4.3 from 20 votes
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!
Prep Time
45 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
1 hr 5 mins
Servings:
20
pieces
Calories:
181 kcal
Course:
Dessert
Cuisine:
American
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 neutral cooking oil generic cooking oil
- 1 egg
- 1 cup sugar
- 1 1/2 teaspoon red food colouring
- 2 teaspoons cocoa powder
- 1/4 cup buttermilk
Topping:
- 2 cups raspberry fresh
- confectioners sugar for dusting
Instructions
For the vanilla cheesecake:
For the red velvet cake:
For the topping:
Assemble:
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.