The Sweetest Mini Red Velvet Cheesecake Recipe for Tiny Treats

Mini red velvet cheesecake combines the luxurious richness of a classic dessert with adorable individual portions that tantalize taste buds.

This decadent treat marries smooth, creamy textures with a velvety crimson hue that instantly captivates dessert lovers.

Soft, tender cake layers intertwine with rich cream cheese filling, creating a harmonious balance of flavors that dance across your palate.

Elegant yet approachable, these miniature delights upgrade ordinary gatherings into memorable celebrations with their stunning visual appeal.

Each delicate bite promises a perfect combination of subtle cocoa undertones and luscious cream cheese smoothness.

Compact and irresistible, these petite desserts offer a sophisticated twist on traditional cheesecake that will impress even the most discerning sweet enthusiasts.

Baking Instructions for These Mini Cheesecake Delights

Step 1: Warm Up the Oven

Fire up your oven to 350°F. Spritz a mini muffin pan with cooking spray so nothing sticks.

Step 2: Create the Chocolate Base

• Flour
• Unsweetened cocoa powder

Set this magical mixture aside.

Step 3: Mix the Vibrant Batter

• Melted butter
• Sugar
• Red food coloring
• Vanilla extract
• Eggs

Stir until everything dances together smoothly.

Step 4: Combine Dry and Wet Ingredients

Gently fold the flour mixture into the red batter. Be careful not to overmix – we want soft, tender treats!

Step 5: Whip Up the Creamy Filling

• Sugar
• Vanilla extract

Mix until perfectly blended.

Step 6: Finish the Cheesecake Mixture

Softly fold in the egg yolk, stirring just until no yellow streaks remain.

Step 7: Prepare for Filling

Transfer the cheesecake mixture into a piping bag or ziplock bag.

Step 8: Build the Mini Cakes

Drop a tablespoon of red velvet base into each muffin cavity.

Step 9: Add the Creamy Center

Snip the bag’s corner and pipe about 2 teaspoons of cheesecake filling into the center of each base.

Step 10: Bake to Perfection

Slide the pan into the oven and bake for 8-9 minutes.

Step 11: Cool and Enjoy

Let the mini cheesecakes rest in the pan for 20-30 minutes. Then transfer to a wire rack to cool completely.

Get ready to bite into these adorable, decadent treats!

Tips for Smooth Centers and Velvety Red Layers

• Measure Precisely: Use exact measurements for flour, cocoa powder, and other ingredients to ensure the perfect texture and taste of your mini cheesecakes.
• Prevent Overmixing: Gently fold the flour mixture into the batter to avoid tough, dense mini cheesecakes that can ruin the delicate texture.
• Temperature Control: Let cream cheese and eggs come to room temperature before mixing to create a smooth, lump-free cheesecake filling.
• Piping Perfection: Use a piping bag or ziplock bag with a snipped corner for clean, even distribution of batter and filling in mini muffin cavities.
• Cooling Technique: Allow mini cheesecakes to cool in the pan for 20-30 minutes before transferring to a wire rack to prevent cracking and maintain their delicate structure.

Storage Advice for Mini Red Velvet Cheesecakes

• Refrigerate: Place mini cheesecakes in an airtight container, separating layers with parchment paper to prevent sticking. Store in the refrigerator for up to 4 days.
• Freeze: Wrap each mini cheesecake individually in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months for best quality.
• Thaw: Transfer frozen cheesecakes to the refrigerator overnight, allowing them to defrost slowly and maintain their creamy texture.

Sips and Sweets That Match Mini Cheesecakes

• Decadent Dessert Wine Pairing: Match the rich, velvety red velvet cheesecake with a sweet port wine or moscato, which complements the dessert's creamy texture and subtle chocolate notes.
• Complementary Coffee Companion: Serve alongside a smooth espresso or cappuccano to enhance the cheesecake's deep flavors and provide a delightful contrast between the sweet treat and robust coffee.
• Refreshing Palate Cleanser: Add a scoop of vanilla bean ice cream or a dollop of whipped cream to cut through the richness and provide a cool, creamy accompaniment that balances the mini cheesecakes' intense flavor profile.
• Textural Garnish Boost: Sprinkle crushed pistachios or toasted almonds on top to introduce a crunchy element that contrasts with the smooth cheesecake and adds a nutty complexity to each bite.

New Styles to Switch Up Red Velvet Cheesecake Minis

• Chocolate Chip Velvet Mini: Sprinkle mini chocolate chips into the red velvet batter before baking for an extra chocolatey crunch.
• Cream Cheese Swirl Edition: Create a marbled effect by swirling additional cream cheese mixture on top of each mini cheesecake before baking.
• Nutty Crunch Version: Fold chopped pecans or walnuts into the red velvet base for a delightful textural element and rich nutty flavor.
• Raspberry Drizzle Spin: Top cooled mini cheesecakes with a light raspberry sauce or fresh raspberry compote for a fruity complement to the rich chocolate base.

