Mini Red Velvet Cheesecake

Name: Mini Red Velvet Cheesecake
Total time: 30 min
Yield: 12 Servings
Ingredients: 12 paper baking cups (2-1/2 inches); 12 vanilla wafers; 1 package (8 ounces) cream cheese, softened; 2 tablespoons sugar; 1 tablespoon Fleischmann's® Corn Starch; 1-1/2 teaspoons cocoa powder; 1 egg; 1/3 cup Crown® Lily White® Corn Syrup; 1 teaspoon pure vanilla extract; 1/2 teaspoon red food color; Optional garnishes: whipped cream, chocolate shavings OR sprinkles

Beginner • 12 Servings • 30 min

Red velvet makes these bite-size cheesecakes extra delicious!

Ingredients

12 paper baking cups (2-1/2 inches)
12 vanilla wafers
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1 tablespoon Fleischmann's® Corn Starch
1-1/2 teaspoons cocoa powder
1 egg
1/3 cup Crown® Lily White® Corn Syrup
1 teaspoon pure vanilla extract
1/2 teaspoon red food color
Optional garnishes: whipped cream, chocolate shavings OR sprinkles

Method

Preheat oven to 350°F.
Line muffin pan with 12 paper baking cups. Place 1 vanilla wafer in each.
Beat cream cheese, sugar, corn starch and cocoa in a large bowl with an electric mixer until well mixed. Add egg and blend well. Add corn syrup, vanilla and red food coloring. Beat 1 minute.
Pour filling into paper baking cups, dividing evenly. Bake for 18 to 20 minutes, until just set. Cool on wire rack for 10 minutes.
Chill for 1 hour. Top with whipped cream, chocolate shavings or sprinkles, as desired.
Recipe Note: Cheesecakes can be baked without liners but first spray muffin pan with cooking spray. Chill in pan for at least 1 hour after baking. Carefully run thin knife around each cheesecake and carefully invert.