Mini Red Velvet Cheesecakes are little treats that combine the rich, chocolatey flavor of red velvet cake with the creamy, smooth texture of cheesecake. These bite-sized desserts are perfect for when you want something sweet but not too big to handle. Their bright red color and velvety crumb make them look as lovely as they taste.
I love making these because they’re easy to share and always impress at gatherings. Plus, each mini cheesecake has just the right balance of tangy cream cheese and gentle cocoa flavor. I often find myself sneaking one or two when no one’s looking—it’s hard to stop at just one!
These mini cheesecakes are great served chilled, especially after a cozy dinner. Sometimes I add a simple dollop of whipped cream on top or a few fresh berries for an extra pop of color. They make any day feel special without a lot of fuss, and I always look forward to making them again and again.
Key Ingredients & Substitutions
Cream cheese: This is the star for that creamy, smooth texture. Use full-fat for best results, but light cream cheese works if you prefer fewer calories.
Chocolate cookie crumbs: I use Oreos for a rich, chocolatey crust. If you want a lighter option, try graham crackers or biscotti crumbs.
Red food coloring: It gives that classic red velvet look. If you dislike artificial dye, you can use beet juice powder for a natural touch, but it may alter flavor slightly.
Sour cream: Adds creaminess and tang. Greek yogurt can substitute for a similar effect with a bit more protein.
Heavy cream topping: Whipping fresh cream makes a light, fluffy finish. For dairy-free, coconut cream is a nice alternative and whips up well when chilled.
How Do You Get a Smooth, Creamy Cheesecake Without Cracks?
The key to smooth cheesecake is gentle mixing and careful baking:
- Beat the cream cheese until very smooth before adding sugar and eggs. Avoid overmixing after eggs are in to prevent too much air that causes cracks.
- Fill each muffin cup evenly and tap the pan to release air bubbles.
- Bake at a low temperature (325°F/163°C) and watch the center. It should still jiggle slightly when done.
- Let the cheesecakes cool gradually—start at room temperature before chilling in the fridge to avoid sudden shrinkage or cracking.
These steps help keep your mini cheesecakes creamy and pretty every time!
Equipment You’ll Need
- Mini muffin tin or small cheesecake molds – I like these because they help keep the cheesecakes the perfect size and shape.
- Mixing bowls – for preparing the crust and filling; a good set of these makes the process smoother.
- Electric mixer or whisk – helps beat the cream cheese smoothly and whip the cream topping easily.
- Measuring cups and spoons – keeps your ingredients accurate for the best results.
- Spatula – perfect for scraping the batter into cups and spreading the crust evenly.
- Baking sheet (optional) – to place the muffin tin on, for better control and insulation during baking.
Flavor Variations & Add-Ins
- White chocolate chips or chunks mixed into the batter for extra richness and sweetness.
- Adding a splash of vanilla or almond extract in the filling enhances the flavor complexity.
- Replace the mini Oreos with crushed peppermint candies or candy canes for a festive twist.
- Incorporate a layer of raspberry or strawberry jam at the bottom of each cup before pouring the filling for a fruity surprise.
Mini Red Velvet Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups chocolate cookie crumbs (such as Oreo, crushed)
- 4 tbsp unsalted butter, melted
For the Red Velvet Cheesecake:
- 16 oz (450 g) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 2 tbsp unsweetened cocoa powder
- 1 tbsp red food coloring
- 1 tsp vanilla extract
- ½ tsp white vinegar
- ¼ cup sour cream
For the Topping:
- ½ cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Red velvet cake crumbs (reserved from trimming or extra cake crumbs)
- Mini Oreo cookies (or similar) for garnish
Time Needed
This recipe takes about 15 minutes to prepare, 18-22 minutes to bake, and at least 4 hours to chill in the refrigerator. Plan ahead so your mini cheesecakes have time to set perfectly.
Step-by-Step Instructions
1. Preheat and Prepare Your Pan:
Set your oven to 325°F (163°C). Line a mini muffin tin with paper liners or lightly grease your mini cheesecake molds to prevent sticking.
2. Make the Crust:
Mix the chocolate cookie crumbs with melted butter in a bowl until crumbly and wet like sand. Press about 1-2 tablespoons into the bottom of each muffin cup to form a firm crust layer.
3. Prepare the Cheesecake Batter:
In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one by one, mixing well after each. Stir in cocoa powder, red food coloring, vanilla extract, white vinegar, and sour cream until the batter is smooth and even in color.
4. Fill and Bake:
Spoon the cheesecake batter over each crust, filling about three-quarters full. Tap gently on the counter to release bubbles. Bake for 18-22 minutes until the centers are just set but still slightly jiggly.
5. Cool and Chill:
Remove from oven and let the mini cheesecakes cool to room temperature. Then refrigerate for at least 4 hours or overnight for best results.
6. Whip the Topping:
Beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form. This creamy topping is a perfect match for the rich cheesecake.
7. Assemble and Decorate:
Pipe or spoon whipped cream onto the top of each chilled cheesecake. Sprinkle red velvet cake crumbs over the cream and finish with a mini Oreo cookie for a cute and tasty garnish.
8. Serve and Enjoy:
Keep refrigerated until serving. These mini red velvet cheesecakes make a delightful, festive dessert that’s rich in flavor and easy to share!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use cream cheese at room temperature for a smooth batter. If your cream cheese is frozen, thaw it overnight in the refrigerator and then let it sit out for about 30 minutes before using.
Can I Make These Mini Cheesecakes Ahead of Time?
Absolutely! These mini cheesecakes actually taste better after chilling overnight, which helps them set perfectly. Just keep them covered in the fridge until ready to serve.
How Do I Store Leftover Mini Red Velvet Cheesecakes?
Store leftovers in an airtight container in the fridge for up to 3-4 days. For best texture and taste, let them come to room temperature for 10-15 minutes before eating.
Can I Substitute the Oreo Crust?
Yes! You can use graham cracker crumbs or digestive biscuits for a lighter crust. Just mix with melted butter and press firmly as usual. This will slightly change the flavor but still tastes delicious.
