Dreamy Red Velvet Cheesecake Mini Pies Recipe for Sweet Moments

Sweet and decadent red velvet cheesecake mini pies dance on the palate with luxurious charm.

Creamy cheesecake nestles perfectly inside a vibrant red velvet crust that melts in your mouth.

These adorable desserts combine rich chocolate undertones with smooth cream cheese elegance.

Each miniature pie delivers a stunning presentation that sparkles at dinner parties or casual gatherings.

Delicate and indulgent, they promise a delightful flavor explosion with every single bite.

Guests will marvel at these petite treats that blend classic Southern comfort with contemporary dessert artistry.

Prepare to enchant your taste buds with this irresistible confectionery masterpiece.

Red Velvet Cheesecake Mini Pies: What Sets Them Apart

• Minimal Prep Needed: Toss ingredients into the slow cooker and let it work its magic with minimal hands-on cooking time.
• Crowd-Pleasing Flavor Explosion: Packed with authentic Mexican street corn flavors that will delight taste buds and transport you to a vibrant street food experience.
• Nutritious One-Pot Wonder: Combines protein from chicken, vegetables, and creamy elements for a balanced, satisfying meal that fills you up without complicated cooking steps.
• Customizable Comfort: Easy to adjust spice levels and toppings, making it perfect for picky eaters and adventurous food lovers alike, ensuring everyone at the table will be happy.

Key Ingredients to Make Red Velvet Cheesecake Mini Pies

• Chocolate Wafer Cookies: Crisp cookies that provide a rich, chocolatey base for the mini pies.
• Butter: Helps bind the cookie crumbs and creates a smooth, compact crust.

• Cream Cheese: The creamy, tangy foundation that gives the mini pies their signature cheesecake texture.
• Granulated Sugar: Adds sweetness and helps create a smooth filling.
• Vanilla Extract: Provides a warm, classic flavor to enhance the dessert.
• Red Food Coloring: Gives the mini pies their signature vibrant red velvet color.
• Eggs: Bind the ingredients and help the filling set during baking.
• Unsweetened Cocoa: Adds a deep chocolate flavor to complement the red velvet theme.
• Baking Mix: Helps stabilize the filling and provides structure.
• Milk: Adds moisture and helps create a smooth, creamy consistency.

• Heavy Cream, Powdered Sugar: Create a light, fluffy whipped cream topping that adds a delicate sweetness.
• Chocolate Shavings: Provide a decorative and flavorful garnish for the mini pies.

How to Prepare Red Velvet Cheesecake Mini Pies

Step 1: Create Delectable Crust

Preheat the oven to 325F. Grab a 12-cup muffin tin and line with cupcake wrappers.

Crush chocolate wafer cookies into fine crumbs. Melt butter and mix thoroughly with cookie crumbs.

Press a tablespoon of the buttery crumb mixture into the bottom of each muffin cup, creating a solid foundation for your mini pies.

Step 2: Whip Up Creamy Filling

Grab a mixing bowl and combine cream cheese with granulated sugar.

Beat until silky smooth. Add vibrant red food coloring and vanilla extract, stirring until you achieve a gorgeous crimson shade.

Crack eggs one by one, blending completely after each addition. Fold in unsweetened cocoa, baking mix, and milk, whisking until the mixture becomes perfectly smooth and free of lumps.

Step 3: Fill and Bake Mini Pies

Carefully pour the luscious filling over the prepared crusts, filling each muffin cup about three-quarters full. Slide the tin into the preheated oven.

Bake for 18-20 minutes until centers are just set and slightly jiggly.

Step 4: Cool and Chill

Remove the mini pies from the oven.

Let them rest in the pan for 10 minutes. Transfer to a wire rack and allow to cool completely.

Refrigerate for at least 2 hours to help them firm up and develop rich flavors.

Step 5: Craft Dreamy Whipped Topping

Select a chilled bowl and pour in heavy cream.

Add powdered sugar and whip until soft, billowy peaks form.

Step 6: Decorate and Serve

Pipe or generously dollop the whipped cream on top of the chilled mini pies.

Sprinkle with delicate chocolate shavings for an elegant finishing touch. Serve and watch everyone’s eyes light up with delight!

Tips When Baking Red Velvet Cheesecake Mini Pies

• Cool mini pies gradually by leaving them in the oven with the door slightly open after baking to reduce sudden temperature changes that cause surface cracks.
• Add food coloring gradually and mix thoroughly to achieve a vibrant, consistent red velvet shade without streaks or uneven coloring.
• Beat cream cheese at room temperature and mix ingredients at low speed to avoid incorporating too much air, which can cause uneven baking and potential cracking.
• Press cookie crumb mixture firmly and evenly into muffin cups to create a compact, stable base that won't crumble when serving.
• Chill the mixing bowl and whisk beforehand to help heavy cream whip faster and develop more stable, fluffy peaks.

