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
Scale
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
