Red Velvet Xmas Cheesecakes

As well a being my favourite colour, these darling little cheesecakes are velvety smooth and delicious. Topped with a dollop of cream and grating of white chocolate, oh so decadent too. Shhhh – I can get a whole one in my mouth – can you?

Prep Time: 20 minutes

Cook time: 25-30 minutes

Serves: 12


125 g chocolate wafers, crushed
40g melted butter (not hot)
250g cream cheese
½ cup caster sugar
2 tbsp cocoa
1 tsp vanilla essence
1 tbsp red food colouring
1 egg, lightly beaten
½ cup cream
1 tbsp icing sugar
100g white chocolate, grated


Preheat oven to 180. Pop muffin cases in tray.

Pour your crushed wafers into a bowl with the melted butter and mix well. Lightly press a spoonful of mixture into the base of the muffin cases.

Chill until ready to fill.

In a mixer pop the cream cheese and beat until smooth, sprinkle in the sugar and cocoa until light and fluffy (I know you want to eat it now, but you can’t!) Add the vanilla and food colouring. Slowly beat the egg in until well combined.

I pour my mixture into a glad bag, snip the end off and use as a piping bag and fill my cases, if you don’t have one just carefully pour the mixture over the crumb base.

Bake for 25 – 30 minutes or until they are firm to touch in the middle. Allow to cool for about 20 minutes (the middle will sink and crack). Chill for about an hour.

Whip together the cream and sugar until soft peaks form.

Remove the cheesecakes from their cases, top with cream and sprinkle over the grated chocolate.