I remember the first time I pulled these adorable Mini Red Velvet Cheesecakes Recipe from the fridge — they looked like tiny works of art and tasted even better than I imagined. After making this recipe a few times, I’ve learned exactly how to get rich flavor and creamy texture every single time. The color is so festive and the bite-sized size makes them perfect for parties or a sweet treat after dinner.
I love mixing up the crust and watching the cheesecake set beautifully. These little desserts always bring smiles! You can also enjoy similar comfort in recipes like Pappadeaux Mardi Gras Pasta Recipe or a hearty twist with Blackened Fish and Cheese Grits.
Ingredients (Bullet Form)
• 24 thin chocolate wafer cookies, crushed — the chocolate cookie base adds rich flavor and contrasts perfectly with the creamy filling.
• 3 tablespoons butter, melted — this binds the cookie crumbs into a firm crust and helps it hold its shape.
• 20 ounces cream cheese, softened — room-temperature cream cheese ensures the filling turns out ultra-smooth without lumps.
• 1 cup granulated sugar — sweetness balances the cocoa and tanginess of the cream cheese.
• 1/4 cup unsweetened baking cocoa — adds a subtle chocolate depth to the red velvet flavor.
• 2 teaspoons vanilla extract — enhances and rounds out all flavors in the cheesecake.
• 2 tablespoons red food coloring — gives the cheesecakes their classic red velvet color.
• 3 large eggs — help bind the filling and provide structure during baking.
• 1/2 cup whipping cream — whipped and used as a light topping before serving.
• 1 tablespoon granulated or powdered sugar — lightly sweetens the whipped cream topping.
• Chocolate curls, optional — used as garnish for an elegant finish.
Note: This recipe yields approximately 16 mini cheesecakes, depending on cup size and filling amount.
Variations
Want to switch things up? These swaps keep things fun and flavorful:
- Dairy-free / vegan: Use dairy-free cream cheese and coconut cream for topping to keep the creamy texture without dairy.
- Sugar-free: Swap sugar with a baking sweetener like erythritol or monk fruit sweetener, adjusting according to package directions.
- Stronger chocolate flavor: Add a tablespoon of espresso powder to enhance cocoa depth without making it taste like coffee.
- Berry swirl: Purée raspberries or strawberries and gently swirl into the batter before baking for a fruity twist.
Cooking Time
• Prep Time: 20 minutes
• Cooking Time: 20–25 minutes
• Total Time: About 3 hours including chilling time
Equipment You Need
• Regular muffin tin — holds mini cheesecakes evenly during baking.
• Foil baking cups — help with easy removal and neat presentation.
• Electric mixer — creates a smooth, lump-free cheesecake batter.
• Mixing bowls — keep crust and filling organized.
• Measuring cups and spoons — ensure precise ingredient amounts.
• Spatula — helps scrape bowls and evenly distribute batter.
How to Make Mini Red Velvet Cheesecakes Recipe?
This recipe is simple and rewarding, even if you’re new to baking. Follow these easy stages to get bakery-quality results at home. Each step builds flavor and texture, so don’t rush the process. Soon, your kitchen will smell amazing and your cheesecakes will look stunning.
Prepare the Crust
First, heat your oven to 350°F and line 16 muffin cups with foil liners. Mix crushed chocolate wafers with melted butter until evenly coated. Press the mixture firmly into each liner so the crust sets properly and doesn’t crumble later.
Make the Cheesecake Filling
Beat softened cream cheese until smooth and fluffy, then add sugar and cocoa powder until combined. Mix in vanilla and red food coloring for classic red velvet flavor and appearance. Add eggs one at a time, mixing gently to keep the batter smooth and creamy.
Bake and Chill
Spoon batter evenly into crust-filled cups, almost to the top. Bake for 20–25 minutes until centers are set, then cool briefly at room temperature. Refrigerate at least two hours so the texture becomes rich and firm.
Top with Whipped Cream
Whip cream with sugar until stiff peaks form, then spoon or pipe onto chilled cheesecakes. Add chocolate curls or decorative toppings just before serving for an elegant finish. Serve cold for the best texture and taste.
Additional Tips for Making This Recipe Better
From my own experience, these tricks make a noticeable difference:
• I always soften cream cheese fully to prevent lumps in the batter.
• Chilling the whipping bowl helps cream whip faster and fluffier.
• I press the crust very firmly so it doesn’t crumble when serving.
• I avoid overmixing once eggs are added to keep texture silky.
• Making them a day ahead actually improves flavor and consistency.
How to Serve Mini Red Velvet Cheesecakes Recipe?
Arrange the mini cheesecakes on a cake stand or decorative platter for an eye-catching dessert display. Garnish with chocolate curls, cocoa powder, or fresh berries to add color contrast. These cheesecakes pair wonderfully with coffee, tea, or dessert wine and are ideal for parties, holidays, and celebrations.
Nutritional Information
Approximate nutrition per mini cheesecake:
• Calories: About 290
• Protein: Around 4g
• Carbohydrates: Around 23g
• Fat: Approximately 19g
Make Ahead and Storage
Refrigerating
Store cheesecakes in an airtight container in the refrigerator for up to 3–4 days. Keep toppings separate if possible to maintain freshness.
Freezing
Wrap each cheesecake individually and freeze up to one month. Thaw overnight in the refrigerator before serving.
Reheating
These desserts are meant to be served cold, so reheating isn’t needed. Let them sit at room temperature for 10–15 minutes if you prefer a softer texture.
Why You’ll Love This Recipe?
There are many reasons this recipe quickly becomes a favorite.
• Perfect party dessert — Mini portions are easy to serve and always look impressive.
• Rich but balanced flavor — Creamy cheesecake meets subtle chocolate and tangy notes.
• Customizable options — Easy to adjust flavors or toppings for any event.
• Great make-ahead dessert — Saves time when entertaining guests.
• Stunning presentation — Bright red color makes them visually irresistible.
Mini Red Velvet Cheesecakes Recipe
Ingredients
Method
- First, heat your oven to 350°F and line 16 muffin cups with foil liners. Mix crushed chocolate wafers with melted butter until evenly coated. Press the mixture firmly into each liner so the crust sets properly and doesn’t crumble later.
- Beat softened cream cheese until smooth and fluffy, then add sugar and cocoa powder until combined. Mix in vanilla and red food coloring for classic red velvet flavor and appearance. Add eggs one at a time, mixing gently to keep the batter smooth and creamy.
- Spoon batter evenly into crust-filled cups, almost to the top. Bake for 20–25 minutes until centers are set, then cool briefly at room temperature. Refrigerate at least two hours so the texture becomes rich and firm.
- Whip cream with sugar until stiff peaks form, then spoon or pipe onto chilled cheesecakes. Add chocolate curls or decorative toppings just before serving for an elegant finish. Serve cold for the best texture and taste.
Notes
• Chilling the whipping bowl helps cream whip faster and fluffier.
• I press the crust very firmly so it doesn’t crumble when serving.
• I avoid overmixing once eggs are added to keep texture silky.
• Making them a day ahead actually improves flavor and consistency.