Here is my go-to recipe for mini red velvet cheesecakes, with a simple cream cheese filling, classic cocoa-flavored cake base, and a smooth white chocolate topping that ties it all together.
These little treats have become my most popular dessert at family gatherings. I usually make a double batch because they disappear so quickly. And let’s be honest – they make perfect midnight snacks straight from the fridge, don’t you think?
Why You’ll Love These Mini Red Velvet Cheesecakes
- Perfect portion control – These mini cheesecakes come in individual servings, making them ideal for parties or when you want just a small sweet treat without the temptation of a whole cake.
- Simple ingredients – You only need 8 basic ingredients that you can easily find at any grocery store – no fancy or hard-to-find items required.
- Make-ahead friendly – These cheesecakes can be made a day or two in advance, which is perfect for planning parties or special occasions without last-minute stress.
- No special equipment needed – Unlike traditional cheesecakes, these minis don’t require a springform pan or water bath – just a regular muffin tin will do the job perfectly.
What Kind of Cream Cheese Should I Use?
For cheesecakes, regular full-fat block cream cheese is the way to go – specifically the kind that comes in a brick form, not the spreadable kind in a tub. The block-style cream cheese has less water content and will give you that classic, dense cheesecake texture we’re all looking for. Make sure to let your cream cheese come to room temperature before using it, which usually takes about 30-45 minutes on the counter. For the smoothest results, avoid using low-fat cream cheese, as it can lead to a less creamy texture and might make your cheesecake more prone to cracking. A good tip is to give your cream cheese a few good whacks with a knife while it’s still in the foil – this helps break it up and makes it easier to beat into a smooth mixture.
Options for Substitutions
Need to make some swaps for these mini cheesecakes? Here are some helpful substitutions:
- Chocolate biscuit crumbs: Out of chocolate biscuits? Graham crackers or Oreo cookies (with filling removed) work great for the crust. Just crush them finely and use the same amount.
- Cream cheese: For the cream cheese, you’ll want to stick with full-fat block cream cheese – it’s essential for the right texture. Light cream cheese or spreadable versions won’t set properly.
- Red food gel: If you don’t have red gel coloring, you can use liquid food coloring (you’ll need about 2-3 tablespoons), or try natural alternatives like beetroot powder (2-3 tablespoons), though this may slightly change the texture.
- Cocoa powder: Both natural and Dutch-process cocoa powder work in this recipe. If you’re out of cocoa powder completely, you can use melted dark chocolate (about 2 oz), but reduce the sugar by 1 tablespoon.
- Vanilla extract: You can swap vanilla extract with vanilla bean paste, or in a pinch, use almond extract (just use half the amount as it’s stronger).
Watch Out for These Mistakes While Baking
The biggest challenge when making mini cheesecakes is preventing cracks on the surface – this happens when you mix the cream cheese at high speed, so always beat at medium-low and make sure your ingredients are at room temperature before starting. The base can become too hard and difficult to remove from the pan if you press the crumbs too firmly, so use gentle pressure when forming the crust – just enough to hold it together. To avoid dry, overcooked cheesecakes, take them out of the oven when the centers still have a slight jiggle (they’ll continue cooking from residual heat), and never skip the water bath, which provides the moist environment needed for even baking. For the richest red color without affecting the taste, stick to gel food coloring rather than liquid, as you’ll need less to achieve that classic red velvet shade.
What to Serve With Mini Red Velvet Cheesecakes?
These cute little red velvet cheesecakes are perfect for serving with some simple but tasty accompaniments. A dollop of freshly whipped cream on top adds a nice light contrast to the rich, creamy cheesecake. I love to drizzle them with a bit of chocolate sauce or add some fresh berries like raspberries or strawberries on the side – the tartness of the fruit pairs really nicely with the sweet, chocolatey flavor. For an extra special touch, you could serve them with a scoop of vanilla ice cream or a warm cup of coffee to balance out the sweetness.
Storage Instructions
Keep Fresh: These mini red velvet cheesecakes stay perfect in an airtight container in the fridge for up to 5 days. I like to place them in a single layer to keep their pretty tops intact. They actually taste even better after a day in the fridge, as the flavors have time to develop!
Freeze: Want to save some for later? These little treats freeze really well for up to 3 months. Just wrap each cheesecake individually in plastic wrap, then place them in a freezer-safe container. When you’re craving something sweet, you’ll have these ready to go!
Thaw: When you’re ready to enjoy your frozen cheesecakes, move them to the fridge the night before. Let them thaw overnight – this helps maintain their creamy texture. Once thawed, they’ll taste just as good as freshly made ones!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 4 hours 50 minutes – 5 hours 5 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1350
- Protein: 18-22 g
- Fat: 75-85 g
- Carbohydrates: 120-130 g
Ingredients
- 1 cup ground chocolate biscuit crumbs
- 3 tbsp melted butter
- 14 oz cream cheese
- 120 g sugar
- 23 g cocoa powder
- 2 tsp vanilla extract
- 1 1/2 tsp red food gel
- 1 large egg
Step 1: Prepare and Bake the Crust
Preheat your oven to 350°F (175°C).
In a large bowl, combine 1 cup of ground chocolate biscuit crumbs with 3 tablespoons of melted butter.
Mix well until the crumbs are evenly coated.
Distribute about 1 tablespoon of the mixture into each cupcake liner, pressing down with the back of a spoon or a small glass to form a firm crust.
Bake the crusts in the preheated oven for 10 minutes.
Step 2: Prepare the Cheesecake Filling
While the crusts are baking, start preparing the cheesecake filling.
In a large bowl, add 14 oz of cream cheese, which you’ve cut into smaller chunks for easier mixing.
Beat the cream cheese until smooth, making sure to scrape down the sides of the bowl as needed.
Add 120g of sugar to the cream cheese and continue beating until you reach a smooth consistency.
Mix in 2 teaspoons of vanilla extract and 23g of cocoa powder, beating everything together until well combined and silky smooth.
To color the batter, add 1 1/2 teaspoons of red food gel (or color paste) and beat until the mixture is uniformly red.
Step 3: Incorporate the Egg
Gently add 1 large egg to the batter, mixing until just combined.
Be careful not to overbeat the mixture as this might affect the texture of the final cheesecake.
Step 4: Assemble and Bake the Cheesecakes
Once the crusts have finished baking, remove the tray from the oven.
Fill each cupcake liner almost to the top with the cheesecake batter, leaving a tiny bit of room for the batter to expand gently as it bakes.
Place the filled liners back in the preheated oven and bake the cheesecakes for 20 minutes.
Step 5: Cool and Chill the Cheesecakes
After baking, let the cheesecakes cool at room temperature for about 45 minutes to prevent cracking.
After they have cooled, transfer them to the refrigerator and allow them to chill for at least 4 hours before serving.
This ensures the cheesecakes firm up properly and develop a rich flavor.