Mini Red Velvet Cheesecake is a delightful bite-sized dessert that combines a chewy red velvet brownie base with a creamy cheesecake center. Perfect for holidays or parties, these mini cheesecakes are rich, moist, and easy to make in under an hour. Each mini cheesecake is a perfect blend of flavors, making it an irresistible treat for any occasion.

Why You’ll Love This Mini Red Velvet Cheesecake

This Mini Red Velvet Cheesecake Recipe offers several benefits that make it a must-try. First, it’s visually stunning, presenting a vibrant red color that captures attention. Second, these Red Velvet Cheesecake Bites are rich in flavor, combining classic red velvet with a smooth cheesecake filling. Third, they are incredibly versatile, perfect as a dessert for parties or a special treat at home. If you prefer a gluten-free option, you can adapt the recipe easily. This dessert is also vegetarian-friendly, making it suitable for various dietary preferences. Lastly, the small red velvet cheesecake portions make it easy to indulge without guilt!

Ingredients for Mini Red Velvet Cheesecake

Gather these items:

1 cup all-purpose flour
1/4 cup + 1 tablespoon unsweetened cocoa powder
3/4 cup salted sweet cream butter, melted and cooled
1 1/4 cups granulated sugar
1 tablespoon red gel food color
2 teaspoons pure vanilla extract
2 large eggs, room temperature and beaten
8 ounces cream cheese, softened
1/4 cup granulated sugar (for filling)
1 teaspoon pure vanilla extract (for filling)
1 large egg yolk

How to Make Mini Red Velvet Cheesecake Step-by-Step

Step 1: Preheat the oven to 350°F (177°C) and spray a mini muffin pan with nonstick cooking spray.
Step 2: In a small bowl, whisk together flour and cocoa powder; set aside.
Step 3: In a separate bowl, whisk melted butter, granulated sugar, red food color, vanilla extract, and eggs until smooth.
Step 4: Gradually add the dry mixture to the wet mixture and stir until combined without overmixing.
Step 5: In another bowl, beat cream cheese for 1 minute. Add sugar and vanilla and mix for 1–1½ minutes until smooth. Add egg yolk and blend until no yellow streaks remain.
Step 6: Add 1 tablespoon of the red velvet batter to each mini muffin cavity.
Step 7: Pipe or spoon about 2 teaspoons of cheesecake filling into the center of each base.
Step 8: Bake for 8–9 minutes, or until the edges are set and centers are slightly jiggly.
Step 9: Cool in the pan for 20–30 minutes, then transfer to a wire rack to cool completely before serving.

Pro Tips for the Best Mini Red Velvet Cheesecake

Keep these in mind:

These cheesecakes are rich and moist.
Serve at room temperature or chilled for the best flavor.
Perfect for holidays and parties, making them an ideal choice for any gathering.
For a fun twist, consider adding a layer of crushed cookies on top for extra texture.

Mini Red Velvet Cheesecake: 24 Irresistible Bites - Mini Red Velvet Cheesecake - main visual representation

Best Ways to Serve Mini Red Velvet Cheesecake

There are many ways to enjoy Delicious Mini Red Velvet Cheesecake. Serve them on a platter for a festive gathering, or place them in Red Velvet Cheesecake Cups for individual servings. Pair them with fresh berries or a drizzle of chocolate sauce for an extra touch of sweetness.

How to Store and Reheat Mini Red Velvet Cheesecake

To keep your Individual Red Velvet Cheesecakes fresh, store them in an airtight container in the refrigerator. They can be enjoyed cold or brought to room temperature before serving. For meal prep, these cheesecakes can be made a day in advance, allowing the flavors to meld beautifully.

Frequently Asked Questions About Mini Red Velvet Cheesecake

What’s the secret to perfect Mini Red Velvet Cheesecake?

The secret lies in using high-quality ingredients, especially the cream cheese and butter, which enhance the flavor and texture of your small red velvet cheesecake.

Can I make Mini Red Velvet Cheesecake ahead of time?

Absolutely! You can prepare these bite-sized red velvet cheesecakes a day in advance. Just store them in the refrigerator until you’re ready to serve.

How do I avoid common mistakes with Mini Red Velvet Cheesecake?

To avoid mistakes, ensure all ingredients are at room temperature and don’t overmix the batter. This will help create the perfect texture for your mini cheesecake with red velvet flavor.

Variations of Mini Red Velvet Cheesecake You Can Try

Here are some fun variations to consider:

For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
Make a no-bake version by using a no-bake cheesecake filling recipe.
Add a layer of white chocolate ganache on top for a decadent finish.

For more delicious recipes, check out our desserts category or try making easy cinnamon rolls for a delightful breakfast treat. You can also explore pistachio pavlova for a unique dessert experience.

Mini Red Velvet Cheesecake: 24 Irresistible Bites

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Mini Red Velvet Cheesecake is a bite-sized dessert combining a chewy red velvet brownie base with a creamy cheesecake center. Perfect for holidays or parties.

Author: Robert
Prep Time: 30 minutes
Cook Time: 29 minutes
Total Time: 59 minutes
Yield: 24 mini cheesecakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup all-purpose flour
1/4 cup + 1 tablespoon unsweetened cocoa powder
3/4 cup salted sweet cream butter, melted and cooled
1 1/4 cups granulated sugar
1 tablespoon red gel food color
2 teaspoons pure vanilla extract
2 large eggs, room temperature and beaten
8 ounces cream cheese, softened
1/4 cup granulated sugar (for filling)
1 teaspoon pure vanilla extract (for filling)
1 large egg yolk

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Instructions

Preheat the oven to 350°F (177°C) and spray a mini muffin pan with nonstick cooking spray.
In a small bowl, whisk together flour and cocoa powder; set aside.
In a separate bowl, whisk melted butter, sugar, red food color, vanilla extract, and eggs until smooth.
Gradually add the dry mixture to the wet mixture and stir until combined without overmixing.
In another bowl, beat cream cheese for 1 minute. Add sugar and vanilla and mix for 1–1½ minutes until smooth. Add egg yolk and blend until no yellow streaks remain.
Add 1 tablespoon of the red velvet batter to each mini muffin cavity.
Pipe or spoon about 2 teaspoons of cheesecake filling into the center of each base.
Bake for 8–9 minutes, or until the edges are set and centers are slightly jiggly.
Cool in the pan for 20–30 minutes, then transfer to a wire rack to cool completely before serving.