Mini Red Velvet Cheesecake: 7 Secret Tips for Indulgent Bites!
These Mini Red Velvet Cheesecakes are the perfect bite-sized dessert for any occasion! Creamy, tangy, and with a hint of chocolate, they're sure to be a crowd-pleaser.
Servings: 12
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 20 minutes
Total: 45 minutes
Ingredients
Crust
- 1.5 cups Chocolate Wafer Crumbs Finely ground
- 5 tablespoons Unsalted Butter Melted
Filling
- 16 ounces Cream Cheese Softened
- 0.75 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 1 large Egg
- 1 tablespoon Cocoa Powder
- 1 teaspoon Red Food Coloring Liquid or gel
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a medium bowl, combine the chocolate wafer crumbs and melted butter. Press the mixture into the bottom of each muffin liner.
- In a large bowl, beat the cream cheese and sugar until smooth and creamy. Beat in the vanilla extract, then the egg. Stir in the cocoa powder and red food coloring.
- Pour the cheesecake filling over the crusts in each muffin liner, filling about 3/4 full.
- Bake for 20-25 minutes, or until the edges are set and the centers are slightly jiggly. Let cool completely in the muffin tin before refrigerating for at least 2 hours.
Notes
Garnish with whipped cream and chocolate shavings before serving for an extra special touch!