Are you dreaming of rich, decadent dessert but don't want the commitment of a full-sized cheesecake? Then look no further! These mini red velvet cheesecakes are the perfect solution. They're incredibly easy to make, bursting with that classic red velvet flavor, and guaranteed to impress your friends and family. This recipe is perfect for parties, holidays, or a simple yet elegant weeknight treat. Get ready to experience the delightful combination of creamy cheesecake and the subtle tang of red velvet in every bite-sized portion. This recipe offers a healthy balance of delicious and easy, making it one of the best recipes for both beginner bakers and experienced cooks.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 tablespoon unsweetened cocoa powder
- ½ teaspoon red velvet cake mix (optional, for enhanced flavor)
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C). Grease a 12-cup mini muffin tin.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Divide the crumb mixture evenly among the muffin cups, pressing firmly into the bottom to create a crust.
Making the Filling and Baking:
- In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the red food coloring, cocoa powder, and optional red velvet cake mix. Beat until the mixture is smooth and evenly colored.
- Pour the cheesecake filling over the prepared crusts, filling each cup about ¾ full.
- Place the mini muffin tin in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the muffin tin (this creates a water bath for even baking).
- Bake for 18-20 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center.
- Remove from the oven and let cool completely in the water bath before transferring to a wire rack to cool completely.
Chilling and Serving:
- Once completely cool, refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, to allow them to fully set.
- Carefully remove the cheesecakes from the muffin tin.
- Garnish as desired (whipped cream, chocolate shavings, fresh berries are all delicious options!). Serve chilled and enjoy!
Tips and Variations:
- For a richer flavor: Use full-fat cream cheese.
- Adjust the sweetness: Reduce the sugar by 1-2 tablespoons if you prefer a less sweet cheesecake.
- Add a swirl: Before baking, gently swirl a tablespoon of melted dark chocolate into the batter for an elegant touch.
- Make it ahead: These mini cheesecakes can be made a day or two in advance, which makes them perfect for meal prepping or entertaining.
- Dietary Adjustments: Experiment with gluten-free graham crackers for a gluten-free option.
Nutritional Information (per serving, approximate):
Calories: Approximately 180-200 Fat: 12-14g Saturated Fat: 8-10g Cholesterol: 40-50mg Sodium: 80-100mg Carbohydrates: 18-20g Sugar: 14-16g Protein: 3-4g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This recipe delivers a delicious and easy dessert option that's sure to be a crowd-pleaser. Enjoy the process of homemade cooking and the satisfaction of creating these delightful mini red velvet cheesecakes. They're the perfect quick dinner idea companion, a fantastic healthy meal addition (in moderation, of course!), and a truly delightful way to end any meal.