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Red Velvet Cheesecake Mini Pies

  • Author: Ellie
  • Total Time: 2 hours 50 minutes (including chilling)
  • Yield: 12 mini pies 1x
  • Diet: Vegetarian

Description

These Red Velvet Cheesecake Mini Pies are the perfect balance of rich, creamy cheesecake and the iconic red velvet flavor. With a buttery graham cracker crust and a decadent swirl of red velvet cake batter, these mini pies are as stunning as they are delicious. Ideal for special occasions or just a sweet treat to enjoy at home!

Ingredients

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Title

Red Velvet Cheesecake Mini Pies

Description

These Red Velvet Cheesecake Mini Pies are the perfect balance of rich, creamy cheesecake and the iconic red velvet flavor. With a buttery graham cracker crust and a decadent swirl of red velvet cake batter, these mini pies are as stunning as they are delicious. Ideal for special occasions or just a sweet treat to enjoy at home!

Ingredients

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 cup melted butter

For the Cheesecake Filling

  • 16 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tablespoon all-purpose flour

For the Red Velvet Layer

  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 tablespoon cocoa powder
  • 1 tablespoon red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Instructions

  • Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, cinnamon (if using), and melted butter. Mix until combined.
  • Press the crumb mixture into the bottom of a muffin tin lined with paper cupcake liners. Bake for 8-10 minutes, then remove and allow to cool.
  • Make the red velvet layer: In a medium bowl, whisk together the buttermilk, vegetable oil, cocoa powder, red food coloring, and vanilla extract.
  • In a separate bowl, beat together the sugar and egg until smooth. Gradually add the flour, baking soda, and salt. Combine the wet ingredients with the dry and mix until smooth.
  • Make the cheesecake filling: In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add vanilla extract, eggs, and sour cream, and beat until combined.
  • Assemble the pies: Spoon a small amount of red velvet batter on top of each cooled crust (about 1 tablespoon). Then, carefully spoon the cheesecake batter over the red velvet batter (about 2 tablespoons). Swirl the two batters together with a toothpick or skewer to create a marbled effect.
  • Bake the mini pies at 350°F (175°C) for 18-20 minutes or until the cheesecake filling is set. Let them cool completely before refrigerating for at least 2 hours.
  • Serve chilled and enjoy!

Notes

  • If you don’t have buttermilk, you can substitute it with regular milk and a teaspoon of vinegar or lemon juice.
  • Make sure the cheesecake filling is smooth and free of lumps before baking.
  • These mini pies can be stored in the fridge for up to 3-4 days in an airtight container.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dessert, Mini Pies
  • Method: Baked
  • Cuisine: American

Keywords: Red velvet cheesecake, mini pies, red velvet, cheesecake dessert, mini red velvet pies, baked mini pies

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Find it online: https://elliekitchen.com/red-velvet-cheesecake-mini-pies/