Playful Mini Red Velvet Cheesecake Recipe for Sweet Moments

Decadent and velvety smooth, this mini red velvet cheesecake recipe brings a touch of indulgence to any dessert spread.

Rich cocoa undertones dance with the classic cream cheese filling, creating a luxurious treat that melts in your mouth.

The vibrant red hue catches every eye, promising a delightful twist on traditional cheesecake.

Perfectly portioned mini desserts ensure everyone gets their own personal slice of heaven.

Each bite combines the tangy cream cheese with the subtle chocolate notes that define red velvet signature flavor.

These adorable individual cheesecakes are surprisingly simple to create, making them an ideal dessert for both novice and experienced bakers.

Serve these gems at your next gathering, and watch as they become the star of the dessert table.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 9 minutes

Calories: 307 kcal

Servings: 13

Gather These for Mini Red Velvet Cheesecake

• All-Purpose Flour: Provides structure and tender crumb for the mini cheesecakes, choose fresh and unbleached for best results.
• Unsweetened Cocoa Powder: Delivers rich chocolate undertone and deep color, opt for high-quality Dutch-processed cocoa for intense flavor.
• Granulated Sugar: Sweetens and helps create smooth texture in the base, select fine-grain sugar for even distribution.
• Red Food Coloring: Creates signature vibrant red hue, use gel-based coloring for more concentrated and vivid color.
• Vanilla Extract: Enhances overall flavor complexity, choose pure vanilla for authentic taste.

• Cream Cheese: Provides creamy, tangy foundation for cheesecake, select full-fat room temperature cream cheese for smooth consistency.
• Sugar: Balances tanginess and adds sweetness to filling, use fine granulated sugar for seamless incorporation.
• Egg Yolk: Adds richness and helps bind the filling, ensure fresh eggs at room temperature.

• Eggs: Binds ingredients and adds moisture, use large eggs at room temperature for best integration.
• Butter: Contributes richness and tender texture, select unsalted butter for precise flavor control.
• Nonstick Cooking Spray: Ensures easy removal of mini cheesecakes, choose neutral-flavored spray.

Mini Red Velvet Cheesecake: Equipment Musts

• Mixing Bowls: Small and medium-sized for preparing dry and wet ingredients.
• Handheld Mixer: Essential for beating cream cheese and creating smooth cheesecake filling.
• Mini Muffin Pan: Specifically needed to create bite-sized cheesecakes with perfect shape.
• Whisk: For combining flour and cocoa powder smoothly.
• Disposable Piping Bag or Ziplock Bag: Used for precisely filling muffin cavities with cheesecake mixture.
• Wire Rack: For cooling mini cheesecakes after baking.
• Nonstick Cooking Spray: To grease the muffin pan and prevent sticking.
• Measuring Spoons: For accurate ingredient measurements.
• Scissors: To snip end of piping bag for filling.

Bake Mini Red Velvet Cheesecake Step-by-Step

• Oven Preparation

Warm up the oven and get your mini muffin pan ready with a light spray coating.

• Dry Ingredient Blend

Mix cocoa and flour in a small bowl, creating a smooth powder base.

• Wet Ingredient Fusion

Combine butter, sugar, food coloring, vanilla, and eggs in a medium bowl until everything looks harmonious.

• Batter Creation

Gently fold dry ingredients into wet mixture, keeping the texture soft and light.

• Creamy Cheese Base

Whip cream cheese until silky smooth, then add sugar and vanilla for extra richness.

• Cheese Mixture Finalization

Carefully incorporate egg yolk into the cream cheese, ensuring a consistent texture.

• Mini Cake Assembly

Spoon a tablespoon of red velvet base into each muffin cavity, then pipe creamy cheese mixture on top.

• Baking Magic

Bake until edges look set and centers are slightly jiggly, about 8-9 minutes.

• Cooling Stage

Let mini cheesecakes rest in the pan, then transfer to a wire rack for complete cooling.

Mini Red Velvet Cheesecake: Extra Tips to Try

• Use an oven thermometer to ensure accurate temperature, preventing overbaking or underbaking these delicate mini cheesecakes.
• Experiment with different food coloring shades like deep burgundy or bright crimson to match party themes or personal preferences.
• Always use room temperature cream cheese and mix at medium speed to avoid lumps and achieve a silky, creamy filling.
• Refrigerate mini cheesecakes in an airtight container for up to 3 days, or freeze individually wrapped for a make-ahead dessert that's ready anytime.
• Top with white chocolate drizzle, cream cheese frosting swirls, or sprinkle crushed red velvet cake crumbs for an elegant and eye-catching presentation.

