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. 

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Mini Red Velvet Cheesecakes

  • Author: Sally
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 3 hours
  • Yield: 22-24 cheesecakes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

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!


Ingredients

Red Velvet Cookie Layer

  • 1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (spoon & leveled)
  • 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 temperature*
  • 1 Tablespoon (15ml) milk
  • 2 teaspoons pure 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) yogurt*
  • 1/3 cup (67g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (90g) mini or regular semi-sweet chocolate chips

Instructions

  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.

Notes

  1. Cheesecake Bars: Feel free to try this recipe as cheesecake bars: grab a 9×9 inch square baking pan, press the red velvet cookie 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.
  2. Eggs: 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.
  3. Yogurt: Recipe tested with 0% fat plain Greek yogurt. Use any yogurt, Greek or regular, that you prefer. Sour cream works as well.

Keywords: mini red velvet cheesecakes, red velvet cheesecake

Red Velvet Cheesecakes by sallysbakingaddiction.com

188 Comments

  1. It’s like you took the classic red velvet cream cheese frosting amped it into super duper over drive! As to yes or no chocolate chips? Sally, you don’t even need to ask where I stand on this 🙂

  2. I definitely jot down recipe ideas in the middle of the night too! These look amazing Sally! Chocolate chips, red velevet cookie and cheesecake? I think I just went to heaven. There is definitely no better way to wake up than to eat one of these babies!

  3. Sally, these look amazing as always! I found this sight a few months ago after looking for something to make for a bake sale, and I can’t stop reading it ever since! All your recipes look so delicious I just want to grab them out of the computer! 🙂

      1. I made the cupcake puppy chow first, and it was a huge hit! I loved how everywhere I looked I saw someone carrying a bag of the puppy chow 🙂 I can’t wait to make another one of your amazing recipes!

  4. These look amazing!
    For cheesecake, I have seen so many variations of recipes. Some require powdered sugar, others sour cream, and some yogurt! Which is your favorite?

    Is it possible to make a really decadent, yet “light” cheesecake? In other words, what is your advice to make the perfect cheesecake? 🙂

    1. Hey Rachael, I’ve never made cheesecake with powdered sugar before and I don’t typically bake with sour cream – I prefer yogurt. This is my favorite way to make mini cheesecakes; it’s a downsized version of my favorite cheesecake recipe which is available in my cookbook. Making a “decadent light” cheesecake is a little bit of an oxymoron! However, here is my favorite skinny version of cheesecake: https://sallysbakingaddiction.com/2014/01/05/skinny-chocolate-chip-cheesecake-bars/

      1. Hi Sally!
        Thank you for your timely reply. I must say your blog is probably my absolute favorite thing in the world. I go on every morning religiously (and throughout the day). You could say it has become MY “addiction!” So thank you for providing baking lovers/addicts like myself with such phenomenal recipes and taking the time to give such great advice! I have learned SO MUCH just by reading your blog. So thanks!!

        It is a bit of an oxymoron, I know! But one of the most delicious ones that there could possibly be :p I saw this recipe and it is actually the one I wanted to make! 🙂 I would love to try these as well though. Who wouldn’t love a wonderful red velvet mixed in with cheesecake?!

        Trisha Yearwood uses sour cream in hers (http://www.foodnetwork.com/recipes/trisha-yearwood/joes-say-cheese-cheesecake-with-fresh-strawberry-sauce.html) as do many if not most FoodNetwork (my other addiction) stars. I did some searching and found many actually use RICOTTA CHEESE!! I imagine the texture would be fabulous. More of my searching resulted in discovering that most cheesecake recipes that require powdered sugar are NO BAKE cheesecakes! (http://www.justgetoffyourbuttandbake.com/2011/02/08/the-perfect-no-bake-cheesecake/). What do you think of the ricotta cheese and the powdered sugar?

        Also, why the preference of yogurt though? Does it give better moisture? Healthier? Which is better to use in cheesecake/other cakes/brownies that need that über moisture we all know and love?

      2. Hi Rachael! I’m glad you love my blog so much and enjoy reading it. Food Network is one of my favorite channels too. Obviously! I watch it more than any other channel. I have never done a red velvet flavored cheesecake before. I hesitate because my fiancé hates both red velvet and cheesecake, though he did enjoy these! Ricotta cheese is a very common ingredient in cheesecakes, though it’s not one I use. I can’t say what a powdered sugar/ricotta blend would be like since I’ve never attempted it before. If you give it a go, let me know! I like to use Chobani or Fage nonfat or 2% Greek yogurt in my cheesecakes. They’re the creamiest of creamy.

