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.
Ingredients
Red Velvet Layer:
1 1/2Cflour
3tbspcocoa powder
1tspbaking soda
1/2tspkosher salt
10tbspunsalted butter, softened
1Csugar
2large egg yolk
2tbspwhole milk
2tsppure vanilla extract
2-3tspred food coloring
Cheesecake Filling:
2 - 8ozcream cheese, softened
1Csugar
½Csour cream
¾tsppure vanilla extract
⅛tspkosher salt
2large eggs
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