Description
Rich, velvety, and perfectly portioned—these Mini Red Velvet Cheesecakes with a graham cracker crust and a creamy cocoa-kissed center make a stunning and delicious dessert for any celebration.
Ingredients
1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted
8 oz cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
2 tablespoons all-purpose flour
2 tablespoons cocoa powder
1 tablespoon red food coloring
1/4 teaspoon baking soda
1/4 teaspoon salt
Whipped cream, for topping
Dark chocolate shavings or cocoa powder, for garnish
Instructions
Preheat oven to 325°F (160°C). Line a muffin tin with paper liners or lightly grease.
Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl. Press 1 tablespoon of the mixture into each muffin cup and bake for 5 minutes. Set aside to cool.
In a large bowl, beat cream cheese until smooth. Add 1/2 cup sugar and vanilla, and mix well.
Beat in the egg until just incorporated.
Sift in flour, cocoa powder, baking soda, and salt. Mix until smooth. Stir in red food coloring.
Divide the batter evenly among the crusts, filling each liner about 3/4 full.
Bake for 20–25 minutes, until edges are set and centers slightly jiggle.
Cool in tin for 10 minutes, then chill in the fridge for at least 2 hours.
Before serving, top with whipped cream and garnish with chocolate shavings or a dusting of cocoa powder.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
