Red Velvet Cheesecake Mini Pies

Red Velvet Cheesecake Mini Pies
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  1. Crust
  2. 36 chocolate wafer cookies, crushed (about 1 3/4 cups)
  3. 4 1/2 tablespoons butter, melted
  4. 1 teaspoon corn syrup or honey
  5. Filling
  6. 2 packages (8 oz each) cream cheese, softened
  7. 3/4 cup granulated sugar
  8. 2 teaspoons vanilla
  9. 2 tablespoons red food color
  10. 2 eggs
  11. 1/4 cup unsweetened baking cocoa
  12. 1/2 cup Original Bisquick® mix
  13. 3/4 cup milk
  14. Toppings
  15. 2 cups whipping cream
  16. 2 tablespoons powdered sugar
  17. Chocolate shavings, if desired
  1. 1Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  2. 2In small bowl, mix Crust ingredients. Divide crumb mixture among cups. Using fingertips, firmly press in bottom of each cup, making sure crumbs are firmly packed.
  3. 3In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in granulated sugar until fluffy. Beat in vanilla and food color. Beat in eggs, 1 at a time, until well blended. Add cocoa and Bisquick mix, and beat until there are no more streaks and batter looks chocolaty. Pour in milk, and beat until smooth and creamy.
  4. 4Divide batter evenly among cups (cups will be almost full).
  5. 5Bake 30 to 35 minutes or until centers are firm. Cool 15 minutes (cheesecake centers will sink while cooling). Refrigerate in pan at least 45 minutes.
  6. 6In chilled small bowl, beat whipping cream on medium speed 30 seconds; gradually increase speed to high, and beat until stiff peaks form. During last minute, beat in powdered sugar.
  7. 7Remove cheesecakes from refrigerator and, using butter knife, gently pop them out of pan. Carefully remove wrappers, and top each chilled cheesecake with large dollop of whipped cream and a sprinkle of chocolate shavings. Serve chilled.