Description

Delightfully rich and creamy Red Velvet Cheesecake Mini Pies with a chocolate graham cracker crust, perfect for holidays, parties, or anytime you crave an individual indulgence. These moist cheesecake bites are enhanced with cocoa and vibrant red food coloring, topped optionally with whipped cream and chocolate shavings for an elegant finish.

Ingredients

Scale

For the Crust

1 cup crushed chocolate graham crackers (or chocolate cookie crumbs)
3 tablespoons unsalted butter, melted

For the Filling

8 ounces cream cheese, softened
1/4 cup granulated sugar
1/4 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 tablespoon red food coloring

For Topping (Optional)

Whipped cream
Chocolate shavings

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Instructions

Prepare the oven and muffin tin: Preheat the oven to 325°F (160°C) and line a muffin tin with 9 paper liners to ensure easy removal of the mini pies.
Make the crust: In a small bowl, combine the crushed chocolate graham crackers and melted butter, stirring until the mixture resembles wet sand. Press about 1 tablespoon of this crust mixture firmly into the bottom of each muffin liner, flattening it with the back of a spoon to create an even base.
Mix the filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, egg, vanilla extract, cocoa powder, and red food coloring, mixing thoroughly until the batter is completely combined and has an even vibrant red tint.
Fill the crusts: Divide the cheesecake filling evenly over the prepared crusts, smoothing the tops gently for uniform mini pies.
Bake: Place in the preheated oven and bake for 18–20 minutes, or until the centers are just set but still slightly jiggly to ensure creamy texture.
Cool: Let the mini pies cool in the pan for 10 minutes to firm up slightly, then transfer them to a wire rack to cool completely at room temperature.
Chill: Refrigerate the mini pies for at least 2 hours to allow them to set fully and develop optimal flavors.
Serve and garnish: Before serving, optionally top the mini pies with whipped cream and chocolate shavings for added decadence and presentation appeal.

Notes

These mini pies are excellent for holiday celebrations or parties and can be prepared a day ahead for convenience.
For a gluten-free version, substitute regular chocolate graham crackers or cookie crumbs with gluten-free alternatives.
The red food coloring is key for the classic red velvet appearance; adjusting the quantity slightly can intensify or soften the red hue to your preference.
Ensure cream cheese is softened to room temperature for smooth mixing and a creamy texture.
Do not overbake; the filling should still jiggle slightly in the center to avoid dryness.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 mini pie
Calories: 210
Sugar: 14g
Sodium: 160mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 3g
Cholesterol: 55mg