Mini Red Velvet Cheesecakes.

Creamy chocolate chip cheesecake on top of a homemade, from-scratch red velvet cookie crust. Red velvet lover or not, these mini cheesecakes are irresistible!

Red Velvet Cheesecakes made with a homemade red velvet cookie crust and creamy cheesecake on top!

I’ve been thinking about this red velvet recipe for weeks. Thoughts of soft-baked red velvet crust with creamy cheesecake on top have been overtaking my dreams. What? You mean to tell me you don’t dream about desserts?

I keep a notepad next to my bed and when I wake up in the middle of the night or in the morning, I jot down recipe ideas that have crossed my mind. I usually don’t understand my sleepy chicken scratch the next morning, but there was no confusion here!

Mini red velvet cheesecakes for the win.

Red Velvet Cheesecakes made with a homemade red velvet cookie crust and creamy cheesecake on top!

I made these scarlet red beauties yesterday morning. And when I say morning, I mean 6am. I’m an early bird, just like my mom. Well, actually… Jude’s an early bird. He demands a walk before the sun comes up. How can you say no to this face?!

I wasn’t able to snap in-process shots for you for this recipe, but there’s no need. The two layers are quite simple to make! I must admit that I was a tad nervous these little cheesecakes wouldn’t turn out. Would the cookie crust be too delicate? Would it get hard and crunchy? Chocolate chips? No chocolate chips?

Ha! Of course chocolate chips.

Well, it must have been my lucky morning because these cheesecake cups are mind blowing. Kevin, who “doesn’t even like red velvet or cheesecake”, had one immediately after getting home from the gym. Then another after breakfast. And I noticed another one missing after dinner. Huge recipe success!

I may or may not have had one for breakfast this morning with fruit and coffee. Instead of a bagel, have a red velvet cheesecake. Your day will start off on the right foot, I promise.

Red Velvet Cheesecakes made with a homemade red velvet cookie crust and creamy cheesecake on top!

I made today’s cheesecakes exactly how I made these Funfetti Cheesecake Cookie Cups last year. If you’re a sprinkle lover like me, you gotta try ’em! Cookies, funfetti, and cheesecake all in one. Today’s crust is made from my beloved homemade Red Velvet Chocolate Chip Cookies, only without the chocolate chips because they’ll go into the cheesecake layer. The red velvet cookie layer is 100% from scratch. Soft, thick, chewy perfection. Did you get that? The crust is a red velvet cookie! Makes me weak at the knees just thinking about it.

You’ll make the cheesecakes in a muffin pan. Baking the cookies as cookie cups in a muffin pan ensures they’re even thicker. Mmm, sink your teeth into that.

So what goes perfectly with red velvet? Besides coffee, dark chocolate, white chocolate, and buttercream frosting – cheesecake may be the answer you’re looking for.

The cheesecake layer is practically the same recipe I use for my cookies ‘n cream cheesecake recipe (recipe is in my cookbook). I simply downsized it for this particular recipe. Ultra rich, ultra creamy, ultra indulgent.

You’ll simply need 12 oz of softened cream cheese, a little yogurt, 1 egg, some sugar, and vanilla. 5 simple ingredients. Plus some chocolate chips for good measure. Beat it all together and spoon it on top of your pre-baked cookie cups. Bake for 20 minutes until set, chill, and EAT!

Red Velvet Cheesecakes made with a homemade red velvet cookie crust and creamy cheesecake on top!

Baking cheesecake in muffin pans is so much easier than baking an entire cheesecake. Quicker, too! There are a million places we all have to be and slaving over an entire cheesecake in the kitchen isn’t one of them. Of course, it’s sometimes worth it. 😉

Was that last line corny? Sorry, must be my breakfast talking.

Red Velvet Cheesecakes made with a homemade red velvet cookie crust and creamy cheesecake on top!

I have these little cheesecakes chilling in the refrigerator right now and am sending off the rest with Kevin to work today. I have a feeling they’ll love them. They’re the same people who thought these cookies weren’t even healthy.

