Description
These delightful mini cheesecakes combine a buttery, cocoa-infused crust with a rich cream cheese filling, perfect for family gatherings and celebrations.
Ingredients
Scale
- 8 oz cream cheese, brick-style
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 tbsp cocoa powder
- 1 tbsp red food coloring
- 1 cup crushed graham crackers or Oreos
- 1/4 cup melted butter
Instructions
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix crushed graham crackers or Oreos with melted butter and sugar until it resembles wet sand. Line a muffin tin with cupcake liners and fill each liner with about 1 tablespoon of the crust mixture. Press down firmly.
- In a large bowl, beat the cream cheese until creamy. Add granulated sugar and blend. Mix in the eggs one at a time, then stir in sour cream, vanilla extract, cocoa powder, and red food coloring until well combined.
- Spoon the cheesecake mixture over the crust in each cup, filling about ¾ full.
- Bake for 15-20 minutes or until edges are set but centers jiggle slightly. Avoid overbaking.
- Cool in the pan for a few minutes then transfer to a wire rack to cool completely. Refrigerate for at least 2 hours or overnight.
- Top with whipped cream, chocolate ganache, or cocoa powder before serving.
Notes
Use room temperature ingredients for smoother texture. Don’t rush the cooling and chilling.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake, red velvet, dessert, mini desserts, family treats