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. ♥

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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 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.

Recipe 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.

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© 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



  1. Bea on 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?

    • Sally on May 1, 2015 at 10:29 am

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

      • Bea on May 3, 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?? ^^

  2. Kathi @ Laughing Spatula on September 4, 2015 at 1:38 pm

    I made these today for my new son-in-law who loves Red Velvet anything!  The recipe was easy to follow and I actually got 24 out of the batch!  Normally if something says 24 I get 12….I’m a bit heavy handed.  Dough was sticky and they are not as pretty as yours but they sure are yummy!

  3. Bhakti on November 15, 2015 at 9:20 pm

    Can you give substitute for eggs in your recipe. Since no one in my family eat egga.

  4. Lin on November 16, 2015 at 4:36 pm

    Hello, these looked lovely and I will be trying to bake these in the Christmas Holidays. Just one question, are the cupcake liners required? Or am I able to just grease the cupcake pans instead? I do not bake often so this might seem like a redundant question for you ! Thanks in advanced

    • Sally on November 17, 2015 at 6:25 am

      Lin, it’s much easier to remove the cheesecakes when using liners. So, they make it easier for you!

  5. Nurfatma Perveen on December 6, 2015 at 1:38 am

    Hi Sally, just had a quick question. 

    You mentioned that this recipe was developed from the red velvet chocolate chip cookies. I actually plan to make both the cookies and these cheesecakes but do you think I could double up the the cookie batter and use it for the cheesecake recipe. If so, beside leaving out the chocolate chips, what other changes would I need to make to the recipe? 

    Thanks a whole lot!

    • Sally on December 6, 2015 at 10:55 am

      You can absolutely do that and save yourself some time and dishes. No other changes except leaving out the chocolate chips.

  6. Emma Rosales on January 11, 2016 at 3:51 pm

    Hi sally, new to baking this last year so, still trying to get the hang of things! My sister in laws baby shower is this weekend and she is a red velvet fan and I stubble across this recipe, it looks delicious! Anyway I’m in Denver so, will I need to do anything special for the higher elevation?

    • Sally on January 11, 2016 at 5:38 pm

      Emma, these will be just fine at your elevation in Denver. What a perfect treat for the shower!

  7. Rike on January 29, 2016 at 5:44 am

    Hi Sally, I took those to work today – huge success! However, opinions where 50/50 about whether there was enough cheesecake layer or not. I am thinking about doubling the cheesecake part for a try – do you know how this could affect the baking time? Also, my cheesecake layer cracked (I was really very careful beating the cheesecake mass, so I do not think this was the problem. A colleague suggesting a lower baking temperature – what do you think?

  8. Taylor on February 8, 2016 at 4:38 pm

    Could I substitute the full fat cream cheese with maybe reduced fat or fat free? Or would that change the texture of the cheesecake layer

    • Sally on February 8, 2016 at 7:23 pm

      Full fat is needed, anything less will compromise the taste and thick, creamy texture.

  9. Janice on February 9, 2016 at 2:48 am

    Hi sally…i would like to ask what kind of milk did you use for this recipe? Thank you. And if we would bake these 1 oz cupcake liners how long would the baking time be? Thank you

  10. Lauren Shaw on February 10, 2016 at 4:26 pm

    Hi Sally! Can’t wait to try these! These are regular size muffin tins right, not the minis?

    • Sally on February 11, 2016 at 11:47 am

      Yep, regular size 12-count muffin pan– mini compared to a full cheesecake!

  11. Corinna on April 25, 2016 at 2:17 pm

    Hi Sally!

    I tried them yesterday and it was so easy to put them into action. And they really are delicious! But, I was just wondering how you get the cookie layer to be velvet red. I added almost double the amount of red coloring but the cocoa powder made them only brown, there was not a bit of red in the result. Would be great to get a hint from you.

    • Sally on April 25, 2016 at 6:10 pm

      Hi Corinna! What brand of (1) cocoa powder and (2) food coloring are you using? I believe I used Hershey’s cocoa (which is lighter in color) when making the cheesecakes in the photo. Also, McCormick food coloring.

  12. Becky on May 8, 2016 at 1:25 pm

    Hello, Sally! I go to this recipe by chance and I fell in love with it instantly. Besides I’ve never baked cheesecake before, so I thought this would be a good start to get familiar with ingredients and textures. I’m baking these right now! Can’t wait to see the result.
    I had not enough ingredients for the cheesecake layer, so I decided to use the cookie dough… Well… To bake some cookies. I thought I could put both the cookies and the cheesecakes together in the oven to save some time, but I saw that the baking time is different for every recipe. Is it ok if I open the oven to get the cookies when they are ready or will the change of temperature affect the cheesecake layer? As I said, I’m trying to get used to the cheesecake recipes 🙂 Thanks for your help in advance!

    • Sally on May 9, 2016 at 7:13 am

      Hey Becky! Good question. You can open the oven to get the cookies out when they are done. Shouldn’t be an issue at all.

  13. Emily on May 16, 2016 at 11:54 pm

    Can I use a regular muffin pan instead of mini? If so what adjustments need made?

    • Sally on May 17, 2016 at 12:32 pm

      These are baked in a regular, standard 12-count muffin pan. I only call them mini because they are smaller than a giant cheesecake.

  14. Sarah on November 27, 2016 at 5:05 pm

    Could these be made in a mini muffin pan? Need a bunch for a cookie exchange!

    • Sally on November 28, 2016 at 10:07 am

      Absolutely! The bake time will be slightly shorter.

  15. Henna on December 10, 2016 at 7:28 am

    Do you have any tips to prevent these babies from falling flat after taking them from the oven?

  16. Brittany on February 14, 2017 at 10:10 pm

    Hi Sally!
    When you say to cool on the counter and in the fridge, should this be in the cupcake pan still or out of the pan?

    Thanks so much! I love your recipes!

    • Sally on February 15, 2017 at 6:15 am

      Hi Brittany! Let them cool and chill in the pan.

  17. Morgam on May 14, 2017 at 2:58 am

    Absolutely love this recipe! I’m making them for mother’s day. However, mine came out a little brown and crusty on the bottoms. What do you think I did wrong? Should I bake at a lower temp?


  18. Olivia on September 10, 2017 at 3:19 pm

    Is it ok to use regular cocoa powder?

  19. Sarah on October 26, 2017 at 9:27 am

    I’d love to make these for a baby shower. I already bought everything to make them but just noticed this recipe is for the full 12 muffin size pan. I’m making the tiny (two bite) 24 to a pan cheesecakes. How can I make these in even smaller sizes?

    • Sally on October 26, 2017 at 9:46 am

      Simply layer the crust + cheesecake filling into the mini muffin pan. The crust pre-bake time will be around 5-6 minutes. Then with the cheesecake filling– about 12-15 more minutes.

  20. Sue Patel on December 21, 2017 at 6:02 pm

    Hi Sally,
    By popular demand I am making your Red Velvet with cream cheese frosting cake for this years holiday party.
    I was wondering if I can make it a Red Velvet Cheesecake Cake with the Cream cheese frosting? If yes, how do I do that? Bake the cake and cheesecake and layer it?

    • Sally on December 22, 2017 at 10:05 am

      Hi Sue! I’m sure you could do it that way, but I haven’t tried it. However, I don’t see any issue. Let me know how it turns out.

      • Sue Patel on December 22, 2017 at 10:59 am

        Thanks for your reply, Sally. I will try it and let you know. 🙂
        If I have to bake this cheesecake recipe in a spring pan, should I bake it in a water bath? and how long? and oven temp?



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