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Mini Red Velvet Cheesecakes
Crushed chocolate wafer cookies pressed with melted butter form the base for 16 individual cheesecakes baked in standard muffin cups. The filling combines 20 oz of softened cream cheese with a quarter cup of baking cocoa, two tablespoons of red food color, and three eggs for a dense, tangy center. After baking and cooling, each cup gets a dollop of whipped cream sweetened with a tablespoon of sugar. Plan for a full three hours from start to finish — the chill time does most of the work.
Equipment
- Oven
- Hand Mixer
- Muffin tin
Ingredients
- 24 thin chocolate wafer cookies, crushed (1¼ cups)
- 3 tablespoons butter, melted
- 2 packages (8 oz each) plus 4 oz cream cheese, softened
- 1 cup granulated sugar
- ¼ cup unsweetened baking cocoa
- 2 teaspoons vanilla
- 2 tablespoons red food color
- 3 eggs
- ½ cup whipping cream
- 1 tablespoon granulated or powdered sugar
Instructions
- 1Preheat the oven to 350°F and line 16 standard muffin cups with foil liners. Stir the crushed chocolate wafer cookies and melted butter together, then press the mixture firmly into the bottom of each lined cup using the back of a spoon. Pressing firmly ensures the crust holds together when the liners are removed.
- 2Beat the softened cream cheese in a medium bowl using an electric mixer on medium speed until completely smooth. Starting with completely smooth cream cheese prevents lumps in your final batter. Slowly add 1 cup of granulated sugar and the unsweetened cocoa powder, beating until the mixture becomes light and fluffy.
- 3Mix in the vanilla extract and red food coloring. Add the eggs one at a time, beating well after each addition. Pour the batter evenly into the prepared muffin cups so they're nearly full.
- 4Bake for 20 to 25 minutes until the centers are set. Let them cool in the pan for 15 minutes (the centers will sink slightly as they cool). Remove the cheesecakes from the pan and chill in the refrigerator for at least 1 hour uncovered, then cover and chill for another hour.
- 5Whip the heavy cream and 1 tablespoon of sugar in a chilled bowl using an electric mixer on high speed until stiff peaks form.
- 6Remove the foil liners from the cheesecakes right before serving. Spoon or pipe the freshly whipped cream onto each cheesecake.
Notes
- Garnish: Top the finished cheesecakes with chocolate curls or a dusting of cocoa powder for an extra decorative touch.
- Storage: Keep any leftover cheesecakes stored in an airtight container in the refrigerator for up to 4 days.
- Make ahead: You can bake and chill the cheesecakes up to 2 days in advance. Add the whipped cream topping just before serving.
Recipe Details
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