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Red Velvet Cheesecake Mini Pies
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Prep Time:
15 minutes
Total Time:
2 hours 30 minutes
Indulgent mini red velvet cheesecake pies with a chocolate wafer crust - a must-have for holiday feasts!
Ingredients:
  • 36 chocolate wafer cookies, crushed (about 1 3/4 cups)
  • 4 1/2 tablespoons butter, melted
  • 1 teaspoon corn syrup or honey
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 tablespoons red food color
  • 2 eggs
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup Original Bisquick™ mix
  • 3/4 cup milk
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings, if desired
Instructions:
  • Preheat your oven to 350°F and line 18 regular-size muffin cups with paper baking cups.
  • Combine the Crust ingredients in a small bowl. Divide the crumb mixture among the cups and firmly press with your fingertips into the bottom of each cup, ensuring the crumbs are tightly packed.
  • In a large bowl, use an electric mixer to blend cream cheese until smooth. Gradually mix in granulated sugar until fluffy. Add vanilla and food color, followed by eggs one at a time until well combined. Add cocoa and Bisquick mix, and beat until a uniform chocolaty batter forms. Lastly, pour in milk and mix until smooth and creamy. Enjoy!
  • Fill each cup generously with batter, leaving them almost full.
  • Bake for 30 to 35 minutes until centers are firm. Allow to cool for 15 minutes (cheesecake centers will sink during cooling). Refrigerate in the pan for at least 45 minutes.
  • In a chilled small bowl, whip the whipping cream on medium speed for 30 seconds, then increase the speed to high and whip until stiff peaks form. In the last minute, incorporate the powdered sugar.
  • Take the cheesecakes out of the refrigerator and gently remove them from the pan using a butter knife. Discard the wrappers, then top each cheesecake with a generous dollop of whipped cream and a sprinkle of chocolate shavings. Serve cold.

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