Red Velvet Cheesecake Bites

Red velvet fans, here’s a new recipe to obsess over. This delicate, mousse-like red velvet cheesecake recipe results in 12 beautiful mini cheesecakes. Try Watkins food coloring for a pop of red that’s made out of 100% natural vegetable juices and spices. For the crust, go gluten-free with Simple Truth Sandwich Cookies. These miniature cheesecakes store well in the refrigerator for up to five days, so save yourself some stress and make them days in advance of your dinner party.

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Red Velvet Cheesecake Bites

Prep Time 20 minutes

Cook Time 5 minutes

Chill Time 3 hours

Total Time 3 hours 25 minutes

Servings 12

Calories 206 kcal

Author Anushree Shetty

Ingredients

Crust

• 12 sandwich cookies
• 2 Tbsp. unsalted butter melted

Cheesecake Filling

• 1/2 cup heavy whipping cream cold
• 8 oz. cream cheese room temperature
• 5 Tbsp. sugar
• 1 Tbsp. sour cream
• 1/2 tsp. lemon juice
• 1/2 tsp. vanilla extract
• 2 Tbsp. unsweetened cocoa powder
• red food coloring

Instructions

Crust

1. Preheat oven to 350 degrees F and line 12-count regular muffin pan with liners.
2. Using a food processer, turn sandwich cookies into a fine powder. Add melted butter and pulse until just combined.
3. Scoop a tablespoon of the cookie crumb mixture into each of the liners. Using the back of a spoon, firmly press and spread evenly.
4. Bake 5 minutes at 350 degrees F. While crust cools, prepare cheesecake filling.

Cheesecake Filling

1. Using a standard mixer or handheld mixer, whisk heavy whipping cream until stiff peaks form. If using stand mixer, transfer whipped cream to another bowl.
2. To empty stand mixer or mixing bowl, add cream cheese and 4 tablespoons of sugar. Whisk until mixture is smooth and creamy.
3. Add sour cream, lemon juice, vanilla extract, cocoa powder and red food coloring (as needed) to cream cheese mixture. Whisk until combined.
4. Using a spatula, gently fold whipped cream into cream cheese mixture until combined. (Note: To get desired red color, add more food coloring if needed. Taste mixture and add more sugar if necessary.)
5. Pipe or scoop about 2 tablespoons cheesecake filling over cooled crusts. Smooth tops with back of a spoon.
6. Chill 3 hours or overnight.
7. Keep refrigerated until ready to serve. Serve as-is or with cream cheese frosting.

Recipe Notes

Grab these ingredients and more at Vitacost.com.

 

Nutrition Facts

Red Velvet Cheesecake Bites

Amount Per Serving (1 g)

Calories 206 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g40%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 36mg12%

Sodium 110mg5%

Potassium 103mg3%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 12g13%

Protein 3g6%

Vitamin A 469IU9%

Vitamin C 0.1mg0%

Calcium 32mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.