Mini Red Velvet Cheesecakes

These mini cheesecakes will steal your heart

Makes 24

INGREDIENTS

120g chocolate biscuits
2 tbsp margarine, melted
1 tub (230g) cream cheese, softened
can (96g) NESTL Full Cream Sweetened Condensed Milk
1 egg
4 tsp NESTL Cocoa Powder
1 tbsp red food colouring

Serving suggestion:
Whipped cream
Dusting of NESTL Cocoa Powder

METHOD

1. Preheat the oven to 170C and line a mini muffin tray (24 holes) with mini cupcake liners.

2. Place the biscuits in a resealable bag and crush them using a rolling pin.

3. In a medium bowl, combine the biscuit crumb with the melted margarine and divide between the cupcake liners, pressing down firmly to form the base of the tarts. Refrigerate to set.

4. Add the cream cheese into a large mixing bowl and beat for 15 seconds until lump-free and smooth. Scrape down the sides of the bowl.

5. Add the NESTL Full Cream Sweetened Condensed Milk and beat until just combined.

6. Scrape down the sides of the bowl and beat in the egg, about 30 seconds. *Chefs Tip: Stop beating when the mixture is just combined.

7. Sift the NESTL Cocoa Powder into a small bowl and add the red food colouring. Add about a tablespoon of boiling water and stir to form a paste. Stir this through the cheesecake mixture until just mixed.

8. Divide the red velvet cheesecake batter in between the cupcake liners, filling almost to the top so that there is space left to rise.

9. Bake the cheesecakes for about 10 minutes until just set. The centre should still be slightly jiggly.

10. Allow to cool at room temperature then refrigerate for 3 hours before serving.

11. Remove the liners and serve topped with whipped cream and a dusting of cocoa powder and ENJOY!

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