Red Velvet Mini Cheesecakes (Print Version)
# Ingredients:
→ Brownie Oreo Base
01 -
1/4 cup unsalted butter, melted
02 -
12 Oreo cookies
03 -
Pinch of salt
04 -
1/2 cup granulated sugar
05 -
1/2 cup cocoa powder
06 -
3 tablespoons all-purpose flour
07 -
1 egg, room temp
08 -
1/2 teaspoon vanilla essence
→ Velvety Cheesecake Topping
09 -
8 oz Cool Whip, defrosted
10 -
Red gel food dye
11 -
8 oz cream cheese, softened
12 -
1 egg, at room temp
13 -
1 tablespoon cocoa powder
14 -
1/4 cup sour cream, softened
15 -
1/2 teaspoon vanilla extract
16 -
1/4 cup granulated sugar
17 -
Chocolate curls for topping
# Instructions:
01 -
Set your oven to 350°F (175°C), toss cupcake liners into a tin, and leave it aside for now.
02 -
Take a medium mixing bowl, combine cocoa, salt, and flour, and stir them together.
03 -
In a bigger bowl, whisk the egg and sugar for 2 minutes until the mix lightens up. Stir in melted butter and vanilla.
04 -
Pour the dry mixture into the wet one. Stir everything until the batter is perfectly combined.
05 -
Scoop the batter into cupcake liners. Spread evenly using the back of a spoon. Bake them at 350°F (175°C) for 5 minutes.
06 -
Lower oven temp to 325°F (165°C). After baking, let liners cool briefly, then gently press one Oreo cookie into the center of each.
07 -
Using a large bowl, beat together cream cheese and sugar until smooth. Add sour cream, cocoa powder, vanilla, egg, and food coloring, stirring until perfectly mixed. Scrape the edges of the bowl as needed.
08 -
Spoon the creamy filling over the crust, filling liners almost full. Give the pan a quick tap to level them out.
09 -
Bake for 15-18 minutes until edges set while centers stay with a slight jiggle. Cool them down to room temperature and chill in the fridge for an hour or more.
10 -
Pipe Cool Whip over each cheesecake using a decorative nozzle. Sprinkle chocolate curls for a pretty finish.
# Notes:
01 -
Pop these mini treats into an airtight container and they’ll stay fresh in the fridge for up to 3 days.