MINI RED VELVET CHEESECAKE RECIPE RECIPES

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.

Steps:

• Preheat oven to 350 degrees F. Line two 12-count muffin pans with cupcake liners. Set aside.
• Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer with a paddle attachment, beat the butter at high speed for about 1 minute until creamy. Scrape down the sides and the bottom of the bowl as needed. 
• Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.
• Once mixed, add the food coloring and beat until combined. Turn the mixer off and pour the dry ingredients into the wet ingredients.
•  Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if desired. The dough will be sticky.
• Press 1 scant tablespoon of cookie dough into the bottom of each cupcake liner. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
• Cheesecake Layer:
• Using a handheld or stand mixer with a paddle attachment, beat the cream cheese on medium-high until completely smooth.
• Add the yogurt and sugar, beating on high until combined. Add the egg and vanilla and beat on medium until combined. Try not to overbeat, which will cause cheesecake cracks.
• Gently fold in the chocolate chips. Dollop 1 tablespoon of cheesecake batter on top of the pre-baked cookie, spreading it to make sure it completely covers the cookie.
• To Bake:
• Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake do not get too brown.
• The cups are done in the oven when the cheesecake topping no longer jiggles when shaken. Cover the cups with aluminum foil if the tops are getting too brown too soon.
• Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1.5 hours.
• Cookie cups stay fresh covered at room temperature for 12 to 24 hours, and then must be refrigerated after that for up to 3 more days.
• Cheesecakes can be frozen for up to 2 months. Thaw overnight in the refrigerator before enjoying.