I’m sharing my Red Velvet Mini Cheesecake Bites, a clever small-batch idea that pairs a silky whipped cheesecake filling with a single-bite red velvet base and a surprising shortcut.

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I stumbled on a tiny dessert that looks like a red velvet cupcake in a jacket of cookie crumbs. I call them Mini Red Velvet Cheesecakes and I can’t stop testing variations.

The tang of cream cheese plays against that chocolate crunch from crushed chocolate sandwich cookies, and it somehow tastes like a secret from Tasty Baking that I wish Id known sooner. They’re perfect for parties when you want to impress without showing off.

If you like Red Velvet Mini Cheesecake Bites, you might get hooked, I did. Try one and see what kind of trouble it starts.

Ingredients

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Mostly carbs and sugar little fiber, gives crunchy chocolate crust and sweet notes.
Pure fat no protein, gives richness and tender crumb, boosts calorie count.
Good source of fat and some protein, makes filling tangy silky and rich.
Simple carbs fuels sweetness and structure, raises calories, no real nutrients.
Eggs provide protein and structure they help set the cheesecake, add moisture.
Sour cream adds slight tartness, some protein and fat keeps filling tender and smooth.
Cocoa powder small amount, gives chocolate depth with minimal sugar, adds bitterness.
Red food coloring no nutrients, purely cosmetic but makes the red pop.

Ingredient Quantities

1 1/2 cups (150g) crushed chocolate sandwich cookies (about 12 cookies), filling removed

4 tbsp (60g) unsalted butter, melted

16 oz (450g) cream cheese, softened

2/3 cup (135g) granulated sugar

2 large eggs, room temp

1/3 cup (80g) sour cream

1 tsp vanilla extract

1 tbsp unsweetened cocoa powder

1 to 2 tbsp red food coloring (liquid or gel, use more for brighter color)

1 tsp white vinegar

1/4 tsp salt

Optional topping: 4 oz (115g) cream cheese, softened

Optional topping: 1 cup (120g) powdered sugar

Optional topping: 2 tbsp heavy cream (or enough to loosen frosting)

How to Make this

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1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.

2. Make the crust: stir 1 1/2 cups (150g) crushed chocolate sandwich cookies with 4 tbsp (60g) melted butter until evenly moistened, then press about 1 to 1 1/2 tbsp into the bottom of each liner using the back of a spoon or a small measuring cup.

3. Beat 16 oz (450g) softened cream cheese with 2/3 cup (135g) granulated sugar until smooth and mostly lump free, scraping the bowl as you go. Dont overmix or youll get extra air.

4. Add the 2 large eggs one at a time, mixing just until combined, then stir in 1/3 cup (80g) sour cream, 1 tsp vanilla extract, 1 tbsp unsweetened cocoa powder, 1 to 2 tbsp red food coloring (use more for brighter color), 1 tsp white vinegar and 1/4 tsp salt; mix until batter is smooth and uniform.

5. Divide batter among the crust-lined cups, filling about 3/4 full (a small ice cream scoop works great). Tap the tin gently on the counter to pop big air bubbles.

6. Bake at 325°F (160°C) for about 15 to 18 minutes, until the edges are set and centers still have a slight jiggle. Oven times vary so check at 1
5.

7. Let the cheesecakes cool in the pan on a wire rack for 30 minutes, then run a small knife around each to loosen and transfer (or leave in liners) and chill in the refrigerator at least 2 hours, preferably overnight, to fully set.

8. For the optional topping: beat 4 oz (115g) softened cream cheese with 1 cup (120g) powdered sugar until smooth, then add up to 2 tbsp heavy cream a little at a time until frosting reaches a spreadable consistency. Taste and adjust sweetness.

9. Pipe or spread the frosting onto chilled cheesecakes, or just dust with extra cookie crumbs if you want to skip the frosting. If using gel food color it might stain, so wear an apron.

