Ingredients
Scale
- 1 1/2 cups red velvet cake mix
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil
- 1 large egg
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Step 2: In a medium bowl, combine the red velvet cake mix, flour, and vegetable oil. Add the egg and mix until just combined.
- Step 3: In a separate bowl, beat the softened cream cheese and sugar until smooth. Stir in the vanilla extract.
- Step 4: Fill each cupcake liner about 2/3 full with the red velvet batter. Then, top each with a spoonful of the cream cheese mixture.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let cool completely in the muffin tin before frosting or serving.
Notes
- Store leftover cheesecakes in an airtight container in the refrigerator for up to 3 days.
- These mini cheesecakes are best served chilled, but if you prefer a softer texture, let them sit at room temperature for about 15 minutes before serving.
- Garnish with a dusting of cocoa powder or a few fresh berries for an elegant presentation.
- For the smoothest cream cheese layer, make sure your cream cheese is fully softened before mixing.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American