Mini Red Velvet Cheesecakes

Treat your guests to these mini chocolate cheesecakes that are topped with cream - perfect for dessert.

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7 reviews.
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  • prep time 20 min
  • total time 3 hr 0 min
  • ingredients 11
  • servings 16
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. 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.
  • 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.
  • 1 Heat oven to 350°F. 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.
  • 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.

EXPERT TIPS

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Expert Tips

Cheesecake freezes beautifully! Wrap airtight and freeze up to 5 months. Thaw in the original wrapping in the fridge 2 to 4 hours.

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 strokes. 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. Don’t have time to make chocolate curls? Sprinkle whipped cream with baking cocoa.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
95mg
95%;
Sodium
210mg
210%;
Total Carbohydrate
23g
23%
(Dietary Fiber
0g
0%
  Sugars
18g
18%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.