No Bake Red Velvet Cheesecake
You put a big ole cheesecake in front of me and I might have trouble keeping myself under control. Put a mini cheesecake in front of me and I can manage.
Servings 8
Calories 268kcal
Equipment
Ingredients
- 8 ounces cream cheese at room temperature
- 1 cup sour cream
- ½ cup sugar
- 2 tablespoons red food coloring
- 2 teaspoons cocoa powder
- 2 teaspoons vanilla extract
- 8 ounces whipped topping frozen, thawed, plus more for topping if desired
- 3 packages Mini Graham pie crusts or a 9 inch pie crust
Instructions
- Place the cream cheese into a mixer bowl and beat until smooth.
- Add the sour cream, sugar, food coloring, cocoa powder and vanilla extract.
- Beat until smooth.
- Gently fold in the whipped topping. Do not over mix.
- Pour, spoon or pipe the filling into the crust(s).
- Refrigerate for 4 hours before serving.
- Top with additional whipped cream if desired.
Notes
Store pies in the fridge until ready to use.
Nutrition
Calories: 268kcal | Carbohydrates: 21g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 47mg | Sodium: 135mg | Potassium: 114mg | Fiber: 1g | Sugar: 21g | Vitamin A: 581IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg