Mini No-Bake Red Velvet Cheesecakes

Mini No-Bake Red Velvet Cheesecakes ingredients

• 1.5 cups Chocolate graham crackers, crushed
• 2 tbsp Granulated sugar
• 5 tbsp Unsalted butter, melted
• 16 oz Cream cheese, full-fat, softened
• 1 cup Powdered sugar
• 1 tbsp Unsweetened cocoa powder
• 1 tsp Vanilla extract
• 1.5 tsp Red food coloring (gel)
• 1.5 cups Heavy cream, cold
• as needed Whipped cream
• as needed Mini chocolate chips or red velvet crumbs

How to make Mini No-Bake Red Velvet Cheesecakes

1. Line a 12-cup muffin tin with paper liners, making sure each liner sits snugly in its cup. Set the prepared muffin tin aside.
2. For the crust, in a medium bowl, combine 1.5 cups crushed chocolate graham crackers, 2 tablespoons granulated sugar, and 5 tablespoons melted unsalted butter. Stir the mixture thoroughly until all the crumbs are moistened and resemble wet sand.
3. Divide the crumb mixture evenly among the 12 muffin cups, pressing it firmly into the bottom of each liner with the back of a spoon to form a compact crust. Place the muffin tin in the refrigerator to chill while you prepare the filling.
4. In a large mixing bowl, beat 16 ounces softened cream cheese with an electric mixer on medium speed until it is smooth and creamy, which should take about 2 minutes. Scrape down the sides of the bowl as needed to ensure consistent texture.
5. Add 1 cup powdered sugar, 1 tablespoon unsweetened cocoa powder, and 1 teaspoon vanilla extract to the cream cheese mixture. Beat until these ingredients are fully incorporated and the mixture is smooth.
6. Mix in 1.5 teaspoons red gel food coloring until the desired vibrant red color is achieved and evenly distributed throughout the cream cheese mixture.
7. In a separate, chilled large bowl, pour 1.5 cups cold heavy cream. Whip the cream on high speed using an electric mixer until stiff peaks form, typically about 3-4 minutes. Be careful not to over-whip, which can turn it grainy.
8. Gently fold the whipped cream into the red velvet cream cheese mixture in two additions using a rubber spatula. Continue folding until no streaks of white cream remain and the filling is light and airy.
9. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the muffin tin. Smooth the tops with a small offset spatula or the back of a spoon for an even finish.
10. Refrigerate the mini cheesecakes for at least 4 hours, or preferably overnight, allowing them ample time to firm up and set completely.
11. Once thoroughly set, carefully remove the cheesecakes from the muffin tin. Gently peel off the paper liners just before you plan to serve them.
12. Optionally, garnish each mini cheesecake with a dollop of fresh whipped cream and a sprinkle of mini chocolate chips or leftover red velvet crumbs for an appealing finish. Serve immediately while still cold.

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