Mini Red Velvet Cheesecakes are rich, creamy, and perfectly portioned desserts with a vibrant red color, chocolate undertones, and a buttery graham cracker crust. Ideal for parties, holidays, or anytime you crave an elegant homemade treat.
Why You Will Love This Mini Red Velvet Cheesecakes Recipe
There are moments when dessert should feel special without being complicated. These Mini Red Velvet Cheesecakes strike that balance beautifully. They are smooth and creamy, lightly chocolatey, and finished with a soft cloud of whipped cream. Because they are baked in individual portions, they look impressive while remaining easy to serve. Whether you are baking for guests or treating yourself, this recipe delivers comfort, elegance, and indulgence in every bite.
Kitchen Tools You Will Need
Muffin tin with 12 cups
Paper liners
Mixing bowls (medium and large)
Electric mixer or hand whisk
Rubber spatula
Measuring cups and spoons
Oven
Refrigerator
Ingredients
For the Crust
1 1/2 cups graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling
16 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg
1/4 cup sour cream
1 teaspoon vanilla extract
1 tablespoon red food coloring
1 tablespoon cocoa powder
1/2 teaspoon white vinegar
1/2 teaspoon baking soda
For the Topping
1/4 cup heavy cream, whipped to stiff peaks
Step-by-Step Instructions
1. Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press about one tablespoon firmly into each liner to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth, creamy, and free of lumps.
4. Add the egg, sour cream, and vanilla extract, mixing gently until fully combined.
5. Stir in the red food coloring and cocoa powder until the batter is evenly colored.
6. In a small bowl, mix the vinegar and baking soda, then gently fold it into the cheesecake batter.
7. Divide the batter evenly over the prepared crusts.
8. Bake for 18 to 20 minutes, until the centers are set but still slightly jiggly.
9. Remove from the oven and let cool completely at room temperature, then refrigerate for at least two hours.
10. Before serving, top each mini cheesecake with a dollop of freshly whipped heavy cream.
Tips for Perfect Mini Red Velvet Cheesecakes
Always use room-temperature cream cheese to achieve a silky, lump-free texture.
Do not overmix the batter after adding the egg, as this can cause cracks.
Bake at a low temperature to keep the cheesecakes creamy rather than dry.
Chilling is essential; it allows the flavors to deepen and the texture to set properly.
Flavor Variations and Additions
Add white chocolate chips for extra sweetness and contrast.
Top with fresh berries for a bright, slightly tart finish.
Use chocolate cookie crumbs instead of graham crackers for a richer crust.
Pipe cream cheese frosting instead of whipped cream for a classic red velvet touch.
Storage and Serving Tips
Store the mini cheesecakes in an airtight container in the refrigerator for up to four days.
They are best served chilled and do not require reheating.
For longer storage, freeze without topping for up to one month, then thaw overnight in the refrigerator.
Nutritional Information (Per Serving)
Calories: approximately 310 kcal
Protein: 5 g
Fat: 22 g
Carbohydrates: 24 g
Sugar: 18 g
Preparation and Cooking Time
Prep Time: 20 minutes
Cooking Time: 20 minutes
Chilling Time: 2 hours
Total Time: approximately 2 hours and 40 minutes
Servings: 12 mini cheesecakes
Frequently Asked Questions
Can I make these mini cheesecakes ahead of time?
Yes, they are perfect for making a day in advance and actually taste better once fully chilled.
Why is vinegar used in this recipe?
The vinegar reacts with the baking soda to give the red velvet its subtle lift and classic flavor balance.
Can I skip the food coloring?
Yes, the flavor will remain delicious, but the signature red color will be less pronounced.
Final Tip
Take your time with this recipe and enjoy the process. Mini Red Velvet Cheesecakes are about balance: gentle mixing, patient chilling, and thoughtful presentation. When done right, each bite feels luxurious yet comforting, making them a dessert worth repeating.
