Mini Red Velvet Cheesecakes are delicious red velvet crust and topped with a smooth and creamy cheesecake layer.
WHAT YOUโLL NEED
Flour – all purpose or plain flour
Cocoa Powder – I like Hersheyโs 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 tablespoon 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 ยผ 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.
RELATED RECIPES
Mini Red Velvet Cheesecakes
Equipment
- Muffin Tin
Ingredients
Red Velvet Layer
- 1 ยฝ cups all purpose flour
- 3 tablespoon cocoa powder
- 1 teaspoon baking soda
- ยฝ teaspoon kosher salt
- 10 tablespoon unsalted butter softened
- 1 cup granulated sugar
- 2 large egg yolks
- 2 tablespoon whole milk
- 2 teaspoon vanilla extract
- 2 – 3 tsp red food coloring
Cheesecake Layer Directions
- 16 oz cream cheese softened
- 1 cup granulated sugar
- ยฝ cup sour cream
- ยพ teaspoon pure vanilla extract
- โ teaspoon kosher salt
- 2 large eggs
Instructions
Red Velvet Layer Directions
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together
- 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 theย redย food coloring
- Gradually mix in the dry ingredients until combined
- Spoon about 1 tablespoon of the batter into each cupcake liner
- Bake in the oven for about 5 – 7 minutes
- Set aside to cool
- Once cooled, crumble two for topping on the cupcakes
Cheesecake Layer Directions
- Bring oven temp down to 325
- 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
- Scoop about ยผ C of theย cheesecakeย batter into the cupcake liners
- Bake in the oven for 17-21 minutes or until the edges start to turn alight golden brown color and the center is set
- Allow to cool completely
- Top with fresh whipped cream and crumbledย redย velvetย cake
Lathiya says
I love cheesecakes and these cute little red velvet cheesecakes are perfect for the party. Fabulously done.