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Mini Red Velvet Cheesecakes Recipe
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.
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Prep Time 10 minutes
Cook Time 15 minutes
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.