Mini Red Velvet Cheesecakes Recipe
Mini Red Velvet Cheesecakes Recipe combines two beloved desserts into one stunning treat. These individual cheesecakes feature a rich red velvet base topped with creamy cheesecake filling.
Equipment
- Muffin tin
- Paper cupcake liners
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Spatula
Ingredients
- 1 cup crushed vanilla wafers
- 3 tbsp melted butter
- 16 oz cream cheese softened
- ½ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tbsp red food coloring
- Whipped cream for topping
Instructions
- Preheat oven to 325°F.
- Line muffin tin with paper liners.
- Mix crushed wafers with melted butter.
- Press mixture into liner bottoms firmly.
- Beat cream cheese until smooth and fluffy.
- Add sugar and mix thoroughly.
- Beat in eggs one at a time.
- Stir in vanilla extract completely.
- Add cocoa powder and food coloring.
- Mix until color is even throughout.
- Pour filling over crusts carefully.
- Fill each liner three-quarters full only.
- Bake for 20 minutes until set.
- Cool completely before removing from tin.
- Refrigerate for 2 hours minimum.
- Top with whipped cream before serving.
Notes
- Use room temperature cream cheese for smooth, lump-free filling.
- Don't overbake; centers should be slightly jiggly when done.
- Gel food coloring creates more vibrant red color than liquid.
- Make these a day ahead for best flavor development.
- Store in airtight containers in refrigerator for up to 5 days.