Gleaming Mini Red Velvet Cheesecake Recipe: A Sweet Tiny Treat

Decadent desserts often surprise us with their simple elegance, and these mini red velvet cheesecake bites strike the perfect balance between indulgence and charm.

Creamy cheesecake swirled with deep crimson red velvet creates a visual masterpiece that delights every sense.

Rich cream cheese blends seamlessly with cocoa undertones, promising a luxurious experience in each delicate bite.

Compact yet bold, these miniature treats transform an ordinary gathering into a memorable celebration.

The recipe combines classic southern comfort with sophisticated bakery techniques.

Smooth, velvety textures melt on your tongue, revealing layers of complex flavors.

These petite desserts will undoubtedly become the star of your next sweet adventure.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 230 kcal

Servings: 12

Mini Cheesecake Must-Haves (Red Velvet Style)

• Oreo Cookies: Provides a rich, chocolatey base with a delightful crumbly texture that complements the creamy cheesecake.
• Unsalted Butter: Helps bind the crust ingredients, creating a solid and cohesive foundation for the mini cheesecakes.

• Cream Cheese: The star ingredient that delivers a velvety, tangy base with a luxurious smooth consistency.
• Granulated Sugar: Sweetens the filling and balances the tanginess of the cream cheese.
• Egg: Acts as a binding agent, helping to create a stable and creamy cheesecake texture.
• Vanilla Extract: Adds depth and enhances the overall flavor profile with its warm, sweet notes.
• Sour Cream: Contributes to the rich, creamy texture and provides a subtle tangy undertone.
• Cocoa Powder: Introduces a deep chocolate flavor and helps achieve the classic red velvet color.
• Red Food Coloring: Creates the signature vibrant red hue that defines red velvet desserts.

• Whipped Cream, Cream Cheese Frosting: Adds a light, decorative touch and extra creamy sweetness.
• Chocolate Shavings, Red Sprinkles, Cocoa Powder: Provides visual appeal and additional flavor complexity.

What You’ll Need to Bake These Red Velvet Minis

• Electric mixer: Essential for beating cream cheese smooth and creating creamy cheesecake filling.
• Large mixing bowl: Perfect for combining ingredients and preparing the cheesecake batter.
• 12-cup muffin tin: Necessary for creating individual mini cheesecakes with consistent size.
• Muffin paper liners: Helps easily remove cheesecakes and keeps presentation neat.
• Spoon: Useful for pressing crust, smoothing batter, and filling liners evenly.
• Sifter: Helps incorporate cocoa powder without lumps.
• Wire rack: Great for cooling cheesecakes after baking.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

How to Make These Mini Cheesecakes

• Warm Up the Oven

Crank your oven to a cozy 325F. Grab a muffin tin and line it with cute paper cups.

• Create the Crumbly Base

Crush those chocolate cookies into fine crumbs and mix with melted butter. Press a spoonful into each liner, packing it down like you mean it. Pop the tin in the oven for a quick 5-minute toast.

• Whip Up the Creamy Filling

Grab your mixer and beat cream cheese until it’s silky smooth. Toss in sugar, then add egg, vanilla, and sour cream. Sprinkle in cocoa powder and splash some red food coloring to give it that classic red velvet magic.

• Fill and Smooth

Carefully spoon the vibrant batter into each liner, filling them about three-quarters full. Glide a spoon across the top to create a perfectly even surface.

• Bake to Perfection

Slide the tin into the oven and bake for 18-20 minutes. You’ll know they’re done when the centers look set and aren’t doing a wiggle dance.

• Cool and Chill

Let the mini cheesecakes hang out in the pan for 10 minutes, then transfer to a cooling rack. Stick them in the fridge for a couple of hours to firm up.

• Dress and Delight

Top each cheesecake with a cloud of whipped cream or a swirl of frosting. Sprinkle some chocolate shavings or a dusting of cocoa for that extra wow factor.

Tips for That Signature Red Velvet Flavor

• Pro Baking Tricks: Red Velvet Mini Cheesecakes
• Smooth Cream Cheese Secret: Always use room temperature cream cheese for ultra-creamy, lump-free filling that blends perfectly.
• No-Crack Guarantee: Avoid overbaking by removing cheesecakes when centers are slightly soft; they'll continue setting while cooling.
• Make-Ahead Magic: These mini treats can be prepared up to 3 days in advance, stored in an airtight container in the refrigerator.
• Gluten-Free Option: Swap Oreo cookie crumbs for gluten-free chocolate cookie crumbs or ground almond flour for a celiac-friendly crust.
• Dairy-Free Twist: Substitute cream cheese with dairy-free cream cheese alternatives and use coconut cream instead of sour cream for a vegan-friendly version.

