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Mini Red Velvet Cheesecakes

Mini red velvet cheesecakes bake in a muffin pan over chocolate graham cracker crusts for creamy individual desserts with a subtle cocoa flavor. Chill them until set, then serve straight from their paper liners.
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Prep Time 20 minutes
Cook Time 27 minutes
Cooling and chilling 4 hours 30 minutes
Total Time 5 hours 17 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1 cup chocolate graham crackers finely crushed
  • 3 tbsp unsalted butter melted
  • 1 tbsp granulated sugar
For the filling
  • 1 package (8 oz) cream cheese softened
  • 1 package (8 oz) cream cheese softened
  • 0.67 cup granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • 2 eggs large, at room temperature
  • 0.25 cup sour cream
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring liquid

Equipment

  • 1 12-cup standard muffin pan
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 325°F and line a 12-cup standard muffin pan with paper liners.
  2. Stir together the chocolate graham cracker crumbs, melted butter, and sugar, then divide among the liners and press firmly into the bottoms.
  3. Bake the crusts for 5 minutes, then set the pan aside while you make the filling.
Mix the filling
  1. Beat the cream cheese with an electric mixer until smooth, then beat in the sugar and cocoa powder.
  2. Beat in the eggs one at a time on low speed, then mix in the sour cream, vanilla, and red food coloring just until combined.
Bake and chill
  1. Divide the filling evenly among the liners, filling each about three-quarters full.
  2. Bake for 18–22 minutes, until the edges are set and the centers barely jiggle; the center of a cheesecake should reach 160°F.
  3. Cool in the pan for 30 minutes, then refrigerate for at least 4 hours before serving.

Notes

For the smoothest filling, make sure the cream cheese is softened and the eggs are at room temperature. Store covered in the refrigerator for up to 4 days; these cheesecakes can be frozen. For a gluten-free variation, use gluten-free chocolate crumbs in place of the chocolate graham crackers.