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Mini Red Velvet Cheesecakes Recipe
Ben Carraoli

Mini Red Velvet Cheesecakes Recipe

I remember the first time I pulled these adorable mini red velvet cheesecakes 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
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Total Time 3 hours
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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

• 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.