Mini Red Velvet Cheesecakes are delicious red velvet crust and topped with a smooth and creamy cheesecake layer.

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WHAT YOU’LL NEED

Flour – all purpose or plain flour

Cocoa Powder – I like Hershey’s but any brand works

Baking Soda – NOT powder

Salt – Kosher or table salt

Butter- unsalted works best, or salted

Sugar – granulated or cane sugar

Milk – whole works best but any kind you have on hand will work

Vanilla Extract – Pure or Imitation

Food Coloring – Red (this is optional)

Eggs – large eggs, and egg yolks

Cream Cheese – Full fat works best but lower fat is also okay

Sour Cream – full fat is preferable

STEP BY STEP INSTRUCTIONS

Step 1. Preheat the oven to 350 degrees and line a cupcake pan with cupcake liners.

Step 2. Using a large bowl, whisk together the flour, cocoa powder, baking

soda and salt together.

Step 3. Using a standing mixer, beat together the butter and sugar until light and fluffy. Beat in the egg yolk, milk, and vanilla extract. Beat in the red food coloring.

Step 4. Gradually mix in the dry ingredients until combined. Spoon about 1 tbsp of the batter into each cupcake liner.

Step 5. Bake in the oven for about 5 – 7 minutes. Set aside to cool.

Step 6. Once cooled, crumble two for topping on the cupcakes.

Step 7. Bring oven temp down to 325.

Step 8. Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy. Beat in the sour cream, vanilla and salt until combined. Beat in the eggs, 1 at a time until combined.

Step 9. Scoop about ¼ C of the cheesecake batter into the cupcake liners.

Step 10. Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set.

Step 11. Allow to cool completely.

Step 12. Top with fresh whipped cream and crumbled red velvet cake.

TIPS AND FAQS

Allow your ingredients to come to room temperature before you start making your cheesecake batter.

You can use canned whipped cream if you do not want to make homemade.

To make homemade whipping cream beat together one cup of heavy whipping cream and two tablespoons of granulated sugar until it forms stiff peaks.

If you want to top with cheesecake with something else, I suggest using mini chocolate chips it adds a great touch.

HOW DO I STORE THESE?

Store your Mini Red Velvet Cheesecake in the refrigerator for up to one week. Make sure to keep you mini cheesecakes tightly sealed to prevent them from drying out.

DO I HAVE TO USE RED FOOD COLORING?

No, you do not have to use red food coloring. The food coloring only adds the color to the cheesecake. It does not take away from the flavor of the cheesecake at all. However, your cheesecake will not have the red base without the food coloring.

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