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Mini Red Velvet Cheesecake

Perfectly portioned mini red velvet cakes with a creamy cheesecake filling surprise inside. A simple yet impressive dessert for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 cakes
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 large egg room temperature
  • 0.5 tsp vanilla extract
Red Velvet Batter
  • 1.125 cup all-purpose flour
  • 0.75 cup granulated sugar
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup buttermilk room temperature
  • 0.5 cup vegetable oil
  • 1 large egg room temperature
  • 1-2 tbsp red food coloring liquid, or 1 tsp gel
  • 0.5 tsp white vinegar
  • 1 tsp vanilla extract

Equipment

  • Muffin Tin
  • Cupcake liners
  • Mixing bowls
  • Hand Mixer
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. To make the filling, beat softened cream cheese and 1/4 cup sugar until smooth. Add 1 egg and 1/2 tsp vanilla, beating on low just until combined. Set aside.
  3. For the cake batter, whisk together flour, 3/4 cup sugar, cocoa powder, baking soda, and salt in a large bowl.
  4. In a separate bowl, whisk together buttermilk, oil, 1 egg, food coloring, vinegar, and 1 tsp vanilla.
  5. Pour wet ingredients into dry and whisk just until combined. Do not overmix.
  6. Spoon 1 tbsp of batter into each muffin cup. Top with 1 tbsp of cream cheese filling. Cover with remaining batter.
  7. Bake for 15-18 minutes until set. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Chill before serving.

Notes

Ensure all refrigerated ingredients are at room temperature for the smoothest batter and filling.