If you’re looking for a delightful dessert that brings the classic charm of red velvet cake together with the creamy indulgence of cheesecake in a perfectly bite-sized treat, this Red Velvet Cheesecake Mini Pies Recipe is absolutely for you. These mini pies offer a gorgeous pop of red color, a velvety texture, and a rich, tangy flavor that will capture everyone’s heart immediately. Whether it’s for a special occasion or simply a sweet craving, this recipe delivers individual portions that feel both elegant and comforting.
Ingredients You’ll Need
Getting ready to whip up this Red Velvet Cheesecake Mini Pies Recipe? The ingredients are wonderfully simple, yet each one plays a vital role in creating that iconic red velvet taste and creamy cheesecake texture. From the crunchy graham cracker crust to the luscious cream cheese filling with a hint of cocoa, every element contributes to making these mini pies irresistible.
- 1 cup graham cracker crumbs: Provides the perfect buttery and crunchy crust base that holds everything together.
- 3 tablespoons melted butter: Adds richness and helps bind the crust crumbs for a sturdy bottom.
- 1 tablespoon sugar: Sweetens the crust just enough without overpowering the flavor.
- 8 oz cream cheese (softened): The star ingredient offering smooth, creamy richness to the cheesecake filling.
- ¼ cup granulated sugar: Sweetens the cheesecake filling to balance the slight tang of cream cheese.
- 1 large egg: Acts as a binder and gives the filling the perfect set after baking.
- 2 tablespoons sour cream: Adds moisture and a subtle tang, enhancing the cheesecake’s texture.
- 1 tablespoon cocoa powder: Delivers that classic hint of cocoa characteristic of red velvet desserts.
- 1 teaspoon vanilla extract: Brings a warm, inviting aroma and deepens the flavor profile.
- 1 teaspoon red food coloring: Creates the signature vibrant red hue that makes these mini pies visually irresistible.
- ½ cup heavy cream: Used for whipping into a light, fluffy topping that complements the rich filling.
- 2 tablespoons powdered sugar: Sweetens the whipped cream topping just right without making it cloying.
- Optional – white chocolate shavings or sprinkles: Adds an elegant touch of texture and visual appeal for your final garnish.
How to Make Red Velvet Cheesecake Mini Pies Recipe
Step 1: Prepare the Crust
First things first, preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix everything well until the crumbs are evenly coated with butter and hold together when pressed. Next, firmly press this mixture into the bottoms of your mini muffin tin or silicone mini pie molds. This step ensures a sturdy, crispy crust that will hold the luscious filling perfectly. Bake these crusts for 5 minutes and then set them aside to cool slightly.
Step 2: Make the Cheesecake Filling
Now it’s time to create that creamy, dreamy cheesecake filling. Beat the softened cream cheese in a medium bowl until smooth and lump-free. Add granulated sugar, egg, sour cream, cocoa powder, vanilla extract, and red food coloring, mixing thoroughly after each addition. Keep stirring until the mixture becomes silky, creamy, and beautifully combined with a rich red color that promises pure indulgence.
Step 3: Fill and Bake the Mini Pies
Carefully spoon the cheesecake filling over the pre-baked crusts. Fill each mini pie mold nearly to the top for the perfect cheesecake-to-crust ratio in every bite. Pop the filled molds back into your oven and bake for 15 to 18 minutes. You’re looking for centers that are just set, not fully firm, to ensure that melt-in-your-mouth texture we all crave. Once baked, allow them to cool at room temperature before moving to the fridge for at least 2 hours to chill and firm up.
Step 4: Whip the Cream Topping
Before serving these beauties, whip up the heavy cream with powdered sugar until soft peaks form. This whipped cream adds a fluffy, creamy contrast that balances the cheesecake’s richness. Dollop a generous spoonful or pipe it neatly onto each mini pie for a charming finishing touch.
Step 5: Garnish and Serve
For an extra special presentation, sprinkle white chocolate shavings or colorful sprinkles over the whipped cream. This not only makes each mini pie look stunning but introduces delightful textures that elevate every bite.
How to Serve Red Velvet Cheesecake Mini Pies Recipe
Garnishes
The best part of serving these mini pies is getting creative with garnishes! White chocolate shavings add a delicate sweetness and an elegant look, while festive sprinkles can bring a playful vibe to your dessert spread. You might also try fresh raspberries or mint leaves to add a fresh pop of color and flavor.
Side Dishes
Though these mini pies are complete desserts on their own, pairing them with a light fruit salad or a scoop of vanilla bean ice cream can create a balanced plate. The cool ice cream provides a perfect temperature contrast, while the fruit adds natural sweetness and brightness.
Creative Ways to Present
Serve your Red Velvet Cheesecake Mini Pies Recipe on a decorative tiered cake stand for a fun party display or arrange them on a colorful platter sprinkled with crushed graham crackers or cocoa powder. Wrapping each mini pie in a festive cupcake liner makes them easy to grab and adds an adorable, polished touch ideal for gifting or potlucks.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store these mini pies tightly covered in the refrigerator. They will keep their creamy texture and flavors for up to 3 days, making them a convenient treat you can enjoy over a few days without losing any of their magic.
Freezing
These mini cheesecake pies also freeze well. Place them in an airtight container or wrap individual pies tightly with plastic wrap before freezing. When ready to enjoy, thaw them overnight in the refrigerator and add the whipped cream topping fresh after thawing to maintain the best texture.
Reheating
Since these are best served chilled, reheating is usually not necessary. If you prefer them slightly warmer, just allow the mini pies to sit at room temperature for 20-30 minutes before serving. Avoid microwaving to preserve the crust’s crispness and the filling’s creaminess.
FAQs
Can I make the crust gluten-free for this Red Velvet Cheesecake Mini Pies Recipe?
Absolutely! You can use gluten-free graham cracker crumbs or substitute with finely crushed gluten-free cookies for the crust. Just be sure to check any packaged ingredients to confirm they meet your dietary needs.
Is it necessary to use red food coloring?
While red food coloring gives the red velvet its signature vibrant hue, you can reduce the amount or skip it if you prefer a more natural look. Keep in mind the flavor may remain the same, but that striking color is part of the fun for many people!
Can I double this recipe?
Yes, doubling the ingredients works great if you need more mini pies for a larger crowd. Just bake them in batches or use multiple mini muffin pans for efficiency.
What is the best way to remove the mini pies from the molds?
Using silicone mini pie molds or lining muffin tins with mini cupcake liners makes removal a breeze without damaging the crust or filling. If you use metal pans, gently loosen edges with a knife and carefully lift them out.
Can I use low-fat cream cheese?
While low-fat cream cheese can be used, it may affect the texture and richness of the filling. For the best creamy and indulgent results in this Red Velvet Cheesecake Mini Pies Recipe, whole cream cheese is recommended.
Final Thoughts
These Red Velvet Cheesecake Mini Pies Recipe provide a delightful way to enjoy the best of both classic desserts in a charming, shareable size. Whether you’re baking for a gathering or simply treating yourself, each mini pie bursts with flavor, color, and creamy goodness that will put a smile on everyone’s face. Give this recipe a try and watch how quickly these little pies become a beloved favorite in your dessert rotation!
Print
Red Velvet Cheesecake Mini Pies Recipe
- Total Time: 2 hours 45 minutes
- Yield: 12 mini pies 1x
- Diet: Vegetarian
Description
Delight in these adorable Red Velvet Cheesecake Mini Pies, perfect bite-size treats blending classic red velvet flavor with creamy cheesecake in a crispy graham cracker crust. Ideal for holiday parties or anytime indulgence, these mini pies are topped with luscious whipped cream and optional white chocolate shavings for an elegant finish.
Ingredients
Crust
- 1 cup graham cracker crumbs
- 3 tablespoons melted butter
- 1 tablespoon sugar
Filling
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream
- 1 tablespoon cocoa powder
- 1 teaspoon vanilla extract
- 1 teaspoon red food coloring
Whipped Topping
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- Optional: white chocolate shavings or sprinkles for garnish
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture is well combined. Press this mixture firmly into the bottoms of a mini muffin tin or silicone mini pie molds to form even crusts. Bake for 5 minutes, then remove and allow to cool slightly.
- Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar, the egg, sour cream, cocoa powder, vanilla extract, and red food coloring. Mix thoroughly until the filling is fully combined and has a smooth texture.
- Fill the Crusts and Bake: Spoon the cheesecake filling over each crust-lined cup, filling nearly to the top. Carefully bake in the preheated oven for 15 to 18 minutes, or until the centers are just set but still slightly jiggly. Remove from oven and let cool to room temperature.
- Chill the Mini Pies: After cooling, refrigerate the mini pies for at least 2 hours to set completely and develop flavor.
- Prepare the Whipped Cream Topping: Before serving, beat the heavy cream and powdered sugar together until soft peaks form. Dollop the whipped cream atop each mini pie and, if desired, garnish with white chocolate shavings or colorful sprinkles for a festive touch.
Notes
- Using mini cupcake liners can help with easier removal of the pies from the molds.
- You can save time by using pre-made mini graham cracker crusts instead of making your own.
- These mini pies freeze well; add whipped cream topping after thawing to keep it fresh and fluffy.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
