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Mini Red Velvet Cheesecakes Recipe

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This recipe for Mini Red Velvet Cheesecakes is from Bessire Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
24 thin chocolate wafer cookies (I use 1¼ cup crushed Oreos)
3 tbsp Butter, melted
20 oz Cream Cheese, softened
1 cup Sugar
¼ cup Unsweetened Baking Cocoa
2 tsp Vanilla
2 tbsp Red Food Coloring
3 Eggs
½ cup Whipping Cream
1 tbsp Powdered Sugar
Chocolate Curls, if desired

Directions:
Directions:
Heat oven to 350º. Place foil baking cups in regular muffin cups. In small bowl, mix cookie crumbs and melted butter. Divide crumb mixture among cups. With back of a spoon, firmly press cookie crumbs in bottom of each foil cup. In large bowl, beat cream cheese with mixer on medium speed until smooth,. Gradually beat in 1 up sugar and the cocoa until fluffy. Beat in vanilla and food coloring. Beat in eggs, one at a time, until well blended. Divide batter evenly among baking cups-almost full.

Bake 20-25 minutes or until centers are firm. Cool 15 min. Centers will sink while cooling. Refrigerate in baking cups at least 1 hour. Cover and refrigerate at least 1 hour longer before serving.

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

**Cheesecakes freezes beautifully! Wrap airtight and freeze up to 5 months. Thaw in original wrapping in fridge 2-4 hrs.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
20 min.

 

 

 

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