How do I make the cream cheese frosting for mini red velvet cheesecakes?

What is the key ingredient in red velvet cheesecake?

The key ingredient in red velvet cheesecake is cocoa powder, which provides its distinct, mild chocolate flavor. While it's not as pronounced as a traditional chocolate cake, the cocoa adds depth and richness. Combined with buttermilk and a touch of vinegar, it creates the creamy and slightly tangy taste that sets red velvet apart. These elements together make each bite unforgettable.

What makes red velvet cheesecake unique?

The unique aspect of red velvet cheesecake is its subtle chocolate flavor combined with a tangy cream cheese base. This blend is enhanced by the use of buttermilk and vinegar, which add a slight tartness and moist texture. The red food coloring gives it that iconic, vibrant hue. When topped with cream cheese frosting, it becomes a luxurious, eye-catching treat perfect for any special occasion.

How long do mini red velvet cheesecakes last?

Mini red velvet cheesecakes can last up to 5 days in the refrigerator when stored in an airtight container. Make sure they are completely cool before transferring them to the fridge to prevent condensation from forming, which can make them soggy. If you'd like to keep them longer, they can be frozen. Simply wrap each cheesecake individually in plastic wrap, then place them in a zip-top bag or airtight container. They can be frozen for up to 2 months.

Mini Red Velvet Cheesecake Recipe: A Sweet Delight

Name: Mini Red Velvet Cheesecake: A Delightful Bite-Sized Treat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 36 Oreo cookies, crushed; 1/2 cup butter, melted; 2 tablespoons granulated sugar; 3 (8 ounce) packages cream cheese, room temperature; 1 1/2 cups granulated sugar; 4 large eggs, lightly beaten; 3 tablespoons unsweetened cocoa; 1 cup sour cream; 1/2 cup buttermilk; 2 teaspoons vanilla bean paste; 1 teaspoon distilled white vinegar; 2 ounces red food coloring; 4 ounces cream cheese; 1/4 cup butter, room temperature; 2 cups powdered sugar; 1 teaspoon vanilla bean paste; Corn syrup; Water; Red food coloring; Blue food coloring; Cornstarch

Description

Deliciously rich and creamy bite-sized red velvet cheesecakes.

Ingredients

Scale

36 Oreo cookies, crushed

1/2 cup butter, melted

2 tablespoons granulated sugar

3 (8 ounce) packages cream cheese, room temperature

1 1/2 cups granulated sugar

4 large eggs, lightly beaten

3 tablespoons unsweetened cocoa

1 cup sour cream

1/2 cup buttermilk

2 teaspoons vanilla bean paste

1 teaspoon distilled white vinegar

2 ounces red food coloring

4 ounces cream cheese

1/4 cup butter, room temperature

2 cups powdered sugar

1 teaspoon vanilla bean paste

Corn syrup

Water

Red food coloring

Blue food coloring

Cornstarch

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Instructions

1. Preheat oven to 350°F and line a cupcake pan with liners.

2. Combine crushed Oreos, butter, and sugar. Press 1 tablespoon into each liner.

3. Beat cream cheese and sugar until creamy. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring. Mix until combined.

4. Fill each liner 3/4 full with the cheesecake mixture.

5. Bake for 25 minutes or until centers are set. Cool and chill overnight.

6. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.

7. For edible blood, mix corn syrup and water, add red and blue food coloring, and thicken with cornstarch.

8. Top cheesecakes with frosting and drizzle with edible blood if desired.

Notes

Cheesecakes are rich; you can use less frosting if preferred.

Store in the refrigerator and serve cold.

Prep Time: 10
Cook Time: 25
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cheesecake
Calories: 210 kcal
Sugar: 18 g
Sodium: 160 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 50 mg