep Time 20 minutes

Cook Time 20 minutes

Chill Time 2 hours

Total Time 2 hours 40 minutes

Ingredients

• For the Crust:
• 1 cup chocolate graham cracker crumbs (or Oreo crumbs)
• 3 tbsp unsalted butter, melted
• For the Red Velvet Cheesecake Filling:
• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• ¼ cup sour cream
• 2 tbsp heavy cream
• 1 tsp vanilla extract
• 2 tsp cocoa powder
• Red gel food coloring (about 1-2 drops, or to desired color)
• For the Cream Cheese Whipped Topping (Optional):
• 4 oz cream cheese, softened
• ¼ cup powdered sugar
• ½ cup heavy whipping cream
• 1 tsp vanilla extract

Instructions

1. Prepare the Crust:
   Preheat the oven to 325°F (160°C) and line a 12-cup muffin pan with cupcake liners. In a small bowl, combine the chocolate graham cracker crumbs and melted butter until the mixture resembles wet sand. Divide the mixture evenly among the cupcake liners, pressing down firmly to create the crust. Bake for 5 minutes, then set aside to cool.
   
2. Make the Cheesecake Filling:
   In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg, mixing until fully incorporated. Add the sour cream, heavy cream, vanilla extract, and cocoa powder, and beat until smooth. Add a few drops of red gel food coloring, stirring until you achieve a rich red color.
   
3. Assemble and Bake:
   Spoon the red velvet cheesecake filling over the crusts, filling each liner almost to the top. Bake for 15-20 minutes, or until the cheesecakes are set but slightly jiggly in the center. Remove from the oven and let them cool to room temperature before refrigerating for at least 2 hours to set.
   
4. Make the Whipped Topping (Optional):
   In a medium bowl, beat the softened cream cheese and powdered sugar until smooth. Slowly add the heavy whipping cream and vanilla extract, beating until soft peaks form. Transfer the whipped topping to a piping bag and refrigerate until ready to use.
   
5. Serve:
   Once the cheesecakes are fully chilled, pipe a dollop of the whipped topping onto each mini cheesecake. Garnish with chocolate shavings, sprinkles, or a dusting of cocoa powder if desired.

Notes

For a firmer texture, chill the mini cheesecakes overnight.