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Mini Red Velvet Cheesecakes

Red velvet makes these bite-size cheesecakes extra delicious!

Quick Facts

Prep Time: 15 minutes
Bake Time: 18 to 20 minutes
Chill Time: 1 hour
Yield: 12 servings


  • 12 paper baking cups (2-1/2 inches)
  • 12 vanilla wafers
  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons sugar
  • 1 tablespoon Argo® Corn Starch
  • 1-1/2 teaspoons cocoa powder
  • 1 egg
  • 1/3 cup Karo® Light Corn Syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon red food color
  • Optional garnishes: whipped cream, chocolate shavings OR sprinkles


  1. Preheat oven to 350°F. 

    Line muffin pan with 12 paper baking cups.  Place 1 vanilla wafer in each.

    Beat cream cheese, sugar, corn starch and cocoa in a large bowl with an electric mixer until well mixed.  Add egg and blend well.  Add corn syrup, vanilla and red food coloring.  Beat 1 minute.

    Pour filling into paper baking cups, dividing evenly.  Bake for 18 to 20 minutes, until just set. Cool on wire rack for 10 minutes.

    Chill for 1 hour.  Top with whipped cream, chocolate shavings or sprinkles, as desired.
  2. Recipe Note:  Cheesecakes can be baked without liners but first spray muffin pan with cooking spray.  Chill in pan for at least 1 hour after baking.  Carefully run thin knife around each cheesecake and carefully invert.