Mini Red Velvet Cheesecakes

If there’s one thing you should know about me, it’s that I absolutely adore red velvet. I realize that this is becoming the “trendy” thing to do, but I’ve been infatuated with this cocoa treat for years, long before Sex and The City or Magnolia Bakery made it popular. (By the way, skip Magnolia Bakery. Their cupcakes are too dry.) While I love chocolate, I find most chocolate-lovers desserts to be too over the top for me (apologies to my brother, father, and fiancé, all of whom are head-over-heels in love with, self-proclaimed chocoholics). When prepared properly, red velvet offers the perfect addition of cocoa without overpowering other flavors (e.g., vanilla). With that in mind, please welcome my delicious little treats: mini red velvet cheesecakes!

I spent months searching for this mini-cheesecake pan. I had seen another blogger post a recipe for mini peanut butter cheesecakes (they are to DIE for, and yes, I will post the recipe) and knew I had to get my hands on one. I finally found this pan at Williams Sonoma while visiting my parents in Florida. Unfortunately, this item does not seem to be sold at all (or even most) Williams Sonoma’s, and it is no longer available on line. Come Fall, however, they will probably re-feature their mini-pumpkin cheesecake pan (see below). If my small NYC kitchen were larger, I’d definitely pick one up.

But let’s focus here. Mini-cheesecakes. These are perfect for entertaining. You can make them ahead of time and pull them out of the fridge half an hour before serving; I like them best at room temperature. I can also see these being a hit at baby showers, dessert receptions, or any other event where finger foods are preferred.

Directions
Preheat oven to 350. Combine Oreo crumbs and butter in a large bowl.

Place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan. (If you don’t have one, you can use a muffin tray lined with muffin wrappers). Press down with your fingers to pack tightly.

Bake for 10 minutes, then remove and let cool slightly.

For the filling:

Directions
Reduce oven to 325. Combine cream cheese and sugar in an electric mixer on medium speed. Add sour cream, cocoa, eggs, heavy cream, vanilla, and vinegar to combine. Carefully pour in red food coloring (Hello, apron! This WILL stain.). Pour batter on top of Oreo crust and fill about 2/3 to the top.

Bake for 20 minutes.

The cheesecakes should be relatively firm. Let them cool on your counter for at least 30 minutes. While these are cooling, you can get started on the delicious cream cheese frosting (seriously, you can’t have red velvet without cream cheese!).

For the frosting:

Directions
Using an electric mixer, beat together the softened cream cheese and butter. Add vanilla and powdered sugar, and mix until smooth.

Once your cheesecakes have cooled, you should be able to lift them from the tray without damaging them. If you’re using a mini-cheesecake pan, simply use your finger to pop the cheesecakes up from the bottom of the pan (via the removable bottom).

Top each cheesecake with a tablespoon of cream cheese frosting. If you’re a perfectionist like me, go ahead and smooth out the top so it looks like this:

Not only are these tasty, but LOOK at that color! I’m already thinking about making orange and black mini-cheesecakes for Halloween (perhaps in the shape of pumpkins?… I have a thing for pumpkins these days).

If you don’t already love red velvet, you must make these. One bite and you’ll be a believer. Bon appetit!