Mini Red Velvet Oreo Cheesecakes (Print Version)
# Ingredients:
→ Oreo Brownie Crust
01 -
3 tablespoons all-purpose flour
02 -
1/2 cup cocoa powder
03 -
1/2 cup granulated sugar
04 -
1/4 cup unsalted butter, melted
05 -
1 egg, room temperature
06 -
1/2 teaspoon vanilla extract
07 -
Pinch of salt
08 -
12 Oreo cookies
→ Red Velvet Cheesecake
09 -
8 oz cream cheese, room temperature
10 -
1 egg, room temperature
11 -
1/4 cup sour cream, room temperature
12 -
1/4 cup granulated sugar
13 -
1 tablespoon cocoa powder
14 -
1/2 teaspoon vanilla extract
15 -
8 oz Cool Whip, thawed
16 -
Chocolate shavings, for garnish
17 -
Red gel food coloring
# Instructions:
01 -
Preheat oven to 350°F (175°C). Line a cupcake tin with liners and set aside.
02 -
In a medium bowl, whisk together the flour, cocoa powder, and salt.
03 -
In a large bowl, whisk together the sugar and egg until pale, for about 2 minutes. Add in the melted butter and vanilla extract.
04 -
Add the dry ingredients to the wet ingredients. Stir until well combined.
05 -
Divide the batter among the cupcake liners. Use the back of a spoon to spread the batter evenly. Bake for 5 minutes at 350°F (175°C).
06 -
Remove from the oven and reduce temperature to 325°F (165°C). Once slightly cooled, gently press an Oreo cookie into the center of each cup.
07 -
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add the egg, sour cream, and vanilla. Mix in the cocoa powder until well combined. Mix in the red food coloring, starting at a low speed. Use a rubber spatula to ensure all ingredients are well incorporated.
08 -
Scoop the cream cheese mixture over the crust, filling each cup almost to the top. Tap the pan gently a few times to level the cheesecake mixture.
09 -
Bake for 15-18 minutes until the edges are set but center is still slightly jiggly. Let cool to room temperature, then transfer to the refrigerator and chill for at least 1 hour.
10 -
Transfer Cool Whip to a piping bag fitted with a decorative nozzle. Top each mini cheesecake with a swirl of Cool Whip and sprinkle with chocolate shavings.
# Notes:
01 -
These mini cheesecakes can be stored in an airtight container in the refrigerator for up to 3 days.