Tuesday, 28 January 2014

Mini Red Velvet Oreo Cheesecake

You know, for the longest time, I was so entranced by the term "Red Velvet" it just sounds so rich & fabulous. "Ooooo, velvet" I would think. It always seemed it was this elusive treat that I would never, in a million years try and make.

Turns out...it's quite straightforward. It's really just a somewhat chocolate cake with the addition of red food colouring. Nonetheless, when you make these mini cheesecakes, you're going to wow and impress your friends because red velvet just sounds sooooo decadent (and they don't need to know how simple it really is!)

These mini cheesecakes are everything I was hoping they would be, and more. I would highly reccomend making these as a dessert for any dinner party, or if you just want to have pretty little cheesecakes. Hey, you deserve it!

Mini Red Velvet Oreo Cheesecakes

Print this recipe
For the Crust:
13 Oreos
1 & 1/2 tsp butter, melted 

For the Cheesecake:
1/3 cup white sugar
1/4 cup brown sugar
1 package (8 oz) cream cheese at room temp
1/2 tbsp sour cream
1 tsp vanilla extract
2 tbsp unsweetened cocoa powder
1/2 tsp red food colouring
1 egg, lightly beaten 

6 crushed Oreos

Preheat your over to 350 degrees F. Line a muffin tin with 10 cupcake liners. Fill the empty spaces with water. According Chelsea, this ensures even baking! Cool eh?
In a food processor, chop the Oreos until they are crumbs. Transfer to a small bowl and stir in the melted butter until completely mixed together. Evenly distribute the crumbs throughout your 10 muffin liners and press down so that they are flat in the liners. 

In a stand mixer (or using a hand mixer) combine the sugar and cream cheese until creamy and smooth (no sugar chunks). Add in sour cream, vanilla, cocoa powder and food colouring and beat until combined. Add the egg and mix until JUST combined. 

Using a spoon, fill each liner with an even amount of batter. Next, take your 6 crushed Oreos and sprinkle on top of the cheesecakes.

Bake for 20-22 mins or until edges are firm. It's ok if the centre is still soft. 

The hardest part --> "Let cool in the tins on a wire cooling rack for ONE HOUR. Then, transfer to the fridge and let cool for at least TWO HOURS"


Obviously I didn't do that. I mean, look at them:

I let them cool for MAYBE 30 mins on a wire rack, then threw a couple into the freezer for about 15 minutes and then ate one. I mean really, who has that kind of will power??

Whatever you decide, they will be delicious! 


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