I created Red Velvet Mini Cheesecake Bites that stack a cream cheese center inside a vivid red cocoa shell, with a tiny unexpected twist tucked into each one.

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I can never walk past a tray of Mini Red Velvet Cheesecakes without tasting one, and honestly they always disappear faster than I plan. I started making these after a late night craving and now they show up at every party, a tiny showstopper that people pretend they only ate one of.

The crunch from chocolate sandwich cookie crumbs and the velvet tang of cream cheese somehow make each bite both rich and light, like a tiny scandal at dessert time. If you like Red Velvet Mini Cheesecake Bites or follow Tasty Baking hacks you might be tempted to try these too.

Ingredients

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Chocolate sandwich cookie crumbs: crunchy base, mostly carbs and fat, adds deep cocoa sweetness
Unsalted butter: binds crumbs, adds richness and tenderness, mostly saturated fat
Cream cheese: tangy, creamy, high in fat and protein, gives classic cheesecake body
Granulated sugar: sweetener, fuels browning and texture, mostly simple carbs
Eggs: provide structure, protein and moisture, help set mini cheesecakes
Sour cream: adds slight tang and creaminess, balances sweetness, contributes moisture
Cocoa powder: concentrates chocolate flavor, low fat compared to chocolate, bitter notes
Heavy whipping cream: whipped topping, lightens texture, high fat for stability
Red food coloring: purely visual, no calories, makes that signature red hue

Ingredient Quantities

1 1/2 cups (150 g) chocolate sandwich cookie crumbs (about 18 cookies)

5 tablespoons (70 g) unsalted butter, melted

16 ounces (450 g) cream cheese, softened

2/3 cup (135 g) granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/4 cup (60 g) sour cream

1 tablespoon unsweetened cocoa powder

1/8 teaspoon fine salt

1 1/2 to 2 teaspoons liquid red food coloring or 1 to 2 tablespoons gel food coloring

1 cup (240 ml) heavy whipping cream, cold (for topping)

Optional cream cheese frosting: 4 ounces (115 g) cream cheese, 1/2 cup (60 g) powdered sugar, 1/2 teaspoon vanilla

Optional garnish: red sprinkles or grated white chocolate

How to Make this

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1. Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and spray lightly, or brush a little melted butter inside each liner. Mix the chocolate sandwich cookie crumbs with 5 tablespoons melted butter until evenly moistened, then press about 1 to 1 1/2 tablespoons crumb mix into each liner to form a firm crust. Tip: use the bottom of a shot glass to press crumbs flat.

2. Beat 16 ounces softened cream cheese and 2/3 cup granulated sugar on medium speed until very smooth and no lumps remain, scraping the bowl often. Don’t rush this step or you’ll get lumps.

3. Add the 2 large eggs one at a time, mixing low until just combined after each egg so you don’t whip in air. Then mix in 1 teaspoon vanilla and 1/4 cup sour cream until smooth.

4. Add 1 tablespoon unsweetened cocoa powder and 1/8 teaspoon fine salt, mixing until incorporated. Then add the red food coloring a little at a time until you get the shade you want (1 1/2 to 2 teaspoons liquid or 1 to 2 tablespoons gel). Gel is stronger so start small.

5. Spoon or pipe the filling over the prepared crusts, filling each cup about 3/4 full. Tap the pan gently on the counter to release air bubbles and smooth tops a bit.

6. Bake for about 15 to 18 minutes, until the edges are set and the centers still have a slight jiggle. Don’t overbake or they’ll crack and get dry.

7. Turn the oven off and crack the oven door, leaving the cheesecakes inside to cool slowly for 30 minutes; this helps prevent cracks. Then remove to a wire rack to cool to room temperature.

8. Chill the mini cheesecakes in the fridge at least 2 hours, preferably overnight so they firm up and flavors meld.

9. For topping whip 1 cup cold heavy whipping cream to soft or medium peaks. Sweeten if you like with a tablespoon or two powdered sugar (from the optional frosting ingredients) and fold or pipe onto each chilled cheesecake. Optional frosting: beat 4 ounces cream cheese with 1/2 cup powdered sugar and 1/2 teaspoon vanilla until smooth, then pipe or dollop instead of or mixed with the whipped cream.

