Mini Red Velvet Cheesecakes – Easy Recipes for Sweet Bites
These mini red velvet cheesecakes are a delicious and impressive dessert. Perfect for parties or a sweet treat any time.
Servings: 18 mini cheesecakes
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.