Mini Red Velvet Cheesecakes
These adorable mini red velvet cheesecakes are perfect for parties or a delightful individual treat. Combining the classic red velvet flavor with a creamy cheesecake swirl, they're surprisingly easy to make!
Equipment
- Mini Muffin Pan
- Handheld Mixer
- Disposable Piping Bag or Ziplock Bag
Ingredients
Red Velvet Base
- 1 cup all-purpose flour
- 5 tablespoons unsweetened cocoa powder
- 0.75 cup salted sweet cream butter melted and cooled
- 1.25 cups granulated sugar
- 1 tablespoon red gel food color
- 2 teaspoons pure vanilla extract
- 2 large eggs room temperature and beaten
Cheesecake Filling
- 8 ounces cream cheese softened
- 0.25 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
Instructions
- Get your oven ready! Preheat it to 350°F (175°C) and lightly spray a mini muffin pan with nonstick cooking spray.
- In a small mixing bowl, whisk together the all-purpose flour and cocoa powder until well combined. Set this dry mixture aside.
- Now, in a medium-sized bowl, whisk together the melted butter, 1¼ cups sugar, red food coloring, 2 teaspoons vanilla, and the beaten eggs until smooth.
- Gently stir the dry flour mixture into the wet butter mixture. Mix just until everything is combined and no streaks of flour remain; avoid overmixing. This is your delicious red velvet base!
- For the cheesecake filling, place the softened cream cheese in a separate medium bowl. Use a handheld mixer to beat it on medium-high speed for about 1 minute until it's wonderfully smooth.
- Add ¼ cup sugar and 1 teaspoon vanilla to the cream cheese. Continue mixing for another 1 to 1½ minutes until fully incorporated.
- Stir in the egg yolk just until no yellow streaks are visible.
- Transfer this creamy cheesecake mixture into a disposable piping bag or a quart-size ziplock bag.
- Spoon about 1 tablespoon of the red velvet base into each cup of your prepared mini muffin pan.
- Snip off the end of your piping bag (or ziplock bag corner). Squeeze about 2 teaspoons of the cheesecake filling right into the center of each red velvet base.
- Pop your mini cheesecakes into the preheated oven and bake for a quick 8-9 minutes.
- Once baked, remove them from the oven and let these cute bites cool in the pan for 20-30 minutes. Then, carefully transfer them to a wire rack to cool completely before enjoying!
Notes
Nutrition Information (per cheesecake):
- Calories: 93 kcal
- Total Carbs: 10g
- Net Carbs: 9.7g
- Fats: 6g
- Protein: 1g
