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Mini Red Velvet Cheesecake Bites

Indulgent mini red velvet cheesecakes wrapped in creamy vanilla, perfect for special occasions and gatherings.
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Prep Time 30 minutes
Cook Time 16 minutes
Total Time 2 hours
Servings: 12 bites
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup crushed chocolate sandwich cookies For a richer base, use high-quality cookies.
  • 3 tablespoons unsalted butter, melted
Cheesecake Filling
  • 8 oz cream cheese, softened
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon red food coloring gel
  • ½ teaspoon white vinegar
  • ¼ cup sour cream
  • ½ cup whipped topping or whipped cream
  • ¼ cup white chocolate chips, melted
  • optional Red velvet cake crumbs for garnish
  • 12 Mini cupcake liners

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C) and line a mini muffin tray with cupcake liners.
  2. In a bowl, mix the crushed chocolate sandwich cookies with melted butter and press the mixture into each cupcake liner.
  3. In another bowl, beat the cream cheese and sugar until smooth.
  4. Add vanilla extract, egg, cocoa powder, red food coloring, white vinegar, and sour cream to the cream cheese mixture and beat until combined.
  5. Spoon the cheesecake batter into the lined cupcake liners, filling them about three-quarters full.
Baking
  1. Bake for 14–16 minutes until edges are set but the centers remain soft.
  2. Allow to cool completely, then refrigerate for at least two hours.
Serving
  1. Before serving, drizzle with melted white chocolate, add whipped cream, and top with red velvet crumbs if desired.

Notes

Store in an airtight container in the refrigerator for up to a week. For a vegan option, use coconut cream and egg replacers.