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In this video, I'll be showing you how to make Mini Red Velvet Cheesecakes. They have a beautiful and silky red base with a touch of cream on top! These cheesecakes are super indulgent and rich! Makes 16 servings Crust: 1 1/3 cups Oreo or chocolate crumbs 1/4 cup unsalted butter, melted Cheesecake: 2 blocks cream cheese, softened (16 oz) 3/4 cup white sugar 2 tbsp. unsweetened cocoa powder 2 eggs, room temperature 1 tsp. vanilla extract 1/2 tsp. red gel food colouring (or 1 tsp. liquid food colouring) Topping: 1/2 cup whipping cream (35% M.F or higher) 2 tbsp. powdered sugar 1/4 tsp. vanilla extract 2 tbsp. Oreo or chocolate crumbs INSTRUCTIONS Crust: Preheat oven to 350°F. Line 2 muffin pans with 16 paper liners. Melt the butter in the microwave for 20-30 seconds. In a medium bowl, stir together Oreo/chocolate crumbs and melted butter. Evenly press the crumb mixture into the bottom of the paper liners. Cheesecake: In a large bowl, beat the cream cheese until smooth, then mix in the sugar and cocoa powder. Beat in the eggs one at a time, then mix in the vanilla and red food colouring. Scoop or pour the batter into the lined muffin pans (use a measuring cup with a lip for easy pouring). Bake for 15 minutes or until they jiggle a bit, centers should be slightly undercooked. Let cool in the muffin pan for 10 minutes, then transfer to a wire rack to cool completely for 20 minutes. Refrigerate for 1-2 hours or until chilled. Topping: After the cheesecakes are chilled, in a large bowl, beat together the cream, sugar and vanilla until stiff peaks form (the cream should hold its shape on the beaters). Spoon a dollop of whipped cream on top of each cheesecake. Sprinkle with a little Oreo/chocolate crumbs. I hope you enjoy (: Follow my social media! Website: https://www.bakeinstantly.com/ Instagram: / bakeinstantly Pinterest: https://www.pinterest.ca/bakeinstantly Music: https://www.bensound.com