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Red Velvet Cheesecake Mini Pies

Tieghan Gerard
Updated Dec 13, 2013
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At the intersection of cheesecake and pies, these mini red velvet desserts with a chocolate wafer cookie crust are a delicious addition to any holiday spread.

Red Velvet Cheesecake Mini Pies

  • Prep Time 15 min
  • Total 2 hr 30 min
  • Servings 18
  • Ingredients 14
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Ingredients

Crust

  • 36 chocolate wafer cookies, crushed (about 1 3/4 cups)
  • 4 1/2 tablespoons butter, melted
  • 1 teaspoon corn syrup or honey

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

Toppings

  • 2 cups whipping cream
  • 2 tablespoons powdered sugar
  • Chocolate shavings, if desired

Instructions

  • Step 
    1
    Heat oven to 350°F. Place paper baking cup in each of 18 regular-size muffin cups.
  • Step 
    2
    In 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.
  • Step 
    3
    In 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.
  • Step 
    4
    Divide batter evenly among cups (cups will be almost full).
  • Step 
    5
    Bake 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.
  • Step 
    6
    In 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.
  • Step 
    7
    Remove 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.

Nutrition

Nutrition Facts are not available for this recipe

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