There’s something truly magical about sinking your fork into a bite-sized masterpiece like these Red Velvet Cheesecake Mini Pies. Each one features a crumbly graham cracker crust, a velvety smooth swirl of rich, chocolatey red velvet cheesecake, and a creamy topping—all in a perfectly portable package. It’s the best of festive decadence and creamy comfort in every single bite, making these little pies a guaranteed showstopper at any gathering, holiday, or just a cozy night in. If you love the flavors of classic red velvet with the creaminess of cheesecake, you’ll fall head over heels for this delightful dessert.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Red Velvet Cheesecake Mini Pies is that they rely on simple, accessible ingredients that work together to create something extraordinary. Each component contributes something special—whether it’s the buttery crunch, the pillow-soft filling, or that signature red hue.
- Graham cracker crumbs: The classic base for mini cheesecakes, these create the foundation with their sweet, crumbly texture.
- Granulated sugar: Sweetens both the crust and the cheesecake layers, giving just the right balance to the flavors.
- Unsalted butter (melted): Binds the crust and lends a rich, buttery finish to every bite.
- Cream cheese (softened): The star of the show, providing irresistible creaminess and tang to the filling.
- Unsweetened cocoa powder: A touch of cocoa is the secret to that classic red velvet depth and subtle chocolate flavor.
- Red food coloring: Don’t skip this—it’s what gives Red Velvet Cheesecake Mini Pies their signature, striking color.
- Large eggs: Eggs hold everything together and give the cheesecake its silky, smooth structure.
- Vanilla extract: Just a splash enhances all the other flavors and rounds out the mix.
- Sour cream: Delivers extra tang and creaminess to the luscious topping.
- Heavy cream: Adds luxurious richness and helps achieve that smooth, soft finish on top.
- Whipped cream for topping: Because every mini cheesecake deserves a swirl of light, fluffy whipped cream.
- Chocolate shavings or sprinkles for garnish: These add a finishing touch of color and texture that makes each pie irresistible.
How to Make Red Velvet Cheesecake Mini Pies
Step 1: Prepare the Crust
Get started by preheating your oven to 325°F (163°C). In a small bowl, mix together the graham cracker crumbs, 1/4 cup of the granulated sugar, and the melted butter. You’ll want every crumb beautifully coated so the mixture clings together. Press about two tablespoons of the crumb mixture into each lined muffin cup, making sure it’s packed down firmly to give you that crunchy base.
Step 2: Make the Cheesecake Batter
In a large mixing bowl, beat the cream cheese until ultra smooth—no lumps! Then blend in the remaining 1 cup of sugar, the unsweetened cocoa powder, and that all-important red food coloring. Keep mixing until the color is even and vibrant. Next, beat in the eggs one at a time, followed by the vanilla extract, making sure everything is incorporated seamlessly.
Step 3: Fill and Bake
Divide your gorgeous red velvet cheesecake batter evenly over the prepared crusts. Gently smooth the tops with a spoon. Bake for 18 to 20 minutes. You’ll know they’re ready when the centers are just set and don’t jiggle much if nudged. Remove them from the oven and allow them to cool completely right in the pan.
Step 4: Add the Creamy Topping
While the cheesecakes cool, whisk together the sour cream and heavy cream in a small bowl until you have a luxuriously silky mixture. After the cheesecakes have cooled, spoon a generous tablespoon over each mini pie, smoothing it over the surface.
Step 5: Chill and Decorate
Transfer your Red Velvet Cheesecake Mini Pies to the fridge and let them chill for at least two hours—this helps them set up and become perfectly creamy. Just before serving, add a dollop of whipped cream and a sprinkle of chocolate shavings or colorful sprinkles to make each mini pie pop.
How to Serve Red Velvet Cheesecake Mini Pies
Garnishes
When it comes to garnishing these beauties, whipped cream is an absolute must for an extra cloud of sweetness. Chocolate shavings or playful sprinkles add color, contrast, and a little crunch. If you’re feeling fancy, a drizzle of melted chocolate or a few fresh raspberries take things to the next level. With Red Velvet Cheesecake Mini Pies, the garnish is just as delightful as the first bite!
