This is my favorite recipe I've ever made! I cut the red velvet in half at it's diameter, drying out the cake in the oven then blending it into fine crumbs with a food processor. I added about a tablespoon more butter to the crust and packed it into the bottom of a 9 inch pan instead of 10. I then cut the other half in half (so if I used the whole cake I would have had quarters) and then I cut those down the middle as if I was making a layer cake instead of cubing it. After I put my first layer of the cheesecake in the pan, I arranged the sliced cake so it covered the surface completely and then put the remaining cheesecake over it. The only problem I had was that it didn't really set in the fridge, but I was using light cream cheese so that may have been the problem. I would definitely make this again, as it got eaten in two days!
For a no bake cheesecake this was awesome and very fun! I loved the crust and would never have thought to use cake for one. I am going to experiment with this recipe with other flavors.
This cheesecake was a big hit. Made it for thanksgiving and it was really heavenly, everyone was asking me if they could order this from me. Had made this 4 times since and am making this again this weekend. I LOVE this red velvet cheesecake! It is for sure one of the best cheesecake I've ever had, EVER! I can't get enough of this tasty cheesecake.
Get the recipe here >> Mini Red Velvet Cheesecakes @ sallysbakingaddiction.com
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