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Mini Red Velvet Cheesecakes

  • Beginner
  • 12 servings
  • 30 min
Baking Success Or Baking Mess


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


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.

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.

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