Mini Red Velvet Cheesecakes Recipe

Mini Red Velvet Cheesecakes Recipe | Soft, Sweet & Decadent

I absolutely love creating small, indulgent desserts, and these mini red velvet cheesecakes recipe quickly became one of my favorites. The creamy, velvety filling paired with a rich chocolate crust is irresistible. Every time I make them, the kitchen fills with a sweet, festive aroma that makes me excited before even taking the first bite.

These bite-sized treats are perfect for parties, Valentine’s Day, or just treating yourself. I can honestly say, nothing beats topping them with fresh, fluffy whipped cream. You can also enjoy similar treats like Key Lime Pie Fruit Dip Recipe for a fruity twist alongside these cheesecakes.

Ingredients

Here’s everything you need to make these decadent mini red velvet cheesecakes:

Crust Ingredients

• 10 original chocolate sandwich cookies – crushed finely for a firm base.
• 2 Tbsp unsalted butter – melted, binds the cookie crumbs together perfectly.

Filling Ingredients

• 12 oz cream cheese, softened – use full-fat for the creamiest texture.
• 1 Tbsp sour cream – adds slight tang and smoothness.
• 1/2 cup granulated sugar – balances the cocoa’s richness.
• 3 Tbsp unsweetened cocoa powder – enhances the chocolate flavor.
• 1 tsp vanilla extract – elevates overall taste.
• 4 tsp red food coloring – gives the iconic red velvet look.
• 1 large egg – helps set the cheesecake filling.

Whipped Cream Ingredients

• 1/2 cup heavy cream – whipped until fluffy.
• 2 Tbsp powdered sugar – sweetens the whipped cream.
• 1/2 tsp vanilla extract – adds a delicate flavor.

Note: several servings

Variations

• Dairy-Free: Use plant-based cream cheese and coconut cream instead of heavy cream.
• Sugar-Free: Swap sugar with erythritol or another sugar substitute.
• Flavor Boost: Add a teaspoon of instant coffee to the filling to intensify the chocolate taste.
• Crust Options: Try graham crackers or gluten-free cookies for a different texture. You can also pair this with a refreshing Creamy Lemonade as a sweet beverage.

Cooking Time

• Prep Time: 10 minutes
• Cooking Time: 15 minutes
• Total Time: 25 minutes

Equipment You Need

• Mini cheesecake pan – ensures perfectly shaped mini cheesecakes.
• Food processor – crushes cookies finely and evenly.
• Stand mixer – blends filling smoothly.
• Small cookie scoop – helps portion crust and filling consistently.

How to Make Mini Red Velvet Cheesecakes Recipe?

Preheat and Prepare Pan

Start by preheating your oven to 350°F. Lightly grease the mini cheesecake pan so the crust doesn’t stick.

Make the Crust

Pulse the cookies in a food processor until small crumbs form. Mix in melted butter, then press a small scoop of crumbs into each pan cavity to form the base. Bake for 5 minutes for a firm crust.

Prepare the Filling

In a stand mixer, beat softened cream cheese until smooth. Add sugar, cocoa powder, sour cream, vanilla, and red food coloring. Mix in the egg until fully incorporated.

Assemble and Bake

Scoop the filling over the baked crusts and smooth the tops. Bake for 10 minutes, then remove and let cool completely at room temperature before chilling.

Whip and Top

Whip heavy cream with powdered sugar and vanilla until soft peaks form. Once cheesecakes are chilled, top each one with a dollop of whipped cream.

Additional Tips for Making this Recipe Better

• I always let the cream cheese soften completely to avoid lumps.
• I like to press the crust firmly to prevent it from crumbling when serving.
• For smoother filling, I sometimes sift cocoa powder before adding.
• I chill these mini cheesecakes at least 2 hours; it really helps them set perfectly.

How to Serve Mini Red Velvet Cheesecakes Recipe?

I love presenting these on a cute dessert tray or in cupcake liners for easy serving. Garnish with a sprinkle of cocoa powder, chocolate shavings, or even a fresh raspberry on top for a visually appealing touch. They’re perfect as a small, festive dessert for guests.

Nutritional Information

Here’s an approximate nutritional breakdown per mini cheesecake:

• Calories: 210
• Protein: 3g
• Carbohydrates: 18g
• Fat: 14g

Make Ahead and Storage

Storing

I keep these mini cheesecakes in an airtight container in the fridge. They stay fresh for up to 5 days, making them perfect for preparing in advance.

Freezing

You can freeze the cheesecakes for up to 2 months. I wrap each cheesecake individually in plastic wrap to prevent freezer burn.

Reheating

No need to reheat these; they’re best served chilled. I sometimes let them sit at room temperature for 10 minutes before serving for softer texture.

Why You’ll Love This Recipe?

Here’s why I keep coming back to these mini red velvet cheesecakes:

• Easy to Make: Quick prep and minimal baking time.
• Perfect Portions: Bite-sized treats that are perfect for parties.
• Creamy Texture: Velvety filling combined with a crunchy crust.
• Customizable: Can easily swap ingredients to meet dietary needs.
• Festive and Fun: The bright red color and whipped cream topping make them visually stunning.

These mini red velvet cheesecakes are creamy, rich, and incredibly fun to make. Once you try them, I guarantee they’ll become a favorite for holidays, parties, or even just a personal treat!

Ben Carraoli

Mini Red Velvet Cheesecakes Recipe

I absolutely love creating small, indulgent desserts, and these mini red velvet cheesecakes quickly became one of my favorites. The creamy, velvety filling paired with a rich chocolate crust is irresistible. Every time I make them, the kitchen fills with a sweet, festive aroma that makes me excited before even taking the first bite.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Ingredients Method Notes

Ingredients

  

• 10 original chocolate sandwich cookies – crushed finely for a firm base.
• 2 Tbsp unsalted butter – melted binds the cookie crumbs together perfectly.
• 12 oz cream cheese softened – use full-fat for the creamiest texture.
• 1 Tbsp sour cream – adds slight tang and smoothness.
• 1/2 cup granulated sugar – balances the cocoa’s richness.
• 3 Tbsp unsweetened cocoa powder – enhances the chocolate flavor.
• 1 tsp vanilla extract – elevates overall taste.
• 4 tsp red food coloring – gives the iconic red velvet look.
• 1 large egg – helps set the cheesecake filling.
• 1/2 cup heavy cream – whipped until fluffy.
• 2 Tbsp powdered sugar – sweetens the whipped cream.
• 1/2 tsp vanilla extract – adds a delicate flavor.

Method

 

1. Start by preheating your oven to 350°F. Lightly grease the mini cheesecake pan so the crust doesn’t stick.
2. Pulse the cookies in a food processor until small crumbs form. Mix in melted butter, then press a small scoop of crumbs into each pan cavity to form the base. Bake for 5 minutes for a firm crust.
3. In a stand mixer, beat softened cream cheese until smooth. Add sugar, cocoa powder, sour cream, vanilla, and red food coloring. Mix in the egg until fully incorporated.
4. Scoop the filling over the baked crusts and smooth the tops. Bake for 10 minutes, then remove and let cool completely at room temperature before chilling.
5. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Once cheesecakes are chilled, top each one with a dollop of whipped cream.

Notes

• I always let the cream cheese soften completely to avoid lumps.
• I like to press the crust firmly to prevent it from crumbling when serving.
• For smoother filling, I sometimes sift cocoa powder before adding.
• I chill these mini cheesecakes at least 2 hours; it really helps them set perfectly.