Mini Red Velvet Cheesecakes

Haidyn's class is celebrating Valentines Day early so I decided that I would make treats for all of them. Now there is only 7 of them, but I wanted to make something special for her first Valentines Day. I know, I know it's just Valentines Day but you should have seen the look on Haidyn's face when I was making these.  Waymon and I made a great team making these bad boys!! I hope you all enjoy.

Ingredients:

Red Velvet Cookie Layer

• 1 and 1/2 cups and 1 Tablespoon  all-purpose flour
• 1/4 cup  unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup  unsalted butter, softened to room temperature.
• 3/4 cup  light brown sugar (or dark brown)
• 1/4 cup  granulated sugar
• 1 egg, at room temperature*
• 1 Tablespoon milk
• 2 teaspoons vanilla extract
• 1 Tablespoon red food coloring (liquid or gel)

Cheesecake Layer

• 12 ounces  Cream cheese, softened to room temperature
• 2 Tablespoons  Greek yogurt
• 1/3 cup granulated sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup  mini or regular semi-sweet chocolate chips

Directions:

1. Preheat oven to 350F degrees. Line two 12-count muffin pans with cupcake liners.
2. Making the red velvet cookie layer: toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
   
   
   
3. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down the sides and the bottom of the bowl as needed.
4.  Switch the mixer to medium speed and beat in the brown sugar and granulated sugar until combined. Beat in the egg, milk, and vanilla extract, scraping down the sides and bottom of the bowl as needed.                                                
5. Once mixed, add the food coloring and beat until combined.
6.  Turn the mixer off and pour the dry ingredients into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in more food coloring if you'd like the dough to be redder. The dough will be sticky.
7. Press 1 scant Tablespoon of cookie dough into the bottom of each cupcake liner. I say "scant" because otherwise you won't have enough to make 22-24 mini cheesecakes.
8. Bake each batch for 8 minutes to pre-bake the crust before layering the cheesecake on top.

1. Making the cheesecake layer: using a handheld mixer beat the cream cheese on medium-high until completely smooth. Add the yogurt and sugar, beating on high until   combined.                                                             



We gave the left over Greek yogurt to her for tasting :)

2. Add the egg and vanilla and beat on medium until combined. *DO NOT OVERBEAT !                 
3. Gently fold in the chocolate chips.                          
4. Place 1 Tablespoon of cheesecake batter on top of the pre-baked cookie. Make sure to spread it evenly on top of the cookie layer.                       
5. Return the mini cheesecakes to the oven  to bake for about 20 more minutes. Make sure  sure the tops of the cheesecake does not get too brown. The cheesecake layer should no longer jiggle when they're done.  Allow to cool for 30 minutes on the counter, then in the refrigerator to set for another 1 1/2 hrs.                                 
6. I added pink sprinkles to my cookies which is completely optional. I wanted them to be more themey.