Mini Red Velvet Oreo Cheesecakes
A delightful combination of rich flavors and textures that perfectly captures the essence of red velvet cake and creamy cheesecake.
Equipment
- Muffin Tin
- Mixing Bowl
- Electric Mixer
- Food Processor
Ingredients
Crust
- 24 cookies Oreo Cookies Crushed finely for the crust.
- 5 tablespoons Unsalted Butter Melted to bind the crust.
Filling
- 16 ounces Cream Cheese At room temperature for easy mixing.
- 3/4 cup Granulated Sugar To sweeten the filling.
- 2 large Eggs Added one at a time for smooth batter.
- 1-2 teaspoons Red Velvet Cake Flavoring For authentic flavor.
- 3.4 ounces Vanilla Pudding Mix Adds creaminess and stability.
- 2 tablespoons Milk Whole milk for creaminess.
- a few drops Red Food Coloring Adjust for desired shade.
- 1 cup Whipped Cream For topping.
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare a muffin tin by lining it with cupcake liners.
- In a medium bowl, crush the Oreo cookies into fine crumbs.
- Melt the unsalted butter and let it cool slightly.
- Combine the melted butter with the Oreo crumbs until it resembles wet sand.
- Press the Oreo mixture into the bottom of each cupcake liner.
- Bake the crusts for about 10 minutes, then let cool.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add the sugar and mix until fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the red velvet flavoring, pudding mix, and milk until combined.
- Add red food coloring to achieve desired color.
- Spoon the cheesecake batter on top of each crust, filling about 3/4 full.
- Bake for 18-20 minutes until set around the edges.
- Cool in the oven for 15 minutes, then to room temperature, and refrigerate for at least 4 hours.
- Top with whipped cream and a mini Oreo cookie before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days.