Mini Red Velvet Cheesecakes Recipe
Recipe type: Dessert
Serves: 12
- For the crust:
- 13 Oreo cookies, crushed
- 2 tablespoons butter, melted
- For the filling:
- 12 oz reduced-fat cream cheese (room temperature)
- ½ cup sugar
- 1 tablespoons low fat sour cream
- 3 tablespoons cocoa powder (not sweetened)
- 1 egg (room temperature)
- 2 teaspoons vanilla extract
- 4 teaspoons red food coloring
- For the frosting:
- ½ cup whipping cream
- 2 tablespoon powdered sugar
- ½ teaspoons vanilla extract
- For the crust:
- Preheat oven to 350ºF.
- Line 12 muffin tins with paper liners.
- Crush Oreo cookies in a food processor or in a Ziploc bag.
- Combine Oreo crumbs and melted butter in a large bowl.
- Place a heaping tablespoon of Oreo mixture into the bottom of a cupcake liner.
- Press down with back of tablespoon to pack tightly.
- Bake for 5 minutes, then remove and let cool slightly.
- For the filling:
- Reduce oven to 325ºF.
- Combine cream cheese and sugar in an electric mixer on medium speed.
- Add sour cream, cocoa, egg, vanilla to combine.
- Add the red food coloring.
- Pour batter on top of Oreo crust and fill about ⅔ to the top.
- Bake for 15 minutes or until cheesecakes appear firm.
- Cool in the muffin tins for 30 minutes before transferring them to Refrigerate for at least 1 hour (the longer the better).
- For the frosting:
- Using an electric mixer, beat whipping cream on medium speed 30 seconds until stiff peaks form.
- Beat in powdered sugar and vanilla sugar.
- Remove the cheesecakes from the cupcake liners. Top each chilled cheesecake with a large dollop of whipped cream. Serve chilled.
Recipe by SoFabFood at https://sofabfood.com/mini-red-velvet-cheesecakes-recipe/
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