Irresistibly Creamy Red Velvet Cheesecakes for Every Occasion

These Red Velvet Cheesecakes offer a rich blend of cocoa and cream cheese in a petite presentation, perfect for any festive gathering.

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Prep Time 30

Cook Time 20

Cooling Time 30

Total Time 4

Servings: 12 cheesecakes

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Filling

8 oz Cream Cheese at room temperature
1 cup Sour Cream
3/4 cup Granulated Sugar
1 large Egg
2 tbsp Cocoa Powder
2 tbsp Red Food Coloring adjust amount as needed

For the Crust

1 cup Crushed Chocolate Sandwich Cookies
4 tbsp Butter melted

For the Topping

1 cup Whipped Cream for serving

Equipment

mini cheesecake pans
Mixing bowls

Method

Steps to Prepare

Preheat your oven to 325°F (163°C).
In a medium bowl, combine the crushed chocolate sandwich cookies with melted butter until coated. Press mixture into the bottom of the mini cheesecake pans and bake for 8 minutes.
In a large bowl, blend cream cheese, sour cream, sugar, and cocoa powder until smooth. Gradually add eggs, mixing well after each addition. Stir in the red food coloring until desired hue is reached.
Pour the cheesecake filling into the cooled crusts and smooth the tops with a spatula.
Bake for about 20 minutes until centered is slightly jiggly.
Cool at room temperature for 30 minutes then refrigerate for at least 4 hours.
Top with whipped cream before serving.

Nutrition

Serving: 1cheesecakeCalories: 250kcalCarbohydrates: 20gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for a smooth filling. Store in an airtight container in the fridge for up to 5 days.

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