Red Velvet Cheesecake Mini Pies Recipe
There is something utterly irresistible about combining the decadent creaminess of cheesecake with the vibrant, tender crumb of red velvet cake, and that’s exactly what you get with this Red Velvet Cheesecake Mini Pies Recipe. These little delights bring together rich flavors and charming sizes that are perfect for sharing—or sneaking a few for yourself. Whether you’re hosting a festive gathering or simply craving a sweet treat, these mini pies capture everything wonderful about red velvet and cheesecake in one bite-sized package.
Ingredients You’ll Need
This Red Velvet Cheesecake Mini Pies Recipe uses a handful of simple but essential ingredients that each play a vital role in achieving that perfect balance of flavor, texture, and color. From the moist red velvet crumbs to the creamy cheesecake filling, every component is thoughtful and easy to source.
- Red velvet cake crumbs: Provides the signature color and subtle cocoa flavor that makes these mini pies truly special.
- Melted butter: Helps bind the cake crumbs into a sturdy yet tender crust for each mini pie.
- Cream cheese, softened: The star of the filling, delivering luscious smoothness and that classic tangy richness.
- Granulated sugar: Sweetens the cheesecake mixture evenly without overpowering the red velvet’s gentle taste.
- Vanilla extract: Adds subtle warmth and depth that enhances both cake and filling flavors.
- Sour cream: Makes the cheesecake filling extra creamy and adds a slight tang to balance sweetness.
- Large egg: Binds the filling together and gives it a perfect, silky texture once baked.
- Cocoa powder: Boosts the chocolate notes naturally found in red velvet cake for a richer taste.
- Red food coloring: Intensifies the iconic red hue to create those eye-catching mini pies.
- Whipped cream and mini chocolate chips (optional): Perfect finishing touches that add a delightful creaminess and crunch.
How to Make Red Velvet Cheesecake Mini Pies Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F and lining a muffin tin with 6 to 8 paper liners. Mix the red velvet cake crumbs with melted butter until the texture feels like moist, wet sand. Press a generous tablespoon of this mixture into the bottom of each liner, creating the crust for your mini pies. This crust will bake into a tender, flavorful base that beautifully supports the creamy filling.
Step 2: Make the cheesecake filling
In a medium bowl, beat the softened cream cheese until smooth and lump-free. Add sugar, vanilla extract, sour cream, egg, cocoa powder, and red food coloring, mixing thoroughly until the batter is velvety and fully combined. This filling is where the magic happens—the subtle tang and richness of cream cheese perfectly complement the slight chocolate depth and vibrant hue from the cocoa and food coloring.
Step 3: Fill and bake
Spoon the cheesecake filling evenly over the prepared crusts in each muffin liner, filling them almost to the top. Bake the mini pies for 18 to 22 minutes, or until the centers are just set and gently jiggle when moved. This careful baking ensures you get a creamy interior without overcooking. Let the pies cool in the pan for about 10 minutes before transferring them to a wire rack.
Step 4: Chill and garnish
Chill the mini pies in the refrigerator for at least 2 hours to let them set perfectly. Once chilled, top each pie with a dollop of whipped cream and sprinkle mini chocolate chips on top if you want an extra touch of indulgence. These finishing touches elevate the presentation and taste, making them as delightful to look at as they are to eat.
How to Serve Red Velvet Cheesecake Mini Pies Recipe
Garnishes
Whipped cream gives these mini pies a soft, airy contrast against the denser cheesecake filling, while mini chocolate chips add a delightful crunch and rich flavor burst. You might also try a dusting of cocoa powder or a drizzle of chocolate sauce to amp up the decadence.
Side Dishes
Pair these mini pies with fresh berries or a simple mixed green salad with a light vinaigrette to balance the sweetness. A cup of strong coffee or a glass of cold milk works wonderfully as a beverage to elevate your dessert experience even more.
Creative Ways to Present
Serve these Red Velvet Cheesecake Mini Pies Recipe at parties on a decorative platter sprinkled with edible rose petals or crushed nuts for added texture and elegance. You can also place each pie into small glass jars or decorative mini plates to create charming individual servings perfect for special occasions.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini pies in an airtight container in the refrigerator for up to 4 days. This keeps the cheesecake fresh and prevents the crust from becoming soggy. Always keep them chilled until ready to serve to maintain their luscious texture.
