Preheat oven to 350 degrees. Line 24 cupcake tins with liners and lightly coat with cooking spray.
In a medium mixing bowl, toss together vanilla wafer crumbs and melted butter until dampened. Press approximately 1 1/2 teaspoons into the bottom of each cupcake tin. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat cream cheese until soft and creamy. Add sugar and flour, blend. Add one egg at a time, blending until incorporated. Lastly, add vanilla extract and fold in M&M's® Red Velvet.
Spoon approximately 2 tablespoons of cheesecake batter into each muffin tin. Tap on the counter to remove air bubbles.
Bake for 18-22 minutes, or until tops have set and before they start to brown.
Allow to cool and then refrigerate for a minimum of 3 hours, but up to 24 hours.
When ready to decorate, remove cupcake liners and place onto a cooling rack with something underneath to catch drizzled chocolate.
Place colored chocolate into heat proof decorating bags or squirt bottles. Drizzle both colors in opposite directions.
Blend together all ingredients for cream cheese frosting. Transfer to a decorating bag fitted with a round attachment or simply spoon a dollop right into the middle of each M&M's® Red Velvet Mini Cheesecake. Finish with a Valentine's Day colored M&M's® Milk Chocolate.
If you've tried this recipe come back and let us know how they were!
Red Velvet Mini Cheesecakes
Amount Per Serving
Calories 549Calories from Fat 297
% Daily Value*
Saturated Fat 18g113%
Vitamin A 970IU19%
Vitamin C 0.2mg0%
* Percent Daily Values are based on a 2000 calorie diet.