Red Velvet Cheesecake Mini Pies Recipe
If you are searching for an irresistible dessert that combines classic flavors with a fun twist, the Red Velvet Cheesecake Mini Pies Recipe is your new best friend in the kitchen. These delightful little treats boast a rich red velvet flavor wrapped in creamy cheesecake goodness, all nestled in a buttery, cocoa-kissed graham cracker crust. Perfect for parties or a cozy night in, these mini pies are just as pleasing to the eye as they are to the palate, making them an absolute must-try for anyone who loves indulgent, bite-sized desserts.
Ingredients You’ll Need
Gathering the ingredients for this recipe is wonderfully straightforward, yet each one plays a pivotal role in building those luscious layers of flavor and texture that make this dessert stand out.
- Crushed graham crackers: Provide a buttery, crunchy base that holds the mini pies together perfectly.
- Granulated sugar: Adds subtle sweetness and helps balance the cocoa’s bitterness in the crust.
- Unsalted butter, melted: Binds the crust ingredients while adding richness without extra saltiness.
- Cocoa powder: Infuses a deep chocolate flavor that complements the red velvet taste flawlessly.
- Vanilla extract: Enhances both the crust and filling with its fragrant, warm notes.
- Cream cheese, softened: The star of the filling, delivering that classic creamy cheesecake texture.
- Powdered sugar: Blends smoothly into the cream cheese to sweeten without graininess.
- Heavy cream: Whipped into soft peaks, it lightens the cheesecake filling making it fluffy and airy.
- Red velvet cake mix: Adds that iconic red hue and characteristic flavor to the filling.
- Whipped cream: For topping, bringing lightness and an extra touch of indulgence.
- Red velvet cake crumbs or sprinkles: The perfect finish for added texture and a pop of color.
How to Make Red Velvet Cheesecake Mini Pies Recipe
Step 1: Preheat and Prepare Your Mini Muffin Tin
Start by preheating your oven to 350°F (175°C), ensuring the perfect heat to bake your crusts evenly. Grease your mini muffin tin or line it with paper liners to make removing the pies a breeze once they’re baked and set.
Step 2: Create the Crust Mixture
In a medium bowl, combine the crushed graham crackers, granulated sugar, melted butter, cocoa powder, and vanilla extract. Stir everything together until you have a texture reminiscent of moist sand—this combination forms a flavorful, sturdy base for your mini pies.
Step 3: Press the Crust Into the Muffin Cups
Spoon about a tablespoon of the crust mixture into each muffin cup. Use your fingers or the back of a spoon to press it firmly and evenly across the bottom. This step is crucial because a compact crust prevents crumbling and provides that satisfying bite.
Step 4: Bake and Cool the Crusts
Bake your crusts in the preheated oven for 8 to 10 minutes. Once baked, let them cool completely in the tin—this helps the crusts firm up and prepares them for the creamy filling without sogginess.
Step 5: Prepare the Cheesecake Filling
Using a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and vanilla extract, continuing to mix until the filling is silky and sweet without lumps.
Step 6: Whip the Heavy Cream
In a separate bowl, whip the heavy cream until stiff peaks form. This whipped cream adds an airy lightness to the filling. Gently fold it into the cream cheese mixture, taking care to keep as much volume as possible for that perfect fluffy consistency.
Step 7: Introduce the Red Velvet Flavor
Fold the red velvet cake mix into the cheesecake filling. This step brings in the iconic color and that nostalgic red velvet flavor, making these mini pies taste like a bite of celebration.
Step 8: Assemble the Mini Pies
Spoon the luscious cheesecake filling onto the cooled crusts in the muffin tin. Smooth the tops with a spoon or spatula for a beautiful finish that’s ready to chill and set.
Step 9: Chill to Set
Place the entire muffin tin in the refrigerator for at least three hours. This chilling time is essential to allow the filling to firm up so that each mini pie holds its shape perfectly when served.
Step 10: Final Touches and Serve
When you’re ready to impress, top each mini pie with a dollop of whipped cream and sprinkle with red velvet cake crumbs or festive sprinkles. These finishing touches add a delightful texture contrast and make these pies truly shine on any dessert table.
How to Serve Red Velvet Cheesecake Mini Pies Recipe
Garnishes
To elevate your Red Velvet Cheesecake Mini Pies Recipe, a swirl of freshly whipped cream always does the trick. Add a sprinkle of red velvet crumbs or colorful sprinkles for a festive flair. These little accents provide an irresistible visual and textural contrast that makes each bite even more enjoyable.
Side Dishes
While these mini pies can stand proudly on their own, pairing them with a scoop of vanilla ice cream or a fresh berry compote brings a refreshing element that balances the richness. A warm cup of coffee or a creamy hot chocolate also complements their flavors perfectly.
