Mini Candy Cane Red Velvet Cheesecakes

Luscious, thick and creamy mini Red Velvet Cheesecakes smothered in a smooth chocolate ganache and topped with candy cane. Perfect for any holiday party.

How to Make Mini Cheesecakes

Made with simple ingredients these mini red velvet cheesecakes come together in no time. Detailed instructions are found below.

1. Preheat the oven.
2. Combine the crust ingredients.
3. Layer the crust into cupcake liners.
   
4. Combine cheesecake ingredients.
   
5. Fill cupcake liners with cheesecake.
   
6. Bake.
7. Cool overnight.
   
8. Prepare the ganache.
9. Top with ganache and crushed candy cane.

About the Mini Candy Cane Red Velvet Cheesecake Recipe Ingredients:

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page. Instructions with photos can be found directly below.

Cream Cheese – You must have your cream cheese completely softened to room temperature. 

Sugar – Use granulated white sugar.

Sour Cream – Sour cream helps soften the texture and make the filling really smooth and luscious. You could also use Greek Yogurt.

Cocoa Powder – Make sure you use unsweetened cocoa powder and not hot chocolate mix.

Eggs – Bring to room temperature before baking with eggs if possible. They mix better and the dough will rise better.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Food Colouring – Use gel colouring over liquid to maintain the right consistency of the batter.

Alternate Red Velvet Cheesecake Toppings!

If you want something more than a chocolate ganache, try some of these ideas:

• Cream Cheese Frosting
• Crushed oreos in place of the candy cane

Looking for more delicious Holiday Dessert recipes?

Check out some of my favourite Christmas desserts:

Cranberry White Chocolate Cake

Mini Cranberry Cheesecakes

White Chocolate & Cranberry Shortbread Cookies

Mini Candy Cane Red Velvet Cheesecakes

Ingredients:

Chocolate Cookie Crust :

16 Oreos
3 tbsp unsalted butter, melted

Red Velvet Cheesecake:

2 – 8oz Cream Cheese, softened
2 tbsp Sour cream
¾ C Sugar
¼ C Hershey Cocoa Powder
1 tsp Pure Vanilla Extract
2 tbsp Red Gel Food colouring
2 Large Eggs

Chocolate Ganache topping:

1 C Semi Sweet Chocolate chips
½ C Heavy Whipping Cream
¼ C crushed candy canes

Directions :

Preheat oven to 350 degrees

Using a food processor, bled up the Oreo cookies and the melted butter until combined and wet sand like

Set aside

Line a cupcake pan with white cupcake liners

Using a tablespoon, scoop the crust into the cupcake liners

Using a flat bottomed cup or measuring cup, press the crust down firmly

Set aside

Using a hand mixer, beat the cream cheese, sour cream, sugar and cocoa until combined

Beat in the vanilla until combined

Beat in the eggs, one at a time until combined

Beat in the Red Gel Food colouring until combined

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

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

Remove from oven and allow to cool to room temperature

Once cooled, place in the fridge overnight

Using a medium pot, bring the heavy whipping cream to a simmer

Pour the chocolate chips into a medium bowl, 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 on top of the cheesecakes and smooth evenly with a butter-knife

Sprinkle crushed candy canes on top

Enjoy!

Continue to Content

Yield: 12 mini cheesecakes

Mini Candy Cane Red Velvet Cheesecakes

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 32 minutes

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Ingredients

Toggle ingredient group

• Chocolate Cookie Crust :
• 16 Oreos
• 3 tbsp unsalted butter, melted
• Red Velvet Cheesecake:
• 2 - 8 oz Cream Cheese, softened
• 2 tbsp Sour cream
• ¾ C Sugar
• ¼ C Hershey Cocoa Powder
• 1 tsp Pure Vanilla Extract
• 2 tbsp Red Gel Food colouring
• 2 Large Eggs
• Chocolate Ganache topping:
• 1 C Semi Sweet Chocolate chips
• ½ C Heavy Whipping Cream
• ¼ C crushed candy canes

Instructions

1. Preheat oven to 350 degrees
2. Using a food processor, bled up the Oreo cookies and the melted butter until combined and wet sand like
3. Set aside
4. Line a cupcake pan with white cupcake liners
5. Using a tablespoon, scoop the crust into the cupcake liners
6. Using a flat bottomed cup or measuring cup, press the crust down firmly
7. Set aside
8. Using a hand mixer, beat the cream cheese, sour cream, sugar and cocoa until combined
9. Beat in the vanilla until combined
10. Beat in the eggs, one at a time until combined
11. Beat in the Red Gel Food colouring until combined
12. Scoop about 1 ½ tbsp of the cheesecake batter into the cupcake liners
13. Bake in the oven for 20-22 minutes or until the top is firm
14. Remove from oven and allow to cool to room temperature
15. Once cooled, place in the fridge overnight
16. Using a medium pot, bring the heavy whipping cream to a simmer
17. Pour the chocolate chips into a medium bowl, pour the heavy cream over the chocolate chips
18. Let sit for 2 minutes and then mix until smooth and combined
19. Remove the cheesecakes from the fridge
20. Scoop 1 tbsp of the chocolate ganache on top of the cheesecakes and smooth evenly with a butter-knife
21. Sprinkle crushed candy canes on top
22. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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