Mini Red Velvet Cheesecake (Printable Version)
Rich red velvet base with creamy cheesecake filling, baked into bite-sized treats.
# What You'll Need:
→ Red Velvet Base
01 -
1 cup all-purpose flour
02 -
¼ cup unsweetened cocoa powder
03 -
1 tablespoon unsweetened cocoa powder
04 -
¾ cup salted sweet cream butter, melted and cooled
05 -
1¼ cups granulated sugar
06 -
1 tablespoon red gel food coloring
07 -
2 teaspoons pure vanilla extract
08 -
2 large eggs, room temperature and beaten
→ Cheesecake Filling
09 -
8 ounces cream cheese, softened
10 -
¼ cup granulated sugar
11 -
1 teaspoon pure vanilla extract
12 -
1 large egg yolk
# Step-by-Step Guide:
01 -
Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray and set aside.
02 -
In a small bowl, whisk together all-purpose flour and unsweetened cocoa powder until combined. Set aside.
03 -
In a medium bowl, whisk together melted butter, granulated sugar, red gel food coloring, vanilla extract, and beaten eggs until smooth.
04 -
Stir the flour and cocoa powder mixture into the wet ingredients just until fully combined. Avoid overmixing to maintain tenderness.
05 -
Using a handheld mixer at medium-high speed, beat softened cream cheese in a separate bowl for 1 minute until smooth.
06 -
Add granulated sugar and vanilla extract to the cream cheese and continue mixing for 1 to 1½ minutes until well combined.
07 -
Mix in the egg yolk just until no streaks remain, ensuring a homogeneous filling.
08 -
Place approximately 1 tablespoon of the red velvet batter into each mini muffin cup.
09 -
Using a piping bag or resealable plastic bag with a snipped corner, squeeze about 2 teaspoons of cheesecake filling into the center of each red velvet base.
10 -
Bake for 8 to 9 minutes at 350°F. Remove from oven and allow to cool in pan for 20 to 30 minutes before transferring to a wire rack to cool completely.
# Additional Notes:
01 -
Do not overmix the batter to keep the texture tender. Room temperature ingredients facilitate better mixing.