Red Velvet Cheesecake Mini Pies

Ingredients

Base

• 36 Chocolate Wafers, chopped (about 1 3/4 cups)
• 4 1/2 Tbsp. Butter, melted
• 1 tbsp. Corn syrup or honey

Filling

• 2 packets (8 ounces each) cottage cheese, softened
• 3/4 cup powdered sugar
• 2 teaspoons vanilla
• 2 tablespoons red food coloring
• 2 eggs
• 1/4 cup unsweetened cocoa
• 1/2 cup Bisquick™ Original Blend
• 3/4 cup milk

Topping

• 2 cups heavy cream
• 2 tablespoons powdered sugar
• chocolate chips, if desired

Red Velvet Cheesecake Mini Pies

Steps

1 Preheat the oven to 180°C. Place paper cases in each of the 18 full-size muffin cups.

2 Combine the crust ingredients in a small bowl. Divide the breadcrumb mixture among the mugs. Press down firmly on the bottom of each cup with your fingertips, making sure the crumbs are firmly gripped.

3In a large bowl, using an electric mixer on medium speed, beat the cream cheese until smooth. Gradually stir in the granulated sugar until fluffy. Stir in the vanilla and food coloring. Beat in the eggs one at a time until well combined. Add the Cocoa Bisquick mixture and beat until there are no streaks and the batter resembles a chocolate.Add the milk and beat until smooth and creamy.

4 Divide the batter evenly between the ramekins (the ramekins are almost full).

5 Bake for 30–35 minutes or until the center is set. Place in the fridge for 15 minutes (the center of the cheesecake will sink as it cools). Refrigerate for at least 45 minutes.

6 In a small, cold bowl, whip the cream on medium speed for 30 seconds; Gradually increase the speed to high and beat until stiff peaks form. Finally, beat the powdered sugar.

7 Take the cheesecakes out of the fridge and carefully loosen them with a butter knife. Carefully remove the wrapper and top each chilled cheesecake with a generous dollop of whipped cream and sprinkle with chocolate shavings. Serve fresh.