Mini Red Velvet Cheesecakes
These mini red velvet cheesecakes are rich, decadent, and perfect for any occasion. The creamy cheesecake filling is swirled with a hint of red velvet cake batter for a delightful flavor combination.
Prep
: 10
Total
: 25 minutes
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup sugar
- 0.25 cup melted butter
Cheesecake Filling
- 16 ounces cream cheese softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons red velvet cake mix
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter. Press into mini muffin tins.
- Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla and red velvet cake mix.
- Fill mini muffin tins with cheesecake batter. Bake for 20-25 minutes, or until set.
- Let cool completely before serving.
Notes
These cheesecakes can be stored in the refrigerator for up to 3 days.