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Mini Red Velvet Cheesecake

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a close up shot of a bunch of Mini Red Velvet Cheesecake stacked on top of each other on a plate
This mini red velvet cheesecake recipe features a rich and moist red velvet cake topped with creamy cheesecake for a little bite of heaven that you won’t be able to resist.
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Table of Contents
  1. Mini Red Velvet Cheesecake Ingredients
  2. How to Make This Mini Red Velvet Cheesecake Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE
  7. More Easy Dessert Recipes

This mini red velvet cheesecake recipe creates a treat that’s cute, small, and insanely delicious; plus, they are the perfect bite-sized dessert for any occasion. With a creamy cheese filling and a delicious red velvet crust, these are sure to be a hit.

a close up shot of a couple of Mini Red Velvet Cheesecake stacked on top of each other with one having a bite taken out on a plate

Mini Red Velvet Cheesecake Ingredients

Mini Red Velvet Cheesecake raw ingredients that are labeled

You’ll need:

For the Red Velvet Cup

  • 1 cup all-purpose flour
  • ¼ cup + 1 tablespoon unsweetened cocoa powder
  • ¾ cup salted sweet cream butter, melted and cooled
  • 1¼ cups granulated sugar
  • 1 tablespoon red gel food color (I used the Sunny Side Up Bakery brand)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature and beaten

For the Cheesecake Filling

  • 1 (8-ounce) package of cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk

SUBSTITUTIONS AND ADDITIONS

COCOA POWDER: You can substitute unsweetened Dutch cocoa powder for regular unsweetened cocoa powder in these mini cheesecakes.

How to Make This Mini Red Velvet Cheesecake Recipe

STEP ONE: Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray. Set it aside.

STEP TWO: Add the flour and unsweetened cocoa powder to a small bowl. Whisk to combine. Set it aside.

STEP THREE: Add the melted butter, sugar, red food coloring, vanilla, and eggs to a medium-sized mixing bowl. Whisk to combine.

butter, sugar, red food coloring, vanilla, and eggs whisked in a bowl

STEP FOUR: Stir in the flour mixture. Continue stirring just until the flour mixture is well incorporated. Do not overmix.

flour mixture added to the butter mixture in a bowl

STEP FIVE: Add the cream cheese to a separate medium-sized mixing bowl. Use a hand mixer at medium-high speed to beat the cream cheese for 1 minute.

OUR RECIPE DEVELOPER SAYS

Make sure to use room temperature cream cheese, so you don’t end up with lumps in your cheesecake mixture.

STEP SIX: Add the sugar and vanilla. Mix for another 1 to 1½ minutes until well combined.

STEP SEVEN: Add the egg yolk and mix just until no yellow streaks are visible.

egg yolk added and blended in a bowl

STEP EIGHT: Add the cream cheese mixture to either a disposable piping bag or a quart-size ziplock bag.

PRO TIP:

You can spray the tablespoon cookie scoop with nonstick spray before scooping the red velvet base.

STEP NINE: Add 1 tablespoon of the red velvet mixture to the prepared mini muffin pans. 

PRO TIP:

You can use a rounded ½ teaspoon to make a small depression in the red velvet base before piping the cheesecake filling. Be sure to dampen the bowl portion of the measuring spoon with oil to keep it from sticking to the base.

red velvet batter added to the muffin pan

STEP TEN: Snip the end of the piping bag or ziplock bag off. Squeeze about 2 teaspoons of the cheesecake filling into the center of the red velvet bases.

PRO TIP:

You can use a toothpick to make a swirl pattern on the top of the cheesecake after you pipe in the cheesecake filling.

cheesecake filling placed into the center of each

STEP ELEVEN: Bake for 8 to 9 minutes. Remove from the oven and allow the cheesecake bites to cool for 20 to 30 minutes before removing them from the pan and transferring them to a wire cooling rack to cool completely. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake cups at the lower end of the recommended baking time. 

