Mini Red Velvet Cheesecakes Recipe

I couldn’t resist creating Red Velvet Mini Cheesecake Bites that pair a surprising pantry ingredient with an easy method to pique your curiosity.

I can’t stop tinkering with Mini Red Velvet Cheesecakes. I use cream cheese for that tang and a little unsweetened cocoa powder to give the color depth and a wink of chocolate, and somehow it feels naughty but not over the top.

I bring them to potlucks and people ask if they’re a Baking Recipes Red Velvet experiment or something from a magazine. They’re actually my take on Red Velvet Mini Cheesecake Bites, a tiny showstopper that breaks apart all too quick and leaves you scraping crumbs off the plate.

They’re fun, messy and kinda addictive, so be warned you might hide the pan.

Ingredients

• Cream cheese: rich and tangy, lots of fat and protein, makes filling ultra creamy.
• Chocolate cookie crumbs: crunchy base, mostly carbs and some fat, gives deep chocolate note.
• Granulated sugar: pure sweet, adds carbs, helps browning and texture, not nutrient dense.
• Egg: protein rich binder, adds structure and moisture, helps cheesecakes set.
• Sour cream: tangy, adds moisture and acidity, balances sweetness and softens texture.
• Cocoa powder: unsweet chocolate note, low fat, adds color and subtle bitterness.
• Red food coloring: zero nutrition, purely visual, makes cakes festive, use sparingly.

Ingredient Quantities

• 1 1/2 cups chocolate wafer cookie crumbs (about 12 to 15 cookies) or graham cracker crumbs
• 2 tablespoons granulated sugar (for crust)
• 4 tablespoons unsalted butter, melted
• 16 ounces (2 packages) cream cheese, room temperature
• 1/2 cup granulated sugar (for filling)
• 1 large egg, room temperature
• 1/4 cup sour cream
• 1 tablespoon unsweetened cocoa powder, sifted
• 1 to 1 1/2 tablespoons red gel food coloring, or about 1 ounce liquid red food coloring
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine salt
• 1 tablespoon cornstarch or 1 tablespoon all purpose flour (helps set the filling)
• 4 ounces cream cheese, softened, for frosting or dollop topping
• 1/2 to 1 cup confectioners sugar, sifted, for frosting
• 2 tablespoons unsalted butter, softened, for frosting
• 1 to 2 tablespoons heavy cream, to thin frosting or whipped topping
• Fresh raspberries or strawberries and red sanding sugar or sprinkles for garnish, optional

How to Make this

1. Preheat oven to 325°F and line a 24-cup mini muffin tin with paper liners or spray each cup lightly; make sure your cream cheese and egg are room temp so the filling goes smooth.

2. Make the crust: stir 1 1/2 cups chocolate wafer crumbs or graham crumbs with 2 tbsp granulated sugar and 4 tbsp melted unsalted butter until it looks like wet sand; press about 1 tablespoon into the bottom of each liner to form a compact crust.

3. Bake crusts 4 to 6 minutes just to set them, then let the tin cool a few minutes while you mix the filling (you can skip prebaking and chill crusts if youre in a hurry, but prebaking helps the crust hold).

4. Beat 16 oz cream cheese with 1/2 cup granulated sugar until completely smooth and no lumps remain; scrape the bowl often and dont overbeat or you’ll add too much air.

5. Add 1 large egg, 1/4 cup sour cream, 1 tbsp sifted unsweetened cocoa powder, 1 to 1 1/2 tbsp red gel food coloring (or about 1 oz liquid red), 1 tsp vanilla, 1/4 tsp fine salt and 1 tbsp cornstarch or all purpose flour; mix just until silky and combined, scraping the bowl so there are no streaks.

6. Spoon or pipe the filling into the crust-lined cups, filling almost to the top; tap the pan gently on the counter to pop air bubbles and smooth tops with a small spatula or the back of a spoon.

7. Bake at 325°F for about 12 to 16 minutes, until the edges are set but centers still wobble slightly when you jiggle the pan; avoid opening the oven a lot or they might crack.

