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Mini Red Velvet Cheesecakes

These bite-sized mini red velvet cheesecakes combine two beloved classics into a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 9 minutes
Total Time 24 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the red velvet base
  • 1 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup salted sweet cream butter, melted and cooled
  • 1 1/4 cups granulated sugar
  • 1 tablespoon red gel food color
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature and beaten
For the cheesecake filling
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 large egg yolk

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Spray a mini muffin pan with nonstick cooking spray and set aside.
  2. In a small mixing bowl, whisk together the flour and unsweetened cocoa powder.
  3. In a medium bowl, whisk together the melted butter, sugar, red food color, vanilla, and eggs.
  4. Stir in the flour mixture until just combined.
  5. In another bowl, beat the cream cheese until smooth, then add the sugar and vanilla and mix until combined.
  6. Mix in the egg yolk until no streaks remain.
Baking
  1. Add 1 tablespoon of the red velvet base to the mini muffin pans, then fill with 2 teaspoons of cheesecake filling.
  2. Bake for 8 to 9 minutes.
  3. Allow to cool for 20 to 30 minutes before transferring to a wire rack to cool completely.

Notes

Use room-temperature eggs and cream cheese for a smooth batter. Measure flour gently to avoid dense cakes. Do not overfill the muffin wells to maintain proper proportions. Allow to cool properly to avoid cracking. For extra tang, consider adding lemon juice to the cheesecake filling.