Table of Contents
- Key Takeaways
- The Charm of Mini Desserts
- Why You’ll Love This Easy Recipe
- Perfect for Parties and Celebrations
- Betty’s Favorite Baking Tips
- How to Make Mini Cheesecakes Ahead of Time
- Final Thoughts from Betty Cooks
Key Takeaways
This mini red velvet cheesecake recipe from Betty Cooks is one of those easy recipes that combine impressive presentation with simplicity. With a buttery cookie crust and smooth, creamy filling, it’s the kind of sweet treat that disappears fast at any gathering. These mini cheesecakes are ideal for dinner parties, family desserts, or festive celebrations.
The Charm of Mini Desserts
There’s something irresistibly fun about desserts in mini form. These red velvet cheesecakes are bite-sized beauties that fit perfectly into your dessert tray. They’re elegant enough to serve at weddings or holidays, yet simple enough to enjoy on a casual night in. Easy recipes like this one make baking accessible and delightful.
Why You’ll Love This Easy Recipe
This is one of those easy recipes you’ll come back to again and again. The creamy texture, rich flavor, and vibrant red hue create a show-stopping result. Whether you’re looking for dinner recipes with a sweet ending or sweet easy recipes for gifting, these mini red velvet cheesecakes check every box. Best of all, they’re made with simple ingredients and easy steps.
Perfect for Parties and Celebrations
If you’re planning a holiday event, birthday, or potluck, these cheesecakes are the way to go. Their individual size means no messy slicing, and everyone gets their own cute little portion. You can even prepare them a day ahead — talk about a food receipt easy recipes win!
Betty’s Favorite Baking Tips
At Betty Cooks, we believe every home baker deserves to feel confident. Here are a few helpful tips from Betty: always start with softened cream cheese, don’t overmix once eggs are added, and allow plenty of cooling time. These easy recipes are best when made with a little patience and love.
How to Make Mini Cheesecakes Ahead of Time
Need a make-ahead dessert? These mini cheesecakes store beautifully. Just bake, cool, and refrigerate up to two days before serving. They travel well too, making them perfect for recipes for dinner parties or potlucks.
Final Thoughts from Betty Cooks
Whether you’re new to baking or a seasoned dessert maker, this easy recipes favorite is a keeper. It’s a sweet crowd-pleaser that feels gourmet without the stress. Add it to your list of go-to sweet easy recipes, and don’t forget to check out more delicious creations at Betty Cooks!
Mini Red Velvet Cheesecakes – Easy Recipes for Sweet Bites
Ingredients
- 18 chocolate sandwich cookies (like Oreos), finely crushed
- 2 tablespoons butter, melted
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 1 tablespoon unsweetened baking cocoa
- 1 teaspoon vanilla extract
- 1/2 teaspoon red food color
- 2 eggs
- 1/2 cup sour cream
- Whipped cream for topping, if desired
Instructions
- Preheat oven to 325°F. Place paper baking cups in each of 18 regular-size muffin cups.
- In a small bowl, mix crushed cookies and melted butter until well combined. Divide the mixture evenly among muffin cups and press down firmly.
- In a large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar, cocoa, vanilla, and food color; mix until blended.
- Add eggs, one at a time, beating well after each addition. Stir in sour cream just until blended.
- Spoon the cheesecake mixture evenly into the muffin cups over the crusts.
- Bake 20 to 25 minutes or until centers are set. Cool completely in pan, about 1 hour.
- Refrigerate at least 2 hours or until chilled. Top with whipped cream before serving, if desired.
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