Mini Candy Cane Red Velvet Cheesecakes Recipe

by Valerie Gray, From Val's Kitchen

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Mini Candy Cane Red Velvet Cheesecakes are a perfect Christmas or winter dessert, delighting all with their delicious flavor and festive holiday color.

Mini Candy Cane Red Velvet Cheesecakes Recipe From Val's Kitchen

Mini Candy Cane Red Velvet Cheesecakes

I absolutely love cheesecake. It’s one of the few foods I could likely eat every day and not tire of. These Mini Candy Cane Red Velvet Cheesecakes are perfect for Christmas gatherings, holiday entertaining and family dinners. These delightful desserts feature a rich red velvet cheesecake topped with a rich, creamy chocolate ganache and crushed candy canes. These bite sized treats will make for happy smiling faces and tummies. Here’s how to make them.

Equipment Needed

Mini Candy Cane Red Velvet Cheesecakes Recipe


Chocolate Cookie Crust Ingredients

  • 16 oreos
  • 3 tbsp unsalted butter, melted

Red Velvet Cheesecake Ingredients

  • 2x 8oz cream cheese, softened
  • 2 tbsp sour cream
  • ¾ cups sugar
  • ¼ cup Hershey cocoa powder
  • 1 tsp pure vanilla extract
  • 2 tbsp red gel food coloring
  • 2 Large Eggs

Chocolate Ganache Topping Ingredients

  • 1 cup semi sweet chocolate chips
  • ½ cup heavy whipping cream
  • ¼ cup crushed candy canes
Mini Candy Cane Red Velvet Cheesecakes Recipe


Chocolate Crust Instructions

Place the Oreo cookies and the melted butter into a food processor and blend until the mixture is combined has the consistency of a wet sand.

Set aside.

Line a cupcake pan with white cupcake liners.

Use a tablespoon to scoop the crust into the cupcake liners.

Use a flat bottomed cup or measuring cup to press the crust down firmly.

Set aside.

Red Velvet Cheesecake Instructions

Preheat the oven to 350 degrees f.

Place the cream cheese, sour cream, sugar and cocoa into a large glass mixing bowl and use a hand mixer to beat until combined.

Beat in the vanilla until combined.

Beat in the eggs one at a time until combined.

Beat in the red gel food coloring until combined.

Scoop about 1 ½ tbsp of the cheesecake batter into each of the cupcake liners.

Bake in the oven for 20-22 minutes or until the top is firm.

Remove the cheesecakes from the oven and allow to cool to room temperature.

Once cooled, place in the fridge overnight.

Chocolate Ganache Topping instructions

Pour the chocolate chips into a medium bowl.

Place the heavy whipping cream into a medium sized pot and bring it to a simmer.

Pour the heavy cream over the chocolate chips.

Let sit for 2 minutes and then mix until smooth and combined.

Remove the cheesecakes from the fridge.

Scoop 1 tbsp of the chocolate ganache onto the top of each of the cheesecakes and smooth evenly with a butter knife.

Sprinkle some of the crushed candy canes on top of each cheesecake.

Serve and enjoy!

Mini Candy Cane Red Velvet Cheesecakes Recipe


Anosa December 11, 2020 - 6:34 pm

I can not remember the last time I had a red velvet cake or cheesecake as these look absolutely delicious, I am salivating.

Kira Hut December 11, 2020 - 8:28 pm

Oh wow these look so good! I could murder one of these right now with a cup of tea!

Bintu | Recipes From A Pantry December 12, 2020 - 8:09 pm

I love how festive these are! They look and sound so cute and delicious, I’d love one right now.

Elizabeth Williams December 13, 2020 - 2:16 pm

Love how festive and cute these look. Great size too, I like that they are cupcakes rather than one big cake. I can imagine the crushed candy cane not only tastes great but adds texture too.

Kara Guppy December 13, 2020 - 5:31 pm

They look delicious, what a brilliant idea for a festive treat

Playdays and Runways December 13, 2020 - 7:50 pm

What an interesting and very festive idea for a cheesecake. They look delicious and I know my son would love them


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