Mini Red Velvet Cheesecakes

There’s something inherently nostalgic about red velvet desserts. Their striking red hue paired with a gentle cocoa flavor evokes feelings of warmth, joy, and special celebrations. Mini red velvet cheesecakes, in particular, are a fusion of two iconic sweets—rich red velvet cake and velvety cheesecake. They’re the kind of dessert that makes appearances at Valentine’s Day gatherings, winter holidays, birthdays, and cozy get-togethers with friends.

Growing up, I remember my grandmother baking red velvet cakes every Christmas. But one year, she added her famous cheesecake twist, and the result was unforgettable—mini red velvet cheesecakes that melted in your mouth, each one a beautiful little masterpiece topped with a snowy swirl of cream. These treats soon became a family tradition, the recipe passed down and perfected over time.

Whether you’re preparing a dessert tray for a special occasion or simply craving a bite of comfort, these mini cheesecakes deliver. With a soft, cocoa-kissed cake base, a creamy cheesecake layer, and a dollop of homemade whipped cream, they’re indulgent and elegant, yet wonderfully easy to make.

Why You’ll Love This Recipe

• Bite-Sized Bliss: Perfectly portioned for parties or personal indulgence.
• Beautiful & Bold: The red velvet color makes a stunning presentation.
• Creamy Texture: The cheesecake layer adds richness and depth.
• Make-Ahead Friendly: Chill ahead of time and serve stress-free.

INGREDIENTS YOU’LL NEED:

For the Red Velvet Base:

• 1/2 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1 teaspoon red food coloring

For the Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Whipped Cream Topping:

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Red velvet cake crumbs (optional garnish)

How to Make Mini Red Velvet Cheesecakes

The Perfect Pairing of Cake and Cream

These mini red velvet cheesecakes come together in layers, each one complementing the other with contrasting textures and flavors. The red velvet base is tender and lightly chocolatey, while the cheesecake is soft and rich. Once baked and cooled, they’re topped with a swirl of whipped cream for that bakery-worthy finish.

Step-by-Step Instructions

1. Prepare the Red Velvet Base

Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners. In a small bowl, whisk together flour, cocoa powder, baking soda, and salt.

In a separate mixing bowl, cream the softened butter and sugar until light and fluffy. Add the egg and vanilla extract and beat until fully incorporated.

Gradually alternate between adding the dry ingredients and buttermilk, stirring gently until the batter is smooth. Add the red food coloring and stir until evenly combined.

Spoon about one tablespoon of the red velvet batter into each liner, smoothing the tops to create an even base.

2. Make the Cheesecake Layer

In another bowl, beat the cream cheese and sugar until silky. Add the egg and vanilla, and mix just until smooth—don’t overbeat.

Spoon this creamy cheesecake layer over the red velvet base, filling each liner nearly to the top.

3. Bake and Cool

Bake for 18–20 minutes, or until the cheesecake tops are set but still have a slight jiggle in the center. Let them cool in the pan before transferring them to the fridge to chill for at least 2 hours. This is where the magic happens—the flavors meld, and the texture becomes perfectly creamy.

4. Make the Whipped Cream Topping

Right before serving, whip the cream, powdered sugar, and vanilla until stiff peaks form. Pipe or dollop a swirl of whipped cream onto each cheesecake and sprinkle with cake crumbs for a festive touch.

Helpful Tips

• Room Temperature Matters: Always use softened cream cheese and room-temp eggs for a lump-free filling.
• Don’t Rush the Chill: Letting them set for a few hours ensures the cheesecake firms up nicely.
• Customize the Garnish: A dusting of cocoa or shaved dark chocolate also works beautifully on top.

Details:

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes (includes chilling)
• Yield: 12 mini cheesecakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes:

• These cheesecakes can be made a day ahead—just wait to top with whipped cream until ready to serve.
• You can make the base a bit more chocolate-forward by adding an extra half tablespoon of cocoa.

Nutritional Information (Approx. per piece):

• Calories: 210
• Fat: 15g
• Carbs: 16g
• Protein: 3g

Frequently Asked Questions

Can I freeze mini red velvet cheesecakes?
Yes, but do so without the whipped cream topping. Freeze in an airtight container for up to 2 months.

Do I have to use red food coloring?
No, you can leave it out. The flavor will remain, but the signature red color will be missing.

How do I prevent the cheesecake from cracking?
Avoid overmixing the filling and do not overbake. A slight jiggle in the center is normal when removing them from the oven.

Storage Instructions

• Refrigerate: Store in an airtight container for up to 4 days.
• Freeze: Wrap individually and freeze for up to 2 months. Thaw overnight in the fridge.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

• The Ultimate Coffee Lovers Cheesecake
• Easy Mini Baileys Cheesecakes
• Brownie Bottom Cookie Dough Cheesecake

Conclusion

Mini red velvet cheesecakes are more than just a dessert—they’re a sweet memory in the making. Whether it’s for a holiday, a birthday, or simply because it’s Tuesday, these delightful bites of cake-meets-cheesecake will bring smiles with every forkful. So go ahead, whip up a batch, and create your own delicious tradition.

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