Mini Red Velvet CheesecakesYUMMLY
Can’t decide between rich and creamy cheesecake or tender red velvet cake with its hint of vanilla and cocoa? With this cupcake-sized recipe you get to enjoy both! The layered dessert makes an impressive statement for Valentine’s Day or any special occasion, but it’s easy to pull off. (The hardest part is waiting 4 hours for it to chill.) Just bake mini layers of red velvet cake, then top them with a no-bake cheesecake filling. At serving time, add your favorite store-bought chocolate sauce and fresh raspberries. The recipe, which makes 12 mini cheesecakes, is a Yummly original created by Annalise Sandberg.
- 1/3 cup all-purpose flour
- 7 Tbsp. sugar (divided)
- 1 Tbsp. unsweetened cocoa powder
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/8 tsp. baking soda
- 1/4 cup buttermilk
- 3 Tbsp. vegetable oil (such as canola oil)
- 1 large egg yolk
- 1 Tbsp. red food coloring (liquid; or 1/2 tsp. gel food coloring; or use a plant-based food coloring and follow manufacturer’s suggestions for quantity to substitute)
- 1 tsp. vanilla extract (divided)
- 8 oz. cream cheese (at room temperature)
- 3/4 cup heavy whipping cream
- 1/4 cup hot fudge topping (or chocolate sauce; store-bought, preferably top-quality)
- 6 oz. fresh raspberries
- Preheat oven to 350°F. Line a regular, 12-cup muffin pan with paper cupcake liners.
- In a medium bowl, whisk together flour, 3 Tbsp. sugar, the cocoa powder, salt, baking powder, and baking soda.
- In a small bowl, whisk together buttermilk, oil, egg yolk, food coloring, and 1/2 tsp. vanilla. Add to the dry ingredients and whisk until combined into a smooth batter.
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|Calories230Calories from Fat150|
|% DAILY VALUE|
|Calories from Fat150|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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