Description
Indulgent mini red velvet oreo cheesecakes combine classic dessert magic with delightful cookie crunch. Rich cream cheese and velvety chocolate layers create a perfectly portioned treat you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, room temperature
- 8 ounces (226 grams) Cool Whip, thawed
- 1/2 cup (100 grams) granulated sugar
- 12 Oreo cookies
Dry Ingredients:
- 1/2 cup (50 grams) cocoa powder
- 3 tablespoons (23 grams) all-purpose flour
- 1 tablespoon (5 grams) cocoa powder
- Pinch of salt
Wet Ingredients:
- 1/4 cup (57 grams) unsalted butter, melted
- 1/4 cup (60 milliliters) sour cream, room temperature
- 2 eggs, room temperature
- 1/2 teaspoon vanilla extract
- Red gel food coloring
- Chocolate shavings
Instructions
- Prepare the baking workspace by heating the oven to 350F (175C) and arranging paper liners in a standard 12-cup cupcake tin.
- Create the brownie base by whisking flour, cocoa powder, and salt in one bowl. In another bowl, blend sugar and egg until pale, then incorporate melted butter and vanilla extract. Combine wet and dry ingredients thoroughly.
- Distribute brownie batter evenly across cupcake liners, using a spoon to spread into a uniform bottom layer.
- Briefly bake the brownie crust for 5 minutes, then lower oven temperature to 325F.
- After slight cooling, gently press an Oreo cookie into the center of each brownie base.
- Craft the red velvet cheesecake mixture by beating cream cheese and sugar until smooth. Gradually integrate egg, sour cream, vanilla extract, cocoa powder, and red gel food coloring, ensuring complete incorporation.
- Carefully spoon cheesecake mixture over the brownie and Oreo base, filling each cup nearly to the top. Tap the pan to eliminate air bubbles and level the surface.
- Bake for 15-18 minutes at 325F, watching for set edges with a slight center jiggle.
- Allow cheesecakes to cool completely at room temperature, then refrigerate for a minimum of 1 hour.
- Garnish by piping Cool Whip using a decorative nozzle and sprinkle with chocolate shavings before serving.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing and better texture.
- Gently press Oreo cookies to avoid breaking them, creating a perfect base layer for the cheesecake.
- Use gel food coloring for vibrant red color without altering the cheesecake’s consistency.
- Cool cheesecakes gradually to prevent cracking and maintain a creamy, delicate texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 280
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg