Mini Red Velvet Cheesecakes Recipe 

You can’t go wrong with making this Mini Red Velvet Cheesecakes Recipe! These cupcake cheesecakes are the perfect Valentine’s Day date night dessert or easy homemade treat for any other occasion.

Each muffin tin cheesecake has red velvet and rich cheesecake. 

Scroll to bottom for printable recipe card.

Mini Red Velvet Cheesecakes Recipe 

One of my go-to desserts is cheesecake. It really doesn’t matter what the other ingredients are; I am always confident I am going to love it.

But, when I tried this mini red velvet cheesecake recipe, I was blown away by how good they are. I was heading to work and needed a treat for the holidays and knew that these easy red velvet cheesecakes were exactly what I needed. They were a hit, just like I knew they would be.

It was a win for them because they loved them, and it was a win for me because they are so simple to make.

I get tired of boring desserts, so making extra fun and special treats is one of my favorite things to prepare. If you love extraordinary desserts, be sure to try these. They are so cool and refreshing too. 

How to Store Leftover Cheesecakes 

Keep the leftover red velvet cheesecakes in the refrigerator. They need to be chilled any time you aren’t serving them or eating them. The cheesecake should never set out longer than two hours at a time, or it will begin to spoil. After the cheesecakes are ready, put them in an airtight container.

Just make sure they aren’t exposed to other foods with strong flavors, or they may take on those flavors. No one wants that! The mini red velvet cheesecakes will last in the fridge for up to five days. 

Can I Make These In Advance 

Yes, you can easily make these cheesecakes in advance. Refrigerate them for up to 5 days ahead of time. Or if you can’t serve them within 5 days, go ahead and freeze them. 

Do These Cheesecakes Freeze Well

After the cheesecakes are prepared, place them in a freezer-safe container. It’s important to keep the cheesecakes away from each other, so they aren’t touching. Make sure to label the container, and they will last up to 3 months.

Thaw the red velvet cheesecake in the refrigerator until it’s defrosted. 

Different Topping Ideas 

You can make all sorts of changes with the toppings. Some of my favorite toppings are:

• Berries:  Add some strawberries, raspberries, or even blueberries to the tops of the cheesecakes. They will taste great with the cheesecake and add some fun colors. 
• Crushed Chocolate:  Chop up a chocolate bar and add it to the batter or sprinkle it on top. Either way, it’s intense and delicious. 
• Chocolate Chips:  You can add any kind of chocolate chips that you like. White chocolate, semi-sweet, or even milk chocolate would all be great options. 

Ingredients

There are two sets of ingredients for these mini red velvet cheesecakes. There is a red velvet layer as well as a cheesecake filling. They are both fabulous and easy to make. Let’s take a look at what you will be needing to make these cheesecakes. 

Red Velvet Layer:

• 1 1/2 C flour
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 10 tbsp unsalted butter, softened
• 1 C sugar
• 2 large egg yolk
• 2 tbsp whole milk
• 2 tsp pure vanilla extract
• 2-3 tsp red food coloring

Cheesecake Filling:

• 2 – 8oz cream cheese, softened
• 1 C sugar
• ½ C sour cream
• ¾ tsp pure vanilla extract
• ⅛ tsp kosher salt
• 2 large eggs

How to Make Mini Red Velvet Cheesecakes

You will be amazed by how easy these mini cheesecakes are to make. Don’t let the layers scare you because they are simple. It’s time for you to take a look so you can get in the kitchen and make some of these beauties. 

Red Velvet Layer Directions:

Step 1: Heat the oven to 350 degrees. Then add cupcake liners to a cupcake pan. 

Step 2: Whisk together the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside for later. 

Step 3: Take a standing mixer and beat together the butter and sugar until light and fluffy, this takes a few minutes. 

Step 4:  Add in the egg yolk, milk, and vanilla extract, along with the red food coloring. This is the beautiful red velvet layer. 

Step 5:  Slowly add in the dry ingredients until combined. 

Step 6:  Spoon about 1 tablespoon of red velvet batter into each cupcake liner.

Step 7:  Bake the cheesecakes in the oven for about 5 – 7 minutes.

Step 8:  Set the cheesecakes aside to cool all the way. 

Step 9:  After they have cooled, crumble two of the red velvets for topping on the cupcakes.

Cheesecake Filling Directions:

Step 1: Turn down the oven temp down to 325 degrees. 

Step 2: Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.

Step 3: Beat in the sour cream, vanilla, and salt until combined.

Step 4:  Gradually beat in the eggs, one at a time until combined.

Step 5:  Scoop about ¼ C of the cheesecake batter into the cupcake liners.

Step 6:  Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color, and the center is set.

Step 7:  Allow the red velvet cupcakes time to cool for an hour on a cooling rack. Then transfer red velvet mini cupcakes to the fridge to finish cooling. 

Step 8:  Top with fresh whipped cream and crumbled red velvet cake.

Enjoy!

Now, remember to save this recipe on Pinterest for later 🙂

Mini Red Velvet Cheesecake

Cook Time: 28 minutes minutes

Total Time: 28 minutes minutes

Mini Red Velvet Cheesecakes are a muffin tin cheesecake recipe. A red velvet crust topped with thick and creamy cheesecake, and red velvet crumbles on top. Serve up these cupcake cheesecakes today.

4.50 from 8 votes

Review Recipe

Ingredients 

Red Velvet Layer:

• 1 1/2 C flour
• 3 tbsp cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 10 tbsp unsalted butter, softened
• 1 C sugar
• 2 large egg yolk
• 2 tbsp whole milk
• 2 tsp pure vanilla extract
• 2-3 tsp red food coloring

Cheesecake Filling:

• 2 - 8 oz cream cheese, softened
• 1 C sugar
• ½ C sour cream
• ¾ tsp pure vanilla extract
• ⅛ tsp kosher salt
• 2 large eggs

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Instructions

Red Velvet Layer Directions:

• Preheat oven to 350 degrees and line a cupcake pan with cupcake liners
• Using a large bowl, whisk together the flour, cocoa powder, baking soda and salt together. Set aside. 
• Using a standing mixer, beat together the butter and sugar until light and fluffy, this takes a few minutes. 
• Beat in the egg yolk, milk, and vanilla extract, along with the red food coloring. 
• Gradually mix in the dry ingredients until combined. 
• Spoon about 1 tablespoon of red velvet batter into each cupcake liner
• Bake in the oven for about 5 - 7 minutes
• Set aside to cool
• Once cooled, crumble two  of the red velvets for topping on the cupcakes.

Cheesecake Filling Directions:

• Bring oven temp down to 325
• Using a standing mixer, beat together the cream cheese and sugar until smooth and creamy.
• Beat in the sour cream, vanilla and salt until combined.
• Beat in the eggs, 1 at a time until combined.
• Scoop about ¼ C of the cheesecake batter into the cupcake liners.
• Bake in the oven for 17-21 minutes or until the edges start to turn a light golden brown color and the center is set.
• Allow to cool for an hour on a cooling rack. Then transfer red velvet mini cupcakes to fridge to finish cooling. 
• Top with fresh whipped cream and crumbled red velvet cake
•  

Author: Laura

If you love red velvet as much as I do, you are going to go devour these. Take a look:

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Easy Red Velvet Whoopie Pies:  There is no wrong way to eat one of these red velvet whoopie pies. They are delightful.

Easy Layered Red Velvet Cake: Dig in and indulge in a piece of this fantastic cake. Yummy!

Best Easy Red Velvet Poke Cake:  If you love poke cakes, you really need to try this one. It’s rich, creamy, and delicious. Perfect for potlucks, barbecues, and even holiday dinners.