I make these 2 bite cheesecakes when I want a tiny dessert that looks adorable, disappears fast, and somehow steals the whole dessert table.
I’m obsessed with these Red Velvet Mini Cheesecakes because they hit that rich, tangy, chocolate-kissed spot without demanding a full slice commitment. I love the two-bite size, mostly because I can pretend I’m being reasonable while absolutely not being reasonable.
The cream cheese gives them that dense, silky cheesecake bite, and the unsweetened cocoa powder keeps the red velvet flavor from feeling flat or just sweet. But the best part?
That little bakery-style look with zero fuss energy. Tiny, dramatic, and dangerously easy to keep grabbing.
I adore desserts like this, bold color, creamy center, and just enough attitude. Always.
Ingredients
- Chocolate cookie crumbs bring that dark, crunchy base everyone secretly loves most.
- Melted butter holds the crust together and makes it taste richer.
- Granulated sugar adds a little sweetness so the crust isn’t too bitter.
- Cream cheese makes the filling thick, tangy, and super smooth.
- Egg helps everything set without turning the cheesecake heavy.
- Vanilla adds cozy bakery flavor, even if you barely notice it.
- Cocoa powder gives that subtle red velvet chocolate vibe.
- Red food coloring brings the drama, because honestly, we eat with our eyes.
- Sour cream keeps the cheesecake creamy and adds a tiny tang.
- Fine salt balances the sweetness, so it doesn’t taste flat.
- Powdered sugar makes the frosting soft, sweet, and not gritty.
- Plus, sprinkles or chocolate chips make these feel party-ready fast.
Ingredient Quantities
- 1 cup chocolate cookie crumbs (about 12 sandwich cookies, filling removed)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar (for filling)
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 to 2 tablespoons red food coloring (adjust for desired color)
- 1/2 cup sour cream, room temperature
- 1/8 teaspoon fine salt
- 4 ounces cream cheese, softened (for cream cheese frosting or topping)
- 1/2 cup powdered sugar (for frosting)
- 1/2 teaspoon vanilla extract (for frosting)
- Optional garnishes: white chocolate chips, mini chocolate chips, or festive sprinkles
How to Make this
1. Preheat oven to 325 F and line a 24-cup mini muffin tin with paper liners or lightly grease the cups.
2. Make the crust: combine 1 cup chocolate cookie crumbs, 2 tablespoons granulated sugar and 4 tablespoons melted unsalted butter until evenly moistened; press about 1 teaspoon of the mixture into the bottom of each prepared cup to form a firm base.
3. Beat the filling: in a large bowl, beat 16 ounces room temperature cream cheese with 1/2 cup granulated sugar until smooth and creamy.
4. Add 1 large room temperature egg, 1 teaspoon pure vanilla extract, 1 tablespoon unsweetened cocoa powder, 1 to 2 tablespoons red food coloring to reach desired color, 1/2 cup room temperature sour cream and 1/8 teaspoon fine salt and mix until fully combined and silky, scraping the bowl as needed.
5. Fill the cups: spoon or pipe the cream cheese mixture over the crust in each cup, filling nearly to the top but leaving a little room for settling.
6. Bake for 14 to 18 minutes, until the edges are set and the centers still have a slight jiggle; avoid overbaking to prevent cracks.
7. Cool the mini cheesecakes in the pan on a wire rack for 30 minutes, then transfer to the refrigerator and chill at least 2 hours or overnight to fully set.
8. While cheesecakes chill, make the topping: beat 4 ounces softened cream cheese with 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth and pipable; adjust texture with a teaspoon of milk if needed.
9. Top and garnish: dollop or pipe the cream cheese frosting onto each chilled mini cheesecake and finish with white chocolate chips, mini chocolate chips or festive sprinkles as desired.
10. Serve chilled and store leftovers covered in the refrigerator for up to 4 days.
Equipment Needed
1. Oven
2. 24-cup mini muffin tin
3. Paper liners or nonstick cooking spray
4. Large mixing bowl and a medium mixing bowl
5. Electric mixer or handheld mixer
6. Measuring cups and spoons
7. Rubber spatula and a spoon for scraping
8. Teaspoon or small scoop for pressing the crust and filling the cups
9. Wire cooling rack and a refrigerator for chilling
FAQ
Red Velvet Mini Cheesecake Recipe Substitutions and Variations
- Chocolate cookie crumbs: graham cracker crumbs, crushed chocolate wafer cookies, crushed digestive biscuits, finely ground pretzels for a salty contrast
- Unsalted butter, melted: melted coconut oil, melted vegetable shortening, light olive oil for a fruitier note
- Cream cheese (filling): mascarpone for a richer texture, Neufchâtel for lower fat, full fat ricotta blended until smooth for a slightly grainier but tasty alternative
- Large egg: 1/4 cup plain yogurt or buttermilk to replace moisture and tang, or 1 tablespoon ground flaxseed mixed with 3 tablespoons water let sit 5 minutes as a vegan binder
Pro Tips
1. Get all dairy and the egg truly at room temperature before mixing. Soft cream cheese and a warm egg blend into a silky batter faster and with less beating, which keeps the texture dense and creamy instead of airy or lumpy.
