Description
Red velvet magic meets creamy cheesecake in this irresistible mini dessert. Elegant layers of rich cocoa and tangy cream cheese promise dessert perfection for chocolate lovers seeking a sophisticated sweet treat.
Ingredients
Scale
Primary Ingredients:
- 8 ounces (225 g) cream cheese, softened
- 1 large egg, at room temperature
- 12 Oreo cookies (filling removed), crushed into fine crumbs
Sweetening and Flavoring Ingredients:
- ⅓ cup (65 g) granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring (gel or liquid)
Binding and Texture Ingredients:
- 3 tablespoons unsalted butter, melted
- 2 tablespoons sour cream
- Whipped cream or cream cheese frosting (for topping)
- Chocolate shavings or red sprinkles (optional, for garnish)
Instructions
- Prepare the foundation by lining a muffin tin with paper liners, ensuring each cavity is ready to receive the delectable treat.
- Crush Oreo cookies into fine crumbs and blend thoroughly with melted butter, creating a rich, compact base. Press the mixture firmly into each liner, using fingertips or a spoon to create an even layer. Briefly bake the crusts to set their structure, then allow them to cool completely.
- In a spacious mixing bowl, transform cream cheese into a silky smooth consistency using an electric mixer. Gradually incorporate granulated sugar, blending until the mixture becomes light and homogeneous.
- Introduce egg, vanilla extract, and sour cream to the cream cheese mixture, stirring gently to maintain a delicate texture. Sift cocoa powder into the batter, then add vibrant red food coloring, mixing until the hue is uniform and captivating.
- Distribute the crimson cheesecake mixture evenly across the prepared crusts, filling each liner approximately three-quarters full. Carefully smooth the surfaces to create a polished appearance.
- Position the muffin tin in the preheated oven and bake until the centers become sturdy and exhibit minimal movement. Remove promptly to prevent overcooking, allowing the mini cheesecakes to rest in the pan briefly before transferring to a cooling rack.
- Chill the miniature desserts in the refrigerator for several hours, enabling them to set and develop a rich, creamy consistency.
- Elevate the presentation by adorning each mini cheesecake with a delicate swirl of whipped cream or cream cheese frosting. Embellish with chocolate shavings, festive red sprinkles, or a light dusting of cocoa powder to create an irresistible final touch.
Notes
- Opt for high-quality cocoa powder to enhance the rich chocolate flavor in your mini red velvet cheesecakes.
- Use room temperature ingredients to ensure a smooth, lump-free cheesecake batter that blends perfectly.
- Prevent cracking by avoiding overmixing and overbaking the cheesecakes, which can cause the delicate texture to become dry and tough.
- For a gluten-free version, substitute Oreo cookie crumbs with gluten-free chocolate cookie crumbs or ground almond cookies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 230
- Sugar: 12 g
- Sodium: 200 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg