Description
Indulgent mini red velvet cheesecake promises a luxurious dessert experience that combines classic Southern charm with creamy cheesecake perfection. Chocolate-kissed crimson layers and silky cream cheese filling create an irresistible treat that leaves sweet memories dancing on your palate.
Ingredients
Scale
Main Ingredients:
- 8 ounces (225 grams) cream cheese, softened
- 1 large egg, at room temperature
- 12 Oreo cookies (filling removed), crushed into fine crumbs
Baking and Flavoring Ingredients:
- ⅓ cup (65 grams) granulated sugar
- 3 tablespoons unsalted butter, melted
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring (gel or liquid)
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
Garnish Ingredients:
- Whipped cream or cream cheese frosting
- Chocolate shavings or red sprinkles (optional)
Instructions
- Prepare a 12-cup muffin tin by lining with paper liners and setting the oven temperature to 325F (160C).
- Create a rich cookie base by thoroughly mixing Oreo crumbs with melted butter, then firmly pressing approximately one tablespoon into each liner’s bottom. Toast the crusts for 5 minutes and allow to cool completely.
- Craft the cheesecake filling by whipping cream cheese until silky smooth, gradually incorporating granulated sugar until well blended. Gently fold in egg, vanilla extract, and sour cream, ensuring minimal mixing.
- Sift cocoa powder into the mixture, then introduce red food coloring, stirring until the batter achieves a vibrant crimson hue and uniform consistency.
- Carefully distribute the red velvet batter across each crust, filling each liner about three-quarters full. Smooth the surfaces using a spoon’s back for an even finish.
- Bake mini cheesecakes for 18-20 minutes, watching for set centers that no longer wobble when gently nudged. Remove from oven and let rest in the pan for 10 minutes.
- Transfer cheesecakes to a wire rack, allowing complete cooling at room temperature.
- Refrigerate for a minimum of 2 hours to achieve optimal texture and firmness.
- Embellish each mini cheesecake with delicate whipped cream or cream cheese frosting swirls. Optionally, sprinkle with chocolate shavings, festive red sprinkles, or dust with cocoa powder for an elegant presentation.
Notes
- Choose room temperature ingredients to ensure smooth, lump-free cheesecake batter and optimal mixing consistency.
- Use a light hand when adding food coloring to achieve a vibrant red color without affecting the taste or texture of the cheesecakes.
- Tap the muffin tin gently on the counter after filling to release any air bubbles and create a smooth surface.
- For gluten-free version, swap Oreo cookie crumbs with gluten-free chocolate cookie crumbs or ground almond meal.
- Prep Time: 20 minutes
- Cook Time: 23 hours
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg