Description
Decadent bite-sized red velvet cheesecakes featuring a rich cream cheese filling atop a chocolate cookie crust, finished with a silky cream cheese frosting. Perfect for special occasions or an elegant dessert.
Ingredients
Scale
- 1½ cups chocolate cookie crumbs
- ¼ cup melted butter
- 16 oz cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- ½ cup sour cream
Instructions
- Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with liners.
- Combine cookie crumbs with melted butter; press into muffin cups.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in cocoa, food coloring, vanilla, and sour cream.
- Fill cups almost to the top. Bake 18-20 minutes until centers are set.
- Cool completely before decorating with cream cheese frosting.
Notes
- Allow ingredients to reach room temperature before mixing
- Don’t overbake – centers should still be slightly jiggly
- Refrigerate for at least 4 hours before serving
- Can be frozen for up to 3 months
- Prep Time: 25 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 285
- Sugar: 16g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 22g
- Protein: 4g
- Cholesterol: 89mg