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Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes topped with whipped cream, crushed Oreo cookies, and whole Oreo cookies as garnish.
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Mini Red Velvet Cheesecakes are rich, creamy bite-sized desserts made with an Oreo cookie crust and a red velvet cheesecake filling. Perfect for holidays, parties, or any sweet craving.

Ingredients

Scale
  • 15 regular Oreo cookies
  • 3 tablespoons (42 g) unsalted butter, melted
  • 16 oz (452 g) cream cheese, softened to room temperature
  • 2 tablespoons sour cream
  • 3/4 cup (90 g) granulated sugar
  • 1/4 cup (20 g) cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring
  • 2 large eggs

Instructions

  1. Preheat oven to 350°F and line two 12-count muffin pans with 16 liners.
  2. Crush Oreo cookies in a food processor until fine.
  3. Mix crushed cookies with melted butter until well combined.
  4. Press the mixture into the bottom of each liner and bake for 5 minutes. Let cool slightly.
  5. Beat softened cream cheese until smooth.
  6. Add sour cream and sugar, and mix until fully combined.
  7. Mix in cocoa powder, vanilla, and red food coloring until smooth.
  8. Add eggs one at a time, mixing on low speed just until combined.
  9. Fill liners almost to the top with cheesecake mixture.
  10. Bake at 350°F for 20–22 minutes, until centers are set.
  11. Cool at room temperature for 1 hour.
  12. Refrigerate for at least 2 hours before serving.

Notes

  • Use full-fat cream cheese for best texture.
  • Let all ingredients come to room temperature before mixing.
  • Do not overmix the batter to avoid cracks.
  • Mini cheesecakes can be stored in the fridge for up to 3 days.
  • Freeze leftovers for up to 1 month for easy future servings.

Nutrition

Find it online: https://recipeeasily.com/mini-red-velvet-cheesecakes/