There’s something about this season that’s all about luscious things! Divine little bites like this Mini Red Velvet CheeseCake with Sugar Raspberries are not just festive looking, they’re absolutely delicious and easy to whip up ahead of time! Think of tender sweet red velvet cake rounds topped with a no bake, rich vanilla cheesecake round and plenty of sugar dusted fresh raspberries in every bite. Cheesecake perfection!
Today’s luscious recipe and video is 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?! And we’re back to talking sweets, Holiday baking and all things festive again 🙂 This year we’re going away for the Holidays so I won’t be hosting, however l won’t miss out on bringing a huge platter of something divine—like this red velvet cheesecake to share!
To me the heavenly factor here is the combo of one of my favorite desserts ever, the almighty cheesecake and a tender red velvet cake. As classic as this combo can be, it’s also unbeatably comforting. Forget cookie crusts, a red velvet cake crust is cheesecake’s best friend! It compliments the creamy filling beautifully, it adds an extra vanilla boost to the filling, and it definitely feels more festive than any other cheesecake for the Holidays!!
Before I go in to more details, I have to mention the mini factor. Yes I am very much a mini everything person. As much as this red velvet cheesecake can be made into a large 9 inch dessert, I think it doesn’t taste the same. Do you remember these Mini Raspberry Cheesecakes? It’s the same concept. And by the way those are also made using my favorite PHILADELPHIA Cream cheese and that recipe is probably one of the most popular ones on my blog. If you haven’t made it yet—you’re totally missing out!!
So what’s the big fuss about today’s divine cheesecake goodness? First of all it’s made using PHILADELPHIA cream cheese—a serious staple item at my fridge! Not just because cheesecakes are my favorite desserts and I’m always making a new mini cheesecake in a way or the other. 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 isle 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. So don’t feel like you’ll lose any creaminess with it!
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 is, I’ve opted for a no bake cheesecake today—which is not very much like me. But the reason is, I’ve been asked so many times for a no bake version of cheesecake and so here it is! It does make life a bit easier and as you can see from the video, this recipe is as easy as it gets!
I shared it with my friends yesterday and the first thing everyone thought is, wow this must’ve taken you hours to make (since they’re in minis and neat looking). But the truth is, they’re shamefully easy. Let’s start with the cheesecake. First of all you’ll need a bowl and a hand mixer to mix the PHILADELPHIA cream cheese, powdered sugar, vanilla and a a touch of cream. Spread and chill the mixture till you’re ready to assemble. if you’re planning ahead, this can easily be done 5 days in advance.
Similarly the red velvet cake. Go for store bought, cake mix or homemade as long as it’s a red velvet sheet cake. I’ve made a homemade one and I’m including the recipe below, but certainly feel free to do it the most convenient way for you.
Finally, here’s my favorite tip—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 lol Now for the topping. I’ve picked sugar dusted raspberries because they’re probably my favorite cheesecake topping ever. Like ever. But again, certainly swap that 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 this red velvet cheesecake and if you’re a cheesecake person like me—you’ll be totally in LOVE too! If you’re probably just looking for something festive to make for the Holidays, you’ll be surprised at how easy and heavenly these are! So either way you’re in for a treat. And 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 🙂
Mini Red Velvet CheeseCake With Sugar Raspberries
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
Make the 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 o spread it as evenly as possible. Use a plastic cling to cover the top of the cheesecake, pressing down the cling 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.
If you’re making the ed velvet sheet cake, 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!!