Description
Gourmet mini red velvet cheesecake blends classic Southern dessert elegance with creamy cheesecake indulgence. Chocolate graham cracker crust and cream cheese frosting complete this irresistible bite-sized treat you’ll want to savor with friends.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 large egg, room temperature
- ⅓ cup (65 g) granulated sugar
- 12 Oreo cookies, crushed fine (filling removed)
- 3 tbsps unsalted butter, melted
- 2 tbsps sour cream
- 1 tsp vanilla extract
- 1 tbsp unsweetened cocoa powder
- 1 tsp red food coloring (gel or liquid)
- Whipped cream or cream cheese frosting
- Chocolate shavings or red sprinkles (optional)
Instructions
- Crust Preparation: Arrange paper liners in a muffin tin. Pulverize Oreo cookies into fine crumbs, mixing thoroughly with melted butter. Press the mixture compactly into each liner, creating an even base. Bake briefly to set, then cool completely.
- Cream Cheese Blend: Whip cream cheese until velvety smooth using an electric mixer. Gradually integrate granulated sugar, blending until light and uniform. Gently fold in egg, vanilla extract, and sour cream, maintaining a delicate texture.
- Color and Flavor: Sift cocoa powder into the mixture, adding vibrant red food coloring. Mix until achieving a consistent, rich crimson hue throughout the batter.
- Filling and Baking: Distribute the cheesecake mixture evenly across prepared crusts, filling each liner about three-quarters full. Smooth surfaces for a polished appearance. Bake in a preheated oven until centers set with minimal wobbling.
- Cooling and Setting: Remove from oven and let rest briefly in the pan. Transfer to a cooling rack, then refrigerate for several hours to develop a creamy, firm consistency.
- Final Flourish: Embellish with a delicate swirl of whipped cream or cream cheese frosting. Garnish with chocolate shavings, red sprinkles, or a light cocoa powder dusting for an elegant presentation.
Notes
- Prevent Cracking Cheesecake: Avoid overbaking by removing the mini cheesecakes when centers slightly jiggle, preventing cracks and maintaining a smooth, creamy texture.
- Control Moisture Levels: Use room temperature ingredients to ensure smooth blending and prevent separation, creating a silky, consistent cheesecake batter.
- Master Crust Technique: Press Oreo crumb mixture firmly and evenly into liners, using the back of a spoon or flat-bottomed glass for a compact, stable base that doesn’t crumble.
- Balance Color Intensity: Add food coloring gradually, mixing thoroughly to achieve a vibrant red velvet hue without creating streaks or uneven color distribution.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 210
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg