Delight in Holiday Bliss with Mini Candy Cane Red Velvet Cheesecakes
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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.
