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Creamy Mini Red Velvet Cheesecakes in Mason Jars

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These creamy mini red velvet cheesecakes in mason jars are a quick, easy, and visually stunning dessert perfect for any occasion. They combine a smooth cream cheese filling with classic red velvet flavor and a crunchy graham cracker crust.

Ingredients

Scale
  • 1 cup graham cracker crumbs (about 100g)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup granulated sugar (100g)
  • 2 large eggs, room temperature
  • ¼ cup buttermilk (60ml)
  • 2 tablespoons unsweetened cocoa powder (15g)
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring (or beet juice for a natural option)
  • ¼ teaspoon salt
  • ½ cup heavy cream (120ml), chilled
  • 2 tablespoons powdered sugar (15g)
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C). In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until all crumbs are evenly coated and look like wet sand. Spoon about 1 tablespoon (15g) of the mixture into each mason jar, pressing down firmly to create an even crust layer. Set the jars aside on a baking sheet.
  2. Using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes. Add the sugar and beat until fully incorporated. Scrape down the sides occasionally to avoid lumps.
  3. Beat in the eggs one at a time, mixing well after each addition. Then add the buttermilk, vanilla extract, cocoa powder, red food coloring, and salt. Mix gently on low speed until everything is combined and the batter is smooth with a rich red color. Be careful not to overmix.
  4. Carefully spoon the cheesecake batter over the crust in each jar, filling to about ¾ full. Tap the jars gently on the counter to release any air bubbles and smooth the tops with a spatula.
  5. Place the baking sheet with jars in the oven. Bake for 25-30 minutes, or until the edges are set but the centers still have a slight jiggle. Optionally, use a water bath by placing the jars in a roasting pan filled halfway with hot water to prevent cracking and promote even baking.
  6. Remove the jars from the oven and let them cool to room temperature. Then cover and refrigerate for at least 4 hours, preferably overnight, to let the cheesecakes fully set and flavors meld.
  7. Before serving, whip the chilled heavy cream with powdered sugar and vanilla until soft peaks form. Pipe or spoon a generous dollop on top of each cheesecake jar.
  8. Garnish with a sprinkle of cocoa powder, chocolate shavings, or fresh raspberries if desired. Serve chilled and enjoy.

Notes

Use a water bath to prevent cracking and promote even baking. Chill cheesecakes overnight for best texture and flavor. Use almond flour for gluten-free crust or dairy-free alternatives for vegan adaptations. Avoid overmixing batter to prevent cracks. Mason jars can be replaced with any small oven-safe ramekins.

Nutrition

Keywords: red velvet cheesecake, mini cheesecakes, mason jar desserts, creamy cheesecake, easy dessert, portable dessert, crowd-pleaser, holiday dessert

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