Red Velvet Mini Cheesecakes

From CONAGRA

Featured Product: REDDI-WIP

Makes 12 servings

These cheesecakes might be mini, but they are full of flavor…the perfect, luscious, bite-sized desserts.

INGREDIENTS

8 chocolate sandwich cookies
1 tablespoon butter, melted
1 pkg (8 oz each) cream cheese, softened
1/2 cup granulated sugar
2 tablespoons sour cream
1 tablespoon unsweetened cocoa powder
2 teaspoons red food coloring
1/2 teaspoon vanilla extract
1 egg

TOPPING

REDDI-WIP Original Dairy Whipped Topping

DIRECTIONS

1.Preheat oven to 325 degrees (or 300 degrees if using dark nonstick pan). Place paper liners in 24 miniature muffin cups.

2.FOR THE CRUST: Place cookies in food processor; pulse until finely ground. Add melted butter and pulse until combined. Press 1 teaspoon cookie mixture firmly into bottom of each prepared muffin cup. Bake 5 minutes. Cool.

3.FOR THE FILLING: Place cream cheese and sugar in large bowl. Beat with electric mixer on medium speed until creamy. Add sour cream, cocoa powder, food coloring, and vanilla; beat until well blended. Add egg, beating on low speed, just until blended. Spoon evenly over crusts.

4.Bake 20 minutes, or until centers are almost set. Cool completely in pan, about 30 minutes. Refrigerate at least 2 hours, or until chilled. Top with the REDDI-WIP just before serving.

VARIATION: Substitute medium muffin pan for the miniature muffin pan. Spoon 2 teaspoons of the crumb mixture onto bottom of each of 12 paper-lined medium muffin cups; press firmly onto bottoms of cups. Bake 8 minutes. Cool. Prepare filling as directed. Pour evenly over crusts. Bake 40 minutes, or until centers are almost set.

Find this recipe and more holiday treats at readyseteat.com