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–+ servings

Mini Red Velvet Cheesecakes

These Mini Red Velvet Cheesecakes are the perfect blend of rich red velvet cake and creamy cheesecake, topped with fresh whipped cream. They’re great for parties, holidays, or any special occasion!
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Prep Time 15 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 pieces
Calories 220 kcal

Ingredients
  

  • 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
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  • In a small bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large bowl, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing well.
  • Gradually add dry ingredients, alternating with buttermilk. Stir in red food coloring until well combined.
  • Spoon about 1 tablespoon of batter into each muffin cup and spread evenly.
  • In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla, mixing until just combined.
  • Spoon cheesecake mixture over the red velvet bases, filling cups almost to the top.
  • Bake for 18–20 minutes or until cheesecake is set but slightly jiggly in the center.
  • Cool completely, then refrigerate for at least 2 hours before serving.

Nutrition

Serving: 1pieceCalories: 220kcalCarbohydrates: 18gProtein: 3gFat: 14gSugar: 12g
Keyword Cheesecake, Mini Cheesecakes, Red Velvet
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