MINI RED VELVET CHEESECAKE
These mini red velvet cheesecakes are rich, creamy, and beautifully festive. With a smooth cheesecake filling and a chocolatey red velvet base, they’re perfect for parties, holidays, or special treats.
Ingredients
For the Crust:
- ¾ cup chocolate cookie crumbs
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter melted
For the Cheesecake Filling:
- 8 ounces cream cheese softened
- ⅓ cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 teaspoons red food colouring
Optional Topping:
- Whipped cream
- Chocolate shavings or sprinkles
Instructions
Prepare the Oven:
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
Make the Crust:
- In a small bowl, mix cookie crumbs, sugar, and melted butter. Press about 1 tablespoon of the mixture into each liner. Set aside.
Make the Cheesecake Filling:
- In a medium bowl, beat cream cheese and sugar until smooth. Add egg, sour cream, vanilla, cocoa powder, and red food colouring; mix until combined.
Fill and Bake:
- Spoon the filling over the crusts, filling each about ¾ full. Bake for 18–20 minutes, until the centres are set.
Cool and Chill:
- Cool completely, then refrigerate for at least 2 hours before serving. Top with whipped cream if desired.
Notes
Make Ahead:
Prepare the cheesecakes a day ahead for the best flavour and texture. Customizing the Flavor:
Add a hint of almond extract or a swirl of chocolate ganache for extra richness. Serving Suggestions:
Serve chilled with whipped cream and a sprinkle of chocolate or red velvet crumbs. Allergy-Friendly Options:
Use dairy-free cream cheese and sour cream substitutes for a dairy-free version. Storage Tips:
Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
Prepare the cheesecakes a day ahead for the best flavour and texture. Customizing the Flavor:
Add a hint of almond extract or a swirl of chocolate ganache for extra richness. Serving Suggestions:
Serve chilled with whipped cream and a sprinkle of chocolate or red velvet crumbs. Allergy-Friendly Options:
Use dairy-free cream cheese and sour cream substitutes for a dairy-free version. Storage Tips:
Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.