red velvet no-bake cheesecake


16 double stuffed chocolate sandwich cookies, crushed into crumbs
3 tablespoons unsalted butter, melted
2 - 8oz packages cream cheese, softened (I used 1/3 less fat)
1/2 cup confectioners sugar
8 oz semi-sweet baking chocolate, melted
1 teaspoons McCormick pure vanilla extract, divided
1 1/2 Tablespoons McCormick red food color
1 - 8oz container whipped topping, thawed (I used extra creamy)


In a small bowl, mix together cookie crumbs and melted butter. Spoon cookie mixture evenly into small jars or dishes and press to form a crust. Set aside.
In the bowl of a stand mixer, beat together cream cheese and confectioners sugar until light and blended. Add melted chocolate, McCormick pure vanilla extract and McCormick red food color and beat until evenly blended. Fold in whipped topping.
Spoon cheesecake mixture into prepared cups. Alternately, transfer cheesecake mixture into piping bag and pipe into cups. Serve immediately or refrigerate cheesecakes until ready to serve. Top with vanilla whipped topping (see notes) and chocolate shavings.

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