Mini Red Velvet Cheesecake

Mini Red Velvet Cheesecakes Recipe

Looking for a bite-sized dessert that’s rich, indulgent, and perfect for any occasion? These Mini Red Velvet Cheesecakes combine the classic flavors of red velvet cake with creamy cheesecake in a delightful little package. With a smooth, velvety texture and a hint of cocoa, these mini cheesecakes are sure to impress at parties, holiday gatherings, or whenever you need a sweet treat.

Ingredients:

For the Red Velvet Base:

• 1 cup all-purpose flour
• ¼ cup + 1 tablespoon unsweetened cocoa powder
• ¾ cup salted sweet cream butter, melted and cooled
• 1¼ cups granulated sugar
• 1 tablespoon red gel food coloring (Sunny Side Up Bakery brand recommended)
• 2 teaspoons pure vanilla extract
• 2 large eggs, room temperature and beaten

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg yolk

Directions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a mini muffin pan with nonstick cooking spray and set aside.

2. Prepare the Red Velvet Base:

• In a small mixing bowl, whisk together the all-purpose flour and unsweetened cocoa powder. Set the dry mixture aside.
• In a medium-sized mixing bowl, combine the melted butter, granulated sugar, red food coloring, vanilla extract, and beaten eggs. Stir until the mixture is well combined.
• Gradually add the flour and cocoa mixture into the wet ingredients, stirring gently. Be careful not to overmix the batter.

3. Make the Cheesecake Filling:

• In another medium-sized mixing bowl, use a handheld mixer to beat the softened cream cheese on medium-high speed for about 1 minute until smooth.
• Add the granulated sugar and vanilla extract to the cream cheese, and continue mixing for another 1-1½ minutes until fully combined.
• Add the egg yolk to the cream cheese mixture, mixing just until no yellow streaks remain.

4. Assemble the Mini Cheesecakes:

• Transfer the cheesecake filling into a disposable piping bag or a quart-size ziplock bag.
• Place 1 tablespoon of the red velvet base into each cavity of the greased mini muffin pan.
• Snip off the end of the piping bag (or ziplock bag), and pipe about 2 teaspoons of the cheesecake filling into the center of each red velvet base.

5. Bake:

• Bake the mini red velvet cheesecakes in the preheated oven for 8-9 minutes, or until the edges of the red velvet base are set and the cheesecake filling is slightly firm.
• Remove the mini cheesecakes from the oven and allow them to cool in the pan for 20-30 minutes.
• Once they’ve cooled slightly, transfer the cheesecakes to a wire rack to cool completely.

Recipe Tips:

• Don’t Overmix: When combining the flour mixture into the wet ingredients, stir just until the ingredients are incorporated to maintain a soft texture.
• Chill Time: For best results, chill the mini cheesecakes in the fridge for about 30 minutes before serving to let the flavors meld.
• Decorate: Optionally, sprinkle with powdered sugar or top with a small dollop of whipped cream for an elegant finish.

Quick Stats:

• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 45 minutes (including cooling time)
• Calories: 150 kcal per serving
• Servings: 24 mini cheesecake bites

These Mini Red Velvet Cheesecakes are a delightful twist on two classic desserts. The rich red velvet base paired with creamy cheesecake creates a flavor combination that’s simply irresistible. Whether you’re hosting a holiday party or just looking for a special treat, these mini cheesecakes are guaranteed to be a hit!

Print