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MINI RED VELVET CHEESECAKES Recipe

   
 

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     MINI RED VELVET CHEESECAKES

Category   Desserts - Breads
Sub Category   None

Ingredients
24 thin chocolate wafer cookies (from 9-oz package), crushed (1 1/4 cups)
3 Tbs. butter, melted
1 c. granulated sugar
2 pkgs. (8 oz each) plus 4 oz cream cheese, softened
c. unsweetened baking cocoa
2 tsp. vanilla
2 Tbs. red food color
3 eggs
c. whipping cream
 
1 Tbs. granulated or powdered sugar
chocolate curls, if desired

Instructions
Heat oven to 350 degrees. Place foil baking cup in each of 16 regular-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. 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). 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. 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.


Originally Submitted
1/31/2014





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