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.
Ingredients
Scale
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
Instructions
- Prepare the oven by heating to 350°F (175°C) and lightly coat a mini muffin pan with nonstick spray.
- Combine flour and cocoa powder in a compact mixing vessel, creating a dry ingredient blend.
- 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.
- Gently fold the dry ingredient mixture into the wet ingredients, ensuring minimal agitation to maintain a smooth batter consistency.
- Using an electric mixer, whip cream cheese at medium-high velocity for one minute to achieve a silky texture.
- Incorporate sugar and vanilla extract into the cream cheese, blending until the mixture becomes uniformly creamy.
- Delicately introduce egg yolk into the cream cheese preparation, mixing until no yellow streaks are visible.
- Transfer the cream cheese mixture into a piping bag or resealable plastic bag for precise distribution.
- Distribute one tablespoon of red velvet base into each muffin cavity, creating a foundational layer.
- Carefully pipe approximately two teaspoons of cheesecake filling directly into the center of each red velvet base.
- Slide the mini muffin pan into the preheated oven and bake for 8-9 minutes until set.
- Remove from the oven and allow the mini cheesecakes to rest in the pan for 20-30 minutes, facilitating a gradual cooling process.
- 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