10. Garnish with red sprinkles or grated white chocolate, keep refrigerated and serve chilled. They keep well for up to 3 days in an airtight container.

Equipment Needed

1. Oven (preheat to 325°F)
2. 12-cup muffin tin
3. Paper liners and a pastry brush or nonstick spray
4. Mixing bowls (one large for filling, one small for crumbs)
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon
8. Small shot glass or flat-bottomed cup to press crusts
9. Wire cooling rack and a piping bag or spoon for filling/topping

FAQ

Q: Why did my mini cheesecakes crack? A: Cracks usually mean they were overbaked or had too much air whipped in. Mix gently after you add the eggs, bake until the edges look set but the centers still jiggle a bit, then turn the oven off and let them cool inside with the door cracked for 15 to 20 minutes. Chill fully before removing from liners. Room temp cream cheese and eggs help the batter blend smoother, too.

Q: How can I get a strong red color without adding a ton of liquid? A: Use gel food coloring it packs more pigment so you need less. Start with one tablespoon of gel or 1 1/2 teaspoons liquid then add more if needed. The unsweetened cocoa powder in the recipe actually helps make the red look richer so don’t skip it. If you want natural color try beet powder or concentrated freeze dried strawberry powder but results vary.

Q: Can I make these ahead or freeze them? A: Yes. Bake and cool completely, then wrap well and freeze without whipped cream or frosting. Thaw in the fridge overnight. Whip the heavy cream fresh right before serving for best texture. Frosted cheesecakes hold up, but fresh whipped cream will weep a little after thawing.

Q: My crust is soggy, how do I fix that? A: Press the cookie crumbs firmly into the cups so they compact, and bake the crust for 3 to 5 minutes before filling to set it. Use the right amount of melted butter, if you add too much it gets greasy. Let the crust cool briefly before pouring in the filling.

Q: What can I use instead of sour cream or extra cream cheese? A: Full fat Greek yogurt works for sour cream at a 1 to 1 swap, it changes the flavor a bit but keeps the tang. Neufchatel cheese can replace some cream cheese for lower fat, but the texture will be slightly softer and less rich.

Q: How do I know when the mini cheesecakes are done? A: The edges should be set and slightly puffed, the center should still have a little wobble like gelatin. They will firm up as they cool. If you jiggle them and the center shakes like liquid they need more time, but watch them close or they will overbake.

Mini Red Velvet Cheesecakes Recipe Substitutions and Variations

Chocolate sandwich cookie crumbs: swap 1 1/2 cups with 1 1/2 cups graham cracker crumbs plus 1 tbsp unsweetened cocoa powder to keep some chocolate flavor, or use chocolate wafer crumbs 1:1. Graham will be less chocolatey but still good.
Unsalted butter (5 tbsp melted): use melted coconut oil 1:1 for dairy free, or melted light margarine 1:1. Coconut adds a faint coconut note, margarine stays neutral.
Cream cheese (16 oz): use Neufchatel 1:1 for a slightly lighter cheesecake, or mascarpone 1:1 for a richer, silkier filling. For vegan try 16 oz firm vegan cream cheese though the tang will differ.
Heavy whipping cream (1 cup cold): swap with chilled full fat canned coconut cream, scoop and whip the solids 1:1 for a dairy free topping, or use a stabilized whipped topping if you need it to hold up longer.

Pro Tips

1) Get everything truly room temp before you start. Cold cream cheese or eggs = lumpy batter, and once lumps form they rarely go away. Let the cream cheese sit out 1 to 2 hours and crack the eggs on the counter for a bit, then mix gently so you dont whip in extra air.

2) Be very conservative with red color, especially gel. Add a little at a time, stir, wait a minute and then add more if needed. Gel stains hands and clothes too, so use a toothpick or small spatula to transfer it, or wear gloves.

