Delectable Mini Red Velvet Cheesecake Easy to Make

Ingredients

• 1 cup crushed graham crackers
• 1 4 cup granulated sugar
• 1 2 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1 2 cup powdered sugar
• 1 2 cup sour cream
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp cocoa powder
• 2 tbsp red food coloring
• 0 none Whipped cream for topping
• 0 none Chocolate shavings or red velvet crumbs for garnish

Instructions

1. Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers, granulated sugar, and melted butter. Stir until well mixed.
2. Line a cupcake tray with paper liners. Press about 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust. Bake in the preheated oven for 8 minutes, then let cool.
3. In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and mix until well incorporated.
4. Add sour cream, egg, vanilla extract, cocoa powder, and red food coloring to the cream cheese mixture. Beat until you have a smooth, vibrant red batter.
5. Carefully spoon the cheesecake mixture over the cooled graham cracker crusts in each liner, filling them about 3/4 full.
6. Bake in the oven for 15-18 minutes or until the centers are slightly jiggly but not runny. Remove from the oven and let them cool at room temperature before refrigerating for at least 2 hours.
7. When ready to serve, top each mini cheesecake with a dollop of whipped cream and garnish with chocolate shavings or additional red velvet crumbs.