Mini Red Velvet Cheesecakes

Red velvet desserts have taken the culinary world by storm, captivating dessert enthusiasts with their striking color and unique flavor. The deep crimson hue, often complemented by a smooth cream cheese frosting, has made red velvet cake a staple at celebrations, birthdays, and weddings alike. But as dessert trends evolve, mini desserts have gained popularity for their versatility and charm, leading to the rise of the mini cheesecake. Mini red velvet cheesecakes combine the classic allure of red velvet cake with the creamy richness of cheesecake, making them an irresistible treat for any occasion.

Mini Red Velvet Cheesecakes

Indulge in the delightful world of mini red velvet cheesecakes, where the vibrant charm of red velvet meets the creamy decadence of cheesecake. Perfectly sized for sharing at any celebration, these bite-sized treats combine rich flavors and stunning visuals that are sure to impress. Discover the history, ingredients, and step-by-step preparation for these irresistible desserts. Bake a batch today and elevate your next gathering! #RedVelvetCheesecakes #MiniDesserts #BakingFun #DessertGoals #PartyTreats #SweetTooth

Print Recipe Pin Recipe

Ingredients

For the crust:

1 cup Oreo cookie crumbs (crushed)

3 tablespoons unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

2 large eggs

1 tablespoon vanilla extract

2 tablespoons unsweetened cocoa powder

2 teaspoons red food coloring

For the frosting:

1 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

Optional garnish:

Chocolate shavings or crumbles

Fresh raspberries

Instructions

Prepare the crust:

- Preheat your oven to 325°F (160°C).

- In a medium bowl, mix the crushed Oreo cookie crumbs with the melted butter until well combined.

- Press the mixture firmly into the bottom of a lined mini cheesecake pan or muffin tin (with cupcake liners). Bake for 8-10 minutes, then allow to cool while preparing the filling.

Make the cheesecake filling:

- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).

- Gradually add the granulated sugar, continuing to beat until combined and fluffy.

- Add sour cream, eggs (one at a time), vanilla extract, cocoa powder, and red food coloring. Beat until just combined, being careful not to overmix.

Fill the crusts:

- Carefully spoon the cheesecake filling over the cooled Oreo crusts, filling each cavity about 3/4 full.

Bake the cheesecakes:

- Place the filled pan in the preheated oven and bake for 18-20 minutes, or until the edges are set but the center slightly jiggles. Remove from the oven and allow to cool to room temperature before transferring to the fridge to chill for at least 4 hours or overnight.

Prepare the frosting:

- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

Assemble:

- Once the mini cheesecakes are fully chilled, carefully remove them from the pan.