Mini Red Velvet Cheesecake

Name: Mini Red Velvet Cheesecake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 12 servings
Ingredients: 1 ½ cups graham cracker crumbs; ½ cup unsalted butter, melted; 2 tablespoons sugar; 16 oz cream cheese, softened; ½ cup sugar; ¼ cup sour cream; 2 large eggs; 1 teaspoon vanilla extract; 2 tablespoons red food coloring; 1 tablespoon cocoa powder; 1 teaspoon vinegar; Whipped cream; Chocolate shavings (optional); Fresh raspberries (optional)

Highlighted under: Delicious Desserts Made Simple

I love making these Mini Red Velvet Cheesecakes because they combine two of my favorite desserts into one delightful bite-sized treat. The vibrant color and rich flavor make them perfect for special occasions, and I admire how easy they are to assemble. Each cheesecake has a creamy texture that pairs perfectly with the subtle cocoa flavor of the red velvet base. Plus, they’re wonderfully portioned, so everyone can have their own mini dessert without the guilt of a whole slice.

Created by

Ella

Last updated on 2026-01-18T12:50:27.107Z

When I first tried making Mini Red Velvet Cheesecakes, I was amazed at how well the flavors melded together. The tanginess of the cream cheese filling balances beautifully with the rich, velvety cake. I experimented with the cream cheese and sugar ratio to create a perfectly sweet yet slightly tangy filling that complements the base. Using mini graham cracker crusts made the process simpler while ensuring each cheesecake held its shape beautifully.

One tip I found valuable is to refrigerate these cheesecakes overnight. It not only enhances the flavors but also achieves a firmer texture, making them easier to serve. Plus, the wait is absolutely worth it when you take that first bite—the flavors are exceptional!

        Why You'll Love This Recipe
        A classic dessert with a delightful twist that dazzles everyone who tries it.
Rich, creamy filling with a hint of chocolatey goodness.
Perfectly portioned for guilt-free indulgence!

      

Key Techniques for Perfect Texture

Achieving the ideal creamy texture in your Mini Red Velvet Cheesecakes is crucial, and it starts with the cream cheese. Make sure it's softened to room temperature; this will help it combine smoothly with other ingredients without lumps. If your cream cheese is too cold, the filling may turn out grainy. Beat it thoroughly until glossy before adding other ingredients.

Another important step is avoiding overmixing after adding the eggs. Overmixing can incorporate too much air, leading to cracks during baking. Mix only until just combined to maintain a dense, rich texture. When adding the red food coloring and cocoa powder, fold them in gently to preserve the lightness of the batter while ensuring an even color.

Ingredient Insights

Each ingredient plays a vital role in delivering the unmistakable flavor and structure of red velvet cheesecakes. The cocoa powder contributes a subtle flavor that distinguishes red velvet from a classic vanilla cheesecake, making it essential for that chocolatey undertone. If you’re out of cocoa powder, carob powder can serve as a substitute, though the flavor will slightly vary.

The vinegar is another unique addition, helping to create a slight tang that balances the sweetness. It reacts with baking soda to create a rise in traditional red velvet cakes. In this recipe, it enhances the overall flavor profile and also keeps the cheesecakes moist. Don’t skip this ingredient, as it is as important for flavor as it is for texture.

Serving and Storing Tips

These Mini Red Velvet Cheesecakes can be made ahead of time, making them ideal for parties or gatherings. After you bake and cool them, store the cheesecakes in an airtight container in the refrigerator for up to five days. They also freeze beautifully! Just ensure they are wrapped tightly to prevent freezer burn, and they can be stored for up to three months. Thaw them in the fridge overnight before serving.

For serving, consider using a piping bag to swirl the whipped cream on top of each cheesecake for a fancy presentation. Adding chocolate shavings or fresh raspberries not only looks pretty but also enhances the flavor with a touch of tartness. If you're feeling adventurous, you can experiment with flavored whipped cream by mixing in a little vanilla or almond extract.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons sugar

For the cheesecake filling:

16 oz cream cheese, softened
½ cup sugar
¼ cup sour cream
2 large eggs
1 teaspoon vanilla extract
2 tablespoons red food coloring
1 tablespoon cocoa powder
1 teaspoon vinegar

For the topping:

Whipped cream
Chocolate shavings (optional)
Fresh raspberries (optional)

Make sure to measure your ingredients accurately for the best results.

Instructions

Preheat the oven

Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.

Prepare the crust

In a bowl, mix the graham cracker crumbs, melted butter, and sugar. Press this mixture firmly into the bottom of each liner to form the crust.

Make the cheesecake filling

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar, sour cream, eggs, and vanilla extract, mixing until fully combined. Add the red food coloring, cocoa powder, and vinegar, mixing until the color is evenly distributed.

Fill the crusts

Pour the cheesecake filling over each graham cracker crust, filling each liner about ⅔ full.

Bake

Bake in the preheated oven for about 30 minutes, or until the edges are set but the center has a slight jiggle.

Cool and refrigerate

Remove from the oven and let cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.

Serve

Top each cheesecake with whipped cream and your choice of toppings, then enjoy!

These can be stored in the refrigerator for up to a week, making them perfect for make-ahead entertaining!

Pro Tips

To intensify the red color, ensure you are using gel food coloring as it yields a more vibrant hue.

Common Troubleshooting

If your cheesecakes develop cracks while baking, this often indicates that the oven temperature was too high or they were overbaked. Aim for the edges to be set and the center still slightly jiggly. If cracks occur, don't fret! They can be concealed with whipped cream or fruit toppings during serving.

Another common issue is a gritty texture in the filling. This can happen if the cream cheese is not properly softened or if the ingredients weren't mixed enough in the initial stages. Always blend the cream cheese until smooth before adding other components to ensure a silky final product.

Variations to Try

If you want to switch things up, consider adding a swirl of raspberry or strawberry puree to the cheesecake filling. This not only adds an appealing visual effect but also introduces a refreshing fruitiness that complements the rich chocolatey notes. Simply drop spoonfuls into each cup before baking and gently swirl with a toothpick.

For a more decadent treat, add a layer of chocolate ganache on top of the chilled cheesecakes. Just melt equal parts chocolate and heavy cream together, allow it to cool slightly, and pour it over the cheesecakes. Allow it to set before serving for an added richness that chocolate lovers will appreciate.

Questions About Recipes

→ Can I use a different type of crust?

Yes! You can replace graham crackers with chocolate cookies or even nut-based crusts.

→ What if I don't have red food coloring?

You can omit it, but the cheesecake will lack the signature red color.

→ How can I make these gluten-free?

Use gluten-free graham crackers for the crust or substitute with almond flour for a nutty flavor.

→ Can I freeze these cheesecakes?

Yes, they freeze well! Just wrap them tightly and store them in an airtight container.