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. they look delish! i love red velvet!

  2. Dorothy @ Crazy for Crust says:

    Um, yum. SO pretty too! I love making cheesecakes mini. Best thing ever.

    Where do you get your brown parchment paper? I’ve never seen it!

    1. Hey Dorothy! My grocery store sells it in the baking aisle (not in the aisle with the other parchment paper). I’m sure you could order it online too!

  3. I love love cheesecake! I couldn’t say no to these! So pretty!

  4. Chris @ Shared Appetite says:

    I can’t even…. what…. how…. these look absolutely amazing!! Like, I almost tried to reach into my screen and grab these mini red velvet cheesecakes!

    1. Hahaha! It sounds like you were at a loss for words for a minute, Chris. You gotta try these!

  5. Erin @ Dinners, Dishes and Desserts says:

    I love anything mini, and these are just so darn cute! Perfect portion control, if you only eat one 🙂

    1. Thanks Erin! And I speak from experience when I say… it’s hard to only eat one!

  6. Amy at Ms. Toody Goo Shoes says:

    These look so awesome… I may just have to start a red velvet board.

    1. I’ve been thinking of beginning one myself! There’s so much red velvet all over to save and gawk over. 🙂

  7. Ashley | Our Full Table says:

    Ahh Sally! You know the way to my heart! I can’t wait for your cookbook!

  8. I used to bake into the wee hours of the morning or at the crack of dawn when I had a particularly bad case of insomnia, but when I went home to live for a spell with my parents that absolutely stopped. My mom wakes at even the slightest smell (I once boiled broccoli at 5 AM and the next thing I knew, she was tramping down the stairs!), but I’m totally with you on getting baking done whenever you’re in your element–and sometimes that’s got to be EARLY! Thankfully my kitchen is all my own again, these are so pinned!

    1. I’m glad we have early morning baking in common! And Ala, if I lived with my mother – she would be up at the crack of dawn with me. Even if I got up earlier that her, she can hear and smell everything in her sleep. Thanks for pinning!

  9. Helen @ Scrummy Lane says:

    These look really dainty, so I would guess they aren’t too sweet and sickly. I would have one for breakfast, too – they say brekky time is the best time to eat sweet stuff anyway, so your body has more time to burn it off 😉

    1. I agree 100% with that last comment, Helen!

  10. These look amazing, Sally! This is what Valentine’s Day is all about for me. 🙂

  11. Becca @ Crumbs says:

    These are so cute! Perfect for valentines day =)

  12. Sally,

    My mouth is watering and these look delicious! I’m on a strict diet, but this recipe makes me want break the rules!

  13. Sally, these are gorgeous!! Anything Red Velvet and I are friends!! 🙂

  14. simple green moms says:

    love the pics! and would love to eat a few (or more) of these right now! =)

  15. Kerry @ Kerry Cooks says:

    Yum – these turned out so great Sally! Hope you’re feeling better

    1. I am, thanks Kerry! Glad you liked these. 🙂

  16. Hi Sally! I love love love your recipes and blog 🙂 Just tried this one and unfortunately forgot the “about” 20 mins part..so I think I slightly overbaked the cheesecake with the full time… lesson learned! I’m sure they will still be delicious and l know for next time to try your jiggle technique. Learning so much from you 🙂 Can’t wait to see what you post next!

    1. Yes, the jiggle technique is a must! Thanks Kari – watch them in the oven next time!

  17. Megan @ The Cooking Canvas says:

    Always inspiring. I love how they are mini! I’m making these for a party I am attending this weekend. They will be a hit! I just pre-ordered your book, by the way. CANNOT WAIT!

