These Mini Red Velvet Cheesecakes are the perfect bite-sized indulgence—rich, creamy, and beautifully vibrant. With a soft red velvet base and a smooth, tangy cheesecake topping, they combine two beloved desserts into one irresistible treat. Elegant enough for parties yet simple enough to make at home, these minis are guaranteed to impress.
What makes them truly special is the contrast of textures and flavors: the cocoa-kissed red velvet layer, the luscious cheesecake filling, and that classic hint of vanilla and cream cheese. Plus, their individual size makes them ideal for serving, sharing, and freezing.
Why You’ll Love These Mini Cheesecakes
- Perfectly portioned and party-friendly
- Rich red velvet flavor with creamy cheesecake
- No slicing required—easy to serve
- Great for holidays, birthdays, or special occasions
- Freezer-friendly and make-ahead ready
Ingredients
For the Red Velvet Base
- 1 cup crushed chocolate sandwich cookies or chocolate wafers
- 3 tbsp melted butter
- 1 tbsp cocoa powder
(Alternative: use red velvet cake crumbs if preferred)
For the Cheesecake Filling
- 450 g (16 oz) cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 tsp red food coloring (gel preferred)
- 1 tbsp cocoa powder
Optional Topping
- Whipped cream or cream cheese frosting
- Chocolate shavings or red velvet crumbs
Step-by-Step Instructions
1. Prepare the Pan
Preheat oven to 160°C (325°F).
Line a muffin tin with paper liners.
2. Make the Base
Mix crushed cookies, melted butter, and cocoa powder until combined.
Press about 1 tablespoon of mixture firmly into the bottom of each liner. Set aside.
3. Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing just until incorporated. Stir in sour cream, vanilla, cocoa powder, and red food coloring until evenly colored.
4. Fill
Spoon the cheesecake batter over the prepared crusts, filling each liner about ¾ full.
5. Bake
Bake for 18–22 minutes, until the centers are just set and slightly jiggly. Do not overbake.
Turn off the oven, crack the door open, and let the cheesecakes cool inside for 20 minutes to prevent cracking.
6. Chill
Refrigerate for at least 3 hours (or overnight) before serving.
7. Decorate & Serve
Top with whipped cream or cream cheese frosting and garnish as desired.
Tips for Perfect Mini Cheesecakes
- Use room-temperature ingredients for a smooth filling
- Don’t overmix once eggs are added
- Gel food coloring gives the best red color
- Chill fully for the best texture and flavor
Storage
- Refrigerate up to 4 days
- Freeze (without toppings) up to 2 months
- Thaw overnight in the refrigerator
Final Thought
These Mini Red Velvet Cheesecakes are rich, creamy, and beautifully indulgent—small in size but big on flavor. They’re the kind of dessert that looks stunning on a table and disappears in minutes.