If you’re looking for a dessert that’s both elegant and indulgent, these Mini Red Velvet Cheesecakes are the perfect choice. With their vibrant red color, rich chocolatey undertone, and creamy cheesecake layer, they’re a stunning addition to any dessert table—especially during holidays, romantic dinners, or festive parties. Made in a muffin tin, these individual cheesecakes are easy to serve, mess-free, and visually striking. Let’s dive into this deliciously smooth and tangy recipe.
Ingredients
For the crust:
- 1 cup chocolate cookie crumbs (such as Oreos, without filling)
- 2 tbsp melted butter
For the red velvet cheesecake filling:
- 16 oz (450g) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup sour cream
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- 1/2 tsp white vinegar
Optional topping:
- Whipped cream
- Mini chocolate chips or red velvet crumbs
Instructions
Step 1: Prepare the crust
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a bowl, mix chocolate cookie crumbs and melted butter until evenly moistened. Press about a tablespoon of the mixture into the bottom of each liner and flatten it with the back of a spoon. Bake for 5 minutes, then let cool.
Step 2: Make the cheesecake filling
In a large mixing bowl, beat the softened cream cheese and sugar until smooth and fluffy. Add the egg and mix until fully incorporated. Then add sour cream, cocoa powder, red food coloring, vanilla, and vinegar. Mix until the batter is smooth and evenly colored.
Step 3: Fill and bake
Spoon the red velvet cheesecake mixture evenly over the cooled crusts. Tap the pan lightly to remove air bubbles. Bake for 18–22 minutes, or until the centers are set but still slightly jiggly.
Step 4: Cool and chill
Let cheesecakes cool completely in the pan. Transfer to the refrigerator for at least 3 hours, or overnight, for best results.
Step 5: Serve
Top with whipped cream and chocolate chips or crumbs just before serving for an extra special touch.