  18. These are perfect, Sally! I’m sure you didn’t even need your sense of taste to try them because if they taste even 1/10th as they are beautiful, then they must be absolutely delicious. I love that Kevin inhaled them and that you had one for breakfast. Totally allowed. I think I need to learn your breakfast philosophy. Such a lovely recipe, lovely lady! 🙂 Have a great weekend! xoxo

  19. I dream about desserts too Sally! Last spring, I dreamed I wanted to bake a cheesecake, and I even remembered the exact set of ingredients I wrote down on my shopping list when I woke up. (I actually baked it too — it’s my Candy Bar Cheesecake! 🙂 ) Hmm, now that I think about it… Maybe there’s something about cheesecake and dreams, seeing as that’s what we both dreamed about! Anyway, that’s absolutely amazing that Kevin ate 3 entire ones!! That’s basically the BEST compliment ever. Good for you!!!

  20. I have never had red velvet before..isn’t that crazy? These look positively incredible! What I really love is that they would be much harder to “grab on the sly” unlike cookies…ha ha ha!

    I made your AWARD WINNING Dark Chocolate Salted Caramel cookies last weekend and everyone in my office said they are hands down the best cookies they have EVER had! I had many comments that they were “almost too rich”….which, you know what? That’s just CRAZY TALK! I had NO PROBLEMO eating my fill of them!

    My husband has pretty much forbidden me to keep up my weekly baking habit…ha ha ha…little does he know that an entire cookbook will be arriving soon…mwah ha ha ha ha! I also have a nephew with a birthday coming up…oh and a cousin….lots of excuses…. 😉

    1. “too rich” – I don’t understand these words! ha!

      Your husband has no idea what’s coming…

  21. Chung-Ah | Damn Delicious says:

    Oh Sally – these are the absolute perfect Valentine’s day treat! Jason is going to go CRAZY when I make this for him. We’re keeping it low key and staying in and I can’t think of something more perfect than this!

  22. Hmm, Sally, if Kevin doesn’t like cheesecake and yet one of these little beauties went missing, perhaps you have a kitchen fox. i have one. There are times when I leave biscuits or small baked goods cooling on the rack, and by the time I come back one is missing. My husband always says it’s the fox sneaking in to steal it.

    Although that fox must be the size of a horse by now!

    1. Hahahahah I think we definitely have a kitchen fox… the size of a polar bear or something. 😉

  23. Jennie @themessybakerblog says:

    Sally, these are gorgeous. I, too, keep a notebook next to my bed. I’m forever dreaming about food. I also keep one in my purse. Pinned.

  24. Oh my!!! My little lady only wants to nap on me, so I haven’t baked in a while, with the exception of your brown sugar cookies ( a must have in my son’s lunch box), but these will head to the top of my list to try!

  25. I have everything for these except the semi sweet chips! The only chips I have are dark…..maybe there’s still time to run out before the snow starts.

  26. Argh…I over baked these. So sad. I baked for 20 mins, I missed the “about” part too. Oh well. I was hoping to surprise my kids teachers…what they don’t know won’t kill them right. I will make again another time knowing and avoiding my error.

    just want to say I love your blog, and especially the photos. I am new but will be a regular visitor that’s for sure

    1. Thanks Patricia! And yes, keep your eye on them a little before 20 minutes.

  27. I made these for a PSO Event at school today. The teachers were raving about them. I didn’t have enough red food coloring, so they’re not so red velvet-y, but still delicious.

    The only thing is that my crust was kind of crunchy, which I wasn’t expecting. I made two batches and baked the second batch’s crust for 5 minutes thinking I might have overdone the first banch, but it was still crunchier than what I was expecting. Are yours more cake-like? What should I do differently? Just curious!

    1. Yep – its a cookie crust. Not supposed to be cakey at all. So glad that they were loved!

      1. Thank you, Sally!

  28. Do you have a suggestion on how to adjust the recipe / cooking time for non- mini/regular muffin size? Love your recipes and excited to try this but don’t have a mini muffin pan 🙁

    1. Hi Craig – I’ve never made this as a full cheesecake before, so I’m unsure of the cooking time. These are baked in a standard 12-count muffin pan, not a mini size.

      1. Oops – sorry! Guess I should have read this more carefully, I just kept reading mini and thinking it was a mini muffin pan. Thanks!

  29. I want to know if I could use crisco sticks instead of butter…

  30. 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!

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