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Red Velvet Cheesecake Mini Pies Recipe

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3.9 from 80 reviews

  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. Fill the Crusts: Spoon the cream cheese filling evenly over each crust in the liners, filling each almost to the top for generous portions.
  5. 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.
  6. 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.
  7. 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

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Find it online: https://mettehelbak.com/red-velvet-cheesecake-mini-pies-recipe-2/