Isn’t food just better when its bite sized???
These are the perfect little cheesecakes for any occasion or event. I made these for a sorority event and everyone LOVED them! The recipe yields about 60 mini cheesecakes so they are perfect for large events when you need a lot of something. The great thing is that these turn out so cute but are actually easy to make! I have only ever made them in a mini cupcake pan, but you should be able to adapt them for a normal size muffin pan.
Mini Red Velvet Cheesecakes
- 3/4 Cup Unsalted Butter
- 1 Teaspoon Salt
- 3/4 Cup Sugar
- 3/4 Cup Brown Sugar
- 2 Eggs
- 1 Teaspoon Baking Powder
- 2 Tablespoon Red Velvet Flavoring
- 3 1/4 Cups All- Purpose Flour
- 4 oz Cream Cheese (Room Temperature)
- 2 Cups Powdered Sugar
- 1 Teaspoon Vanilla Extract
If you don’t want to prepare these from scratch, a standard sugar cookie mix, prepared as cutout cookies, will work as a crust. If I’m making from a mix, I like to add red velvet food flavoring and red food coloring.
- Preheat oven to 350 degrees.
- Cream butter and sugars in a large mixing bowl.
- Add eggs one at a time, and mix well after each addition. Add Red Velvet Flavoring.
- Add dry ingredients (baking powder, salt and flour). Mix well. Mixture should be a dough constancy, if the mixture is too sticky add flour until dough is workable.
- Either line mini muffin pan with muffin papers or grease the pan. If you choose to grease the pan, you will need to grease it between each batch.
- Roll cookie dough into a 1 inch ball for each cookie. Place balls of dough into muffin pan. Make a well or indentation into each ball of dough ( I use the rounded back-end of a whisk, but anything round could work). You will want the indentation to be large enough to fill with cheesecake filing later on.
- Bake the cheesecake crusts until firm, about 10- 15 minutes. When you remove from the oven, you may need to reform the well/ indentation.
- Remove from pan and allow cheesecake crusts to cool on a wire rack.
- Mix cream cheese, powdered sugar, and vanilla in mixing bowl. Once combined fill a piping bag with the filling.
- Pipe cream cheese filling into the center of each cooled cheesecake crust. Refrigerate until ready to serve
* As an added step, I chose to melt some chocolate and drizzle it on a piece of wax paper. Once the chocolate hardened, I broke it apart and placed it on the top of the cheesecakes.