The recipe makes a big batch, so it’s the perfect dessert for a holiday party, birthday party, get together, girls night (send them home with extras!), Valentine’s day party, etc. ♥

Mini Red Velvet Cheesecakes

Yield: 22-24 cheesecakes

Prep Time: 30 minutes

Total Time: 2 hours, 50 minutes (includes chilling)

Print Recipe

Creamy chocolate chip cheesecake on top of a homemade, from-scratch red velvet cookie crust. Red velvet lover or not, these cheesecakes are irresistible!


Red Velvet Cookie Layer

  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (measured correctly)
  • 1/4 cup (32g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature.
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 egg, at room temperature1
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons vanilla extract
  • 1 Tablespoon red food coloring (liquid or gel)

Cheesecake Layer

  • 12 ounces (336g) full-fat cream cheese, softened to room temperature
  • 2 Tablespoons (30g) yogurt2
  • 1/3 cup (67g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (90g) mini or regular semi-sweet chocolate chips


  1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners. Set aside.
  2. Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. The dough will be sticky.
  4. Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say "scant" because otherwise you won't have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
  5. Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.
  6. Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.
  7. Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.
  8. Make ahead tip: Cheesecakes can be frozen up to 2 months-- thaw overnight in the refrigerator before enjoying.

Additional Notes:

Cheesecake Bars: Feel free to try this recipe as cheesecake bars: grab a 9x9 inch square baking pan, press the red velvet cokie dough into the pan, pre-bake for 10 minutes, pour the cheesecake on top and bake for about 35 minutes. Chill, slice, and fall in red velvet love.

  1. Room temperature eggs are preferred for both layers. To bring eggs to room temperature quickly, simply place in a cup of warm water for 5 minutes. I usually set out my eggs when I set out my butter and cream cheese to soften about 1 hour before beginning.
  2. Recipe tested with 0% fat plain Greek yogurt. Use any yogurt, Greek or regular, that you prefer. Sour cream works as well.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

A few similar must-make recipes to add to your rotation:

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies from scratch. Easy recipe at

Salted Caramel Chocolate Chip Cheesecakes

Salted Caramel Chocolate Chip Cheesecakes

Funfetti Cheesecake Cookie Cups

Funfetti Cheesecake Cookie Cups

Red Velvet Cheesecake Swirl Brownies

Red Velvet Cheesecake Brownies


See more red velvet desserts.

See more cheesecake desserts. (there’s a ton!)


Red Velvet Cheesecakes by

149 Responses to “Mini Red Velvet Cheesecakes.”

  1. #
    Julieposted February 15, 2014 at 12:24 pm

    I made these this morning for my family and they came out beautifully. I only had regular sized chocolate chips as I didn’t have the mini but think they would look pretty too. They recipe was so easy to follow and the end result tasted amazing. I just love your website Sally and can’t wait to try the next recipe. This is the 2nd one I’ve tried and both were great!


  2. #
    Veroneposted February 26, 2014 at 4:50 am

    Hi Sally, I always love your recipe and most of it contain the element i loved. ^^ But just now I went to try it out but was an unsuccessful one. My cheesecake sank in the middle while I cool it for 30 minutes… ): do you have any idea why is it so ?

    thanks 😀


    • Sallyreplied on February 26th, 2014 at 8:27 am

      It’s normal for the mini cheesecakes to sink in the middle!


  3. #
    Rimshaposted February 28, 2014 at 4:17 am

    Sally i absolutely love your recipes, i try a new one slmost every day! All of them have been a great success and loved by all my friends especially the peanut butter and chocolate swirl cookies,any ways i wanted to ask if we have to chill the red velvet mixture like we do when baking cookies? If not then after baking wont the crust be thick and dry?


    • Sallyreplied on February 28th, 2014 at 7:28 am

      No chilling required before baking! You’ll have to chill the cheesecakes after they’re baked though, as directed.


