Red Velvet cheesecake topped with vanilla cheesecake on top of a sweet Digestive biscuit base. No-bake and perfect mini cheesecakes for Valentine’s Day!

Mini Red Velvet and Vanilla Cheesecakes | Marsha's Baking Addiction

Valentine’s Day is just around the corner, and I’m getting into all this romantic baking – if you haven’t already, check out my Nutella Stuffed Double Chocolate MuffinsFrosted Funfetti Cookies, and Red Velvet Roulade to make your loved one swoon!

Mini Red Velvet and Vanilla Cheesecakes | Marsha's Baking Addiction

Today I bring you Mini Red Velvet and Vanilla Cheesecakes. Mini desserts are always better, right? These are perfect to share with your Valentine, whether you like Red Velvet or vanilla, you can have it all in one mini cheesecake! Did I mention that these also contain no eggs? No need to worry about consuming raw eggs in this recipe!

Mini Red Velvet and Vanilla Cheesecakes | Marsha's Baking Addiction

Cheesecakes may seem daunting to make for some, but this recipe is super quick and easy, you just can’t go wrong. This is a perfect recipe for beginners who don’t want to start off making a full-sized cheesecake. Oh, and these are no-bake! Who doesn’t love a no-bake cheesecake recipe? 😉

Mini Red Velvet and Vanilla Cheesecakes | Marsha's Baking Addiction


Yield: 6

Mini Red Velvet and Vanilla Cheesecakes

30 minPrep Time

30 minTotal Time

Save Recipe


    For the Crust
  • 8 - 10 Digestive biscuits
  • 1/4 cup (56g) caster sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup (56g) unsalted butter, melted
  • For the Cheesecake
  • 6g powdered Gelatine (or 2 leaves*)
  • 1 cup (250ml) heavy cream
  • 1 cup (225g) cream cheese
  • 1/2 cup (112g) caster sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon cocoa powder
  • Red food colouring (I used Sugarflair Spectral Concentrated Paste in Velvet Red)
  • Sprinkles (optional)


    For the Crust
  1. Grease six 7.6cm x 5.0cm food rings, place on a baking tray, and set aside.
  2. Using a food processor, pulse the biscuits into fine crumbs. Mix in the sugar, and cinnamon, then add the melted butter, and mix until all the crumbs are moist. Press the mixture into the prepared food rings. Chill whilst preparing the cheesecake.
  3. For the Cheesecake
  4. Microwave the 50ml of heavy cream until warm. Add the Gelatine, and stir until dissolved. Set aside and allow to cool, but not set (give it a whisk often).
  5. Whip the remaining heavy cream until stiff peaks start to form.
  6. Using a handheld or stand mixer, beat together the cream cheese, sugar, and vanilla extract until smooth. Beat the Gelatine cream into the cream cheese mixture, then fold in the whipped cream.
  7. Spoon about 2/3 of the mixture into a separate bowl, mix in the cocoa powder, and red food colouring (1/4 teaspoon, then add more if needed), then divide between the prepared food rings. Smooth out the surfaces. Top with the remaining mixture, and smooth out the surfaces. Chill for at least 2 - 3 hours to set.
  8. To serve, stand the cheesecakes at room temperature for 10 minutes before transferring to serving plates and carefully pushing them out of the rings. Decorate with sprinkles if desired.


*If using Gelatine leaves, soak the leaves in a bowl of cold water until softened, then add to the warm cream as normal, and stir until melted.

NOTE: You can use larger sized food rings, but make sure to double or triple the recipe.


Mini Red Velvet and Vanilla Cheesecakes | Marsha's Baking Addiction

Mini Red Velvet and Vanilla Cheesecakes | Marsha's Baking Addiction


48 comments on “Mini Red Velvet and Vanilla Cheesecakes”

  1. Oh. . .these cheesecakes are absolutely divine Marsha. I love that they are no bake which means they are easy to whip and a no fail way to satisfy any and all impromptu sweet cravings (it happens!). And the digestive biscuit crust. . .so, so good.

  2. I’m one of those people who always gets a little nervous making a cheesecake, but these look very doable and so cute! They are just the right size for Valentine’s Day and that shade of red is so pretty!

  3. I am wanting to make the cheesecake in a 23cm tin. How much ingredients will I need. Will liquid food colouring be ok to use? Thank you for your time

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