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Mini Red Velvet Cheesecake

Plate of mini red velvet cheesecake bites with creamy cheesecake centers and swirls, one with a bite taken to show the filling.
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Mini Red Velvet Cheesecake is a bite-sized dessert combining a chewy red velvet brownie base with a creamy cheesecake center. Perfect for holidays or parties, these mini cheesecakes are rich, moist, and easy to make in under an hour.

  • Author: Catherine
  • Prep Time: 20 minutes
  • Cook Time: 9 minutes
  • Total Time: 59 minutes
  • Yield: 42 mini cheesecakes 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/4 cup + 1 tablespoon unsweetened cocoa powder
  • 3/4 cup salted sweet cream butter, melted and cooled
  • 1 1/4 cups granulated sugar
  • 1 tablespoon red gel food color
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, room temperature and beaten
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 teaspoon pure vanilla extract (for filling)
  • 1 large egg yolk

Instructions

  1. Preheat the oven to 350°F (177°C) and spray a mini muffin pan with nonstick cooking spray.
  2. In a small bowl, whisk together flour and cocoa powder; set aside.
  3. In a separate bowl, whisk melted butter, sugar, red food color, vanilla extract, and eggs until smooth.
  4. Gradually add the dry mixture to the wet mixture and stir until combined without overmixing.
  5. In another bowl, beat cream cheese for 1 minute. Add sugar and vanilla and mix for 1–1½ minutes until smooth. Add egg yolk and blend until no yellow streaks remain.
  6. Add 1 tablespoon of the red velvet batter to each mini muffin cavity.
  7. Pipe or spoon about 2 teaspoons of cheesecake filling into the center of each base.
  8. Bake for 8–9 minutes, or until the edges are set and centers are slightly jiggly.
  9. Cool in the pan for 20–30 minutes, then transfer to a wire rack to cool completely before serving.

Notes

  • Use room-temperature cream cheese for a smooth filling.
  • Avoid overbaking to prevent dryness or cracks.
  • Use a cookie scoop or piping bag for even portions.
  • For decorative swirls, drag a toothpick through the filling before baking.
  • These mini cheesecakes can be refrigerated for up to 5 days or frozen for up to 2 months.

Nutrition

Find it online: https://recipeshots.com/mini-red-velvet-cheesecake-guide/