Mini Red Velvet Cheesecakes have chocolate cookie crust and red velvet cheesecake filling with a cream cheese topping. Gluten free option and instructions for how to make chocolate heart decorations. Cute and festive for the holidays or Valentine's Day!
For the Crust:
- 12 chocolate sandwich cookies (such as Oreos or gluten free Glutino)
- butter, melted
For the Filling:
- 12 ounces cream cheese (1 1/2 packages)
- 3/4 cup sugar
- 2 eggs
- 1/2 cup sour cream
- 1/4 cup buttermilk (see note)
- 1 1/2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
- 1/2 ounce red food coloring gel (or 2 ounces red food coloring liquid)
For the Chocolate Heart Decorations:
- 1 ounce semisweet chocolate
For the Frosting:
- 4 ounces cream cheese (1/2 package)
- 2 tablespoons butter
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Make the Crust:
Preheat the oven to 325 degrees F. If using a mini muffin or standard size muffin pan instead of a mini cheesecake pan, line each cup with a paper or aluminum cupcake liner.
Crush the cookies to crumbs in a food processor or with a meat tenderizer.
Combine cookie crumbs with melted butter until well mixed. Divide the crumbs among the wells of a mini cheesecake, mini muffin pan, or standard size muffin pan. Use a small cup or your fingers to press down the crumbs evenly. If you have extra crumbs, add them to a separate small dish to bake.
Bake for 10 minutes or until fragrant. Set aside to cool and make the filling.
Make the Filling:
Beat the cream cheese and sugar in the bowl of an electric mixer until well combined. Add the eggs and the remaining ingredients on low speed until just combined.
Layer the batter on top of each crust, filling the wells 3/4 full. Do not overfill, as the cheesecake will rise during baking. Bake extra batter in a separate dish or discard.
Bake for 15 - 25 minutes, until the cheesecake is set. Baking time will depend on the size of the wells and how full each well is. Cool completely.
Make the Chocolate Heart Decorations:
Lay a piece of parchment or waxed paper on a baking sheet.
Melt the chocolate at 50% power in 30-second intervals, stirring between each heating interval, until just melted. Transfer the melted chocolate to a disposable piping bag with a plastic coupler and small metal tip or to a resealable gallon sized plastic bag with a corner cut off.
Pipe the chocolate into heart shapes onto the paper. Allow the chocolate to set. You may refrigerate or freeze it to speed up this process.
Once set, carefully remove the chocolate hearts from the paper and store in an airtight container at room temperature or in the freezer.
Make the Frosting:
Beat cream cheese and butter at medium speed with an electric mixer until smooth.
Gradually add powdered sugar and vanilla, beating until smooth.
Finish the Cheesecakes:
Carefully remove the mini cheesecakes from the pan by pushing up from the bottom. Gently pry off the metal bottom from underneath the crust. If using a muffin pan, remove the cheesecakes and take off and discard the cupcake liner.
Spread the frosting evenly over the top of the cheesecakes. Add a chocolate heart decoration on top of the topping, if using.
Substitute for buttermilk: combine 1/4 cup milk mixed with 1 teaspoon white vinegar, mix and let sit for 5 to 10 minutes.
Source: Adapted from Southern Living
You're Gonna Bake It After All