mini red velvet cheesecakes
(1 rating)
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This is a GREAT recipe for something fun (you can make with the kids) and fairly easy. And it's just the right size using a mini-muffin pan, because it's a rich dessert. Enjoy!
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(1 rating)
yield
serving(s)
prep time
30 Min
cook time
25 Min
Ingredients For mini red velvet cheesecakes
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24chocolate wafers (crushed)
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3 Tbspbutter melted
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20 ozcream cheese, room temperature
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1 csugar
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1/4 cunsweetened baking cocoa
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2 tspvanilla
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2 Tbspred food coloring
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3eggs
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1/2 cwhipping cream
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1 Tbsppowdered sugar
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chocolate curls
How To Make mini red velvet cheesecakes
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11). Heat oven to 350°F. Place foil baking cup in each of 24 mini-size muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of spoon, firmly press cookie crumbs in bottom of each foil cup. 2).In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 cup granulated sugar and the cocoa until fluffy. Beat in vanilla and food color. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups (cups will be almost full). 3).Bake 20 to 25 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in baking cups at least 1 hour; cover and refrigerate at least 1 hour longer before serving. 4).In chilled small bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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