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!
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.
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.
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!!