Mini Red Velvet Cheesecake
Indulge in the lusciousness of mini red velvet cheesecakes, where rich cocoa flavor meets creamy vanilla-infused cream cheese frosting. These bite-sized delights are perfect for any occasion—from elegant dinner parties to cozy movie nights at home. With a stunning presentation and minimal effort, you’ll impress guests and satisfy your sweet tooth alike.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box red velvet cake mix (15.25 oz)
- 16 oz cream cheese (full-fat, softened)
- 1 cup granulated sugar
- 2 large eggs (room temperature)
- 2 tsp pure vanilla extract
- 1/4 cup unsalted butter (melted)
- 1 cup graham cracker crumbs
- 1/2 cup heavy cream (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs and melted butter; press this mixture into each liner to form crusts.
- In another bowl, beat softened cream cheese and sugar until smooth. Gradually add eggs, mixing well after each addition, then stir in vanilla extract.
- Gently fold in the red velvet cake mix until just combined.
- Fill each muffin tin about two-thirds full with the batter.
- Bake for 20-25 minutes or until edges are set but centers are slightly jiggly. Cool completely before refrigerating for at least two hours.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 14g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 50mg
Keywords: For a twist, substitute mascarpone for cream cheese for a richer texture. Add chocolate chips or crushed nuts to the batter for extra flavor.