MINI RED VELVET CHEESECAKES
Provided by Dan Langan
Categories dessert
Time 2h
Yield six 3-inch cheesecakes
Number Of Ingredients 19
Steps:
- For crust: Preheat oven to 325 degrees F.
- Combine the cookie crumbs, butter, light brown sugar and salt in a mixing bowl until sandy. Lightly spray six 3-inch round mini-cheesecake molds with nonstick spray. Portion out 2 tablespoons of crumb crust into each mold and press flat (the lid of the nonstick spray works great here! Just wipe it clean).
- Bake for 8 minutes, then allow to cool while filling is prepared.
- For the custard: Place a cake pan filled with 1 inch of hot water in the lowest rack of the oven. Whip the cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth, for 1 minute. Add the granulated sugar, buttermilk powder, vanilla and salt, and blend on low speed for 1 minute. Use a spatula to scrape the bowl and paddle thoroughly. Blend until completely smooth for an additional 1 to 2 minutes. Whisk the eggs and egg yolks in a bowl until smooth. Add the eggs to the cream cheese in three additions, allowing each addition to combine before adding the next. Give the bowl and paddle another scrape.
- Warm the cream in the microwave until steaming, about 1 minute. Whisk in the cocoa and red food coloring until smooth. With the mixer on low, add the chocolate and cream mixture and blend just until combined. Divide the custard evenly among the 12 molds, filling each to about 1/4-inch from the top.
- Place the cheesecakes on the center oven rack and turn oven down to 300 degrees F. Bake until puffed and slightly wobbly, with an internal temperature of about 160 degrees F, 42 to 48 minutes. Turn off heat and cool in oven for 25 minutes (the cheesecakes will sink slightly upon cooling).
- For the cream cheese whip: Whip cream cheese and confectioners' sugar in a stand mixer until smooth and light, 3 to 5 minutes. Add the cream and vanilla and mix on low until smooth. Scrape bowl and whip on medium-high speed until medium peaks form. Top each cheesecake with a large dollop and sprinkle with chocolate curls.
MINI RED VELVET CHEESECAKES
Creamy chocolate chip cheesecake on top of a homemade, from-scratch red velvet cookie crust. Red velvet lover or not, these mini cheesecakes are irresistible!
Provided by Sally
Categories Dessert
Time 3h
Number Of Ingredients 17
Steps:
- Preheat oven to 350°F (177°C). 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 on high speed until creamy, about 1 minute. 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 you'd like the dough to be redder. The dough will be sticky.
- Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say "scant" because otherwise you won't have enough to make 22-24 mini cheesecakes. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.
- 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.
- Return the mini cheesecakes to the oven and continue to bake for about 20 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. 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 12-24 hours, and then must be refrigerated after that for up to 3 more days.
- Cheesecakes can be frozen up to 2 months- thaw overnight in the refrigerator before enjoying.
MINI RED VELVET CHEESECAKES
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
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
MINI RED VELVET CHEESECAKES RECIPE
These mini red velvet cheesecakes are so easy and taste amazing!
Provided by Momma Cyd
Categories Dessert
Time 2h30m
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Place foil baking cups into 16 regular size muffin cups.
- In a small bowl combine the cookie crumbs and melted butter.
- Divide the mixture evenly between the 16 cups. Press the mixture firmly into each foil liner with your fingers or back of a spoon.
- Cook for about 5 minutes then remove from oven.
- In a large bowl beat the cream cheese with an electric mixer until smooth.
- Gradually add the sugar and cocoa and beat until fluffy.
- Beat in vanilla and food coloring.
- Then add eggs one at a time and beat until well blended.
- Divide the batter among the baking cups by spooning batter into each baking cup. Fill about 3/4 (not quite to the top) You may have a little batter left over but you don't want to overfill them.
- Bake for about 23 to 25 minutes. Then turn off the oven and leave them in the oven for about 15 additional minutes with door closed.
