Mini Red Velvet Cheesecakes
Rich, creamy mini red velvet cheesecakes with a chocolate cookie crust and classic tangy cheesecake filling.
Equipment
- Mixing bowls
- Muffin pan
- Wire rack
- Hand mixer or stand mixer
Ingredients
Crust
- 1.5 cups chocolate cookie crumbs
- 5 tbsp unsalted butter melted
Filling
- 16 oz cream cheese softened
- 0.75 cup granulated sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1 tsp red food coloring or as needed
- 2 eggs large
- 0.5 cup sour cream
- 0.25 cup heavy cream
Instructions
- Preheat oven to 325°F (165°C) and line a muffin pan with paper liners.
- Mix chocolate cookie crumbs with melted butter and press into liners.
- Bake crusts for 5 minutes, then cool slightly.
- Beat cream cheese until smooth, then add sugar and cocoa powder.
- Mix in vanilla and red food coloring.
- Add eggs one at a time, mixing just until combined.
- Blend in sour cream and heavy cream until smooth.
- Fill liners and bake 18–22 minutes until set.
- Cool completely, then refrigerate before serving.
Notes
Do not overmix batter to prevent cracks.