Mini Red Velvet Cheesecakes

red velvet cheesecakes CCB

Mini Red Velvet Cheesecakes

Yield: 12 pcs


For the crust:
10 Oreo cookies
2 tablespoons butter, melted

For the cheesecake:
12 oz. cream cheese, softened
1 tablespoon sour cream
1/2 cup granulated sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 teaspoons red food coloring
1 large egg, room temperature

For the topping:
1/2 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

red velvet cheesecakes CCB2


Preheat oven to 350 degrees F. Lightly grease a mini cheesecake pan.

To the bowl of a food processor, add Oreo cookies and pulse into fine crumbs. Transfer crumbs to a small bowl and pour in melted butter. Use a fork to mix in melted butter until all crumbs are evenly moistened.

Scoop a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use the bottom of a shot glass or any flat bottomed object to press down and compact the crumbs into an even layer.

Bake for 5 minutes. Then, remove from the oven and reduce oven temperature to 325 degrees F.

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, sour cream, and granulated sugar until well-blended and smooth. Add cocoa powder and vanilla, and beat until incorporated. Beat in red food coloring. Lastly, beat in egg just until combined.

Bake cheesecakes for 13-15 minutes, or until tops are set. Turn off the oven, and leave the cheesecakes in there for 5 minutes with the oven door open.

Then, remove from the oven and let cool to room temperature, before transferring to a refrigerator to chill overnight.

In a small bowl, using an electric hand mixer, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Remove mini cheesecakes from pan and decorate with whipped cream as desired before serving.

source:  culinarycouture


Red Velvet Cheesecake Brownies

Red Velvet Cheesecake BrowniesRed Velvet Cheesecake Brownies

Yields:  16 pcs (8″X8″)
Baking temp: 350 degrees fahrenheit
Baking time: 35-40 mins


1 stick unsalted butter, softened

2 oz. bittersweet chocolate, chopped

1 c. sugar

2 lg. eggs

1 t. vanilla

2 t. red food coloring

⅔ c. all-purpose flour

¼ t. salt

8 oz. cream cheese, softened

⅓ c. sugar

1 lg. egg

½ t. vanilla


  1. Preheat oven to 350 degrees. Line an 8 or 9-inch square baking pan with foil and lightly grease. In a small heatproof bowl, melt butter and chocolate together. Stir with a fork until very smooth. Set aside to cool for a few minutes.
  2. In a large bowl, whisk together sugar, eggs, vanilla and red food coloring. Pour in the slightly cooled butter and chocolate mixture and whisk until combined. Add flour and salt and stir until everything is just combined with no streaks of flour remaining.
  3. Pour into prepared pan and smooth top with spatula.
  4. In a medium bowl, beat the cream cheese, sugar, egg and vanilla with a hand mixer on medium speed until smooth. Drop by tablespoonfuls onto prepared red brownie batter. Gently swirl the two batters with a butter knife.
  5. Bake for 35-40 minutes until cheesecake brownies are just set. Cool in the pan completely before slicing and serving.

source: foodtasticmom

Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes2

Mini Red Velvet Cheesecakes

Yields:  22-24 pcs
Prep time: 30 mins
Chilling Time: 1.5 hrs
Baking temp: 350 degrees fahrenheit
Baking time: 8 mins per batch


Red Velvet Cookie Layer

1 and 1/2 cups + 1 Tablespoon (198g) all-purpose flour (measured correctly)

1/4 cup (32g) unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (115g) unsalted butter, softened to room temperature.

3/4 cup (150g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

1 egg, at room temperature1

1 Tablespoon (15ml) milk

2 teaspoons vanilla extract

1 Tablespoon red food coloring (liquid or gel)

Cheesecake Layer

12 ounces (336g) full-fat cream cheese, softened to room temperature

2 Tablespoons (30g) yogurt2

1/3 cup (67g) granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1/2 cup (90g) mini or regular semi-sweet chocolate chips

Mini Red Velvet Cheesecakes


  1. Preheat oven to 350°F (177°C). Line two 12-count muffin pans with cupcake liners. Set aside.
  2. Make the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed. Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed. Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you’d like the dough to be redder. The dough will be sticky.
  4. Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say “scant” because otherwise you won’t have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
  5. Make the cheesecake layer: using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks. Gently fold in the chocolate chips. Dollop 1 Tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.
  6. Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.
  7. Cookie cups stay fresh covered at room temperature for 12-24 hours, and then must be refrigerated after that for up to 3 more days.
  8. Make ahead tip: Cheesecakes can be frozen up to 2 months– thaw overnight in the refrigerator before enjoying.

source: sallysbakingaddiction

Red Velvet White Chocolate Cheesecake Bars

red velvet cheesecakes2 CCB

Red Velvet White Chocolate Cheesecake Bars

Yield: 8″ x 8″


For the cookie base
One 16.5oz box red velvet cake mix
1/3 cup oil
1/4 cup milk
1 egg
1 teaspoon vanilla extract

For the cheesecake filling
1/2 cup white chocolate chips
One 8oz. package cream cheese, room temperature
1/2 cup sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
2 teaspoons all-purpose flour

red velvet cheesecakes2 CCB2


Preheat oven to 350 degrees F.  Lightly spray an 8×8 inch glass baking dish with cooking spray. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, beat together cake mix, oil, milk, egg, and vanilla extract until well-combined and a soft dough forms.