8. Cool the cheesecakes in the pan on a wire rack 20 to 30 minutes, run a thin knife around each to loosen if needed, then chill in the refrigerator at least 2 hours or overnight to fully set.

9. Make the frosting: beat 4 oz softened cream cheese with 2 tbsp softened unsalted butter until smooth, add 1/2 to 1 cup sifted confectioners sugar to taste and 1 to 2 tbsp heavy cream to thin to a pipeable consistency; beat until light and creamy.

10. Pipe or dollop frosting onto chilled mini cheesecakes, top with fresh raspberries or strawberries and red sanding sugar or sprinkles if you like, and store in the fridge up to 3 days.

Equipment Needed

1. 24 cup mini muffin tin with paper liners or nonstick spray
2. Food processor or rolling pin and a zip top bag to crush the cookies
3. Large mixing bowl and a small bowl for wet ingredients
4. Electric mixer, hand or stand (a sturdy whisk works if you dont have one)
5. Measuring cups and spoons (and a kitchen scale if you like)
6. Rubber spatula and a small spoon or offset spatula to smooth tops
7. Fine mesh sieve for sifting cocoa and confectioners sugar
8. Piping bag with a small round tip or a sturdy zip top bag with the corner snipped
9. Wire cooling rack and refrigerator space to chill the cheesecakes

FAQ

Mini Red Velvet Cheesecakes Recipe Substitutions and Variations

• Chocolate wafer cookie crumbs: swap for crushed Oreos (filling left in). Use same volume but cut the crust sugar to 0-1 tbsp since Oreos are sweet, you’ll get a darker, richer crust.
• Sour cream: plain full fat Greek yogurt (1:1). Same tang and texture, if it’s a bit thin add a tbsp more yogurt or chill the filling before baking.
• Red gel food coloring: powdered beetroot or beet juice concentrate (start very small, like 1/4 to 1/2 tsp powder rehydrated, then add to reach color). Gives natural red color but can add a mild earthy note so taste as you go.
• Cornstarch: arrowroot powder (use same amount). Works 1:1, is gluten free and gives a glossy, smooth set to the filling.

Pro Tips

1) Get everything really close to room temp, especially the cream cheese and the egg. Cut the cream cheese into cubes so it warms faster, and put the egg in warm water for 5 to 10 minutes if you forgot ahead. Beat slowly and scrape the bowl often, don’t overbeat or you’ll whip in air and get cracked, cakey tops.

2) Pack the crust tight and even. Use a small cookie scoop or a tablespoon to dose the crumbs, then press with the bottom of a shot glass or a measuring spoon so every cup has the same thickness. If you need to skip prebaking, freeze the tin for 10 minutes so the crust firms up and wont fall apart when you add filling.

3) Use gel food coloring not liquid if you want the truest red without watering down the filling. Add color a little at a time, it deepens as it rests so dont go crazy at first. Also sift your cocoa and cornstarch so there arent any specks or lumps, that keeps the filling silky.

4) Don’t overbake, cool slowly and chill well. Take them out when the edges are set but centers still wobble a bit, then cool on the counter before refrigerating for a few hours or overnight for best texture. When frosting, make sure the frosting is chilled but pipeable, and use a zip-top bag with the corner snipped if you dont have a piping tip, it works great.

Mini Red Velvet Cheesecakes Recipe

Recipe by Belinda Ecclestone

0.0 from 0 votes

I couldn't resist creating Red Velvet Mini Cheesecake Bites that pair a surprising pantry ingredient with an easy method to pique your curiosity.