  4. #
    Herraposted March 5, 2014 at 4:23 pm

    Hey Sally!
    I just found a red velvet cake mix box while cleaning out my pantry and thought of this recipe. Would it work with cake mix?


    • Sallyreplied on March 6th, 2014 at 8:41 am

      I’m sure you could use the cake mix in some way to make the bottom layer, yes.


  5. #
    Caitlinposted April 4, 2014 at 11:50 am

    Sally…. I am wondering if you could develop a red velvet cake recipe?? I am desperate for a good one!


    • Sallyreplied on April 4th, 2014 at 12:23 pm

      I tried my hand at one last Christmas – and I absolutely will be trying again around the holidays this year. Great suggestion Caitlin!


  6. #
    Hananeposted April 4, 2014 at 6:32 pm

    Hey sally! I really like your blog i tried one of the chocolate cupcake recipe it was really tasty .. Looking forward to try this one :)


  7. #
    Lindseyposted April 11, 2014 at 4:54 am

    Hi Sally I was just wondering why you have almost all the recipes in the book EXCEPT for red velvet?! It is seriously an amazing cupcake classic and I think you should really include it in your blog!


    • Sallyreplied on April 11th, 2014 at 8:53 am

      Thanks Lindsey. I’m still working on perfecting a red velvet cupcake recipe. I’ve never personally been a fan of it until recently.


  8. #
    Colleenposted April 24, 2014 at 3:08 pm

    I made these for Easter and they were a huge hit. I froze the leftover ones so I wouldn’t be tempted to eat them all…well that didn’t last long. Can I say these are decadent frozen? Straight from the freezer! It is almost like eating a creamy red velvet ice cream sandwich of sorts. (Weird?)


    • Sallyreplied on April 24th, 2014 at 6:19 pm

      Not weird at all! Sounds incredible.


  9. #
    Lillyposted May 19, 2014 at 4:12 pm

    You should try to make Red Velvet Frosting! 😀


  10. #
    Shelbyposted June 29, 2014 at 9:50 pm

    Sally, I just finished baking these, and they turned out amazing. However, the recipe says to use a scant 1 tablespoon of cookie dough in each cup, or you may not have enough for all 24. I found that I had more than enough cookie dough, and not enough cheesecake to top them with. Not a problem though, I just made a second batch of cheesecake. Next time I will double that part of the recipe. I had enough cookie dough left over to make 16 (!!!!) cookies. Did I do something wrong when making the dough? Pretty sure I followed the recipe exactly as written, and I used a spoon to measure the flour, not just scooping it out of the container with the measuring cup. I used a 1 tablespoon cookie scoop when I put the dough in the cups and with the leftover cookies, so I know that wasn’t the issue.


    • Sallyreplied on June 30th, 2014 at 12:42 pm

      Oh my! I’m glad you were able to double the cheesecake filling Shelby. I usually have a little extra filling, to be honest.Perhaps try 1.5 Tablespoons per cookie if you try them again (instead of doubling the filling).


  11. #
    Elizabethposted July 10, 2014 at 7:28 pm

    I’ve made these twice before, and I have my third batch in the oven now(: The last time I made them I did a Red White and Blue version for 4th of July by halving the amount of chocolate chips and marbling some blueberry preserves in the top. I can’t wait to have one tonight! They are simply delicious. Thanks so much for sharing!


  12. #
    Trinaposted July 13, 2014 at 4:13 pm

    I just made these and realized I didn’t have 12oz of creamcheese on hand so I used 8oz instead. Will this affect the cheesecake topping? It looks like the picture but I don’t know if it will taste okay.


    • Sallyreplied on July 13th, 2014 at 6:49 pm

      The cheesecake later won’t be as thick and creamy. But it should still set up.


