Mini Red Velvet Cheesecakes
These Mini Red Velvet Cheesecakes are a delightful treat! A rich, velvety flavor combined with creamy cheesecake will impress everyone.
Servings: 12 servings
Ingredients
For the Crust:
- 12 Chocolate Oreos (for the crust)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1 tablespoon cocoa powder
- 1/2 teaspoon vanilla extract
- 1 egg
- Red food coloring (as desired)
- 1/2 cup Nutella (for a rich chocolate swirl)
Instructions
- Step 1: Preheat your oven to 325°F (160°C) to ensure even baking.
- Step 2: Line a 12-cup muffin tin with paper liners for easy removal.
- Step 3: Crush the Chocolate Oreos in a mixing bowl until they resemble fine crumbs. Divide the crumbs among the muffin cups and press down to form the crust.
- Step 4: Beat the softened cream cheese with an electric mixer until smooth. Gradually add sugar, cocoa powder, and vanilla, mixing until incorporated.
- Step 5: Add the egg and beat until just combined. Then, add red food coloring drop by drop until you reach your desired shade.
- Step 6: Gently fold in Nutella to create a marbled effect in the batter.
- Step 7: Spoon the cheesecake mixture over the crusts, filling each muffin cup about 3/4 full.
- Step 8: Bake for 18-20 minutes until set but slightly jiggly in the center.
- Step 9: Cool at room temperature for 10 minutes, then chill in the refrigerator for at least 2 hours before serving.
Equipment
- Mixing bowl
- Electric mixer
- 12-Cup Muffin Tin
- Paper Liners
- Measuring cups and spoons
- Spatula
Notes
- These cheesecakes can be stored in an airtight container in the refrigerator for up to a week.
- Freeze for up to 2 months; wrap tightly in plastic wrap and foil.
- Thaw in the refrigerator overnight for the best texture.
