Description
These Red Velvet Cheesecake Mini Pies are delightful individual-sized treats combining a rich chocolate wafer crust with creamy red velvet cheesecake filling, topped with a fluffy whipped cream and chocolate shavings. Perfect for parties or special occasions, they offer a luscious blend of flavors with a striking red color that’s sure to impress.
Ingredients
Scale
Crust
- 36 chocolate wafer cookies, crushed (about 1 3/4 cups)
- 4 1/2 tablespoons butter, melted
- 1 teaspoon corn syrup or honey
Cheesecake Filling
- 2 packages (8 oz each) cream cheese, softened
- 3/4 cup granulated sugar
- 2 teaspoons vanilla
- 2 tablespoons red food color
- 2 eggs
- 1/4 cup unsweetened baking cocoa
- 1/2 cup Original Bisquick™ mix
- 3/4 cup milk
Topping
- 2 cups whipping cream
- 2 tablespoons powdered sugar
- Chocolate shavings, if desired
Instructions
- Prepare Oven and Muffin Cups: Heat the oven to 350°F. Place a paper baking cup in each of 18 regular-size muffin cups to line the pan and make removal easier.
- Make the Crust: In a small bowl, combine the crushed chocolate wafer cookies, melted butter, and corn syrup or honey. Divide this crumb mixture evenly among the muffin cups. Using your fingertips, firmly press the crumbs into the bottom of each cup to form a solid crust layer.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add the granulated sugar and continue beating until fluffy. Next, mix in vanilla and red food coloring. Add eggs one at a time, beating well after each addition. Then, add the cocoa powder and Bisquick mix, beating until the batter is chocolatey and streak-free. Finally, pour in the milk and beat until smooth and creamy.
- Fill the Cups: Evenly divide the cheesecake batter among the prepared crust-lined muffin cups, filling almost to the top.
- Bake the Mini Pies: Bake in the preheated oven for 30 to 35 minutes, or until the centers are firm to the touch. Once done, cool the mini pies for 15 minutes—the centers will naturally sink slightly as they cool. After cooling, refrigerate the pan with the mini pies for at least 45 minutes to set.
- Make the Whipped Cream Topping: In a chilled small bowl, beat the whipping cream on medium speed for 30 seconds. Gradually increase the speed to high and continue beating until stiff peaks form. During the last minute of beating, add the powdered sugar and mix until incorporated.
- Serve: Remove the chilled mini pies from the refrigerator. Using a butter knife, gently loosen and pop each cheesecake out of the muffin pan. Carefully peel away the paper liners. Top each mini pie with a generous dollop of whipped cream and sprinkle chocolate shavings over the whipped cream for garnish. Serve chilled and enjoy.
Notes
- Make sure the cream cheese is softened to room temperature to ensure a smooth batter without lumps.
- If you prefer a deeper red color, adjust the amount of red food coloring accordingly.
- The centers will sink slightly after baking—that is normal and does not indicate undercooking.
- Chocolate shavings are optional but add an elegant finishing touch.
- These mini pies can be stored in the refrigerator for up to 3 days in an airtight container.
