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To make a mini red velvet cheesecake, you need a mix of basic ingredients. This helps create the perfect balance of flavors.

Mini Red Velvet Cheesecake

Indulge your sweet tooth with these Mini Red Velvet Cheesecakes that are both adorable and delicious! This recipe guides you step-by-step to create the perfect creamy treat that will impress at any gathering. With a crunchy graham cracker crust and vibrant red filling, you can customize each cheesecake with fun toppings or flavors. Get ready to bake and wow your friends—click through to explore these irresistible dessert delights and elevate your dessert game!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

8 oz cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla extract

1 large egg

2 tablespoons all-purpose flour

2 tablespoons cocoa powder

1 tablespoon red food coloring

1/4 teaspoon baking soda

1/4 teaspoon salt

Whipped cream for topping

Dark chocolate shavings or cocoa powder for garnish

Instructions
 

Preheat your oven to 325°F (160°C). Line a muffin tin with paper liners or grease it well.

    In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until combined.

      Press about 1 tablespoon of the crumb mixture into the bottom of each muffin liner to form a crust. Bake for 5 minutes, then set aside to cool.

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

          Add 1/2 cup sugar and vanilla extract to the cream cheese, mixing well.

            Incorporate the egg into the mixture, beating until just combined.

              Sift in the flour, cocoa powder, baking soda, and salt, then mix until smooth.

                Finally, stir in the red food coloring until you achieve the desired vibrant red color.

                  Distribute the cheesecake batter evenly over the pre-baked crusts in the muffin tin, filling each liner about 3/4 full.

                    Bake for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle.

                      Allow the cheesecakes to cool in the muffin tin for about 10 minutes, then transfer to the fridge to chill for at least 2 hours.

                        Before serving, top each mini cheesecake with whipped cream and sprinkle with chocolate shavings or a dusting of cocoa powder.

                          Prep Time: 15 mins | Total Time: 3 hrs | Servings: 12