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Mini Red Velvet Cheesecakes

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Mini Red Velvet Cheesecakes are the ultimate treat for anyone who loves a classic red velvet cake with a twist. These bite-sized delights feature a rich, velvety red cheesecake layer with a subtle hint of cocoa, sitting atop a crunchy cookie crust. Topped with a creamy layer of cream cheese frosting or whipped cream, they’re as stunning as they are delicious. Perfect for parties, holidays, or an indulgent dessert, these mini cheesecakes are guaranteed to impress.

Ingredients

Scale

For the Crust:

  • 1 cup crushed chocolate sandwich cookies (about 10 cookies)
  • 2 tablespoons unsalted butter, melted

For the Red Velvet Cheesecake Layer:

  • 8 oz (225g) cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 2 tablespoons sour cream
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon red food coloring (gel or liquid)

For the Topping:

  • 4 oz (115g) cream cheese, softened
  • 1/4 cup powdered sugar
  • 2 tablespoons heavy cream (or milk)
  • 1/2 teaspoon vanilla extract
  • Optional: Red sprinkles or chocolate shavings for garnish

Ingredient Highlights

  • Cream Cheese: The base of the cheesecake, providing a rich and creamy texture.
  • Cocoa Powder: Adds a subtle chocolate flavor that’s signature to red velvet desserts.
  • Red Food Coloring: Gives the vibrant red color that makes these cheesecakes so visually appealing.
  • Chocolate Sandwich Cookies: Create a crunchy, chocolatey crust that complements the creamy cheesecake layer.

Instructions

Prepare the Crust:

  1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. Make the Crust: In a medium bowl, mix the crushed chocolate sandwich cookies with melted butter until well combined.
  3. Press into Muffin Tin: Divide the cookie mixture evenly among the muffin cups, pressing it firmly into the bottom to form a crust. Set aside.

Make the Cheesecake Layer:

  1. Mix the Cheesecake Batter: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg and mix until fully incorporated. Then, add the sour cream, vanilla extract, cocoa powder, and red food coloring. Mix until the batter is smooth and the color is evenly distributed.
  2. Fill the Muffin Cups: Divide the cheesecake batter evenly among the muffin cups, pouring it over the prepared crusts.
  3. Bake: Bake in the preheated oven for 25-30 minutes, or until the centers are set. Remove from the oven and allow the cheesecakes to cool completely in the pan. Once cooled, refrigerate for at least 2 hours or overnight.

Make the Topping:

  1. Prepare the Frosting: In a medium bowl, beat the softened cream cheese, powdered sugar, heavy cream, and vanilla extract until smooth and creamy.
  2. Top the Cheesecakes: Using a piping bag or spoon, top each mini cheesecake with the cream cheese frosting. Garnish with red sprinkles or chocolate shavings, if desired.

Nutrition

Find it online: https://herbites.com/mini-red-velvet-cheesecakes/