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Red Velvet Mini Cheesecakes

Active Time: 3 Hour 0 Minutes

Total Time: 3 Hour 0 Minutes

Serves: 12


Red Velvet Mini Cheesecakes


  • Preheat oven to 325°F (or 300°F if using dark nonstick pan). Place paper liners in 24 miniature muffin cups.
  • Crust: Place cookies in food processor; pulse until finely ground. Add melted butter and pulse until combined. Press 1 teaspoon cookie mixture firmly into bottom of each prepared muffin cup. Bake 5 minutes. Cool.
  • Filling: Place cream cheese and sugar in large bowl. Beat with electric mixer on medium speed until creamy. Add sour cream, cocoa powder, food coloring and vanilla; beat until well blended. Add egg, beating on low speed just until blended. Spoon evenly over crusts.
  • Bake 20 minutes or until centers are almost set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours or until chilled. Top with the Reddi-wip just before serving.


Serving Size: 12 servings (2 mini cheesecakes each)
  • Calories 169kcal -
  • Total Fat 11g -
  • Saturated Fat 6g -
  • Cholesterol 43mg -
  • Sodium 115mg -
  • Carbohydrates 16g -
  • Fiber 0g -
  • Protein 2g -