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Mini Red Velvet Cheesecakes
Mini Red Velvet Cheesecakes
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Prep Time:
20 minutes
Total Time:
3 hours
Try these irresistible mini red velvet cheesecakes topped with decadent chocolate curls for a chilled dessert option.
Ingredients:
  • 24 thin chocolate wafer cookies (from 9-oz package), crushed (1 1/4 cups)
  • 3 tablespoons butter, melted
  • 2 packages (8 oz each) plus 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup unsweetened baking cocoa
  • 2 teaspoons vanilla
  • 2 tablespoons red food color
  • 3 eggs
  • 1/2 cup whipping cream
  • 1 tablespoon granulated or powdered sugar
  • Chocolate curls, if desired
Instructions:
  • Preheat oven to 350°F. Line 16 regular-size muffin cups with foil baking cups. Combine cookie crumbs and melted butter in a small bowl. Distribute crumb mixture evenly among cups and press firmly into the bottom of each foil cup using the back of a spoon.
  • In a large bowl, use an electric mixer to blend cream cheese until smooth. Gradually add 1 cup of granulated sugar and cocoa until fluffy. Mix in vanilla and food coloring. Add eggs one at a time until well combined. Divide batter evenly among baking cups, filling them almost to the top.
  • Bake for 20 to 25 minutes until the centers are firm. Let them cool for 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups for at least 1 hour, then cover and refrigerate for an additional hour before serving.
  • Chill a small bowl and use an electric mixer on high speed to whip the cream and sugar until stiff peaks form. Spoon the whipped cream onto the chilled cheesecakes, garnish with chocolate curls right before serving, and refrigerate any leftovers.

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