MINI RED VELVET CHEESECAKES

Mini Red Velvet Cheesecakes image

Looking for refrigerated dessert? Then check out these mini red velvet cheesecakes that are garnished with chocolate curls.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h

Yield 16

Number Of Ingredients 11

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

Steps:

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.
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.

Nutrition Facts : Calories 290, Carbohydrate 23 g, Cholesterol 95 mg, Fat 3, Fiber 0 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 18 g, TransFat 1/2 g