A Bite-Sized Dessert Delight

Looking for a decadent dessert that’s perfect for every occasion? These Mini Red Velvet Cheesecakes are the answer to your sweet tooth dreams! Combining the classic flavors of rich red velvet cake and creamy cheesecake, these bite-sized treats are ideal for parties, holiday gatherings, or simply indulging in a little self-care.

Whether you’re a seasoned baker or just starting out, this recipe is approachable and incredibly rewarding. Not only are these cheesecakes delicious, but their vibrant red hue also makes them visually stunning—perfect for Valentine’s Day, Christmas, or any celebration where you want to impress.

Why You’ll Love This Recipe

Perfect Portions: These mini cheesecakes are made in a muffin pan, creating individual servings that are easy to share (or keep all to yourself).
Bold Flavors: The classic cocoa and cream cheese pairing is irresistible.
Simple and Fun: With easy-to-follow steps, this recipe is beginner-friendly yet impressive enough for seasoned bakers.
Versatile Presentation: These cheesecakes look fantastic on a dessert platter and can be garnished for extra flair.

Ingredients You’ll Need

Here’s what you’ll need to create these heavenly mini desserts:

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 color (I recommend Sunny Side Up Bakery brand for a vibrant hue)
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

Equipment You’ll Need

Mini muffin pan
Nonstick cooking spray
Mixing bowls (small, medium)
Whisk
Handheld mixer
Piping bag or ziplock bag
Wire rack

Step-by-Step Instructions

1. Prepare Your Pan and Preheat

Preheat your oven to 350°F. Lightly spray your mini muffin pan with nonstick cooking spray and set it aside.

2. Mix the Dry Ingredients

In a small mixing bowl, whisk together the flour and cocoa powder until well combined.

3. Combine the Wet Ingredients

In a medium bowl, whisk together the melted butter, sugar, red food color, vanilla extract, and beaten eggs. Slowly add the dry ingredients to this mixture, stirring just until combined. Avoid overmixing to keep the batter light.

4. Prepare the Cheesecake Filling

In another medium bowl, beat the softened cream cheese with a handheld mixer on medium-high speed for 1 minute. Add the sugar and vanilla extract, and mix for another 1–1½ minutes. Finally, add the egg yolk and mix just until no streaks of yellow remain.

5. Assemble the Cheesecakes

Add 1 tablespoon of the red velvet batter to each cavity of the prepared mini muffin pan. Transfer the cheesecake mixture to a piping bag or ziplock bag with the corner snipped off, and pipe about 2 teaspoons of the cheesecake filling into the center of each red velvet base.

6. Bake

Bake the cheesecakes for 8–9 minutes. The red velvet base will be set, and the cheesecake filling will appear slightly jiggly but firm.

7. Cool and Serve

Allow the cheesecakes to cool in the pan for 20–30 minutes before transferring them to a wire rack to cool completely. Serve as-is or garnish with whipped cream, chocolate shavings, or a drizzle of caramel.

Storage Tips

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: These mini cheesecakes freeze beautifully! Wrap each one individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before serving.

Recipe Variations

Chocolate Lovers: Add mini chocolate chips to the red velvet batter for extra indulgence.
Festive Toppings: Top with holiday-themed sprinkles or crushed candy canes for a seasonal twist.
Swirl Effect: Before baking, use a toothpick to create a swirl pattern with the cheesecake filling for added visual appeal.

FAQs

Can I use a regular muffin pan instead of a mini muffin pan?
Yes, but you’ll need to adjust the baking time. Bake for 12–14 minutes, and use 2 tablespoons of red velvet batter per cavity.

What can I use instead of red gel food coloring?
You can use liquid food coloring, but you may need to adjust the quantity to achieve the same vibrant color. Alternatively, leave it out for a natural cocoa cheesecake look.

Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking.

How do I know when the cheesecakes are done?
The red velvet base should be set, and the cheesecake filling should jiggle slightly but hold its shape. Overbaking can cause cracks, so keep a close eye on them.

Perfect Pairings

These Mini Red Velvet Cheesecakes pair wonderfully with:

Coffee or Espresso: A rich cup of coffee enhances the cocoa and cream cheese flavors.
Sparkling Wine: For a celebratory touch, serve these with a glass of bubbly.
Fresh Berries: Add a pop of freshness by serving with a side of raspberries or strawberries.

Share the Love!

We hope you enjoy making and savoring these delightful Mini Red Velvet Cheesecakes. If you try this recipe, please share it with your friends and family! Don’t forget to subscribe to our blog for more delicious recipes and tips. Happy baking!

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