10. Store finished mini cheesecakes covered in the fridge for up to 4 days, or freeze without frosting for up to 1 month. Reheat to room temp 10 minutes before serving if you like them softer.

Equipment Needed

1. 12 cup muffin tin
2. Paper liners, about 12
3. Large mixing bowl
4. Medium mixing bowl
5. Electric hand mixer or a whisk
6. Measuring cups and measuring spoons
7. Rubber spatula plus a wooden spoon
8. Food processor or a heavy zip top bag and rolling pin for crushing cookies
9. Small ice cream scoop or large spoon to portion batter
10. Wire cooling rack and a small paring knife to loosen cheesecakes

FAQ

Q: Why use chocolate sandwich cookies for the crust and do I have to remove the filling?

A: The cookies give a rich, chocolatey crunch that pairs great with red velvet. Yes, scoop out the white filling if you can because it makes the crust too soft and overly sweet. Crush about 12 cookies to get 1 1/2 cups, mix with the melted butter, press into muffin cups and chill a few minutes so it holds.

Q: How do I avoid cracked or sunken tops on the mini cheesecakes?

A: Don’t overmix the batter, especially after adding the eggs, or you’ll whip in too much air. Bake until centers are just a little jiggly, then turn oven off and let them sit in the warm oven for 5 to 10 minutes before cooling on the counter. Run a thin knife around each edge after they cool a bit, then chill fully. Those steps help prevent cracks and sinking.

Q: How much red food coloring should I use to get a bright red?

A: Start with 1 tablespoon gel or liquid, then add up to 2 tablespoons if you want it brighter. Gel is stronger so you’ll need less. Remember the cocoa and cream cheese mute the color a bit, so go slow and add more until you like it.

Q: Can I make these ahead or freeze them?

A: Yes. Refrigerate unfrosted minis up to 3 days, or freeze them for up to 1 month. To freeze, flash freeze on a tray, then wrap airtight. Thaw in the fridge overnight, then pipe or spread the cream cheese topping just before serving for best texture.

Q: Any good swaps for sour cream or the optional frosting?

A: Sour cream can be swapped with plain Greek yogurt (same amount). For the topping you can use the optional cream cheese + powdered sugar mix; add the heavy cream tablespoon by tablespoon till it’s spreadable. Low fat cream cheese will work but the texture and flavor won’t be as rich.

Q: What does the white vinegar do in the recipe?

A: It adds a tiny bit of tang that complements the cream cheese, and it helps the red color look brighter when mixed with cocoa and the other ingredients. It’s not there to make them rise, it’s just flavor and color help.

Mini Red Velvet Cheesecakes Recipe Substitutions and Variations

Crust swap: use graham crackers or digestive biscuits instead of chocolate sandwich cookies, same volume (about 1 1/2 cups crushed). If you want a salty-sweet twist try crushed pretzels and add 1-2 tbsp sugar to the crumbs.
Butter swap: replace melted unsalted butter with melted coconut oil or melted vegan margarine, same weight (about 60g). Coconut oil can add a light coconut note, margarine may make the crust a tad softer so press it well.
Sour cream swap: use plain Greek yogurt 1:1 or crème fraîche for a richer tangy result, it keeps the filling texture nearly identical.
Red food coloring swap: use beet powder or a small amount of beet juice concentrate, or stir in rehydrated freeze-dried raspberry powder for natural color. Start small since beet can add a faint earthy flavor.

Pro Tips

1) Let everything come to room temp, especially the cream cheese and eggs. Cold ingredients make lumpy batter and force you to overmix, which adds air and can make cracks when they bake.

2) For a bright red without watering down the batter use gel color, add it a little at a time till you like the shade. Wear gloves and an old shirt, that stuff stains everything, and liquid dye will thin the batter so avoid it if you can.

3) Pack the cookie crust firmly with the bottom of a small glass or measuring spoon, then freeze the crusted tin for 10 minutes before filling. It helps the crust stay together when you add the batter and keeps soggy bottoms down.

4) Dont overbake, and cool them slowly. Pull them when centers still jiggle a bit, let them sit in the pan to cool for a half hour, then chill overnight if possible — that gives the best texture and less cracking.

5) If you top them, make the frosting slightly stiffer than you think youll need, cold cheesecake holds it better. If it ends up too stiff add cream a teaspoon at a time, and pipe onto fully chilled cakes so the frosting doesnt slide.

Mini Red Velvet Cheesecakes Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I’m sharing my Red Velvet Mini Cheesecake Bites, a clever small-batch idea that pairs a silky whipped cheesecake filling with a single-bite red velvet base and a surprising shortcut.

Servings

servings

Calories

377

kcal

Equipment: 1. 12 cup muffin tin
2. Paper liners, about 12
3. Large mixing bowl
4. Medium mixing bowl
5. Electric hand mixer or a whisk
6. Measuring cups and measuring spoons
7. Rubber spatula plus a wooden spoon
8. Food processor or a heavy zip top bag and rolling pin for crushing cookies
9. Small ice cream scoop or large spoon to portion batter
10. Wire cooling rack and a small paring knife to loosen cheesecakes

Ingredients

1 1/2 cups (150g) crushed chocolate sandwich cookies (about 12 cookies), filling removed
4 tbsp (60g) unsalted butter, melted
16 oz (450g) cream cheese, softened
2/3 cup (135g) granulated sugar
2 large eggs, room temp
1/3 cup (80g) sour cream
1 tsp vanilla extract
1 tbsp unsweetened cocoa powder
1 to 2 tbsp red food coloring (liquid or gel, use more for brighter color)
1 tsp white vinegar
1/4 tsp salt
Optional topping: 4 oz (115g) cream cheese, softened
Optional topping: 1 cup (120g) powdered sugar
Optional topping: 2 tbsp heavy cream (or enough to loosen frosting)

Directions

Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
Make the crust: stir 1 1/2 cups (150g) crushed chocolate sandwich cookies with 4 tbsp (60g) melted butter until evenly moistened, then press about 1 to 1 1/2 tbsp into the bottom of each liner using the back of a spoon or a small measuring cup.
Beat 16 oz (450g) softened cream cheese with 2/3 cup (135g) granulated sugar until smooth and mostly lump free, scraping the bowl as you go. Dont overmix or youll get extra air.
Add the 2 large eggs one at a time, mixing just until combined, then stir in 1/3 cup (80g) sour cream, 1 tsp vanilla extract, 1 tbsp unsweetened cocoa powder, 1 to 2 tbsp red food coloring (use more for brighter color), 1 tsp white vinegar and 1/4 tsp salt; mix until batter is smooth and uniform.
Divide batter among the crust-lined cups, filling about 3/4 full (a small ice cream scoop works great). Tap the tin gently on the counter to pop big air bubbles.
Bake at 325°F (160°C) for about 15 to 18 minutes, until the edges are set and centers still have a slight jiggle. Oven times vary so check at 1
Let the cheesecakes cool in the pan on a wire rack for 30 minutes, then run a small knife around each to loosen and transfer (or leave in liners) and chill in the refrigerator at least 2 hours, preferably overnight, to fully set.
For the optional topping: beat 4 oz (115g) softened cream cheese with 1 cup (120g) powdered sugar until smooth, then add up to 2 tbsp heavy cream a little at a time until frosting reaches a spreadable consistency. Taste and adjust sweetness.
Pipe or spread the frosting onto chilled cheesecakes, or just dust with extra cookie crumbs if you want to skip the frosting. If using gel food color it might stain, so wear an apron.
Store finished mini cheesecakes covered in the fridge for up to 4 days, or freeze without frosting for up to 1 month. Reheat to room temp 10 minutes before serving if you like them softer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.