Mini Red Velvet Cheesecakes Recipe

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Mini Red Velvet Cheesecakes

Kaylon Pettit


This is a GREAT recipe for something fun (you can make with the kids) and fairly easy. And it's just the right size using a mini-muffin pan, because it's a rich dessert. Enjoy!

pinch tips: How to Fold Ingredients


at least 24


30 Min


25 Min


chocolate wafers (crushed)
3 Tbsp
butter melted
20 oz
cream cheese, room temperature
1 c
1/4 c
unsweetened baking cocoa
2 tsp
2 Tbsp
red food coloring
1/2 c
whipping cream
1 Tbsp
powdered sugar
chocolate curls

Directions Step-By-Step

1). Heat oven to 350°F. Place foil baking cup in each of 24 mini-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup.
2).In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full).
3).Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving.
4).In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.

About this Recipe

Course/Dish: Other Desserts
Other Tag: For Kids