      • Trinareplied on July 14th, 2014 at 12:58 am

        It turned out well, its a little more yellow but doesn’t taste noticeably different. I love your site and have made tons of your cookies (from pb to red velvet), your brownies, oreo truffles, and chocolate and vanilla cupcakes with chocolate frosting and you never fail to wow me. My coworkers, family, friends, etc thank you.

  13. #
    Allyposted July 30, 2014 at 10:22 am


    Would it be okay if I used low-fat or fat-free cream cheese? I understand that the full-fat will give the cheesecake a richer taste/creamy texture but how much will using lower-fat affect it?

    Thank you!


    • Sallyreplied on July 30th, 2014 at 7:37 pm

      Lower fat would be “fine” but the texture will be slightly lacking creaminess and richness.


  14. #
    Rueposted July 30, 2014 at 2:49 pm

    Hie Sally! Great recipe! Want to try it sometime soon. However, I’d prefer to make it as an actual cake. Would this be a good idea or this recipe only works as cupcakes? Thanks so much. :)


    • Sallyreplied on July 30th, 2014 at 7:33 pm

      Hi Rue – I can’t say. I’ve never tried it. Let me know if you experiment!


  15. #
    Sallyposted September 12, 2014 at 7:38 am

    Hi sally! i wanted to know if i can use the red velvet part of this recipie for red velvet cupcakes if not can u pls suggest a red velvet cupcake recipie for me thanks!!!


    • Sallyreplied on September 12th, 2014 at 4:36 pm

      Hi Sally – the red velvet portion of these is more like a cookie. I do no have a red velvet cupcake recipe at this time.


  16. #
    Katiaposted November 2, 2014 at 3:45 pm

    Hi sally. Love your website.can I use mini muffin pan for this.and if so how long do I bake them for? Thanks.


    • Sallyreplied on November 2nd, 2014 at 6:48 pm

      Hi Katia. You may make mini cheesecakes, yes. I am unsure of the exact bake time.


  17. #
    Abby & Lamaposted November 13, 2014 at 5:17 am

    My friend and I are in love with your food. When we have to visit blogs in our computer class we always go to yours first. We both have it bookmarked!!! Red velvet cheesecake is our favorite recipe of yours! We were wondering, though, where did you learn to bake?


    • Sallyreplied on November 13th, 2014 at 1:36 pm

      Thank you girls! I am a self taught baker. Mom taught and grandma taught to. But mostly just learned through mistakes, trial and error. It’s tough! But with studying, practice, and patience you can learn the ropes over the years.


  18. #
    Maxineposted November 14, 2014 at 7:58 pm

    If I want to make these regular sized cupcakes, how would the temperature and time differ from the mini’s? Sorry if this information is already posted somewhere.


    • Sallyreplied on November 15th, 2014 at 6:48 am

      Hi Maxine, these are the size of regular cupcakes, baked in a 12-count muffin pan. I call them mini cheesecakes because they aren’t as big as a full cheesecake.


      • Margaretreplied on January 30th, 2015 at 9:12 pm

        Do you think these would work in a mini cupcake pan?

  19. #
    Kristineposted November 14, 2014 at 11:25 pm

    Hi sally, i just accidentally found your site and glad i did. I tried your recipe just now. Everything went well not until i baked them. I even baked it for only 18 minutes and it burned on the sides.. :( Any suggestions?


  20. #
    Katieposted November 21, 2014 at 12:23 am

    Hi Sally,

    I’m looking for a good dessert to make for Thanksgiving next week–we’re going to my aunt’s house 5 hours away and I need to make things ahead of time! Do these need to stay chilled? I’m trying to think of a way to transport these halfway across the state!!


    • Sallyreplied on November 21st, 2014 at 7:44 am

      How about in a cooler? OR they could be fine in the car, taken out of the fridge immediately before leaving, for around 3-4 hours or so. Then immediately put back into the fridge before serving.


