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To create the perfect mini red velvet cheesecakes, you need the right red velvet cake ingredients. These ingredients work together to give you a rich, creamy, and delicious treat.

Mini Red Velvet Cheesecake

Get ready to create a show-stopping dessert with these easy mini red velvet cheesecakes! Perfect for any occasion, these delightful treats are rich, creamy, and bursting with flavor. With a simple step-by-step guide and creative variations, you can customize them to your taste. Impress your guests or indulge yourself with this fun twist on a classic favorite. Click through to explore the full recipe and tips for perfecting your mini cheesecake experience!
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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

Whipped cream for topping

Chocolate shavings or red velvet crumbs for garnish

Instructions
 

Prepare the Crust: 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.

    Form the Crust: 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.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and mix until well incorporated.

        Combine Ingredients: 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.

          Fill the Cups: Carefully spoon the cheesecake mixture over the cooled graham cracker crusts in each liner, filling them about 3/4 full.

            Bake the Cheesecakes: 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.

              Serve: When ready to serve, top each mini cheesecake with a dollop of whipped cream and garnish with chocolate shavings or additional red velvet crumbs.

                Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12 mini cheesecakes

                  - Presentation Tips: Arrange the cheesecakes on a decorative platter, and consider adding fresh strawberries or a drizzle of chocolate sauce for a pop of color.