2. Press the crumb crust firmly and evenly into each cup. Use the back of a teaspoon or a small measuring spoon to compact it well so the crust stays intact when you slice or pop a cheesecake out of the liner.
3. Watch the bake time, not the clock. Pull the minis when the edges look set and the centers still have a gentle jiggle. They will finish setting as they cool, and underbaking slightly prevents cracks and creates a more tender center.
4. Chill thoroughly before topping. Refrigerating at least a few hours, preferably overnight, helps them slice cleanly, makes the frosting easier to pipe, and improves overall flavor melding. If you need to make them ahead, freeze fully set minis, then thaw in the fridge before frosting.
5. Adjust color and cocoa carefully for taste and appearance. Add food coloring gradually to avoid a metallic or bitter note, and balance the cocoa with an extra teaspoon of powdered sugar in the frosting if the chocolate flavor feels sharp. Use a piping bag for neat, small dollops and add garnishes right before serving so they look fresh.
Red Velvet Mini Cheesecake Recipe
I make these 2 bite cheesecakes when I want a tiny dessert that looks adorable, disappears fast, and somehow steals the whole dessert table.
8
servings
494
kcal
Equipment: 1. Oven
2. 24-cup mini muffin tin
3. Paper liners or nonstick cooking spray
4. Large mixing bowl and a medium mixing bowl
5. Electric mixer or handheld mixer
6. Measuring cups and spoons
7. Rubber spatula and a spoon for scraping
8. Teaspoon or small scoop for pressing the crust and filling the cups
9. Wire cooling rack and a refrigerator for chilling
Ingredients
1 cup chocolate cookie crumbs (about 12 sandwich cookies, filling removed)
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar (for crust)
16 ounces cream cheese, room temperature
1/2 cup granulated sugar (for filling)
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 tablespoon unsweetened cocoa powder
1 to 2 tablespoons red food coloring (adjust for desired color)
1/2 cup sour cream, room temperature
1/8 teaspoon fine salt
4 ounces cream cheese, softened (for cream cheese frosting or topping)
1/2 cup powdered sugar (for frosting)
1/2 teaspoon vanilla extract (for frosting)
Optional garnishes: white chocolate chips, mini chocolate chips, or festive sprinkles
Directions
- Preheat oven to 325 F and line a 24-cup mini muffin tin with paper liners or lightly grease the cups.
- Make the crust: combine 1 cup chocolate cookie crumbs, 2 tablespoons granulated sugar and 4 tablespoons melted unsalted butter until evenly moistened; press about 1 teaspoon of the mixture into the bottom of each prepared cup to form a firm base.
- Beat the filling: in a large bowl, beat 16 ounces room temperature cream cheese with 1/2 cup granulated sugar until smooth and creamy.
- Add 1 large room temperature egg, 1 teaspoon pure vanilla extract, 1 tablespoon unsweetened cocoa powder, 1 to 2 tablespoons red food coloring to reach desired color, 1/2 cup room temperature sour cream and 1/8 teaspoon fine salt and mix until fully combined and silky, scraping the bowl as needed.
- Fill the cups: spoon or pipe the cream cheese mixture over the crust in each cup, filling nearly to the top but leaving a little room for settling.
- Bake for 14 to 18 minutes, until the edges are set and the centers still have a slight jiggle; avoid overbaking to prevent cracks.
- Cool the mini cheesecakes in the pan on a wire rack for 30 minutes, then transfer to the refrigerator and chill at least 2 hours or overnight to fully set.
- While cheesecakes chill, make the topping: beat 4 ounces softened cream cheese with 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract until smooth and pipable; adjust texture with a teaspoon of milk if needed.
- Top and garnish: dollop or pipe the cream cheese frosting onto each chilled mini cheesecake and finish with white chocolate chips, mini chocolate chips or festive sprinkles as desired.
- Serve chilled and store leftovers covered in the refrigerator for up to 4 days.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 139g
- Total number of serves: 8
- Calories: 494kcal
- Fat: 36.5g
- Saturated Fat: 20.8g
- Trans Fat: 0.4g
- Polyunsaturated: 0.5g
- Monounsaturated: 2.3g
- Cholesterol: 94mg
- Sodium: 270mg
- Potassium: 158mg
- Carbohydrates: 40.8g
- Fiber: 1g
- Sugar: 30.1g
- Protein: 6.9g
- Vitamin A: 775IU
- Vitamin C: 0.5mg
- Calcium: 85mg
- Iron: 0.6mg