Ways to Personalize Red Velvet Cheesecake Mini Pies

• Vegan Red Velvet Cheesecake Mini Pies: Replace cream cheese with cashew-based cream cheese, use coconut oil instead of butter, swap eggs with silken tofu, and choose plant-based milk.
• Gluten-Free Red Velvet Cheesecake Mini Pies: Substitute chocolate wafer cookies with gluten-free graham crackers, use gluten-free baking mix, and ensure all ingredients are certified gluten-free.
• Low-Sugar Red Velvet Cheesecake Mini Pies: Use stevia or monk fruit sweetener instead of granulated sugar, replace full-fat cream cheese with low-fat version, and reduce overall sugar content in whipped cream topping.

Foods That Complement Red Velvet Cheesecake Mini Pies

• Pair Refreshing Cream with Rich Coffee: Complement the decadent red velvet cheesecake mini pies with a smooth, medium-roast Colombian coffee that balances the dessert's sweetness and cuts through its creamy texture.
• Match Tangy Wine with Dessert Depth: Select a chilled moscato or late-harvest riesling, whose fruity and slightly acidic notes will enhance the chocolate and cream elements while providing a refreshing contrast.
• Create Chocolate Milk Magic: Serve cold, high-quality chocolate milk alongside these mini pies to amplify the cocoa undertones and provide a nostalgic, comforting drinking experience that children and adults will love.
• Elevate with Sparkling Celebration: Choose a light, slightly sweet sparkling rosé that mirrors the dessert's red color and adds festive effervescence, making each bite feel like a special occasion.

Proper Storage for Red Velvet Cheesecake Mini Pies

• Store mini pies in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking and maintain whipped cream texture.
• Wrap individual mini pies tightly in plastic wrap, then aluminum foil. Freeze for maximum 2 months. Thaw overnight in refrigerator before serving.
• Warm mini pies gently in microwave for 10-15 seconds at 50% power to prevent texture breakdown. Avoid full-power heating to maintain creamy consistency.
• If whipped cream deflates, quickly re-whip with a hand mixer or replace with fresh dollop before serving chilled dessert.

FAQs

• How do I know if the mini pies are fully baked?

Look for a set center that jiggles slightly when gently shaken. The edges should be firm, and the top should look slightly dry but not cracked.

• Can I use a different type of cookie for the crust?

Absolutely! Graham crackers or Oreo cookies work great as alternative crust options. Just crush them finely and mix with melted butter.

• Why does the recipe use both cocoa powder and red food coloring?

The cocoa adds a subtle chocolate flavor, while the red food coloring creates the signature red velvet color. They work together to give the classic red velvet taste and appearance.

Red Velvet Cheesecake Mini Pies Recipe

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4.8 from 23 reviews

• Total Time: 40 minutes
• Yield: 1 1x

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Description

Delightful Red Velvet Cheesecake Mini Pies combine rich chocolate and creamy cheesecake in a perfect petite dessert. Sweet indulgence meets elegant charm, promising pure bliss with each delectable bite you’ll savor.

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Ingredients

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Main Ingredients:

• 16 ounces (453 grams) cream cheese, softened
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs
• 1/4 cup (60 milliliters) sour cream
• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract

Crust Ingredients:

• 1 1/2 cups (180 grams) graham cracker crumbs
• 3 chocolate wafer cookies, crushed
• 2 tablespoons butter, melted

Finishing Ingredients:

• Whipped cream for topping
• Chocolate shavings for garnish

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Instructions

1. Preheat the oven to 325°F (163°C) and prepare a 12-cup muffin tin with liners or grease.
2. Combine crushed chocolate wafer cookies with melted butter to create a uniform mixture.
3. Press approximately 1 tablespoon of cookie mixture into the bottom of each muffin cup, creating an even crust foundation.
4. In a large mixing bowl, blend cream cheese and granulated sugar until achieving a smooth, creamy consistency.
5. Incorporate vanilla extract and red food coloring, mixing until reaching the desired vibrant red hue.
6. Gradually add eggs, beating thoroughly after each addition to ensure complete integration.
7. Fold in unsweetened cocoa, baking mix, and milk, stirring until the mixture becomes completely smooth with no lumps.
8. Distribute the filling evenly across the prepared crusts, filling each muffin cup approximately 3/4 full.
9. Bake for 18-20 minutes, or until the centers appear just set and slightly firm.
10. Remove from oven and allow mini pies to cool in the pan for 10 minutes.
11. Transfer pies to a wire rack and cool completely.
12. Refrigerate for a minimum of 2 hours to achieve a firm, chilled texture.
13. Whip heavy cream and powdered sugar in a chilled bowl until soft peaks form.
14. Decorate the chilled mini pies by piping or dolloping whipped cream on top.
15. Finish by garnishing with delicate chocolate shavings for an elegant presentation.

Notes

• Ensure cream cheese is at room temperature to achieve a smooth, lump-free filling and prevent cracking during baking.
• Gently tap the muffin tin on the counter after filling to release any air bubbles and create a uniform texture.
• For a gluten-free version, substitute chocolate wafer cookies with gluten-free graham crackers or almond flour-based crust.
• Adjust food coloring gradually to achieve the perfect vibrant red velvet color without affecting the taste of the mini pies.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1
• Calories: 210 kcal
• Sugar: 12 g
• Sodium: 70 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.2 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 35 mg