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Mini red velvet cheesecakes are small, creamy desserts with a rich flavor. They combine the classic taste of red velvet cake with a smooth cheesecake filling. Each bite is a treat that pleases the senses.

Mini Red Velvet Cheesecakes

Satisfy your sweet tooth with mini red velvet cheesecakes that are both delightful and decadent! This recipe combines the classic flavors of red velvet cake with creamy cheesecake, making them perfect for any occasion. Discover easy steps, essential ingredients, and fun decorating ideas to impress your family and friends. Don’t wait—click through for the full recipe and start creating these irresistible mini delights today!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

1 teaspoon vanilla extract

2 large eggs

2 tablespoons red velvet cake mix (for color and flavor)

For the frosting:

1/2 cup heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

Optional garnishes:

Red velvet cake crumbs or mini chocolate chips

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners.

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated.

      Form Crusts: Divide the crust mixture evenly among the muffin liners, pressing firmly to create a compact base. Bake in the preheated oven for 8-10 minutes until lightly golden. Remove from oven and let cool slightly.

        Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add granulated sugar and mix until combined.

          Add Sour Cream and Vanilla: Stir in sour cream and vanilla extract until smooth.

            Incorporate Eggs: Add eggs one at a time, mixing just until incorporated after each addition. Be careful not to overmix.

              Add Red Velvet Cake Mix: Gently fold in the red velvet cake mix until evenly distributed.

                Fill Liners: Pour the cheesecake filling over the crusts in each muffin liner, filling each about 3/4 full.

                  Bake: Bake mini cheesecakes in the oven for 20-25 minutes, or until the centers are set but still slightly jiggly. Remove from the oven and let cool gradually in the tin.

                    Chill: Once cooled, transfer the cheesecakes to the refrigerator for at least 3 hours or overnight to set completely.

                      Prepare the Frosting: In a medium bowl, whip heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

                        Frost the Cheesecakes: Once the mini cheesecakes are fully chilled, pipe or spread the whipped frosting on top of each cheesecake.

                          Garnish: Optional: Top with crushed red velvet cake crumbs or mini chocolate chips for a decorative touch.

                            Prep Time: 30 minutes | Total Time: 4 hours + chilling | Servings: 12 mini cheesecakes

                              - Presentation Tips: Serve the mini cheesecakes on a decorative platter, and for an added touch, dust some cocoa powder around the plate for a more elegant presentation.