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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

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


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:

  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.


  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.