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Valentine’s Day Red Velvet Cheesecake Cups - Creamy, Festive, and Easy

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

  • For the crust: 1 1/2 cups chocolate cookie crumbs (Oreo crumbs or chocolate wafer crumbs)
  • 5 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar (optional, for extra sweetness)
  • Pinch of salt
  • For the red velvet cheesecake filling: 16 ounces cream cheese, softened (full-fat for best texture)
  • 3/4 cup granulated sugar
  • 2/3 cup sour cream (or Greek yogurt for a tangier bite)
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1 1/2 tablespoons unsweetened cocoa powder
  • 1 tablespoon lemon juice (or 1 teaspoon white vinegar) for a gentle tang
  • Red gel food coloring, to your desired shade (start with 1/2 teaspoon)
  • Pinch of salt
  • For topping: Whipped cream (homemade or store-bought)
  • Chocolate shavings, sprinkles, or fresh berries
  • Optional: melted white chocolate for drizzling
  • Tools: 8–10 small cups or jars (6–8 ounces each)
  • Mixing bowls and electric mixer
  • Rubber spatula and small spoon
  • Piping bag (optional, for neat filling)

Instructions
 

  • Make the crust: Stir cookie crumbs, melted butter, sugar, and a pinch of salt until the mixture looks like wet sand and holds together when pressed.
  • Press into cups: Spoon 2–3 tablespoons of crust mixture into each cup. Press down firmly with the back of a spoon or a small flat-bottomed glass to create an even layer.
  • Optional quick set: For a sturdier crust, bake the empty cups on a tray at 350°F (175°C) for 6–7 minutes, then cool. Or chill the crusts in the fridge for 15 minutes while you make the filling.
  • Beat the cream cheese: In a large bowl, beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl so there are no lumps.
  • Add sugar and cocoa: Mix in the granulated sugar, cocoa powder, and salt until fully combined and silky.
  • Blend in sour cream and heavy cream: Add the sour cream and heavy cream. Beat on low until smooth and thick, about 1 minute.
  • Flavor and color: Add vanilla and lemon juice. Then add red gel food coloring a little at a time until you reach a deep, vibrant red. Gel works best—liquid coloring can water the mixture down.
  • Fill the cups: Spoon or pipe the red velvet cheesecake mixture over the crusts, filling each cup nearly to the top. Tap the cups gently on the counter to release air bubbles.
  • Chill to set: Cover and refrigerate for at least 4 hours, or overnight for the cleanest texture. The filling should be firm but creamy.
  • Finish and serve: Top with whipped cream, a drizzle of melted white chocolate, sprinkles, or fresh raspberries. Serve chilled.