  21. #
    Josephineposted November 25, 2014 at 12:15 pm

    Hi sally!!
    I love your blog, your recipes and stories.
    They are always amazing and delicious!
    I gave these a try and realy had high expectations!
    Although.. Smellig delicious, they came out super greasy (too much butter?), the cookie underneath came through (too much baking powder..?) and to be honest, I’ve made better cheesecake cupcakes before…
    All in all, not really a succes.
    I might give it another go, adjusting some of the ingredients.
    Take care!


  22. #
    Sophiaposted December 19, 2014 at 12:45 pm

    Hi Sally,

    Is it OK to make the cookie part the day before? If so, does the cookie part need to be refrigerated? I’m new to your site and am looking forward to trying more of your delicious recipes!


    • Sallyreplied on December 19th, 2014 at 12:47 pm

      Yep, the cookie part may be made in advance. Let sit at room temperature overnight. Keep them covered.


  23. #
    quratulain malikposted December 20, 2014 at 9:46 am

    hi! im going to make these cupcakes today but i have a little prob my oven doesn’t have numbers on it but 3 gas marks on it 1 is medium high, 2 is high, 3 is medium low, and last one is low . when it is 350 c how much temp of the oven should be. low , medium low, high, medium high.


  24. #
    Rachel Reedposted December 29, 2014 at 11:19 am

    Just kidding, read another comment. Hello! Ok they are regular what would the baking time be on mini and do you think they would come out ok.


  25. #
    Eveposted January 25, 2015 at 1:25 pm

    Hi! I’m wanting to make these this afternoon for dessert tonight, but I’m needing to know….. The ingredients for the cheesecake layer doesn’t say an egg, but in your directions it says to add an egg. I’ve read others comments that say it turned out great…. Were those with or without an egg for the cheesecake layer?


    • Evereplied on January 25th, 2015 at 1:32 pm

      Never mind!!! :/ I see my misreading. :( A good reminder to read CAREFULLY. Sorry.


  26. #
    Kynaposted February 9, 2015 at 7:46 pm

    I’m allergic to red food dye, is there anything I can use in it’s place?


    • Sallyreplied on February 9th, 2015 at 8:34 pm

      red beet powder is a wonderful natural alternative or you can leave it out completely


  27. #
    Edenposted February 12, 2015 at 5:05 pm

    Hi Sally, I was just wondering if I were to make these in a pan would it be possible to use a cookie cutter (such as a heart) instead of cutting them into bars? Or do you think they would they wouldn’t hold the shape/crumble?


  28. #
    Michelle @ Modern Acupunctureposted February 13, 2015 at 11:57 am

    Made these last night to bring to work today and they are a HIT! Seriously. Everyone takes a first bite and then says, “What ARE these?!” Then they inhale them. They are all gone and it’s not even noon. And I didn’t get one! Good thing I had two yesterday 😉 Thanks for another showstopper recipe, Sally! Five stars.


    • Sallyreplied on February 13th, 2015 at 12:59 pm

      Yessssss =)


  29. #
    carolineposted March 30, 2015 at 8:14 pm

    Hi sally, I was wondering if I can substitute the yogurt for sour cream?


    • Sallyreplied on March 30th, 2015 at 8:20 pm

      Sour cream is OK.


  30. #
    Stephanie Eposted April 4, 2015 at 7:01 pm

    If I make these tonight and refrigerate them all night will they still be as wonderful tomorrow?


    • Sallyreplied on April 4th, 2015 at 7:07 pm



  31. #
    Beaposted May 1, 2015 at 9:51 am

    Hi Sally! Im just new to baking. I tried your yellow cupcake recipe and it was perfect! I would be trying this next. Do you have to bake this with the water bath technique like in the recipes for cheesecakes?


    • Sallyreplied on May 1st, 2015 at 10:29 am

      No, since these are small size you really don’t have to worry about cracks.


      • Beareplied on May 3rd, 2015 at 4:40 am

        Made this today. Although i had problem with the red velvet cookie layer. It came out too dry. Almost had a crumbly texture. is there anything i can adjust so that it wont have this texture?? ^^

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