As the vibrant holiday season approaches, I often find myself reminiscing about the bustling kitchen of my childhood home in Asheville. It’s during this time of year that I like to bring a touch of festive magic into my own kitchen in Charleston, where my husband Marco and our golden retriever Biscuit keep me company. This year, I’m excited to share with you a delightful recipe that combines the rich, velvety taste of red velvet with a refreshing hint of peppermint — introducing my Mini Candy Cane Red Velvet Cheesecakes. These little indulgences are perfect for any holiday gathering, and I promise they’ll bring a smile to everyone’s face just as my grandmother’s homemade tortillas used to do for my family.
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Why You’ll Love This Mini Candy Cane Red Velvet Cheesecakes
These Mini Candy Cane Red Velvet Cheesecakes are a holiday treat that marries tradition with a playful twist. Growing up, my grandmother taught me that cooking was an act of love, and these cheesecakes embody that sentiment perfectly. They’re the ideal bite-sized dessert, easy to share and even easier to enjoy. With their vibrant red hue and a touch of peppermint, they capture the essence of the holidays in every bite. Whether you’re a seasoned baker or just starting out, this recipe is forgiving and fun, making it a joy to create and even more joyous to eat.
Ingredients You’ll Need for This Mini Candy Cane Red Velvet Cheesecakes
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 16 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 teaspoon peppermint extract
- Candy canes, crushed, for garnish
Nutrition Facts
- Calories: 210 per cheesecake
- Protein: 3g
- Fat: 12g
- Carbohydrates: 23g
- Fiber: 1g
- Sugar: 15g
- Sodium: 120mg
Delight in Holiday Bliss with Mini Candy Cane Red Velvet Cheesecakes
Learn how to make delicious Mini Candy Cane Red Velvet Cheesecakes. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings
Ingredients
- 1 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 4 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- 16 ounces cream cheese, softened
- 1/4 cup sour cream
- 1/4 teaspoon peppermint extract
- Candy canes, crushed, for garnish
Instructions
- Preheat your oven to 325°F and line a muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of the mixture into the bottom of each muffin liner.
- Bake the crusts for 5 minutes, then let them cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in sugar and mix until well combined.
- Mix in cocoa powder, buttermilk, food coloring, vinegar, and vanilla extract until the mixture is smooth and vibrant.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake mixture over the cooled crusts, filling each liner almost to the top.
- Bake for 20-22 minutes or until the centers are set but still slightly jiggly. Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, refrigerate for at least 2 hours or until firm.
- Before serving, sprinkle crushed candy canes over the top of each cheesecake for a festive finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Mini Candy Cane Red Velvet Cheesecakes
- Preheat your oven to 325°F and line a muffin tin with paper liners.
- In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press about a tablespoon of the mixture into the bottom of each muffin liner.
- Bake the crusts for 5 minutes, then let them cool while you prepare the filling.
- In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in sugar and mix until well combined.
- Mix in cocoa powder, buttermilk, food coloring, vinegar, and vanilla extract until the mixture is smooth and vibrant.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Pour the cheesecake mixture over the cooled crusts, filling each liner almost to the top.
- Bake for 20-22 minutes or until the centers are set but still slightly jiggly. Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Once cooled, refrigerate for at least 2 hours or until firm.
- Before serving, sprinkle crushed candy canes over the top of each cheesecake for a festive finish.
Tips for Making the Best Mini Candy Cane Red Velvet Cheesecakes
From my years of experimenting in the kitchen, I’ve learned that the texture of a cheesecake is all about patience. Be sure to use room temperature ingredients for a smoother batter, and resist the urge to rush the cooling process. My grandmother always said that good things take time, and she was right. If peppermint is too bold for your taste, you can reduce the extract or replace it with additional vanilla for a milder flavor.
Serving Suggestions and Pairings
These mini cheesecakes are lovely on their own, but if you’re feeling adventurous, serve them alongside a scoop of vanilla bean ice cream or a dollop of whipped cream. A hot cup of peppermint tea or a festive hot chocolate with a cinnamon stick would complement these desserts beautifully, making them the perfect end to a cozy winter meal.
Storage and Reheating Tips
While these cheesecakes are best enjoyed fresh, you can store them in an airtight container in the refrigerator for up to five days. If you’re planning to make them ahead of time, they also freeze well. Simply wrap each cheesecake tightly in plastic wrap and place them in a freezer-safe bag. To enjoy, let them thaw in the refrigerator overnight. I find that these little bites of joy are just as delicious the next day — if not more so!
Frequently Asked Questions
What are the main ingredients for Mini Candy Cane Red Velvet Cheesecakes?
The main ingredients for Mini Candy Cane Red Velvet Cheesecakes include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Mini Candy Cane Red Velvet Cheesecakes?
The total time to make Mini Candy Cane Red Velvet Cheesecakes includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Mini Candy Cane Red Velvet Cheesecakes ahead of time?
Yes, Mini Candy Cane Red Velvet Cheesecakes can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Mini Candy Cane Red Velvet Cheesecakes?
Mini Candy Cane Red Velvet Cheesecakes pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Mini Candy Cane Red Velvet Cheesecakes suitable for special diets?
Depending on the ingredients used, Mini Candy Cane Red Velvet Cheesecakes may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Creating these Mini Candy Cane Red Velvet Cheesecakes has been a delightful journey down memory lane, blending the warmth of my grandmother’s kitchen with my own love for festive flavors. They’re more than a holiday treat; they’re a piece of my heart shared with you. I hope this recipe brings as much joy to your home as it does to mine. Happy holidays, and remember, cooking is about sharing love — one delicious bite at a time.
