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
Scale
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
