Creamy cheese cake baked in a muffin pan over an Oreo cookie. These mini cheesecakes have all of the classic flavors of red velvet. They make the perfect quick and easy dessert to bake for this Valentine’s day. They are so creamy and delicious topped with whipped cream. They are much easier to make then a full sized cheesecake because they only need 20 minutes in the oven. Let the cheesecakes cool at room temperature for at completely before refrigerating for up to one week.
The crust for these mini cheesecakes are made by place one Oreo cookie into each muffin liner. The red velvet cheesecake batter is made by creaming softened cream cheese with sugar, cocoa powder, eggs, vanilla extract and red food coloring until the batter is smooth. Evenly divide the batter between the paper liners over the Oreo cookies. Bake until the center of the cheesecakes are fully cooked through. Let cool completely before refrigerating.
Mini Red Velvet Cheesecakes
Ingredients
- 16 oreo cookies
- 2 ( 8 oz.) packages cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- red food coloring
Instructions
- Preheat oven to 350 F. Line 16 muffin cups with paper liners. Place one oreo into each liner. In a large bowl using a mixer, beat softened cream cheese with sugar, cocoa powder, eggs and vanilla extract until smooth.
- Add in red food coloring until fully red. Evenly divide batter between the muffin liners. Bake for 25-30 minutes. Let cool completely.
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