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Mini Red Velvet Cheesecake Recipe

Mini Red Velvet Cheesecake Recipe
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★★★★★

4.8 from 21 reviews

These Mini Red Velvet Cheesecakes combine the rich flavors of red velvet cake with a smooth, creamy cheesecake center. Perfectly sized as bite-sized treats, they offer a delightful balance of moist cocoa-infused cake and luscious cheesecake filling, ideal for parties, snacks, or dessert anytime.

Ingredients

Scale

Red Velvet Base

  • 1 cup all-purpose flour
  • ¼ cup + 1 tablespoon unsweetened cocoa powder
  • ¾ cup salted sweet cream butter, melted and cooled
  • 1¼ cups granulated sugar
  • 1 tablespoon red gel food color (Sunny Side Up Bakery brand recommended)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature and beaten

Cheesecake Filling

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk

Instructions

  1. Prepare the Oven and Pan: Preheat the oven to 350°F (175°C). Spray a mini muffin pan thoroughly with nonstick cooking spray and set aside to ensure easy removal of the cheesecakes.
  2. Mix Dry Ingredients: In a small mixing bowl, whisk together the all-purpose flour and unsweetened cocoa powder until combined evenly. Set aside for later use.
  3. Combine Red Velvet Base Wet Ingredients: In a medium-sized mixing bowl, whisk together the melted and cooled salted sweet cream butter, granulated sugar, red gel food color, vanilla extract, and beaten eggs until smooth and well incorporated.
  4. Add Dry to Wet: Gradually stir the flour and cocoa powder mixture into the wet ingredients. Stir just until all the dry ingredients are incorporated to avoid overmixing, which can affect texture.
  5. Beat Cream Cheese: In a separate medium-sized bowl, use a handheld mixer set on medium-high to beat the softened cream cheese for about 1 minute until smooth and creamy.
  6. Add Sugar and Vanilla to Cheesecake Filling: Add granulated sugar and pure vanilla extract to the cream cheese and continue mixing for another 1 to 1½ minutes until everything is well combined and smooth.
  7. Incorporate Egg Yolk: Add the large egg yolk to the cheesecake mixture and mix only until the yolk is fully blended and no yellow streaks remain, careful not to overmix.
  8. Prepare for Filling: Transfer the cheesecake filling into a disposable piping bag or quart-sized ziplock bag. If using a ziplock bag, snip off a small corner for piping.
  9. Assemble Mini Cheesecakes: Spoon about 1 tablespoon of the red velvet batter into each cavity of the prepared mini muffin pan. Then pipe approximately 2 teaspoons of cheesecake filling into the center of each red velvet base.
  10. Bake: Place the pan in the preheated oven and bake for 8 to 9 minutes, or until the edges are set but the center remains slightly jiggly.
  11. Cool: Remove the pan from the oven and allow the mini cheesecakes to cool in the pan for 20 to 30 minutes to firm up before carefully removing them.
  12. Transfer and Serve: Once cooled, transfer the mini cheesecakes to a wire rack to cool completely. Serve chilled or at room temperature.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Do not overmix the red velvet batter once flour is added to maintain a tender crumb.
  • Ensure cream cheese is fully softened before mixing to avoid lumps in the cheesecake filling.
  • Mini muffin pans work best for this recipe to create perfectly sized bites.
  • Cooling them completely helps the cheesecakes set for easier removal and better texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For best flavor, allow cheesecakes to chill for at least an hour before serving.

Nutrition

Keywords: mini red velvet cheesecake, red velvet dessert, bite-sized cheesecake, mini cheesecakes, red velvet recipe

Find it online: https://bakedbylisa.com/mini-red-velvet-cheesecake-recipe/