Serving Your Mini Cheesecakes Just Right

• Festive Party Centerpiece: Arrange the mini red velvet cheesecakes on a decorative tiered platter, creating a stunning dessert display that will wow guests at birthdays, holidays, or special celebrations.
• Sweet Date Night Finale: Plate two mini cheesecakes side by side with a drizzle of chocolate sauce and fresh raspberries for a romantic dessert perfect for intimate evenings.
• Afternoon Tea Delight: Serve these mini cheesecakes alongside a selection of gourmet teas, creating an elegant dessert experience that pairs beautifully with Earl Grey or chamomile.
• Brunch Showstopper: Add these mini cheesecakes to a dessert brunch spread, complementing other sweet treats and providing a decadent red velvet option for guests to enjoy.

How to Keep the Texture Perfect in the Fridge

• Chill & Store Smart: Keep your mini red velvet cheesecakes in an airtight container inside the refrigerator. They'll stay fresh and delicious for up to 5 days.
• Freezing Friendly: Wrap each cheesecake individually in plastic wrap, then place in a freezer-safe container. These delightful treats can freeze perfectly for 2-3 months.
• Thawing Tricks: Move frozen cheesecakes to the refrigerator overnight. Let them gradually warm up to maintain their creamy texture and prevent condensation.
• Temperature Tender: Always serve chilled for the best taste and texture. Remove from the refrigerator just 5-10 minutes before enjoying to ensure optimal softness and flavor.

Stunning Mini Red Velvet Cheesecake Recipe

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4.9 from 21 reviews

• Total Time: 35 minutes
• Yield: 13 1x

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Description

Gourmet mini red velvet cheesecake blends classic Southern dessert elegance with creamy cheesecake indulgence. Chocolate graham cracker crust and cream cheese frosting complete this irresistible bite-sized treat you’ll want to savor with friends.

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Ingredients

Scale 1x2x3x

• 8 oz (225 g) cream cheese, softened
• 1 large egg, room temperature
• ⅓ cup (65 g) granulated sugar
• 12 Oreo cookies, crushed fine (filling removed)
• 3 tbsps unsalted butter, melted
• 2 tbsps sour cream
• 1 tsp vanilla extract
• 1 tbsp unsweetened cocoa powder
• 1 tsp red food coloring (gel or liquid)
• Whipped cream or cream cheese frosting
• Chocolate shavings or red sprinkles (optional)

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Instructions

1. Crust Preparation: Arrange paper liners in a muffin tin. Pulverize Oreo cookies into fine crumbs, mixing thoroughly with melted butter. Press the mixture compactly into each liner, creating an even base. Bake briefly to set, then cool completely.
2. Cream Cheese Blend: Whip cream cheese until velvety smooth using an electric mixer. Gradually integrate granulated sugar, blending until light and uniform. Gently fold in egg, vanilla extract, and sour cream, maintaining a delicate texture.
3. Color and Flavor: Sift cocoa powder into the mixture, adding vibrant red food coloring. Mix until achieving a consistent, rich crimson hue throughout the batter.
4. Filling and Baking: Distribute the cheesecake mixture evenly across prepared crusts, filling each liner about three-quarters full. Smooth surfaces for a polished appearance. Bake in a preheated oven until centers set with minimal wobbling.
5. Cooling and Setting: Remove from oven and let rest briefly in the pan. Transfer to a cooling rack, then refrigerate for several hours to develop a creamy, firm consistency.
6. Final Flourish: Embellish with a delicate swirl of whipped cream or cream cheese frosting. Garnish with chocolate shavings, red sprinkles, or a light cocoa powder dusting for an elegant presentation.

Notes

• Prevent Cracking Cheesecake: Avoid overbaking by removing the mini cheesecakes when centers slightly jiggle, preventing cracks and maintaining a smooth, creamy texture.
• Control Moisture Levels: Use room temperature ingredients to ensure smooth blending and prevent separation, creating a silky, consistent cheesecake batter.
• Master Crust Technique: Press Oreo crumb mixture firmly and evenly into liners, using the back of a spoon or flat-bottomed glass for a compact, stable base that doesn’t crumble.
• Balance Color Intensity: Add food coloring gradually, mixing thoroughly to achieve a vibrant red velvet hue without creating streaks or uneven color distribution.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 210
• Sugar: 10 g
• Sodium: 180 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg