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 Time20 minutesmins
Cook Time9 minutesmins
Rest Time30 minutesmins
Total Time59 minutesmins
Keyword: Mini Red Velvet Cheesecake Recipe
Red Velvet Base
¼cupunsweetened cocoa powder
1tablespoonunsweetened cocoa powder
¾cupsalted sweet cream butter,melted and cooled
1tablespoonred gel food color,I used the Sunny Side Up Bakery brand
2teaspoonspure vanilla extract
2largeeggs,room temperature and beaten
8ouncescream cheese, softened
1teaspoonpure vanilla extract
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.
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.