Скачать или смотреть 30 MINUTE Mini Red Velvet Cheesecakes! (RICH & SILKY)

In this video, I'll be showing you how to make Mini Red Velvet Cheesecakes. They have a beautiful and silky red base with a touch of cream on top! These cheesecakes are super indulgent and rich!

Makes 16 servings

Crust:
1 1/3 cups Oreo or chocolate crumbs
1/4 cup unsalted butter, melted

Cheesecake:
2 blocks cream cheese, softened (16 oz)
3/4 cup white sugar
2 tbsp. unsweetened cocoa powder
2 eggs, room temperature
1 tsp. vanilla extract
1/2 tsp. red gel food colouring (or 1 tsp. liquid food colouring)

Topping:
1/2 cup whipping cream (35% M.F or higher)
2 tbsp. powdered sugar
1/4 tsp. vanilla extract
2 tbsp. Oreo or chocolate crumbs

INSTRUCTIONS

Crust:
Preheat oven to 350°F. Line 2 muffin pans with 16 paper liners.
Melt the butter in the microwave for 20-30 seconds.
In a medium bowl, stir together Oreo/chocolate crumbs and melted butter.
Evenly press the crumb mixture into the bottom of the paper liners.

Cheesecake:
In a large bowl, beat the cream cheese until smooth, then mix in the sugar and cocoa powder.
Beat in the eggs one at a time, then mix in the vanilla and red food colouring.
Scoop or pour the batter into the lined muffin pans (use a measuring cup with a lip for easy pouring).
Bake for 15 minutes or until they jiggle a bit, centers should be slightly undercooked.
Let cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely for 20 minutes.
Refrigerate for 1-2 hours or until chilled.

Topping:
After the cheesecakes are chilled, in a large bowl, beat together the cream, sugar and vanilla until stiff peaks form (the cream should hold its shape on the beaters).
Spoon a dollop of whipped cream on top of each cheesecake. Sprinkle with a little Oreo/chocolate crumbs.

I hope you enjoy (:

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