Description

These Red Velvet Cheesecake Mini Pies combine the rich, creamy texture of classic cheesecake with the distinctive flavor and vibrant color of red velvet cake. Perfectly portioned into adorable mini pies with a buttery graham cracker crust, they’re ideal for holiday treats or any special occasion dessert. Topped optionally with whipped cream, these individual desserts are sure to impress and delight.

Ingredients

Scale

Crust

1 cup graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted

Filling

8 ounces cream cheese, softened
1/3 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
1/4 cup buttermilk
1 tablespoon red food coloring

Topping (optional)

Whipped cream

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Instructions

Prepare crust: Preheat the oven to 325°F (163°C). Line a muffin tin with 9 paper liners. In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the mixture resembles wet sand. Press about 1 to 1½ tablespoons firmly into the bottom of each liner to form crusts.
Make filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add 1/3 cup sugar and continue beating until fluffy. Incorporate the egg, vanilla extract, cocoa powder, buttermilk, and red food coloring, beating until the mixture is fully combined and smooth.
Assemble and bake: Spoon the red velvet cheesecake filling evenly over the crusts in the liners, filling almost to the top. Bake for 18–20 minutes, or until the centers are just set but still slightly jiggly.
Cool and chill: Remove the mini pies from the oven and let them cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Once cooled, refrigerate for at least 2 hours to set fully.
Serve: Before serving, optionally top each mini pie with whipped cream for an extra creamy finish.

Notes

These mini pies can be prepared a day ahead and refrigerated until serving.
For a richer cocoa flavor, substitute unsweetened cocoa powder with dark cocoa powder.
Mini chocolate chips can be folded into the filling batter for added texture and chocolate bursts.