Serving Mini Red Velvet Cheesecake at Its Best

• Dessert Party Platter: Arrange these adorable mini red velvet cheesecakes on a beautiful tiered serving stand, creating a stunning visual display that will wow your guests.
• Chocolate Drizzle Delight: Melt some dark or white chocolate and gently drizzle it over the mini cheesecakes for an extra luxurious touch that adds both flavor and elegance.
• Fruity Garnish Garden: Top each mini cheesecake with a fresh raspberry, strawberry slice, or a sprinkle of pomegranate seeds to introduce a bright, tangy contrast to the rich, creamy dessert.
• Whipped Cream Cloud: Pipe a small swirl of fresh whipped cream on top of each mini cheesecake and dust with a light sprinkle of cocoa powder for a classic, sophisticated finish.

Properly Store Mini Red Velvet Cheesecake

• Fridge Freshness Strategy: Store mini cheesecakes in an airtight container with parchment paper between layers to prevent sticking and maintain their delicate texture.
• Cool Down Technique: Allow cheesecakes to reach room temperature completely before refrigerating to prevent condensation and maintain their smooth surface.
• Freezer-Friendly Approach: These mini treats can be frozen for up to 3 weeks when wrapped individually in plastic wrap and placed in a sealed freezer bag, perfect for make-ahead dessert planning.
• Serving Suggestion Hack: Remove cheesecakes from the refrigerator 15-20 minutes before serving to bring out their rich, creamy flavor and soft texture, ensuring a delightful taste experience.

Heavenly Mini Red Velvet Cheesecake Recipe

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4.6 from 26 reviews

• Total Time: 9 minutes
• Yield: 13 1x

Print Recipe

Description

Red velvet cheesecake combines classic Southern charm with creamy indulgence. Rich chocolate notes and tangy cream cheese create a delightful dessert you’ll savor to the last delectable bite.

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Ingredients

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• 1 cup (240 ml) all-purpose flour
• 1¼ cups (250 g) granulated sugar
• 8 oz (226 g) cream cheese, softened
• ¾ cup (170 g) salted sweet cream butter, melted and cooled
• 2 large eggs, room temperature and beaten
• 1 large egg yolk
• ¼ cup + 1 tbsp (30 g) unsweetened cocoa powder
• 1 tbsp red gel food coloring (Sunny Side Up Bakery brand recommended)
• 2 tsp pure vanilla extract
• 1 tsp pure vanilla extract
• ¼ cup (50 g) granulated sugar

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Instructions

1. Preheat Preparation: Position oven rack at center and warm to 350°F (175°C), then lightly coat mini muffin pan with nonstick spray.
2. Dry Ingredient Fusion: Whisk flour and cocoa powder in a mixing bowl, ensuring smooth, lump-free integration.
3. Liquid Base Creation: Blend melted butter with sugar, introducing vibrant red food coloring, vanilla essence, and eggs, whisking until uniformly combined and brilliantly colored.
4. Batter Formation: Delicately fold dry ingredients into liquid mixture, maintaining a velvety smooth consistency without overmixing.
5. Cheesecake Filling Preparation: Utilize electric mixer to whip cream cheese at medium-high speed, transforming texture into silky perfection.
6. Flavor Infusion: Integrate sugar and vanilla extract into cream cheese mixture, blending until achieving a luxuriously creamy composition.
7. Final Filling Integration: Gently incorporate egg yolk, mixing until no yellow streaks remain, creating a pristine cheesecake base.
8. Assembly Technique: Dispense one tablespoon red velvet base into each muffin cavity, then precisely pipe two teaspoons cheesecake filling into center.
9. Baking Process: Position pan in preheated oven and bake for 8-9 minutes until filling sets with subtle wobble.
10. Cooling Sequence: Extract from oven and allow mini cheesecakes to rest in pan for 20-30 minutes, enabling gradual temperature stabilization.
11. Serving Preparation: Transfer cooled miniature desserts to wire rack, permitting complete temperature reduction before presentation.

Notes

• Optimize Mixing Technique: Avoid overmixing the batter to prevent tough, dense mini cheesecakes; fold ingredients gently to maintain a light, tender texture.
• Precise Temperature Control: Use room temperature ingredients to ensure smooth blending and consistent baking results; cold ingredients can cause lumpy or uneven texture.
• Piping Pro Tip: Use a piping bag or cut the corner of a resealable bag for clean, precise filling of muffin cavities; this creates uniform and professional-looking mini cheesecakes.
• Cooling Crucial Step: Let mini cheesecakes cool gradually in the pan to prevent cracking and ensure a smooth, creamy consistency; rushing the cooling process can lead to structural breakdown.

• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 307
• Sugar: 23 g
• Sodium: 210 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 33 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 70 mg