Pin

Servings

12

servings

Calories

337

kcal

Equipment: 1. 24 cup mini muffin tin with paper liners or nonstick spray
2. Food processor or rolling pin and a zip top bag to crush the cookies
3. Large mixing bowl and a small bowl for wet ingredients
4. Electric mixer, hand or stand (a sturdy whisk works if you dont have one)
5. Measuring cups and spoons (and a kitchen scale if you like)
6. Rubber spatula and a small spoon or offset spatula to smooth tops
7. Fine mesh sieve for sifting cocoa and confectioners sugar
8. Piping bag with a small round tip or a sturdy zip top bag with the corner snipped
9. Wire cooling rack and refrigerator space to chill the cheesecakes

Ingredients

• 1 1/2 cups chocolate wafer cookie crumbs (about 12 to 15 cookies) or graham cracker crumbs

• 2 tablespoons granulated sugar (for crust)

• 4 tablespoons unsalted butter, melted

• 16 ounces (2 packages) cream cheese, room temperature

• 1/2 cup granulated sugar (for filling)

• 1 large egg, room temperature

• 1/4 cup sour cream

• 1 tablespoon unsweetened cocoa powder, sifted

• 1 to 1 1/2 tablespoons red gel food coloring, or about 1 ounce liquid red food coloring

• 1 teaspoon vanilla extract

• 1/4 teaspoon fine salt

• 1 tablespoon cornstarch or 1 tablespoon all purpose flour (helps set the filling)

• 4 ounces cream cheese, softened, for frosting or dollop topping

• 1/2 to 1 cup confectioners sugar, sifted, for frosting

• 2 tablespoons unsalted butter, softened, for frosting

• 1 to 2 tablespoons heavy cream, to thin frosting or whipped topping

• Fresh raspberries or strawberries and red sanding sugar or sprinkles for garnish, optional

Directions

• Preheat oven to 325°F and line a 24-cup mini muffin tin with paper liners or spray each cup lightly; make sure your cream cheese and egg are room temp so the filling goes smooth.
• Make the crust: stir 1 1/2 cups chocolate wafer crumbs or graham crumbs with 2 tbsp granulated sugar and 4 tbsp melted unsalted butter until it looks like wet sand; press about 1 tablespoon into the bottom of each liner to form a compact crust.
• Bake crusts 4 to 6 minutes just to set them, then let the tin cool a few minutes while you mix the filling (you can skip prebaking and chill crusts if youre in a hurry, but prebaking helps the crust hold).
• Beat 16 oz cream cheese with 1/2 cup granulated sugar until completely smooth and no lumps remain; scrape the bowl often and dont overbeat or you’ll add too much air.
• Add 1 large egg, 1/4 cup sour cream, 1 tbsp sifted unsweetened cocoa powder, 1 to 1 1/2 tbsp red gel food coloring (or about 1 oz liquid red), 1 tsp vanilla, 1/4 tsp fine salt and 1 tbsp cornstarch or all purpose flour; mix just until silky and combined, scraping the bowl so there are no streaks.
• Spoon or pipe the filling into the crust-lined cups, filling almost to the top; tap the pan gently on the counter to pop air bubbles and smooth tops with a small spatula or the back of a spoon.
• Bake at 325°F for about 12 to 16 minutes, until the edges are set but centers still wobble slightly when you jiggle the pan; avoid opening the oven a lot or they might crack.
• Cool the cheesecakes in the pan on a wire rack 20 to 30 minutes, run a thin knife around each to loosen if needed, then chill in the refrigerator at least 2 hours or overnight to fully set.
• Make the frosting: beat 4 oz softened cream cheese with 2 tbsp softened unsalted butter until smooth, add 1/2 to 1 cup sifted confectioners sugar to taste and 1 to 2 tbsp heavy cream to thin to a pipeable consistency; beat until light and creamy.
• Pipe or dollop frosting onto chilled mini cheesecakes, top with fresh raspberries or strawberries and red sanding sugar or sprinkles if you like, and store in the fridge up to 3 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: 94g
• Total number of serves: 12
• Calories: 337kcal
• Fat: 27.5g
• Saturated Fat: 15g
• Trans Fat: 0.13g
• Polyunsaturated: 0.8g
• Monounsaturated: 5g
• Cholesterol: 79.6mg
• Sodium: 260mg
• Potassium: 100mg
• Carbohydrates: 27.9g
• Fiber: 0.4g
• Sugar: 19.2g
• Protein: 4.1g
• Vitamin A: 934IU
• Vitamin C: 0.04mg
• Calcium: 50mg
• Iron: 0.33mg