Description
Delight in these Mini Red Velvet Cheesecakes, combining a rich Oreo crust with a silky, tangy cream cheese filling enhanced with classic red velvet flavors and a luscious chocolate ganache topping. Perfect for parties or a sweet treat any time.
Ingredients
Scale
Crust
- 16 Oreos
- 3 tbsp unsalted butter, melted
Filling
- 2 (8 oz each) cream cheese, softened
- 2 tbsp sour cream
- ¾ cup sugar
- ¼ cup Hershey’s cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp red gel food coloring
- 2 large eggs
Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- ¼ cup Oreo crumbs
Instructions
- Prepare the crust: Crush the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin. Mix the crumbs with melted butter until thoroughly combined. Press the mixture firmly into the bottom of mini muffin tins or a cupcake pan to form the crust base.
- Make the filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, sugar, cocoa powder, vanilla extract, and red gel food coloring. Mix thoroughly to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Fill and bake: Spoon the cheesecake filling over the prepared crusts, filling each about ¾ full. Bake in a preheated oven at 325°F (163°C) for approximately 20 minutes or until the edges are set and the centers slightly jiggle. Remove from oven and allow to cool.
- Prepare the chocolate ganache: Heat the heavy whipping cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Top the cheesecakes: Once the mini cheesecakes have cooled, spoon or pipe the chocolate ganache over each. Sprinkle with Oreo crumbs for garnish. Refrigerate for at least 2 hours to set before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use gel food coloring for vibrant red color without thinning the batter.
- Do not overbake the cheesecakes; they will firm up as they cool.
- Mini muffin tins work best for uniform bite-sized cheesecakes.
- Store leftovers covered in the refrigerator for up to 3 days.
