Mini Candy Cane Red Velvet Cheesecakes Recipe

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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

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

• measuring cups
• measuring spoons
• food processor
• mini cupcake pan
• mini cupcake pan liners
• hand mixer
• medium sized pot
• medium glass mixing bowl
• large glass mixing bowl
• cooling rack

Ingredients

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

Instructions

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!

Any leftover cheesecakes you have should be stored in the fridge.