These mini red velvet cheesecakes are SO GOOD. Starting with a layer of red velvet cake on the bottom, then a creamy cheesecake filling, and finally, topped with whipped cream and red velvet cake crumbles, you’ve got a dessert that is out of this world.
Its red color makes it perfect for holidays like Valentine’s Day and Christmas, but they’re quick and easy enough to make that they’re ideal for any celebration – or just because.
Mini Red Velvet Cheesecakes
Ingredients
Red Velvet Layer
1 1/2 C flour
3 tbsp cocoa powder
1 tsp baking soda
1/2 tsp kosher salt
10 tbsp unsalted butter, softened
1 C sugar
2 large egg yolk
2 tbsp whole milk
2 tsp pure vanilla extract
2-3 tsp red food coloring
Cheesecake Filling
2 – 8oz cream cheese, softened
1 C sugar
½ C sour cream
¾ tsp pure vanilla extract
â…› tsp kosher salt
2 large eggs
Instructions
Directions for Red Velvet Layer
Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
Using a large bowl, whisk together the flour, cocoa powder, baking
soda and salt together
Using a standing mixer, beat together the butter and sugar until light
and fluffy
Beat in the egg yolk, milk, and vanilla extract
Beat in the red food coloring
Gradually mix in the dry ingredients until combined
Spoon about 1 tbsp of the batter into each cupcake liner
Bake in the oven for about 5 – 7 minutes
Set aside to cool
Once cooled, crumble two for topping on the cupcakes
Directions for Cheesecake Filling
Bring oven temp down to 325
Using a standing mixer, beat together the cream cheese and sugar until
smooth and creamy
Beat in the sour cream, vanilla and salt until combined
Beat in the eggs, 1 at a time until combined
Scoop about ¼ C of the cheesecake batter into the cupcake liners
Bake in the oven for 17-21 minutes or until the edges start to turn a
light golden brown color and the center is set
To assemble:
Allow to cool completely
Top with fresh whipped cream and crumbled red velvet cake
Red Velvet Cheesecake
Ingredients
Red Velvet Layer
- 1 1/2 C flour
- 3 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 10 tbsp unsalted butter softened
- 1 C sugar
- 2 large egg yolk
- 2 tbsp whole milk
- 2 tsp pure vanilla extract
- 2-3 tsp red food coloring
Cheesecake Filling
- 2 – 8 oz cream cheese softened
- 1 C sugar
- ½ C sour cream
- ¾ tsp pure vanilla extract
- â…› tsp kosher salt
- 2 large eggs
Instructions
Directions for Red Velvet Layer
- Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
- Using a large bowl, whisk together the flour, cocoa powder, baking
soda and salt together
- Using a standing mixer, beat together the butter and sugar until light
and fluffy
- Beat in the egg yolk, milk, and vanilla extract
- Beat in the red food coloring
- Gradually mix in the dry ingredients until combined
- Spoon about 1 tbsp of the batter into each cupcake liner
- Bake in the oven for about 5 – 7 minutes
- Set aside to cool
- Once cooled, crumble two for topping on the cupcakes
Directions for Cheesecake Filling
- Bring oven temp down to 325
- Using a standing mixer, beat together the cream cheese and sugar until
smooth and creamy
- Beat in the sour cream, vanilla and salt until combined
- Beat in the eggs, 1 at a time until combined
- Scoop about ¼ C of the cheesecake batter into the cupcake liners
- Bake in the oven for 17-21 minutes or until the edges start to turn a
light golden brown color and the center is set
- Allow to cool completely
- Top with fresh whipped cream and crumbled red velvet cake
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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