Description
These Red Velvet Cheesecake Mini Pies are the perfect indulgence with a smooth and creamy cheesecake filling sitting atop a delicious red velvet crust. A perfect dessert for any celebration or as a sweet treat!
Ingredients
Scale
For the crust:
- 1 ½ cups crushed graham crackers
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 2 tbsp cocoa powder
- ½ tsp vanilla extract
For the cheesecake filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy cream
- 2 tbsp red velvet cake mix (for flavor and color)
For the topping (optional):
- Whipped cream
- Red velvet cake crumbs or sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners.
- Make the crust: In a bowl, combine the crushed graham crackers, sugar, melted butter, cocoa powder, and vanilla extract. Stir until the mixture is combined and resembles wet sand.
- Fill the muffin tin: Spoon about a tablespoon of the crust mixture into each muffin cup, pressing it down firmly to form a crust at the bottom.
- Bake the crusts: Place the muffin tin in the oven and bake for 8-10 minutes. Allow them to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until incorporated.
- Whip the heavy cream: In a separate bowl, beat the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Add red velvet flavor: Fold in the red velvet cake mix until evenly distributed throughout the cheesecake filling.
- Assemble the mini pies: Spoon the cheesecake filling on top of the cooled crusts in the muffin tin, smoothing the tops with a spoon or spatula.
- Chill: Refrigerate the mini pies for at least 3 hours to set the cheesecake filling.
- Serve: Once chilled, top with whipped cream and optional red velvet cake crumbs or sprinkles for extra decoration. Serve and enjoy!
Notes
- You can use store-bought red velvet cake mix for a quicker preparation or make your own.
- For a more intense red color, add a few drops of red food coloring to the cheesecake filling.
- These mini pies can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini pie
- Calories: 270
- Sugar: 21g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg