Ingredients

Scale

Crust:

1 1/2 cups red velvet cake crumbs (from a baked and cooled red velvet cake)
3 tablespoons unsalted butter, melted

Cheesecake Filling:

16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon red food coloring (optional, for extra color)
1/2 teaspoon white vinegar
1/2 teaspoon baking soda

Instructions

Preheat Oven:
Preheat oven to 325°F (163°C). Line a muffin tin with paper liners.

Prepare Crust:
Mix red velvet cake crumbs and melted butter until combined. Press about 1 tablespoon into the bottom of each muffin cup.

Make Filling:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla, food coloring, vinegar, and baking soda until fully combined.

Fill Muffin Cups:
Pour cheesecake batter over crust in each muffin cup, filling about 3/4 full.

Bake:
Bake for 20–25 minutes or until centers are set but slightly jiggly.

Cool:
Remove from oven and let cool to room temperature. Then refrigerate for at least 2 hours before serving.

Serve:
Top with whipped cream or extra red velvet crumbs if desired.