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Mini Red Velvet Cheesecakes Recipe
Ash Tyrrell

Mini Red Velvet Cheesecakes Recipe

I have to admit, I’ve fallen in love with these mini red velvet cheesecakes. The first time I made them, I couldn’t stop tasting the creamy cheesecake paired with the soft, sweet red velvet base.
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Prep Time 20 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • Cream cheese 8 ounces, softened – For that smooth, creamy base. Make sure it’s room temperature so it blends easily.
  • Granulated sugar 1/3 cup – Sweetens the cheesecake without overpowering the flavor.
  • Egg 1 large – Helps the cheesecake set perfectly and gives structure.
  • Vanilla extract 1 teaspoon – Adds warmth and depth to the flavor.
  • Sour cream 1/2 cup – Makes the cheesecake extra creamy and slightly tangy.
  • Red velvet cake mix 1 box (about 15.25 ounces) – Use your favorite brand for a classic red velvet flavor.
  • Butter 1/2 cup, melted – Mix with cake crumbs to create a rich, flavorful crust.

Method
 

  1. First, mix the red velvet cake crumbs with melted butter until well combined. Press the mixture firmly into the bottom of each lined muffin cup. I like to use the back of a spoon or a small glass to get an even crust layer.
  2. Next, beat softened cream cheese and sugar until smooth using an electric mixer. Add the egg, sour cream, and vanilla extract, mixing until everything is creamy and uniform. I always scrape the sides of the bowl to make sure no lumps remain.
  3. Spoon the cheesecake mixture over the red velvet crusts in each muffin cup. Fill each about three-quarters full so they have a nice dome when baked. Smooth the tops gently with a spoon for an even finish.
  4. Bake the mini cheesecakes in a preheated oven at 350°F (175°C) for 18–20 minutes. I check them by gently shaking the pan—the centers should be slightly jiggly but not liquid.
  5. Allow the cheesecakes to cool completely at room temperature, then refrigerate for at least 2 hours. I’ve found that chilling helps them set perfectly and enhances the flavors.

Notes

  • I always use room temperature cream cheese—it blends smoother and prevents lumps.
  • Press the crust firmly so the cheesecake doesn’t slide when served.
  • Chill the cheesecakes overnight for a firmer texture and richer flavor.
  • I sometimes sprinkle a tiny bit of cocoa powder or chocolate shavings on top for extra flair.
  • Don’t overbake; the mini cheesecakes will firm up as they cool.