mini red velvet cheesecakes

Name: Mini Red Velvet Cheesecakes
Yield: 16
Ingredients: 24 - thin chocolate wafer cookies (9ounce) package), crushed (1 1/4 cup); 3 tablespoon(s) butter, melted; 2 1/2 package(s) (8 ounce each) plus 4 ounce cream cheese softened; 1 cup(s) granulated sugar; 1/4 cup(s) unsweetened baking cocoa; 2 teaspoon(s) vanilla; 2 tablespoon(s) red food color; 3 - eggs; 1/2 cup(s) whipping cream; 1 tablespoon(s) granulated or powdered sugar; - chocolate curls, if desired

(2 RATINGS)

266 Pinches 4 Photos

Carole F

Here, FL

Updated on Feb 11, 2011

These little Red Velvet winners are from Betty Crocker recipes. I usually get them emailed too me once in a while. I couldn't resist sharing this one..perfect for Valentine's day. First picture posted is the original from Betty Crocker, the following two pics are of my own cupcakes that I baked 2/11/11

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These are my finished cupcakes! I used Pepperidge farms butter cookies for the cookie base instead of the chocolate.

prep time

cook time

method ---

yield 16 serving(s)

Ingredients

24 - thin chocolate wafer cookies (9ounce) package), crushed (1 1/4 cup)
3 tablespoons butter, melted
2 1/2 packages (8 ounce each) plus 4 ounce 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

How To Make mini red velvet cheesecakes

Step 1

Heat oven to 350 degrees. Place foil baking cup in each of 16 regular sized 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. (if desired you can use a crumbled vanilla wafers too)

Step 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)
Step 3

Bake 20-25 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.
Step 4

In chilled small bowl, beat whipping cream and sugar with electric mixer n high speed until stiff. Spoon whipped cream on chilled cheesecakes. Just before serving, garnish with chocolate curls. Cover and refrigerate any remaining cheesecakes.
Step 5

TIPS: Cheesecakes can be frozen beautifully. Wrap airtight and freeze up to 5 months. Thaw in the original wrapping in the fridge 2-4 hours.
Step 6

MAKING CURL: Place a bar or block of chocolate on waxed paper. Make curls by pressing firmly against the chocolate and pulling a vegetable peeler toward you in long, thin stokes. Small curls can be made by using the side of the chocolate bar. Transfer each curl carefully with a toothpick to a waxed paper-lined cookie sheet or directly onto cheesecake. OR, if you don't want to use or make curls..sprinkle with baking cocoa.
Step 7

These would also be a delicious chocolate cheesecake without putting in the red food color!!
Step 8

NOTE FROM LYNN: When making these I decided to use butter cookies in place of the chocolate wafers. Follow directions above for cookie crust using butter cookies instead, if desired.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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