Mini Red Velvet Cheesecakes
Mini Red Velvet Cheesecakes Recipes
INGREDIENTS
RED VELVET BASE
- 1 cup all-purpose flour
- ¼ cup + 1 tablespoon unsweetened cocoa powder
- ¾ cup salted sweet cream butter melted and cooled
- 1¼ cups granulated sugar
- 1 tablespoon red gel food color I used the Sunny Side Up Bakery brand
- 2 teaspoons pure vanilla extract
- 2 large eggs room temperature and beaten
CHEESECAKE FILLING
- 8 ounces package of cream cheese softened
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
INSTRUCTIONS
- Preheat the oven to 350°F. Spray a mini muffin pan with nonstick cooking spray. Set it aside.
- Add the flour and unsweetened cocoa powder to a small mixing bowl. Whisk to combine. Set it aside.
- Add the melted butter, sugar, red food color, vanilla, and eggs to a medium-sized mixing bowl. Whisk to combine.
- Stir in the flour mixture. Continue stirring just until the flour mixture is well incorporated. Do not overmix.
- Add the cream cheese to a separate medium-sized mixing bowl. Use a handheld mixer at medium-high speed to beat the cream cheese for 1 minute.
- Add the sugar and vanilla. Mix for another 1-1½ minutes until well combined.
- Add the egg yolk and mix just until no yellow streaks are visible.
- Add the cheesecake mixture to either a disposable piping bag or a quart-size ziplock bag.
- Add 1 tablespoon of the red velvet base to the prepared mini muffin pans.
- Snip the end of the piping bag or ziplock bag off. Squeeze about 2 teaspoons of the cheesecake filling into the center of the red velvet bases.
- Bake for 8-9 minutes. Remove from the oven and allow the cheesecake bites to cool for 20-30 minutes before removing them from the pan and transferring them to a wire rack to cool completely.
source: https://princesspinkygirl.com/mini-red-velvet-cheesecake/