- Then carefully remove from the oven and leave at room temperature on the counter for another 30 minutes. This will help the cheesecakes from falling as much. The center will sink a little. (don't worry, you fill it with the whipped topping)
- After cooling on the counter, refrigerate for an hour. When completely cooled remove the cupcake liner on each individual cheesecake.
- In a small bowl beat whipping cream and powdered sugar with an electric mixer on high speed until stiff. You can spoon on the whipped cream or pipe it on.
- Use a vegetable peeler and make chocolate curls with the Hershey chocolate bar.
- Then garnish the tops with chocolate curls.Store in the refrigerator in an airtight container.
Nutrition Facts : Calories 286 kcal, Carbohydrate 26 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 275 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
More about "mini red velvet cheesecakes recipes"
MINI RED VELVET CHEESECAKES | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
5/5 (1)Estimated Reading Time 3 minsServings 16
- Preheat oven to 350 degrees Fahrenheit. Line two 12-count muffin pans with 16 liners and set aside.
- To make the crust, add the Oreos to a blender or food processor and process until you have fine crumbs. In a separate bowl, stir together the cookie crumbs and melted butter until fully combined.
- Evenly distribute the mixture between all of the liners and press down firmly. Bake for 5 minutes and remove from the oven.
- Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add in the sour cream and sugar and mix until well combined. Add the cocoa powder, vanilla, and red food coloring; mix on low speed until combined. Add in the eggs one at a time and mix on low speed until just combined.
MINI RED VELVET CHEESECAKES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
MINI RED VELVET CHEESECAKES » ALLFOOD.RECIPES
From allfood.recipes
RED VELVET MINI CHEESECAKES | READY SET EAT
From readyseteat.com
MINI RED VELVET CHEESECAKES | BAKED BY RACHEL
From bakedbyrachel.com
MINI RED VELVET CHEESECAKE - PRINCESS PINKY GIRL
From princesspinkygirl.com
Ratings 7Calories 93 per servingCategory Dessert
MINI RED VELVET CHEESECAKE - THE BEST RED VELVET CHEESECAKE
From dessertsonadime.com
5/5 (4)Total Time 2 hrs 35 minsServings 12Calories 167 per serving
MINI RED VELVET CAKES! - JANE'S PATISSERIE
From janespatisserie.com
MINI OREO STUFFED RED VELVET BROWNIE CHEESECAKES
From butternutbakeryblog.com
YOU NEEED THESE MINI RED VELVET CHEESECAKES IN YOUR LIFE! FULL …
From tiktok.com
MINI RED VELVET CHEESECAKE RECIPE - TWO PURPLE FIGS
From twopurplefigs.com
RED VELVET CAKE FOR VALENTINES DAY - GRETCHEN'S VEGAN BAKERY
From gretchensveganbakery.com
RED VELVET TRIFLE CUPS - HOME COOKING ADVENTURE
From homecookingadventure.com
120 BEST MINI CHEESECAKE RECIPES IDEAS - PINTEREST
From pinterest.ca
20 BAKED CHEESECAKE RECIPES - HOME COOKING ADVENTURE
From homecookingadventure.com
MINI RED VELVET CHEESECAKE - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
MINI RED VELVET CHEESECAKES (WITH OREO CRUST!) L LAUREN'S LATEST
From laurenslatest.com
MINI RED VELVET CHEESECAKES - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
MINI RED VELVET CHEESECAKES | A TASTE OF MADNESS
From atasteofmadness.com
MINI RED VELVET CHEESECAKE - A CLASSIC TWIST
From aclassictwist.com
RED VELVET CHEESECAKE - PAGE 2 OF 2 - VIRAL RECIPES
From viralshoc.com
RED VELVET CHEESECAKE RECIPE - MY HEAVENLY RECIPES
From myheavenlyrecipes.com
LEMON CHEESECAKE BITES - PRINCESS PINKY GIRL
From princesspinkygirl.com
MINI RED VELVET CHEESECAKES RECIPE | RECIPES.NET
From recipes.net
CANDY CANE MINI RED VELVET CHEESECAKE - KITCHEN FUN WITH MY 3 …
From kitchenfunwithmy3sons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love