Scrape most of the dough out of the bowl and onto the bottom of prepared baking dish. Evenly spread it out and pat it down to form a smooth, uniform layer.

Melt white chocolate chips over a double boiler, or in a microwave. Once they are completely melted and smooth, set aside to cool while you prepare the cheesecake filling.

In a medium sized bowl, using an electric hand mixer, beat together cream cheese and sugar until smooth and well-blended. Add egg and vanilla and beat on low speed just until incorporated. Add flour and beat for an additional 20 seconds. Then, gradually beat in melted white chocolate.

Evenly spread cheesecake filling over the red velvet cookie dough.

Roll out the remaining cookie dough, cut into shapes, and gently place over cheesecake filling. (Alternatively, you can bake the cookie dough separately into cookies and leave the top of the cheesecake bare.)

Bake for 25-30 minutes, or until edges are set and the center jiggles slightly. Transfer to a wire rack to cool to room temperature, then refrigerate for 1 hour before cutting and serving.

Note: If you prefer a larger cheesecake to cookie ratio, bake in a 13x9inch pan, only doubling the cheesecake recipe.


source:  culinarycouture

Red Velvet Cheesecake


Red Velvet Cheesecake

 Yields:  9″



2 cups Oreo crumbs (about 20 Oreos)

4 tbsp butter, melted

Cheesecake filling

24 oz cream cheese, room temperature (three 8 oz packages)

1 cup sugar

3 tbsp cocoa

4 eggs, room temperature

1 cup sour cream

1/4 cup buttermilk

2 tsp vinegar

1 tsp vanilla extract

2 ounces red food color

Cream Cheese Whipped Cream

3/4 cup heavy whipping cream

1/4 cup powdered sugar

1/2 cup whipped cream cheese icing




  1. Heat oven to 325 degrees.
  2. In a small bowl, combine crust ingredients and mix well.
  3. Press mixture into the bottom and up the sides of a 9-inch springform pan with parchment paper in the bottom.
  4. Bake crust for 10 minutes then remove.
  5. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in, and set aside.

Cheesecake filling

  1. Reduce oven to 300 degrees.
  2. In a large bowl, blend the cream cheese, sugar and cocoa with an electric mixer until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
  3. Add eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
  4. Add the sour cream, buttermilk, vinegar, vanilla extract and red food color. Beat on low speed until well combined.
  5. Pour the filling into the pan.
  6. Drop the cheesecake on the counter a few times to release air bubbles that can cause cracks.
  7. Place springform pan inside another pan. Fill outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  8. Bake for 1 hour and 45 minutes.
  9. Turn off heat and leave cheesecake in oven with door closed for 30 minutes.
  10. Crack oven door and leave the cheesecake in the oven for another 20 minutes or until set.
  11. Remove cheesecake from oven and chill.

Whipped Cream

  1. Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
  2. Remove bowl from freezer and add whipping cream.
  3. Whip until cream starts to thicken, then add powdered sugar.
  4. Continue whipping until stiff peaks form, about 5-7 minutes.
  5. Stir in the cream cheese icing.
  6. Spread or pipe whipped cream on top of cheesecake. Keep cheesecake refrigerated until ready to serve.

source :  lifeloveandsugar

Red Velvet Cheesecake Cookies

red velvet cheesecakes cookies CCB

Red Velvet  Cheesecake Cookies


For the cookies:
1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
pinch of vanilla powder (or 1 tsp vanilla extract)

For the cheesecake filling:
4 ounces cream cheese, at room temperature (I used 1/3 less fat cream cheese and only took it out 10 minutes beforehand)
2 cups powdered sugar
pinch of vanilla powder (or 1 tsp vanilla extract)

For the white chocolate drizzle:
1 and 1/2 cups white chocolate chips, melted (If you don’t have white chocolate chips, or if you have an issue with melting them, you can simply drizzle some melted vanilla frosting, it’s just as delicious)

red velvet cheesecakes cookies CCB2


For the cookies:
In a large bowl, combine the cake mix and flour. Whisk together until clumps disappear. In the bowl of a stand mixer, add the cake mix with the flour, eggs, oil and vanilla and mix until smooth. The dough will be oily. Wrap it in plastic wrap and refrigerate for at least two hours.

For the cheesecake filling:
Using a hand mixer, combine cream cheese, powdered sugar, and vanilla. Mix until smooth. Using a teaspoon, scoop out balls of cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the freezer and freeze for at least two hours. (I started off making teaspoon balls and realized halfway that I was going to have a lot of filling left over, so I made my balls bigger. If you do this, make sure to use enough dough to completely cover the balls of filling so it doesn’t leak out. You can also just make more than 10 teaspoon balls, and consequently, make smaller cookies to use up all of the balls.)

Preheat oven to 350 degrees F.  Lightly spray a large baking sheet with cooking spray, or line it with parchment paper or silicone baking mat.

To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a ball of cheesecake filling in the center and wrap the cookie dough around the filling. (If the dough starts to crack when you’re wrapping it around the filling, don’t freak out. If you just sort of cup the dough between both your palms, it will pull it back together). Gently roll into a ball and place on prepared baking sheet. Only bake 3 cookies at a time because the cookies are very large and will spread.

Bake cookies for 11-13 minutes or until they begin to crackle. Let them cool on baking sheet for 5 minutes, and then transfer to a wire cooling rack to cool completely.

Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens. Serve and enjoy!

source:  culinarycouture