Mini Red Velvet Cheesecakes

Hey guys!  Valentine’s Day is just about here, and I’ve got the cutest dessert for you and your sweetie.

These Mini Red Velvet Cheesecakes are no-bake, so even you can handle them!  Plus they are so fun, served in jars, with two layers of cheesecake; one red velvet and one vanilla layer.

They have a vanilla sandwich cookie crumbled crust, and whipped cream.  YUM!  You can make these a day in advance and have them sitting in your fridge all ready to go for that special night.

Mini Red Velvet Cheesecakes

Ingredients:

12 oz cream cheese- at room temperature

6 Tbs sugar

1 tsp vanilla

3 Tbs buttermilk

1/4 cup melted chocolate chips- cooled to room temperature

2 tsp red food coloring

2 cups cool whip

Crust:  12-15 vanilla sandwich cookies- crushed

2 Tbs butter- melted

pinch of salt

Extra whipped cream, extra vanilla sandwich cookies, and/ or strawberries as garnish

Directions:

1.  In a large mixing bowl, beat the cream cheese with an electric hand mixer, or in a stand mixer.  Once smooth, add the sugar, vanilla, and buttermilk.  Beat again until smooth.
2. Divide the cream cheese mixture in half and place half in a separate bowl.  Add the melted chocolate chips and red food coloring to one bowl and beat again until fully combined.
3. Fold 1 cup of cool whip into cream cheese mixture.
4. Scrape both sets of cream cheese filling into two piping bags, fitted with a large round piping tip.
5. Mix the sandwich cookie crumbs with the melted butter and salt.  Stir with a fork, then spoon a tablespoon or so into a small jar.  Repeat with 8-10 jars.
6. Pipe some of each cheesecake filling into each jar, creating two layers of cheesecake.  Sprinkle a few more cookie crumbs over top.
7. Add some whipped cream over top.  Top each jar with a vanilla sandwich cookie or a strawberry.
8. Store in the fridge until ready to serve.

For more yummy dessert ideas check out Eat It & Say Yum.