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To make mini red velvet cheesecakes, you need some key ingredients. The first is red velvet cake crumbs. You can use store-bought or make your own. Next, you need cream cheese, sugar, sour cream, vanilla extract, an egg, flour, cocoa powder, and heavy cream. Don't forget the sprinkles or crumbs to garnish!

Mini Red Velvet Cheesecakes

Take your celebrations to the next level with mini red velvet cheesecakes! These delightful treats perfectly blend the rich taste of red velvet cake and creamy cheesecake, all in a cute, bite-sized form. Discover easy recipes and fun variations to impress your guests. Learn essential tips for perfecting these mini delights and get creative with toppings. Click through to explore the full recipe and elevate your dessert game today!
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Ingredients
  

1 cup red velvet cake crumbs (store-bought or homemade)

4 oz cream cheese, softened

1/4 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

1 large egg

1 tablespoon all-purpose flour

1/2 teaspoon cocoa powder

1/4 cup heavy whipping cream

Red velvet cake sprinkles or crumbs, for garnish

Instructions
 

Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

    In a medium bowl, combine the red velvet cake crumbs and 1 tablespoon of melted butter. Mix until the crumbs are moistened.

      Press about 1 tablespoon of the crumb mixture firmly into the bottom of each muffin liner to form the crust.

        In a separate bowl, beat together the softened cream cheese and granulated sugar until smooth.

          Add the sour cream, vanilla extract, and egg to the cream cheese mixture. Beat until fully incorporated.

            Gently fold in the all-purpose flour and cocoa powder until just combined, being careful not to overmix.

              Spoon the cream cheese mixture over the crusts in the muffin tin, filling each liner about 3/4 full.

                Bake the cheesecakes in the preheated oven for 20-25 minutes or until the edges are set and the center is slightly jiggly.

                  Turn off the oven and crack the door open, letting the cheesecakes cool gradually for about 20 minutes.

                    Remove from the oven and let them cool to room temperature before transferring them to the refrigerator to chill for at least 2 hours.

                      Before serving, whip the heavy cream until soft peaks form and dollop it on top of each cheesecake.

                        Garnish with red velvet cake sprinkles or crumbs for a festive touch.

                          Prep Time, Total Time, Servings: 30 min | 3 hrs | 12 servings