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Mini Red Velvet Cheesecakes

The Ultimate Mini Red Velvet Cheesecakes for Sweet Moments

Mini Red Velvet Cheesecakes are a delightful treat, perfect for impressing your loved ones this Valentine’s Day.
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Prep Time 25 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 59 minutes
Servings: 12 cheesecakes
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Red Velvet Base
  • 1 cup All-Purpose Flour Gluten-free flour can be used for a gluten-free option.
  • 1 cup Sugar Regular granulated sugar recommended.
  • 1 tbsp Cocoa Powder Unsweetened cocoa is recommended.
  • 1/2 cup Butter Substitute with vegan margarine for a dairy-free option.
  • 1/2 cup Milk Use almond milk for a lactose-free version.
  • 1 tsp Vanilla Extract
  • 1 large Egg Use a flax egg for egg-free option.
  • 1 tbsp Red Food Coloring Gel food coloring offers vibrant results.
For the Cheesecake Layer
  • 8 oz Cream Cheese No substitutes suggested.
  • 1/2 cup Sour Cream Plain yogurt can be used as a substitute.
  • 2 large Egg Whites Using whole eggs may alter texture.
For the Topping
  • 1 cup Heavy Whipping Cream Dairy-free whipped cream works as an alternative.
  • 1 cup Heart-Shaped Sprinkles Optional for decoration.

Equipment

  • cupcake pan
  • Mixing bowls
  • Spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
  2. In a mixing bowl, beat the butter and sugar together until creamy and smooth, about 3 minutes. Add in the egg, milk, and vanilla extract, mixing until combined. Gradually incorporate the dry ingredients and red food coloring, ensuring the batter is well blended.
  3. Scoop the batter into the lined cupcake pan, filling each cup about halfway. Bake for 6 minutes, or until edges are just set.
  4. Remove from the oven and let the bases cool slightly before adding the cheesecake layer.
  5. In a separate bowl, beat together the softened cream cheese and sour cream until smooth. Gradually add sugar and egg whites, mixing until light and airy.
  6. Spoon the cheesecake mixture over the red velvet bases, filling each liner about three-quarters full. Smooth the tops with a spatula.
  7. Bake for an additional 18 minutes, or until the cheesecake layer is set and the edges are lightly browned.
  8. Allow to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
  9. Whip the heavy whipping cream until soft peaks form. Top your cheesecakes with whipped cream and sprinkle with heart-shaped sprinkles.

Nutrition

Serving: 1cheesecakeCalories: 220kcalCarbohydrates: 23gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 45mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 30mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for smooth blending. Adjust food coloring based on preference for vibrancy.

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