Mini Red Velvet Oreo Cheesecakes
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Introduction
Red Velvet Oreo Cheesecakes are a delightful treat that perfectly merges the rich flavor of red velvet cake with the creamy goodness of cheesecake—all in a mini, bite-sized format! I first stumbled upon this recipe during a holiday gathering and immediately fell in love with how festive they looked and tasted. These individual desserts are fantastic for celebrations, family gatherings, or simply to satisfy your sweet tooth. Plus, who can resist the combination of Oreo cookies and creamy cheesecake?
Why you’ll love this dish
There are so many reasons to whip up these Mini Red Velvet Oreo Cheesecakes! Firstly, they are a show-stopper—perfect for impressing guests at parties or as a sweet treat at family dinners. They’re not just beautiful but also incredibly easy to make, making them suitable for bakers of all skill levels. Since they’re mini, they’re ideal for portion control while still allowing you to indulge in all the rich flavors. These cheesecakes are also incredibly versatile; they fit perfectly into holiday celebrations or casual get-togethers.
“These mini cheesecakes were the highlight of our holiday dessert spread! They not only look gorgeous, but the taste is simply divine. Everyone was asking for the recipe!” – Sarah H., happy home baker
How this recipe comes together
Creating your Mini Red Velvet Oreo Cheesecakes is a straightforward process that involves just a few simple steps. You’ll start by making the cookie crust using Oreo cookies, then prepare the velvety cheesecake filling. After assembling, the cheesecakes bake to perfection. Once cooled, they get a fluffy Cool Whip topping that makes them utterly irresistible. Sounds delicious, right? Let’s dive into the specifics!
What you’ll need
Gather the following ingredients for a sweet adventure in your kitchen:
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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 (crushed)
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For the Red Velvet Cheesecake:
- 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
- 8 oz Cool Whip (thawed)
- Chocolate shavings for garnishing
Feel free to substitute the cream cheese with a dairy-free option or use low-fat products if you’re looking for lighter alternatives!
Step-by-step instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, cocoa powder, and salt.
- In a larger bowl, whisk together sugar and egg until the mixture is pale, about 2 minutes. Then add in the melted butter and vanilla.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring until thoroughly combined.
- Evenly divide the batter into the prepared cupcake liners, smoothing it out with the back of a spoon.
- Bake for 5 minutes, then lower the oven temperature to 325°F (160°C).
- Once slightly cooled, gently press an Oreo cookie into the center of each cupcake.
- For the red velvet cheesecake, in a large bowl, beat the cream cheese with sugar until smooth and fluffy. Then mix in the egg, sour cream, and vanilla. Gradually add the cocoa powder and red food coloring, mixing until the color is uniformly blended.
- Spoon the cheesecake mixture over the crust, filling each cup almost to the top. Tap the pan gently to level out the filling.
- Bake for about 15-18 minutes, or until the edges are set. Allow them to cool to room temperature and then refrigerate for at least 1 hour.
- Once chilled, fill a piping bag with Cool Whip and top each cheesecake generously. For added flair, sprinkle with chocolate shavings.
Best ways to enjoy it
These Mini Red Velvet Oreo Cheesecakes are best served chilled straight from the fridge. For an extra touch, consider pairing them with a fresh raspberry coulis or a drizzle of chocolate sauce for added sweetness. They can also be accompanied by a scoop of vanilla ice cream for those who want to take indulgence to the next level.
Storage and reheating tips
To keep your Mini Red Velvet Oreo Cheesecakes fresh, store them in a sealed container in the refrigerator. They’ll last for about 3-5 days. If you want to save them for longer, you can freeze them, but it’s best to freeze them without the Cool Whip topping. When ready to enjoy, thaw them in the fridge overnight.
Helpful cooking tips
- Make sure your cream cheese and eggs are at room temperature; it helps create a smoother cheesecake mixture.
- No time to make homemade toppings? Store-bought Cool Whip works perfectly!
- If you’re looking to boost the flavor, add a splash of almond extract into the cheesecake mixture for added depth.
Creative twists
Feeling adventurous? Try these variations:
- Substitute the Oreo crust with graham cracker crumbs for a different flavor and texture.
- Swap out the red gel food coloring for another shade, like blue or green, for themed parties.
- Incorporate flavored liqueurs into the cream cheese mixture to elevate the adult experience.
Common questions
1. How long does it take to prepare these cheesecakes?
It usually takes about 30 minutes to prepare and bake, plus an additional hour to chill.
2. Can I use a different cookie for the crust?
Absolutely! Any cookie that you love can be used as a crust, such as chocolate chip cookies or even Oreo varieties.
3. What can I do if I don’t have Cool Whip?
You can whip some heavy cream with a little powdered sugar to make your own topping. Just ensure it’s whipped until stiff peaks form for the best presentation!
With this delightful recipe for Mini Red Velvet Oreo Cheesecakes, you’ll not only enjoy a delectable dessert but also create lasting memories during special occasions or casual get-togethers. Happy baking!
Mini Red Velvet Oreo Cheesecakes
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a medium bowl, whisk together the flour, cocoa powder, and salt.
- In a larger bowl, whisk together the sugar and egg until the mixture is pale, about 2 minutes.
- Add in the melted butter and vanilla.
- Gradually incorporate the dry ingredients into the wet ingredients, stirring until thoroughly combined.
- Evenly divide the batter into the prepared cupcake liners, smoothing it out with the back of a spoon.
- Bake for 5 minutes, then lower the oven temperature to 325°F (160°C).
- Once slightly cooled, gently press an Oreo cookie into the center of each cupcake.
- In a large bowl, beat the cream cheese with sugar until smooth and fluffy.
- Mix in the egg, sour cream, and vanilla.
- Gradually add the cocoa powder and red food coloring, mixing until the color is uniformly blended.
- Spoon the cheesecake mixture over the crust, filling each cup almost to the top.
- Tap the pan gently to level out the filling.
- Bake for about 15-18 minutes, or until the edges are set.
- Allow the cheesecakes to cool to room temperature and then refrigerate for at least 1 hour.
- Once chilled, fill a piping bag with Cool Whip and top each cheesecake generously.
- For added flair, sprinkle with chocolate shavings.
Nutrition
Notes
