These Mini Red Velvet Cheesecakes with Sugar-Dusted Raspberries are festive, absolutely delicious and easy to whip up ahead of time! Moist red velvet cake rounds topped with a rich no-bake vanilla cheesecake cream and topped with sugar-dusted fresh raspberries for a fruity burst in every bite. Cheesecake perfection!
Divine little bites like these Mini Red Velvet Cheesecakes with Sugar Raspberries are not just festive looking, but also absolutely delicious and easy to whip up ahead of time! Think of tender and moist red velvet cake rounds topped with a rich and velvety no-bake vanilla cheesecake cream and sugar-dusted raspberries in every bite. Cheesecake perfection!
Today’s recipe and video are sponsored by my friends at Kraft Heinz Canada ULC—makers of many staple household items like the PHILADELPHIA Cream Cheese! All thoughts and opinions are my own.
Can you believe it’s this time of year already?! Let’s talk about Holiday baking and all things festive again 🙂
This year we’re going away for the Holidays so I won’t be hosting, However, I won’t miss out on bringing a huge platter of festive bite-sized desserts—like these mini red velvet cheesecakes to share with my loved ones!
Watch the recipe video:
Why these Mini Red Velvet Cheesecakes with Raspberries are the perfect dessert for the holidays:
These festive bite-sized desserts combine two of my favorite holiday desserts ever, the almighty cheesecake and a tender red velvet cake.
As classic as this combo can be, it’s also unbeatably comforting. The moist red velvet cake compliments the creamy and tangy cheesecake filling beautifully and adds an extra vanilla boost to these mini cakes. All in red and white, these feel more festive than any other cheesecake for the Holidays!!
Before I go into more detail, I have to mention the size. Obviously, this red velvet cheesecake can be made into a large 9-inch dessert when made in a springform pan, but I think it doesn’t taste the same.
So what’s the big fuss about today’s divine mini cheesecakes? First of all, they are made using PHILADELPHIA cream cheese—a serious staple item in my fridge!
Not just because cheesecakes are my favorite dessert, but also because I use PHILADELPHIA cream cheese for breakfast sandwiches, bagels, cooking, dips, pizzas and so much more!
You’ll find them at the dairy aisle of your grocery store. You’ll find an original one and a Light cream cheese spread version–which is 41% less fat than our Regular PHILADELPHIA Cream Cheese. In all honesty, it tastes just as creamy.
For today’s luscious red velvet cheesecake, I used a combo of both. If you want to use just the Light cram cheese or just the original PHILADELPHIA, I promise it’ll be just as delicious!
Another thing worth mentioning is, that these are no-bake cheesecakes —which is not very much like me. But I’ve been asked so many times for a no-bake mini cheesecake that I finally caved in! It does make life a bit easier and as you can see from the video, this recipe is as easy as it gets!
How to make Mini Red Velvet Cheesecakes:
Since they’re bite-sized and neat looking, one would guess that these mini red velvet cheesecakes are really complicated to make. But the truth is, they’re shamefully easy.
Let’s start with the cheesecake part.
First of, all you’ll need a bowl and a hand mixer to beat the PHILADELPHIA cream cheese, powdered sugar, vanilla and a touch of cream until fluffy. Spread and chill the mixture until you’re ready to assemble your mini cheesecakes.
As for the red velvet cake, you can go for store-bought, a cake mix or a homemade cake as long as it’s a red velvet sheet cake. I’ve made it from scratch and I’m including the recipe below, but certainly feel free to do it the most convenient way for you.
Use a 2-inch cookie cutter to cut out exact rounds of both the sheet cake and the chilled cheesecake mixture. This makes your red velvet cheesecakes look neat and super fancy like you’ve been spending all day perfecting them.
Now for the topping.
I’ve picked sugar dusted raspberries because they’re probably my favorite cheesecake topping ever. You can swap them for blueberries, strawberries, a simple jam fruit topping, sour cream topping, red velvet cake crumb topping – the sky’s your limit!
I can’t tell you how much I’m in LOVE with these red velvet mini cheesecakes and if you’re a cheesecake person like me—you’ll be totally in LOVE too!
If you’re just looking for an elegant and festive dessert to make for the Holidays, you’ll be surprised at how easy and heavenly these are! Above all, these are just perfect for sharing and spreading JOY! So share and Enjoy!!
P.S: I’ve also got an amazing coupon for you! So that’s double the reason to enjoy 🙂
Tips for success:
- If you’re planning ahead, the cheesecake cream can easily be prepared up to 5 days in advance.
- Depending on your timing, you can either make a red velvet sheet cake from scratch or use a box mix or even store-bought cake for this recipe.
- Let the cream cheese come to room temperature to allow for easy whipping.
For more mini cheesecakes, check out these Mini Raspberry Cheesecakes –probably one of the most popular dessert recipes on my blog. If you haven’t made them yet—you’re totally missing out!!
Mini Red Velvet CheeseCake With Sugar Raspberries
These Mini Red Velvet Cheesecakes with Sugar-Dusted Raspberries are not just festive looking, they’re absolutely delicious and easy to whip up ahead of time! Moist red velvet cake rounds topped with a rich no-bake vanilla cheesecake cream and topped with sugar-dusted fresh raspberries for a fruity burst in every bite. Cheesecake perfection!
For the Vanilla Cheesecake:
- 3 cream cheese blocks of Philadelphia - low fat, original or a combination of both
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 tablespoon vanilla extract
For the Red Velvet Sheet Cake:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- pinch salt
- 1/2 teaspoon baking soda
- 1/2 cup water
- 1/3 cup oil
- 1 egg
- 1 cup sugar
- 1 1/2 teaspoon red food colouring
- 2 teaspoons cocoa powder
- 1/4 cup buttermilk
- 2 cups raspberries fresh
- Confectioner sugar for dusting
For the vanilla cheesecake:
In a bowl beat the cream cheese until smooth and fluffy—about 3 minutes. Add the remaining ingredients and beat until well blended and airy, another 2 minutes.
Line a 9 inch by 13-inch baking pan with parchment paper and spread the cheesecake mixture over the parchment paper using a spatula. Try to spread it as evenly as possible. Use cling film to cover the top of the cheesecake, pressing it down over the surface of the cheesecake. Chill the cheesecake for at least 3 hours or flash freeze it for 1 hour. Alternatively, you can prepare the cheesecake 5 days in advance and keep it in the fridge.
For the red velvet cake:
If you’re making the red velvet sheet cake from scratch, add all ingredients in a large bowl and whisk until smooth. Pour the cake batter over a parchment lined 9 inch by 13 inch pan and bake at 375 degrees for 20 minutes. Allow the cake to cool for 30 minutes. Alternatively, you can bake the cake and keep it in the fridge for up to 2 days.
For the topping:
Place the raspberries on a plate and dust them with confectioner sugar.
To assemble the red velvet cheesecakes, take a 2 inch round cookie cutter and cut out rounds of the red velvet sheet cake. Use the same cookie cutter and cut out rounds of the cheesecake.
On a serving plate, place a round of the red velvet cake, top it with a round of vanilla cheesecake, top that with plenty of fresh dusted raspberries. repeat with the remaining cake and cheesecake. Serve and enjoy!!