Freezing
You can freeze these mini pies by placing them on a baking sheet in a single layer until solid, then transferring them to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to enjoy their full flavor and texture.
Reheating
Since these mini pies are best served chilled, it’s not recommended to heat them. If you prefer a slightly softer texture, remove them from the refrigerator 15 to 20 minutes before serving to allow them to warm just a bit without losing their structure.
FAQs
Can I use store-bought red velvet cake for the crumbs?
Absolutely! Using store-bought red velvet cake or cupcakes for the crumbs is a convenient shortcut that works perfectly without sacrificing flavor or texture.
What if I don’t have red food coloring?
You can omit the red food coloring if you prefer a more natural look though it won’t be the classic bright red. Beet juice or powder can also be a natural alternative.
Can I make these mini pies gluten-free?
If you use a gluten-free red velvet cake or crumbs, this recipe can easily be adapted for a gluten-free diet. Just make sure all other ingredients are gluten-free as well.
Is there a way to make these pies dairy-free?
For a dairy-free version, substitute cream cheese and sour cream with plant-based alternatives. Keep in mind that texture and taste may vary slightly, but they can still be delicious.
How long do these mini pies keep their best flavor?
For optimal taste and texture, enjoy these mini pies within 2 to 3 days after making. Keeping them chilled in an airtight container helps maintain freshness.
Final Thoughts
Trust me, once you try this Red Velvet Cheesecake Mini Pies Recipe, it will quickly become one of your go-to desserts for any occasion. They are charmingly simple yet packed with rich, irresistible flavors that everyone will love. Whether you’re impressing guests or treating yourself, these mini pies are sure to bring a smile with every bite. So, get baking and enjoy the magic of red velvet and cheesecake combined in one delightful dessert!
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Red Velvet Cheesecake Mini Pies Recipe
- Total Time: 2 hours 35 minutes
- Yield: 6–8 mini pies 1x
- Diet: Vegetarian
Description
These Red Velvet Cheesecake Mini Pies combine the classic flavors of red velvet cake with creamy cheesecake in a convenient mini pie form. Perfect for holiday celebrations or special occasions, these bite-sized treats feature a buttery red velvet crust topped with a smooth, rich cream cheese filling, baked to perfection and chilled for a delightful texture. Garnish with whipped cream and mini chocolate chips for an irresistible finish.
Ingredients
Crust
- 1 cup red velvet cake crumbs (from prepared or store-bought cake)
- 2 tablespoons melted butter
Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 large egg
- 1 tablespoon cocoa powder
- 1/2 teaspoon red food coloring
Garnish (optional)
- Whipped cream
- Mini chocolate chips
Instructions
- Prepare Oven and Muffin Tin: Preheat your oven to 325°F (163°C) and line a muffin tin with 6–8 paper liners to hold the mini pies.
- Make the Crust: In a small bowl, combine the red velvet cake crumbs with melted butter, stirring until the mixture has a wet sand-like texture. Press about a heaping tablespoon of this crumb mixture firmly into the bottom of each muffin liner to create the crust base.
- Prepare the Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, vanilla extract, sour cream, egg, cocoa powder, and red food coloring. Mix thoroughly until the filling is smooth without any lumps.
- Fill the Crusts: Spoon the cream cheese filling evenly over each crust in the liners, filling each almost to the top for generous portions.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until the cheesecake centers are just set but still slightly jiggly.
- Cool and Chill: Remove from oven and allow mini pies to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely. Once cooled, refrigerate the mini pies for at least 2 hours to firm up and develop flavors.
- Garnish and Serve: Before serving, top the mini pies with whipped cream and sprinkle mini chocolate chips on top, if desired. Serve chilled and enjoy!
Notes
- You can make red velvet cake crumbs by baking a small boxed mix or using store-bought cupcakes.
- For a shortcut, crushed red velvet sandwich cookies can be used as a substitute for cake crumbs.
- These mini pies freeze well, making them great for preparing ahead for holiday celebrations.
- If desired, experiment with different garnishes such as fresh berries or a drizzle of chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
