Red Velvet Cheesecake Mini Pies

Ingredients

Crust
  • 36 chocolate wafer cookies, crushed (about 1 3/4 cups)
  • 4 1/2 tablespoons butter, melted
  • 1 teaspoon corn syrup or honey
Filling
  • 2 packages (8 oz each) cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 tablespoons red food color
  • 2 eggs
  • 1/4 cup unsweetened baking cocoa
  • 1/2 cup Original Bisquick™ mix
  • 3/4 cup milk
Toppings
  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings, if desired

Instructions

1 _ Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.

2 _ In small bowl, mix Crust ingredients. Divide crumb mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.

3 _ In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and food color. Beat in eggs, 1 at a time, until well blended. Add cocoa and Bisquick mix, and beat until there are no more streaks and batter looks chocolaty. Pour in milk, and beat until smooth and creamy.

4 _ Divide batter evenly among cups (cups will be almost full).


5 _ Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.

6 _ In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar.

7 _ Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of whipped cream and a sprinkle of chocolate shavings. Serve chilled.

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