How to Make Red Velvet Mini-Cheesecakes
One of my favorite flavors of cake is these Red Velvet Cheesecakes. So it is no surprise when I thought about a different mini-cheesecake recipe I would pick this one. Years ago my daughter asked for a red velvet cake for her birthday party. So I thought why not make a homemade one? Although it didn't turn out terribly bad, it wasn't the best. These though turned out perfectly.
Equipment
- 1 large piping bag with star tip
Ingredients
Chocolate Cookie Crust
- 16 Oreos
- 3 tbsp unsalted butter melted
Red Velvet Cheesecake Ingredients
- 16 oz Cream Cheese softened
- 2 tbsp Sour cream
- ¾ cup Sugar
- ¼ cup Hershey Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 2 tbsp Food coloring red
- 2 large Eggs
Chocolate Ganache Topping Ingredients
- 1 cup Chocolate chips Semi Sweet
- ½ cup Heavy Whipping Cream
- ¼ cup Oreo crumbs
Chocolate Whipped Cream Ingredients
- 1 cup Heavy whipping cream
- ¼ cup Hershey cocoa powder
- ¼ cup powdered sugar
- ½ cup mini chocolate chips
- 14 mini oreos
Instructions
Chocolate Cookie Crust Instructions
- Using a food processor, blend up the oreo cookies and the melted butter until combined and wet sand-like.
- Set aside.
- Line a cupcake pan with white cupcake liners.
- Using a tablespoon, scoop the crust into the cupcake liners.
- Using a flat bottomed cup or measuring cup, press the crust down firmly6. Set aside.
Red Velvet Cheesecake Instructions
- Preheat oven to 350 degrees.
- Using a hand mixer, beat the cream cheese, sour cream, sugar, and cocoa until combined.
- Beat in the vanilla until combined.
- Beat in the eggs, one at a time until combined.
- Beat in the Red Gel Food coloring until combined.
- Fold in the chopped oreos
- Scoop about 1 ½ tbsp of the cheesecake batter into the cupcake liners.
- Bake in the oven for 20-22 minutes or until the top is firm.
- Remove from oven and allow to cool to room temperature.
- Once cooled, place in the fridge overnight.
Chocolate Ganache Instructions
- Using a medium pot, bring the heavy whipping cream to a simmer.
- Pour the chocolate chips into a medium bowl, pour the heavy cream over the chocolate chips.
- Let sit for 2 minutes and then mix until smooth and combined.
- Scoop 1 tbsp of the chocolate ganache on top of the cheesecakes and smooth evenly with a butter knife.
- Allow to harden in the fridge.
Chocolate Whipped Cream Instructions
- Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form.
- Scoop the whipped cream into the piping bag.
- Pipe dollops of whipped cream onto the top of the cheesecake and top with mini chocolate chips and a mini oreo.
Nutrition
Serving: 1servingCalories: 291kcalCarbohydrates: 27gProtein: 3gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 63mgSodium: 155mgPotassium: 108mgFiber: 1gSugar: 20gVitamin A: 554IUVitamin C: 1mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!