Dessert: Mini Red Velvet Cheesecakes

Treat your guests to a special dessert with this easy recipe for mini red velvet cheesecakes! Prepped in just 20 minutes, it’s an easy go-to treat for when you need to serve a crowd. Top each cake with whipped cream and chocolate curls for a special finis

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

Instructions

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.

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