3) Prevent cracks by not overbaking and cooling slow. When the edges are set but the centers still wobble, pull them, then leave the oven door cracked or put the pan on the turned-off oven to cool for a half hour before moving them, that step matters more than you think.

4) Stabilize and store smart. Chill overnight for best texture and flavor, and if you want to prep ahead freeze unfrosted cheesecakes on a sheet then bag them; thaw in the fridge. For whipped cream that holds up, add a tablespoon of confectioners sugar or a couple tablespoons of the optional cream cheese into the whipped cream so it stays firmer on warm days.

Mini Red Velvet Cheesecakes Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I created Red Velvet Mini Cheesecake Bites that stack a cream cheese center inside a vivid red cocoa shell, with a tiny unexpected twist tucked into each one.

Servings

servings

Calories

423

kcal

Equipment: 1. Oven (preheat to 325°F)
2. 12-cup muffin tin
3. Paper liners and a pastry brush or nonstick spray
4. Mixing bowls (one large for filling, one small for crumbs)
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Rubber spatula and wooden spoon
8. Small shot glass or flat-bottomed cup to press crusts
9. Wire cooling rack and a piping bag or spoon for filling/topping

Ingredients

1 1/2 cups (150 g) chocolate sandwich cookie crumbs (about 18 cookies)
5 tablespoons (70 g) unsalted butter, melted
16 ounces (450 g) cream cheese, softened
2/3 cup (135 g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup (60 g) sour cream
1 tablespoon unsweetened cocoa powder
1/8 teaspoon fine salt
1 1/2 to 2 teaspoons liquid red food coloring or 1 to 2 tablespoons gel food coloring
1 cup (240 ml) heavy whipping cream, cold (for topping)
Optional cream cheese frosting: 4 ounces (115 g) cream cheese, 1/2 cup (60 g) powdered sugar, 1/2 teaspoon vanilla
Optional garnish: red sprinkles or grated white chocolate

Directions

Preheat oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners and spray lightly, or brush a little melted butter inside each liner. Mix the chocolate sandwich cookie crumbs with 5 tablespoons melted butter until evenly moistened, then press about 1 to 1 1/2 tablespoons crumb mix into each liner to form a firm crust. Tip: use the bottom of a shot glass to press crumbs flat.
Beat 16 ounces softened cream cheese and 2/3 cup granulated sugar on medium speed until very smooth and no lumps remain, scraping the bowl often. Don’t rush this step or you’ll get lumps.
Add the 2 large eggs one at a time, mixing low until just combined after each egg so you don’t whip in air. Then mix in 1 teaspoon vanilla and 1/4 cup sour cream until smooth.
Add 1 tablespoon unsweetened cocoa powder and 1/8 teaspoon fine salt, mixing until incorporated. Then add the red food coloring a little at a time until you get the shade you want (1 1/2 to 2 teaspoons liquid or 1 to 2 tablespoons gel). Gel is stronger so start small.
Spoon or pipe the filling over the prepared crusts, filling each cup about 3/4 full. Tap the pan gently on the counter to release air bubbles and smooth tops a bit.
Bake for about 15 to 18 minutes, until the edges are set and the centers still have a slight jiggle. Don’t overbake or they’ll crack and get dry.
Turn the oven off and crack the oven door, leaving the cheesecakes inside to cool slowly for 30 minutes; this helps prevent cracks. Then remove to a wire rack to cool to room temperature.
Chill the mini cheesecakes in the fridge at least 2 hours, preferably overnight so they firm up and flavors meld.
For topping whip 1 cup cold heavy whipping cream to soft or medium peaks. Sweeten if you like with a tablespoon or two powdered sugar (from the optional frosting ingredients) and fold or pipe onto each chilled cheesecake. Optional frosting: beat 4 ounces cream cheese with 1/2 cup powdered sugar and 1/2 teaspoon vanilla until smooth, then pipe or dollop instead of or mixed with the whipped cream.
Garnish with red sprinkles or grated white chocolate, keep refrigerated and serve chilled. They keep well for up to 3 days in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.