Red Velvet Mini Cheesecakes
Minutes Prep Time: 20
Minutes Total Time: 180
Servings: 12
Difficulty: Intermediate
Minutes Prep Time: 20
Minutes Total Time: 180
Servings: 12
Difficulty: Intermediate
8 chocolate sandwich cookies
1 tablespoon butter, melted
1 pkg (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons sour cream
1 tablespoon unsweetened cocoa powder
2 teaspoons red food coloring
1/2 teaspoon vanilla extract
1 egg
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 25 mg | 3% |
Carbohydrate | 16 g | 5% |
Cholesterol | 42 mg | 14% |
Total Fat | 11 g | 17% |
Iron | 1 mg | 6% |
Calories | 170 kcal | 9% |
Sodium | 103 mg | 4% |
Protein | 2 g | 4% |
Saturated Fat | 6 g | 28% |
Sugars | 13 g | 1% |
Vitamin C | 0 |
Preheat oven to 325°F (or 300°F if using dark nonstick pan). Place paper liners in 24 miniature muffin cups.
Crust: Place cookies in food processor; pulse until finely ground. Add melted butter and pulse until combined. Press 1 teaspoon cookie mixture firmly into bottom of each prepared muffin cup. Bake 5 minutes. Cool.
Filling: Place cream cheese and sugar in large bowl. Beat with electric mixer on medium speed until creamy. Add sour cream, cocoa powder, food coloring and vanilla; beat until well blended. Add egg, beating on low speed just until blended. Spoon evenly over crusts.
Bake 20 minutes or until centers are almost set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or until chilled. Top with the Reddi-wip just before serving.
Variation: Substitute medium muffin pan for the miniature muffin pan. Spoon 2 teaspoons of the crumb mixture onto bottom of each of 12 paper-lined medium muffin cups; press firmly onto bottoms of cups. Bake 8 minutes. Cool. Prepare filling as directed. Pour evenly over crusts. Bake 40 minutes or until centers are almost set.
Red Velvet Mini Cheesecakes