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Mini red velvet cheesecakes are small, decadent treats that blend rich flavors. They have a soft, creamy filling with a hint of chocolate and a touch of vanilla. The bright red color makes them festive and fun. You can serve them at parties or enjoy them as a sweet snack.

Mini Red Velvet Cheesecake

Satisfy your sweet tooth with delicious Mini Red Velvet Cheesecakes! These easy-to-bake, bite-sized treats are perfect for any occasion, blending the classic flavors of red velvet with a creamy cheesecake twist. Discover the simple recipe, essential ingredients, and creative variations to impress your friends and family. Ready to make your own?
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Ingredients
  

1 cup crushed graham crackers

1/4 cup unsalted butter, melted

2 tablespoons sugar

8 oz cream cheese, softened

1/2 cup sugar

1/2 cup sour cream

1 large egg

1 teaspoon vanilla extract

1 tablespoon unsweetened cocoa powder

1 tablespoon red food coloring

Pinch of salt

Whipped cream and chocolate shavings for garnish

Instructions
 

Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.

    In a mixing bowl, combine crushed graham crackers, melted butter, and sugar. Mix well until the crumbs are evenly coated.

      Spoon about 1 tablespoon of the graham cracker mixture into each cupcake liner, pressing it down firmly to form the crust.

        In a separate bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar and continue to beat until fluffy.

          Mix in the sour cream, egg, and vanilla extract until well combined.

            Sift in the cocoa powder and add the red food coloring. Blend until the mixture is uniform in color and texture. Add a pinch of salt and mix again.

              Spoon the cheesecake batter onto the prepared graham cracker crusts, filling each liner about three-quarters full.

                Bake in the preheated oven for about 18-20 minutes, or until the edges are set but the centers still jiggle slightly.

                  Turn off the oven and leave the cheesecakes inside for an additional 10 minutes before removing them to cool.

                    Once cooled, refrigerate the mini red velvet cheesecakes for at least 2 hours or until set completely.

                      Before serving, top with whipped cream and sprinkle with chocolate shavings to enhance the presentation.

                        Prep Time: 15 mins | Total Time: 2 hrs 35 mins | Servings: 12

                          - Presentation Tips: Serve each mini cheesecake on a decorative plate with a fresh raspberry or mint leaf on top for an elegant touch.