Mini Red Velvet Cheesecake with Big Flavor in Every Bite

• Create Bite-Sized Delights: These mini red velvet cheesecakes offer perfect portability for parties, picnics, or quick dessert cravings without the hassle of cutting large slices.
• Enjoy Luxurious Layered Textures: The recipe combines the rich, velvety smoothness of cream cheese with the soft, tender crumb of red velvet cake, creating a delightful contrast in every tiny bite.
• Master Easy Gourmet Baking: With straightforward steps and minimal ingredients, even novice bakers can craft these elegant mini desserts in under an hour, impressing friends and family with professional-looking results.

Essential Ingredients for Mini Red Velvet Cheesecakes

• All-Purpose Flour: Provides structure and texture to the red velvet base.
• Unsweetened Cocoa Powder: Adds rich chocolate flavor and deep color to the cake.

• Unsalted Butter: Adds moisture and richness to the red velvet base.
• Granulated Sugar: Sweetens and helps with browning and texture.
• Red Food Coloring: Creates the signature vibrant red color of red velvet.
• Vanilla Extract: Enhances overall flavor with warm, sweet notes.
• Eggs: Bind ingredients and provide structure to the cake.

• Cream Cheese: Creates smooth, creamy base for the cheesecake filling.
• Granulated Sugar: Sweetens the cheesecake mixture.
• Vanilla Extract: Adds delicate flavor to the cheesecake filling.
• Egg Yolk: Provides richness and helps bind the cheesecake mixture.

Mini Red Velvet Cheesecake Recipe

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4.7 from 16 reviews

• Total Time: 24 minutes
• Yield: 12 1x

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Description

Indulgent mini red velvet cheesecakes bring classic Southern charm to dessert tables with rich cocoa and cream cheese layers. Creamy swirls of crimson velvet nestled in delicate graham cracker crusts promise pure deliciousness that will delight you completely.

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Ingredients

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Main Ingredients:

• 1 cup all-purpose flour
• 1¼ cups granulated sugar
• ¾ cup salted sweet cream butter, melted and cooled
• 2 large eggs, room temperature and beaten
• 8 ounces (226 grams) cream cheese, softened

Flavoring and Color:

• ¼ cup + 1 tablespoon unsweetened cocoa powder
• 1 tablespoon red gel food coloring (Sunny Side Up Bakery brand recommended)
• 2 teaspoons pure vanilla extract
• 1 teaspoon pure vanilla extract

Binder and Additional Ingredients:

• 1 large egg yolk
• ¼ cup granulated sugar

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Instructions

1. Prepare the oven by heating to 350°F (175°C) and lightly coat a mini muffin pan with nonstick spray.
2. Combine flour and cocoa powder in a compact mixing vessel, creating a dry ingredient blend.
3. In a separate bowl, vigorously whisk melted butter with sugar, transforming the mixture with vibrant red food coloring, vanilla essence, and eggs until thoroughly integrated.
4. Gently fold the dry ingredient mixture into the wet ingredients, ensuring minimal agitation to maintain a smooth batter consistency.
5. Using an electric mixer, whip cream cheese at medium-high velocity for one minute to achieve a silky texture.
6. Incorporate sugar and vanilla extract into the cream cheese, blending until the mixture becomes uniformly creamy.
7. Delicately introduce egg yolk into the cream cheese preparation, mixing until no yellow streaks are visible.
8. Transfer the cream cheese mixture into a piping bag or resealable plastic bag for precise distribution.
9. Distribute one tablespoon of red velvet base into each muffin cavity, creating a foundational layer.
10. Carefully pipe approximately two teaspoons of cheesecake filling directly into the center of each red velvet base.
11. Slide the mini muffin pan into the preheated oven and bake for 8-9 minutes until set.
12. Remove from the oven and allow the mini cheesecakes to rest in the pan for 20-30 minutes, facilitating a gradual cooling process.
13. Gently transfer the cooled mini cheesecakes to a wire rack, permitting complete temperature reduction before serving.

Notes

• Precise Preparation Matters: Carefully grease the mini muffin pan to ensure easy removal of delicate mini cheesecakes.
• Color and Flavor Balance: Use high-quality red food coloring to achieve a vibrant red velvet base with rich chocolate undertones.
• Mixing Technique is Key: Avoid overmixing the batter to maintain a tender, light texture in both the red velvet base and cheesecake filling.
• Piping Precision: Use a piping bag or ziplock bag for clean, professional-looking mini cheesecakes with perfectly centered filling.
• Cooling is Crucial: Allow the mini cheesecakes to cool gradually in the pan to prevent cracking and maintain their delicate structure.
• Storage Tip: Refrigerate these bite-sized treats for up to 3 days in an airtight container for maximum freshness and flavor.

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

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 24 g
• Sodium: 350 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 100 mg