Mini Red Velvet Cheesecake baked in a muffin pan

How To Serve

Serve these decadent mini desserts for a special dessert or any time you have a craving for a little something sweet. Their rich red color makes them the perfect choice to serve for Christmas or Valentine’s day, along with a scoop of vanilla ice cream.

Check out a few of our other delicious red velvet recipes, including our red velvet cheesecake and red velvet cheesecake bites.

Storage

IN THE FRIDGE: Store any leftovers of these mini red velvet cheesecakes recipe in an airtight container in the refrigerator for up to 5 days. 

IN THE FREEZER: You can freeze this red velvet recipe for up to 2 months. Allow the bites to thaw overnight in the refrigerator. 

a close up shot of a bunch of Mini Red Velvet Cheesecake stacked on top of each other on a plate

The creamy texture of cheesecake and the moist red velvet cake is an out-of-this-world combination. They would make a perfect dessert any time of year when all you need is a little bit of sweetness. 

FREQUENTLY ASKED QUESTIONS

What is red velvet? 

Red velvet is a cake that has a mild chocolate flavor and a crimson coloring. Some recipes add buttermilk or vinegar to give the cake a slightly tangy flavor as well.

Can I freeze red velvet mini cheesecake bites? 

These mini cheesecake bites can be stored in the freezer for up to two months.

How do you get the cream cheese to room temperature quickly?

To get the cream cheese to room temperature quickly, cut it into cubes and place it on a plate for about 20 minutes.

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a close up shot of a bunch of Mini Red Velvet Cheesecake stacked on top of each other on a plate

Mini Red Velvet Cheesecake

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This mini red velvet cheesecake recipe features a rich and moist red velvet cake topped with creamy cheesecake for a little bite of heaven that you won’t be able to resist.
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 59 minutes
Servings 42

Ingredients
  

Red Velvet Base

  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 tablespoon unsweetened cocoa powder
  • ¾ cup salted sweet cream butter, melted and cooled
  • cups granulated sugar
  • 1 tablespoon red gel food color, I used the Sunny Side Up Bakery brand
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature and beaten

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk

Instructions
 

  • Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray. Set it aside.
  • Add the flour and unsweetened cocoa powder to a small mixing bowl. Whisk to combine. Set it aside.
  • Add the melted butter, sugar, red food color, vanilla, and eggs to a medium-sized mixing bowl. Whisk to combine.
  • Stir in the flour mixture. Continue stirring just until the flour mixture is well incorporated. Do not overmix.
  • Add the cream cheese to a separate medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the cream cheese for 1 minute.
  • Add the sugar and vanilla. Mix for another 1 to 1½ minutes until well combined.
  • Add the egg yolk and mix just until no yellow streaks are visible.
  • Add the cheesecake mixture to either a disposable piping bag or a quart-size ziplock bag.
  • Add 1 tablespoon of the red velvet base to the prepared mini muffin pans.
  • Snip the end of the piping bag or ziplock bag off. Squeeze about 2 teaspoons of the cheesecake filling into the center of the red velvet bases.
  • Bake for 8 to 9 minutes. Remove from the oven and allow the cheesecake bites to cool for 20 to 30 minutes before removing them from the pan and transferring them to a wire rack to cool completely.

Notes

  • Make sure to use room temperature cream cheese, so you don’t end up with lumps in your cheesecake mixture.
  • You can spray the tablespoon cookie scoop with nonstick spray before scooping the red velvet base.
  • You can use a rounded ½ teaspoon to make a small depression in the red velvet base before piping the cheesecake filling. Be sure to dampen the bowl portion of the measuring spoon with oil to keep it from sticking to the base.
  • You can use a toothpick to make a swirl pattern on the top of the cheesecake after you pipe in the cheesecake filling.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your cheesecake cups at the lower end of the recommended baking time.

Nutrition

Calories: 93kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 47mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 193IU | Calcium: 9mg | Iron: 0.3mg
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