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Mini Red Velvet Oreo Cheesecakes Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 38 minutes
  • Yield: 12 mini cheesecakes

Description

These Mini Red Velvet Oreo Cheesecakes combine the classic flavors of red velvet and Oreo cookies into perfect individual desserts. With a rich cocoa-flavored crust, a creamy red velvet cheesecake filling, and a topping of cool whip and chocolate shavings, these bite-sized treats are both visually stunning and delicious. They’re ideal for parties, celebrations, or whenever you want an impressive homemade dessert.

Ingredients

For the Crust:

  • 3 tablespoons all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 12 Oreo cookies

For the Red Velvet Cheesecake Filling:

  • 8 oz cream cheese, room temperature
  • 1 egg, room temperature
  • 1/4 cup sour cream, room temperature
  • 1/4 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon vanilla extract
  • Red gel food coloring (amount as desired, start with a few drops)

For the Topping:

  • 8 oz Cool Whip, thawed
  • Chocolate shavings

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a cupcake tin with cupcake liners to prepare for the crust.
  2. Mix Dry Ingredients for Crust: In a medium bowl, whisk together the all-purpose flour, cocoa powder, and a pinch of salt until well combined.
  3. Mix Wet Ingredients for Crust: In a large bowl, whisk the granulated sugar and one egg together for about 2 minutes until pale and fluffy. Add the melted unsalted butter and vanilla extract, mixing well.
  4. Combine Crust Mixture: Gradually add the dry ingredients to the wet ingredients, stirring until completely combined into a smooth batter.
  5. Fill Cupcake Liners with Crust: Spoon and distribute the batter evenly into the cupcake cavities, spreading the batter out using the back of a spoon.
  6. Bake Crust: Bake in the preheated oven at 350°F for 5 minutes. Then remove and lower oven temperature to 325°F (163°C).
  7. Add Oreo Cookies: Once the crust has slightly cooled, gently press one Oreo cookie into the center of each crust cup.
  8. Prepare Cheesecake Filling: In a large bowl, beat the room temperature cream cheese and granulated sugar together until smooth and fluffy. Add the egg, sour cream, and vanilla extract, mixing to combine. Stir in the cocoa powder until well incorporated. Add red gel food coloring gradually, mixing at low speed, and use a rubber spatula to ensure even distribution and smooth consistency.
  9. Fill Cups with Cheesecake Mixture: Spoon the cheesecake filling over the Oreo cookie crusts, filling each cup almost to the top. Tap the pan gently on the counter a couple of times to level the mixture and remove any air bubbles.
  10. Bake Cheesecakes: Bake at 325°F for 15-18 minutes until the edges are set but the center is still slightly jiggly.
  11. Cool and Chill: Remove from oven and allow cheesecakes to cool to room temperature. Then refrigerate for at least 1 hour to firm up.
  12. Decorate and Serve: Transfer thawed Cool Whip to a piping bag fitted with a decorative tip. Pipe the topping onto each mini cheesecake. Finish by sprinkling chocolate shavings over the top for garnish. Serve chilled.

Notes

  • Ensure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature to avoid lumps and ensure a smooth cheesecake texture.
  • Adjust the amount of red gel food coloring to reach your preferred shade of red velvet color.
  • Do not overbake the cheesecakes; the centers should still jiggle slightly when done for a creamy texture.
  • Use cupcake liners to ease removal and serving of mini cheesecakes.
  • For best flavor and texture, chill cheesecakes for at least 1 hour before serving.
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/mini-red-velvet-oreo-cheesecakes-recipe/