Description
These charming Red Velvet Mini Cheesecakes feature a tender, tangy cream cheese filling atop a subtly chocolaty red crust, perfect for gatherings and celebrations.
Ingredients
Scale
- 1 cup red velvet cake mix
- 2 tablespoons butter, melted
- 1 egg
- 8 oz (226 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup (120 mL) heavy cream
- 1 tablespoon unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the red velvet cake mix, melted butter, and egg until combined.
- Press the mixture into the bottom of mini cheesecake pans (or lined muffin tins) to form the crust — about 1–1.5 tablespoons per cup cavity, pressed firmly.
- In another bowl, beat the cream cheese, sugar, and vanilla extract until smooth and free of lumps.
- Pour the cream cheese filling over the crusts, filling each about 2/3 full.
- Bake for 15–20 minutes, or until the centers are mostly set (they should still have a slight jiggle).
- Let cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Before serving, whip the heavy cream until soft peaks form and dollop on top of each cheesecake, then sprinkle with cocoa powder.
Notes
For a gluten-free version, use a gluten-free red velvet cake mix. For a tangier filling, add lemon juice or sour cream. If using a muffin tin, line with paper liners for easier removal.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2.6g
- Cholesterol: 30mg