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!
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 Muffins, Frosted Funfetti Cookies, and Red Velvet Roulade to make your loved one swoon!
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!
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? 😉
Enjoy!

- 8 - 10 Digestive biscuits
- 1/4 cup caster sugar 56g
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter 56g, melted
- 6 g powdered Gelatine or 2 leaves*
- 1 cup heavy cream 250ml
- 1 cup cream cheese 225g
- 1/2 cup caster sugar 112g
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder
- Red food colouring I used Sugarflair Spectral Concentrated Paste in Velvet Red
- Sprinkles optional
- Grease six 7.6cm x 5.0cm food rings, place on a baking tray, and set aside.
- 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.
- 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).
- Whip the remaining heavy cream until stiff peaks start to form.
- 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.
- 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.
- 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.
Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

48 Comments
Marushi
11th February 2016 at 12:51 pmBeautiful pictures! And they look delicious!
Marsha
11th February 2016 at 2:29 pmThanks, Marushi!
Lynn | The Road to Honey
11th February 2016 at 1:36 pmOh. . .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.
Marsha
11th February 2016 at 2:31 pmThanks, Lynn! 🙂
The Food Hunter
11th February 2016 at 4:15 pmI love minis…they are super fun to eat
Whitney
11th February 2016 at 5:11 pmOh man, I am so wanting to bite into these! They are beautiful and perfect for Valentine’s Day!
Marsha
11th February 2016 at 5:35 pmThanks, Whitney!
grace
11th February 2016 at 6:01 pmluscious! holy smokes, these are lovely. perfectly festive and fun. 🙂
Marsha
11th February 2016 at 7:22 pmThanks, Grace! 🙂
Kari
11th February 2016 at 7:39 pmOne of my go to desserts is oreo mini cheesecakes. I love this mini size. I’ll have to give these a try. The coloring is so pretty!
Kari
http://www.sweetteasweetie.com
Marsha
12th February 2016 at 1:29 amThanks, Kari!
Amanda
11th February 2016 at 8:44 pmI’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!
Marsha
12th February 2016 at 1:29 amThanks, Amanda!
Lokness @ The Missing Lokness
11th February 2016 at 8:59 pmThese mini cheesecakes are beautifully decorated! I love digestive biscuits, but I haven’t tried using them in crust. Can’t wait to try these! Sharing of course.
Marsha
12th February 2016 at 1:30 amThanks, Lokness!
Rebecca Hubbell
11th February 2016 at 10:16 pmThese are so fun! I LOVE anything mini, especially when it’s covered in heart sprinkles!
Marsha
12th February 2016 at 1:31 amThanks, Rebecca!
Rahul @samosastreet.com
12th February 2016 at 1:00 amSuch a wonderful Valentine treat!
Marsha
12th February 2016 at 1:31 amThanks, Rahul!
Marvellina @ WhatToCookToday
12th February 2016 at 2:35 amPerfect for Valentine’s for sure
Marsha
12th February 2016 at 2:57 amThanks, Marvellina!
Sophia @Veggies Don't Bite
12th February 2016 at 6:11 amI love a no bake recipe!! So yum. And these are seriously adorable!
Marsha
12th February 2016 at 2:37 pmThanks, Sophia!
Puja Darshan
12th February 2016 at 1:30 pmThis looks gorgeous and delicious….
Marsha
12th February 2016 at 2:38 pmThanks, Puja!
Nicole @ Young, Broke and Hungry
12th February 2016 at 5:50 pmThese are adorable! And I bet they taste amazing too.
Marsha
12th February 2016 at 5:50 pmThanks, Nicole!
AiPing | Curious Nut
12th February 2016 at 10:12 pmMarsha!!! These are just perfect.
Marsha
12th February 2016 at 11:47 pmThanks, AiPing!
Melanie @ Melanie Cooks
12th February 2016 at 10:18 pmI love red velvet cake and cheesecake, so I’m sure I’d love those cute little miniature versions! They look beautiful, and the layers are gorgeous!
Marsha
12th February 2016 at 11:47 pmThanks, Melanie!
Jessica @ Citrus Blossom Bliss
13th February 2016 at 4:40 amMini desserts are ALWAYS better, it’s fact. Beautiful photos, the red velvet is absolutely stunning!
Marsha
13th February 2016 at 11:33 amThanks, Jessica!
kushi
13th February 2016 at 4:59 amSuch a lovely color. They look gorgeous and delicious. Happy Valentine’s day and Have a great weekend!
Marsha
13th February 2016 at 11:34 amThanks, Kushi! You too!
Anu - My Ginger Garlic Kitchen
13th February 2016 at 9:02 amOh my gosh! Love these gorgeous little gems. Perfect for a romantic day! The flavors going on here are just incredible!
Marsha
13th February 2016 at 11:34 amThanks, Anu!
Tara | Deliciously Declassified
13th February 2016 at 1:13 pmSo pretty and I’m sure just as delicious. Gorgeous photos – and love that they’re no bake!
Marsha
13th February 2016 at 2:41 pmThanks, Tara!
Kelly
13th February 2016 at 2:18 pmThese are the prettiest cheesecakes, Marsha! I love that they are no bake and the red velvet is just perfect for Valentine’s Day!
Marsha
13th February 2016 at 2:43 pmThanks, Kelly!
Jess @ What Jessica Baked Next
14th February 2016 at 6:57 pmThese cheesecakes are gorgeous, Marsha! Love no-bake desserts! Also loving the red velvet flavour – it’s so perfect for Valentine’s Day! 🙂
Marsha
14th February 2016 at 7:21 pmThanks, Jess! 🙂
jacquee | i sugar coat it!
18th February 2016 at 2:46 amThese are simply adorable! No-bake makes them perfect for when the hot weather rolls around!
Marsha
18th February 2016 at 11:10 amThanks, Jacquee!
Chele
10th February 2017 at 9:06 amI 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
Marsha
10th February 2017 at 9:16 amThe recipe should be fine for a 23cm pan, but just to be sure, I would visit this site (http://skillet.lifehacker.com/divide-multiply-or-adapt-any-recipe-in-one-click-with-1730632423) and multiply the ingredients by 1.5.
Chele
10th February 2017 at 9:56 amThank you. Much appreciated. Will give it a go.