Tastefully Stunning Red Velvet Oreo Mini Cheesecakes
Valentines Day is just two and a half weeks away. Enjoy making these red velvet oreo mini cheesecakes. They are not only delicious but will add love to your table spread.
Ingredients
Chocolate Cookie Crust
- 16 Oreos
- 3 tbsp butter unsalted and melted
Red Velvet Cheesecake Ingredients
- 16 oz cream cheese
- 2 tbsp sour cream
- ¾ cup sugar
- ¼ cup Hershey Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 2 tbsp Red Gel Food coloring
- 2 large eggs
- 1 cup Oreos chopped
Chocolate Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
Chocolate Whipped Cream
- 1 cup Heavy whipping cream
- ¼ cup Hershey cocoa powder
- ¼ cup powdered sugar
- ½ cup mini chocolate chips
- 14 mini oreos
- 1 large piping bag with star tip
Instructions
Chocolate Cookie Crust
- 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 firmly.
- Set aside.
Red Velvet Cheesecake
- 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
- Using a small saucepan, heat up the heavy whipping cream to a slow simmer.
- Pour the chocolate chips into a medium bowl and pour the hot cream over the chocolate chips.
- Allow to sit for a minute before whisking until smooth.
- Spoon on about 1 ½ tbsp of the ganache onto the cheesecakes and smooth evenly.
- Allow to harden in the fridge.
Chocolate Whipped Cream
- 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.
- Enjoy!
Notes
Note These need to sit in the refrigerator overnight, so make sure you allow that time when making them.
Nutrition
Serving: 1cheesecakeCalories: 322kcalCarbohydrates: 32gProtein: 4gFat: 21gSaturated Fat: 11gTrans Fat: 1gCholesterol: 58mgSodium: 178mgPotassium: 164mgFiber: 2gSugar: 22gVitamin A: 517IUVitamin C: 1mgCalcium: 50mgIron: 3mg
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