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Mini red velvet cheesecakes are small, rich desserts. They blend the classic red velvet cake with creamy cheesecake. Each mini cheesecake is a perfect bite-sized treat.

Mini Red Velvet Cheesecakes

Impress your friends and family with mini red velvet cheesecakes, the perfect bite-sized dessert for any occasion! These delicious treats combine the rich flavors of red velvet cake with creamy cheesecake, creating an irresistible delight. Discover expert tips on ingredients, baking, and creative serving ideas that make these desserts a standout on your table. Click through to explore the full recipe and start creating these dreamy desserts today!
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Ingredients
  

1 ½ cups crushed graham crackers

½ cup unsalted butter, melted

2 tablespoons sugar

16 oz cream cheese, softened

¾ cup sugar

2 large eggs

1 tablespoon vanilla extract

2 tablespoons unsweetened cocoa powder

1 teaspoon red food coloring

1 cup sour cream

½ cup whipped cream (for topping)

Optional: chocolate shavings or red velvet cake crumbs (for garnish)

Instructions
 

Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

    In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix until the mixture resembles wet sand.

      Press about a tablespoon of the graham cracker mixture firmly into the bottom of each cupcake liner. Bake in the preheated oven for 5 to 7 minutes, then remove and let cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy.

          Gradually add the sugar while continuing to mix, followed by the eggs one at a time, mixing well after each addition.

            Mix in the vanilla extract, cocoa powder, and red food coloring until evenly incorporated.

              Fold in the sour cream gently until the mixture is smooth and creamy.

                Spoon the red velvet cheesecake batter over the cooled crusts in the cupcake liners, filling each about ¾ full.

                  Bake for 20 to 25 minutes or until the edges are set but the center still slightly jiggles. Turn off the oven and let the cheesecakes cool in the oven with the door slightly ajar for 1 hour.

                    Once cooled, refrigerate for at least 4 hours or overnight to set completely.

                      Before serving, top each mini cheesecake with whipped cream and garnish with chocolate shavings or red velvet cake crumbs if desired.

                        Prep Time: 20 min | Total Time: 5 hrs | Servings: 12