Mini Red Velvet Cheesecake

Mini Red Velvet Cheesecakes are a stunning and decadent dessert perfect for holidays, parties, or a romantic date night. These bite-sized treats combine the rich flavors of red velvet cake with a smooth, creamy cheesecake layer, all topped with a swirl of whipped cream for an elegant finish. They’re easy to make and guaranteed to impress!

Ingredients

For the Red Velvet Base:

• 1/2 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1 teaspoon red food coloring

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Red velvet cake crumbs (optional, for garnish)

Instructions

this recipe

Step 1: Prepare the Red Velvet Base

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until smooth.
4. Add the dry ingredients to the wet ingredients, alternating with the buttermilk. Stir in the red food coloring until the batter is evenly colored.
5. Spoon about 1 tablespoon of red velvet batter into each muffin cup, spreading it evenly to form the base.

Step 2: Make the Cheesecake Filling

1. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
2. Add the egg and vanilla extract, mixing just until combined (do not overmix).
3. Spoon the cheesecake mixture evenly over the red velvet bases in the muffin cups, filling them almost to the top.

Step 3: Bake and Cool

1. Bake in the preheated oven for 18–20 minutes, or until the cheesecake centers are set but slightly jiggly.
2. Remove the muffin pan from the oven and allow the cheesecakes to cool to room temperature.
3. Refrigerate the mini cheesecakes for at least 2 hours to firm up before serving.

Step 4: Whipped Cream Topping

1. In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Transfer the whipped cream to a piping bag fitted with a star tip and pipe a swirl of whipped cream onto each mini cheesecake.
3. Garnish with red velvet cake crumbs for an extra pop of color, if desired.

Serving and Storage Tips

• Serving: Serve the mini cheesecakes chilled for the best flavor and texture. They’re perfect on their own or paired with a cup of coffee or tea.
• Storage: Store in an airtight container in the refrigerator for up to 4 days.
• Freezing: You can freeze the mini cheesecakes (without whipped cream) for up to 2 months. Thaw them in the refrigerator overnight and add the whipped cream before serving.

1. Can I make these cheesecakes without red food coloring?

Yes, you can omit the red food coloring, but they won’t have the signature red velvet color. The flavor will remain the same.

2. How do I prevent cracks in the cheesecake?

To avoid cracks, do not overmix the cheesecake batter, and bake at the correct temperature. Slight jiggle in the center is normal when baking cheesecake.

3. Can I make these in a mini muffin pan?

Yes! Use mini muffin liners and reduce the baking time to 10–12 minutes. You’ll get adorable bite-sized cheesecakes.

4. Can I use store-bought whipped cream?

Absolutely. Store-bought whipped cream can be used for convenience, but homemade whipped cream offers better flavor and texture.

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