Description
Delight in these Mini Red Velvet Cheesecakes, a perfect bite-sized dessert combining the rich, luscious flavors of classic red velvet cake with creamy cheesecake filling. These elegant treats are easy to make, baked in a mini muffin pan, and perfect for parties or a sweet snack.
Ingredients
Scale
Red Velvet Base
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tablespoon unsweetened cocoa powder
- ¾ cup salted sweet cream butter, melted and cooled
- 1¼ cups granulated sugar
- 1 tablespoon red gel food color (Sunny Side Up Bakery brand recommended)
- 2 teaspoons pure vanilla extract
- 2 large eggs, room temperature and beaten
Cheesecake Filling
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Spray a mini muffin pan with nonstick cooking spray to ensure easy removal of the baked mini cheesecakes.
- Mix Dry Ingredients for Red Velvet Base: In a small mixing bowl, whisk together 1 cup all-purpose flour and ¼ cup plus 1 tablespoon unsweetened cocoa powder until combined. Set aside.
- Combine Wet Ingredients for Red Velvet Base: In a medium mixing bowl, whisk together the melted and cooled ¾ cup salted sweet cream butter, 1¼ cups granulated sugar, 1 tablespoon red gel food color, 2 teaspoons pure vanilla extract, and 2 beaten large eggs until well combined.
- Incorporate Dry Mix into Wet: Stir the flour and cocoa powder mixture into the wet ingredients just until combined. Avoid overmixing to maintain a tender crumb.
- Beat Cream Cheese for Filling: In a separate medium bowl, beat 8 ounces softened cream cheese with a handheld mixer at medium-high speed for 1 minute to achieve smoothness.
- Add Sugar and Vanilla to Cheesecake Mixture: Add ¼ cup granulated sugar and 1 teaspoon vanilla extract to the cream cheese and mix for another 1 to 1½ minutes until fully combined and creamy.
- Incorporate Egg Yolk: Add 1 large egg yolk to the cheesecake mixture and mix just until the yolk is fully incorporated with no yellow streaks visible.
- Prepare Piping Bag: Transfer the cheesecake filling to a disposable piping bag or a quart-size ziplock bag for controlled filling.
- Fill Mini Muffin Pans: Spoon or pipe 1 tablespoon of the red velvet batter into each mini muffin cup.
- Add Cheesecake Filling: Snip the tip off your piping bag or ziplock bag, and squeeze approximately 2 teaspoons of the cheesecake filling into the center of each red velvet batter portion.
- Bake: Place the mini muffin pan in the preheated oven and bake for 8 to 9 minutes until set.
- Cool and Serve: Remove from the oven and allow the mini cheesecakes to cool in the pan for 20 to 30 minutes. Then gently remove and transfer to a wire rack to cool completely before serving or storing.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for best results.
- Do not overmix the batter to maintain a tender texture.
- Use a piping bag for neat layering of the cheesecake filling into the red velvet base.
- Allow adequate cooling time to help cheesecakes set firmly and for easier removal from the pan.
- Store mini cheesecakes in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cheesecake, Mini Cheesecakes, Bite-Sized Desserts, Red Velvet Dessert, Cream Cheese Filling