Creative Ways to Present
For parties or special occasions, serve your Red Velvet Cheesecake Mini Pies Recipe on a tiered dessert stand to make an impressive display. You can also place them inside decorative cupcake wrappers or glass jars for an adorable and portable treat that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they tend to disappear quickly), store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days without losing their creamy texture or the crispy crust.
Freezing
You can freeze these mini pies to enjoy later. Place them on a baking sheet to freeze individually first, then transfer to a freezer-safe container. They will keep well for up to a month. Just thaw overnight in the fridge for best results.
Reheating
Since these are chilled cheesecakes, it’s best to enjoy them cold. If you prefer, you can bring them to room temperature for 10-15 minutes before serving, but avoid heating them in the microwave as this will ruin the texture.
FAQs
Can I use regular cake mix instead of red velvet cake mix?
While regular cake mix might work, the unique flavor and vibrant color of red velvet cake mix are key to this recipe’s charm. Substituting it changes the flavor profile significantly, so try to stick with red velvet if you want that classic taste.
Is it possible to make these gluten-free?
Yes! Simply substitute the graham crackers with gluten-free crackers or cookies. Just ensure your red velvet cake mix is also gluten-free to keep the whole recipe safe for those with gluten sensitivities.
Can I make the crust without cocoa powder?
Omitting the cocoa powder in the crust is possible, but you’ll lose the subtle chocolate balance that pairs so beautifully with the red velvet filling. For best taste, keep it in.
How long does the cheesecake filling need to chill?
The filling should chill for at least 3 hours to set properly. If you have more time, overnight chilling will result in an even firmer and more flavorful cheesecake pie.
Can I double this recipe for a larger batch?
Absolutely! This recipe scales well. Just be sure you have enough mini muffin tins or an extra baking cycle to accommodate the larger quantity.
Final Thoughts
The Red Velvet Cheesecake Mini Pies Recipe is a delightful way to showcase your baking skills with minimal fuss and maximum flavor impact. Each bite marries the smooth richness of cheesecake with the festive flair of red velvet, all on a crunchy cocoa-infused crust. Whether you’re celebrating a special occasion or simply want to surprise your loved ones with a scrumptious treat, these mini pies are sure to steal the show. Give this recipe a try—you’ll find it quickly becomes a cherished favorite that everyone asks for again and again.
Print
Red Velvet Cheesecake Mini Pies Recipe
- Total Time: 4 hours 5 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delight in these Red Velvet Cheesecake Mini Pies, a perfect blend of rich red velvet flavor and creamy cheesecake nestled in a chocolatey graham cracker crust. Easy to make and ideal for parties or desserts, these mini pies offer bite-sized indulgence with a charming presentation.
Ingredients
Crust
- 1 ½ cups crushed graham crackers
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 2 tbsp cocoa powder
- ½ tsp vanilla extract
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups heavy cream
- 2 tbsp red velvet cake mix (for flavor and color)
Toppings
- Whipped cream
- Red velvet cake crumbs or sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease or line a mini muffin tin with paper liners to prepare for the crust.
- Make the Crust: In a bowl, combine the crushed graham crackers, granulated sugar, melted butter, cocoa powder, and vanilla extract. Stir the mixture until it resembles wet sand and is thoroughly combined.
- Fill the Muffin Tin: Spoon about a tablespoon of the crust mixture into each muffin cup. Press the mixture down firmly to create a compact crust at the bottom of each cup.
- Bake the Crusts: Place the muffin tin in the oven and bake for 8 to 10 minutes. After baking, allow the crusts to cool completely before adding the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated and creamy.
- Whip the Cream: In a separate bowl, beat the heavy cream until stiff peaks form. Be careful not to overbeat.
- Combine Filling Ingredients: Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
- Add Red Velvet Flavor: Fold in the red velvet cake mix evenly throughout the cheesecake filling, giving it the signature flavor and color.
- Assemble the Mini Pies: Spoon the cheesecake filling on top of the cooled crusts in the muffin tin. Smooth the tops with a spoon or spatula for a neat finish.
- Chill to Set: Refrigerate the mini pies for at least 3 hours to allow the cheesecake filling to set firmly.
- Serve: Once chilled, garnish each mini pie with whipped cream and optionally sprinkle with red velvet cake crumbs or sprinkles for an attractive presentation. Serve and enjoy!
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Press the crust firmly in the muffin tin to prevent crumbling when serving.
- Do not overbeat the heavy cream; stiff peaks are ideal for folding without deflating the mixture.
- Refrigerating the pies adequately is key to firm, sliceable mini cheesecakes.
- These mini pies can be made a day ahead and stored covered in the refrigerator.
- For dietary adjustments, consider sugar substitutes or gluten-free graham crackers if needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
