Mini Red Velvet Cheesecake

5 from 14 votes

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

Cook Time9

Rest Time30

Total Time59

Course: Dessert

Cuisine: American

Keyword: Mini Red Velvet Cheesecake Recipe

Servings:

Calories: 93kcal

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
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

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.

Video

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