Description
Mini red velvet cheesecakes that are creamy, rich, and perfect for desserts, featuring a chocolatey red velvet base with a cheesecake filling.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 tablespoon cocoa powder
- 1 tablespoon red food coloring
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix graham cracker crumbs, melted butter, and cocoa powder until combined; press into the bottom of each liner.
- In another bowl, beat cream cheese and sugar until smooth; add eggs one at a time, then mix in red food coloring, vanilla, and salt.
- Pour the cream cheese mixture over the crust in the liners and bake for 20-25 minutes or until set.
- Cool completely, then refrigerate for at least 2 hours before serving.
Notes
For best results, use high-quality cream cheese and let the bites chill thoroughly. Store in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 12g
- Fat: 18g
- Carbohydrates: 18g
- Protein: 4g