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You are here: Home / Recipes / Mini Red Velvet Cheesecakes With Sugar Raspberries

Mini Red Velvet Cheesecakes With Sugar Raspberries

October 25, 2017 by Mahy, Updated November 22, 2020 11 Comments

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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!

Mini Red Velvet Cheesecakes topped with sugar-dusted raspberries on a white plate

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!

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!

 

 

 

 

MINI RED VELVET CHEESECAKE

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.

festive Mini Red Velvet Cheesecakes topped With Sugar-Dusted Raspberries on a white plate with Christmas decoration on the side

So what’s the big fuss about today’s divine mini cheesecakes? First of all,  they are made using  cream cheese—a serious staple item in my fridge!

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!

Mini Red Velvet Cheesecakes With Sugar-Dusted Raspberries on a white plate with raspberries on the side

HOW TO MAKE NO BAKE CHEESECAKE

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.

Cheesecake

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.

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.

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!

Mini Red Velvet Cheesecake With Sugar Raspberries lined up on a rectangular pate with Christmas decoration on the side

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!!

CHEESECAKE TIPS

  • 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. Easy and divine Holiday cheesecake that looks like it came from the fanciest bakery, while it's actually too simple to make! Get the recipe and video at www.twopurpelfigs.com
4.3 from 10 votes
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Mini Red Velvet Cheesecake With 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!

Course Dessert
Cuisine American
Keyword mini cheesecake with raspberries, mini red velvet cheesecake, no-bake vanilla cheesecake
Prep Time 45 minutes
Cook Time 20 minutes
Chill 3 hours
Total Time 1 hour 5 minutes
Servings 20 pieces
Calories 181 kcal
Author Mahy

Ingredients

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

Topping:

  • 2 cups raspberries fresh
  • Confectioner sugar for dusting

Instructions

For the vanilla cheesecake:

  1.  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.

  2. 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:

  1. 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:

  1. Place the raspberries on a plate and dust them with confectioner sugar.

Assemble:

  1. 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!!

Recipe Video

Recipe Notes

  • 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.
Nutrition Facts
Mini Red Velvet Cheesecake With Raspberries
Amount Per Serving (1 piece)
Calories 181 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 37mg2%
Potassium 36mg1%
Carbohydrates 30g10%
Sugar 22g24%
Protein 1g2%
Vitamin A 110IU2%
Vitamin C 3.1mg4%
Calcium 12mg1%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Baking Recipes, Breakfast Brunch Recipes, Cakes, Cheesecakes, Desserts, Holidays, Parties, Recipes, Videos Tagged With: cheesecake, easy dessert, easy holiday dessert, fancy dessert, Holiday cheesecake, Holiday dessert, Holiday menu, Holiday Table, Kraft, mini cheesecake, mini red velvet cheesecake, no bake dessert, no bake holiday dessert, Philadelphia, Philadelphia cream cheese, red and white dessert, red velvet, red velvet cheesecake, sugar dusted raspberries, sugar raspberries

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Reader Interactions

Comments

  1. Emmeline

    December 31, 2018 at 8:26 am

    5 stars
    Wow these are so beautiful! I love the sugared raspberries on top and the color of that cake. And not to mention, they sound absolutely deicious!

    Reply
    • Mahy

      January 14, 2019 at 12:11 pm

      super divine, thanks Emmeline!

      Reply
  2. Marisa Franca

    December 31, 2018 at 8:24 am

    5 stars
    What an adorable dessert! I simply love individual desserts – they seem so special like you made it for the individual. I haven’t made anything red velvet in ages!! This recipe looks too good to not save. Will be making this soon – perhaps for Valentine’s Day? It’s a keeper.

    Reply
    • Mahy

      January 14, 2019 at 12:11 pm

      Oh yes!!

      Reply
  3. Veena Azmanov

    December 30, 2018 at 2:48 pm

    5 stars
    I love red velvet and this one has such a pretty Valentine color. Love how simple and easy these are to make. My kids love red velvet so this is definitely on the list to make.

    Reply
    • Mahy

      January 14, 2019 at 12:11 pm

      True!

      Reply
  4. Cheese Curd In Paradise

    December 30, 2018 at 2:37 pm

    5 stars
    A beautiful dessert for New Year’s eve! I love the sugared raspberries on top as well!

    Reply
    • Mahy

      January 14, 2019 at 12:12 pm

      thanks so much

      Reply
  5. Danielle Wolter

    December 30, 2018 at 11:50 am

    5 stars
    This sounds absolutely incredible! I am a huge lover of cheesecake and those sugared raspberries just put this over the top. I totally want to try try this 🙂

    Reply
    • Mahy

      January 14, 2019 at 12:12 pm

      Me too , thanks Danielle!

      Reply
4.30 from 10 votes (5 ratings without comment)

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Mahy PicHi, I'm Mahy, a recipe developer, food stylist, culinary instructor, photographer, wife and busy mom! Welcome to my blog!...Read More

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