Mini Red Velvet Cheesecakes

Red velvet cake is believed to have originated in the Victorian era, and the red color was originally achieved by using beetroot juice.

This is vegetarian recipe. Dish can be prepared in 105 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.

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Medium

Mini Red Velvet Cheesecakes

Cooking Method: Baking Cuisine: American Courses: Baking, Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Rest Time 60 min Total Time 1 hr 45 mins

Servings: 12 Calories: 3840

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 box Red Velvet Cake Mix
• 1 package Cream Cheese
• 1 cup Sugar
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 2 tablespoon Butter
• 1 teaspoon Red Food Coloring
• 1 cup Whipped Cream
• 2 tablespoon Sprinkles

Instructions

1. Preheat the oven to 325°F (163°C).
2. Prepare the red velvet cake mix according to the package instructions.
3. In a separate bowl, beat the cream cheese, sugar, eggs, vanilla extract, butter, and red food coloring until smooth.
4. Line a muffin tin with cupcake liners and pour a spoonful of the red velvet cake batter into each liner.
5. Top the cake batter with a spoonful of the cream cheese mixture.
6. Repeat the layers until the cupcake liners are filled.
7. Bake in the preheated oven for 20-25 minutes or until the cheesecakes are set.
8. Remove from the oven and let them cool in the muffin tin for 5 minutes.
9. Transfer the mini red velvet cheesecakes to a wire rack and let them cool completely.
10. Once cooled, refrigerate for at least 1 hour.
11. Serve with whipped cream and sprinkles on top.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 30g10%

Sugars 20g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.