  5. These mini cheesecakes are seriously gorgeous! Like your K man, my husband isn’t a fan of red velvet, but it sounds like you converted Kevin. 😉 Hey, even if my hubby still isn’t a fan, then more for me. 🙂

  6. The photos are amazing Sally! I dream about desserts all the time. I have a paper and a pen near my bed and every time I have an idea I write it down… Even if it’s in the middle of the night… That’s why I really know how much I love it 🙂

  7. My husband doesn’t even like red velvet either (weird) and he’s not that into cheesecake (I KNOW) but I consider these travesties a win for me, because I get all the mini red velvet cheesecakes to myself. YES.

  8. Queen of decadence! Oh my this looks amazing. 🙂 You had to do this to me this morning…now I’m going to crave it all day. Your fiance is so lucky that he gets to try your stuff.
    * I hope you stay warm. I heard there’s a storm on the east coast. (not sure)

  9. I’m seriously drooling. I just took out eggs and butter, and some promenade caramel sauce ( your recipe of course) to make your chocolate turtle cookies.. but now these are SERIOUSLY tempting me!! Can’t wait to try. Also, I love the notepad by the bed idea 🙂

    1. Haha— yes the nightside table recipe idea notebook. Filled with scribble and the words chocolate everywhere. Love those turtle cookies! Great choice, Anna.

  10. This is literally two of my favorite desserts combined! Such a perfect recipe, I’ll have to try this out for v-day coming up!

  11. Oh my gosh Sally, these are such a WOW! Red velvet anything is a treat, but pairing it with cheesecake and chocolate chips sounds entirely blissful. So glad that they’re mini! (although if you don’t have a plan for the other 22 or so, that may not matter) 🙂

  12. I love all of your red velvet recipes. 🙂 Love the cookie crust on these cheesecakes too! I don’t understand how people “don’t like” red velvet. I think really they just haven’t had a good red velvet recipe! 😉

    1. I agree Beth. It’s so hard to get red velvet just right. I never really liked red velvet until I had a to-die-for slice of red velvet wedding cake. When done right, red velvet is mouthwatering, indulgent, and so damn tasty!! I completely agree.

  13. WHAT?! Red velvet cookie dough and cheesecake? In mini cupcake form?? You blow my mind every.single.post. If only you could share 1/2 of your creativity with the rest of us! 🙂

  14. Great minds think alike Sally! I made the exact same thing yesterday, except as bars! I’ll link you once the post is live 🙂

  15. Two of the best things on Earth mashed together? This is perfect treat for me to make for all my loved ones on love day next week!

    Thanks for sharing this recipe Sally!!

  16. Okay, okay — I’m a convert! I really could never, ever say no to a red velvet cheesecake like this. It looks INCREDIBLE, Sally! So chewy and creamy.. absolutely in love!

  17. You speak to my heart Sally!! I love red velvet and these mini cups will be a favorite once I try them. Oh I keep a notepad all around the house, in my purse and in my car for recipe ideas too. But not in the bedroom. Now I must have one next to my bed 🙂

  18. Amazingly creative recipe for V-Day, Sally! I love all of your Red Velvet recipes and this one really takes the cake! Love, love, love. Oh, those recipe ideas. They never stop coming. They are like downloaded from Above. 🙂 Thanks for sharing, girl. Will be pinning tonight! xo

  19. I’m glad I’m not the only one who can’t read my own night-time chicken scratch.

    I knew I could count on you for some awesome V-day treats. Pinned!

  20. I totally do the same thing in the middle of the night! New recipe ideas are always running through my head, and I need to write them down fast or I lose it.

    These look PHENOMENAL, so creative!

    1. Thanks Nicole! Start keeping one in your purse. I even think of recipes when I’m working out and type it into my phone too.

  21. Ugh. I think your site is mini-crashing a bit. It just ate my comment and is being wonky. Suffice to say, these are awesome & pinned 🙂

  22. “Ha! Of course chocolate chips.” I couldn’t agree more! Always chocolate chips! These are so adorable and so delectable! What a fun recipe!

  23. I totally dream about desserts too, Sally! And I keep a notebook nearby at all times, just like you do. These are so adorable, and I love that the crust is a cookie 😉

  24. SO cute! I love cheesecake so much, and little individual ones are the very best. My friend calls them cheesecakies ;). I laughed when I read that you keep a notepad by your bed to write down ideas that crop up…I did that in college, but about physics and math homework problems that I sometimes randomly figured out in the middle of the night after struggling that day ;). Thanks for all these awesome Valentine’s Day ideas!

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