Side Dishes
Pair your Red Velvet Cheesecake Mini Pies with a mug of hot coffee, herbal tea, or a glass of cold milk. For a festive spread, serve alongside fresh berries, a bowl of tangy fruit salad, or even dainty shortbread cookies. The creamy richness of the mini pies balances beautifully with light, juicy sides.
Creative Ways to Present
Arrange the mini pies on a vintage cake stand or a bright party platter for a truly eye-catching dessert centerpiece. To make them extra special, tuck each into a brightly colored cupcake liner and nestle a tiny fork or spoon beside them. For parties, personalize each Red Velvet Cheesecake Mini Pie with sprinkles that match your theme or tiny name flags for a whimsical touch.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, simply place the Red Velvet Cheesecake Mini Pies in an airtight container and store them in the refrigerator. They’ll keep beautifully for up to four days, staying just as creamy and flavorful as day one. Just remember to add whipped cream and garnishes right before serving for the freshest taste and presentation.
Freezing
These mini pies freeze quite well! After cooling and before adding the whipped cream, wrap each pie tightly in plastic wrap and keep them in a freezer-safe container. They’ll stay fresh for up to one month. Thaw overnight in the refrigerator before topping and serving for a make-ahead treat that’s ready whenever you need it.
Reheating
Though Red Velvet Cheesecake Mini Pies are at their best cold or at room temperature, if you like a slightly warmer pie, let them sit out for 15-20 minutes before serving. Avoid microwaving, as it can alter the texture and creaminess of the cheesecake.
FAQs
Can I make Red Velvet Cheesecake Mini Pies ahead of time?
Absolutely! These mini pies are perfect for preparing the night before you need them. Just store them in the refrigerator and add the whipped cream and garnishes right before serving to keep them looking and tasting their best.
What kind of red food coloring works best?
Gel food coloring gives the deepest, most vibrant red without adding extra liquid to your batter. If you only have liquid coloring, you might need to use a little more to achieve that classic red velvet shade.
Can I use a different crust instead of graham crackers?
Definitely! Chocolate wafer crumbs or finely crushed Oreos both work wonderfully and add a hint of extra chocolate flavor to the Red Velvet Cheesecake Mini Pies.
Can these be made gluten-free?
Yes! Simply substitute gluten-free graham crackers or cookies for the crust, and double-check that all your other ingredients are gluten-free. The rest of the recipe stays exactly the same.
How do I know when the cheesecake is set and not overbaked?
Keep an eye out—when the centers of the mini pies look just set and no longer jiggle, they’re ready! Don’t worry if they seem soft; they’ll firm up as they cool and chill. Overbaking leads to cracks and a dry texture, so less is more here.
Final Thoughts
Red Velvet Cheesecake Mini Pies are pure joy in dessert form—easy, irresistible, and made for sharing with people you love. Whether you’re a red velvet enthusiast or just looking for a fun, crowd-pleasing treat, these adorable pies bring smiles every single time. Give them a try and discover your new favorite mini indulgence!
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Red Velvet Cheesecake Mini Pies Recipe
- Total Time: 2 hours 40 minutes (including chilling)
- Yield: 12 mini pies 1x
- Diet: Non-Vegetarian
Description
Indulge in these delightful Red Velvet Cheesecake Mini Pies that offer a perfect combination of red velvet flavor and creamy cheesecake texture. These bite-sized treats are ideal for holiday gatherings or any time you crave a little slice of sweet indulgence.
Ingredients
Graham Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons red food coloring
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Toppings:
- Whipped cream for topping
- Chocolate shavings or sprinkles for garnish
Instructions
- Preheat Oven: Preheat the oven to 325°F (163°C).
- Prepare Crust: Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into 12 lined muffin cups.
- Make Filling: Beat cream cheese, sugar, cocoa powder, and food coloring. Add eggs, vanilla, and mix. Pour over crusts.
- Bake: Bake for 18-20 minutes until set. Cool.
- Add Topping: Whisk sour cream and heavy cream, spoon over cheesecakes.
- Chill: Refrigerate for at least 2 hours.
- Serve: Top with whipped cream and garnish with chocolate shavings or sprinkles.
Notes
- For a deeper red color, add an extra teaspoon of food coloring.
- Mini pies can be made a day ahead and stored covered in the refrigerator.
- For extra richness, drizzle with chocolate or cream cheese glaze before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 280
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
