Mini Red Velvet Cheesecakes

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

  • 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
  • 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.
  • 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.
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