Mini Red Velvet Cheesecakes have chocolate cookie crust and red velvet cheesecake filling with a cream cheese topping. Gluten free option and instructions for how to make chocolate heart decorations. Cute and festive for the holidays or Valentine's Day!
two 12-cup mini cheesecake pans or one 24-cup mini muffin pan
Ingredients
For the Crust:
12chocolate sandwich cookies(such as Oreos or gluten free Glutino)
butter, melted
For the Filling:
12ouncescream cheese(1 1/2 packages)
3/4cupsugar
2eggs
1/2cupsour cream
1/4cupbuttermilk(see note)
1 1/2tablespoonsunsweetened cocoa powder
1teaspoonvanilla extract
1/2teaspoonwhite vinegar
1/2ouncered food coloring gel(or 2 ounces red food coloring liquid)
For the Chocolate Heart Decorations:
1ouncesemisweet chocolate
For the Frosting:
4ouncescream cheese(1/2 package)
2tablespoonsbutter
1cuppowdered sugar
1/2teaspoonvanilla extract
Instructions
Make the Crust:
Preheat the oven to 325°F. If using a mini muffin or standard size muffin pan instead of a mini cheesecake pan, line each cup with a paper or aluminum cupcake liner.
Crush the cookies to crumbs in a food processor or with a meat tenderizer.
Combine cookie crumbs with melted butter until well mixed. Divide the crumbs among the wells of a mini cheesecake, mini muffin pan, or standard size muffin pan. Use a small cup or your fingers to press down the crumbs evenly. If you have extra crumbs, add them to a separate small dish to bake.
Bake for 10 minutes or until fragrant. Set aside to cool and make the filling.
Make the Filling:
Beat the cream cheese and sugar in the bowl of an electric mixer until well combined. Add the eggs and the remaining ingredients on low speed until just combined.
Layer the batter on top of each crust, filling the wells 3/4 full. Do not overfill, as the cheesecake will rise during baking. Bake extra batter in a separate dish or discard.
Bake for 15 - 25 minutes, until the cheesecake is set. Baking time will depend on the size of the wells and how full each well is. Cool completely.
Make the Chocolate Heart Decorations:
Lay a piece of parchment or waxed paper on a baking sheet.
Melt the chocolate at 50% power in 30-second intervals, stirring between each heating interval, until just melted. Transfer the melted chocolate to a disposable piping bag with a plastic coupler and small metal tip or to a resealable gallon sized plastic bag with a corner cut off.
Pipe the chocolate into heart shapes onto the paper. Allow the chocolate to set. You may refrigerate or freeze it to speed up this process.
Once set, carefully remove the chocolate hearts from the paper and store in an airtight container at room temperature or in the freezer.
Make the Frosting:
Beat cream cheese and butter at medium speed with an electric mixer until smooth.
Gradually add powdered sugar and vanilla, beating until smooth.
Finish the Cheesecakes:
Carefully remove the mini cheesecakes from the pan by pushing up from the bottom. Gently pry off the metal bottom from underneath the crust. If using a muffin pan, remove the cheesecakes and take off and discard the cupcake liner.
Spread the frosting evenly over the top of the cheesecakes. Add a chocolate heart decoration on top of the topping, if using.
Notes
Substitute for buttermilk: combine 1/4 cup milk mixed with 1 teaspoon white vinegar, mix and let sit for 5 to 10 minutes.Source: Adapted from Southern LivingYou're Gonna Bake It After Allbakeitafterall.com