Introduction to Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
As a busy mom, I know how precious time can be, especially when it comes to whipping up something special for my family. That’s why I’m excited to share my recipe for Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes! These delightful treats are not only a feast for the eyes but also a quick solution for satisfying those sweet cravings. Imagine the rich, velvety flavor of red velvet combined with the crunch of Oreos and the creaminess of cheesecake. It’s a dessert that’s sure to impress your loved ones without taking hours in the kitchen!
Why You’ll Love This Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
These Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes are a game-changer for busy days! They’re easy to make, requiring just a bit of prep and baking time. The combination of flavors is simply irresistible, making them a hit at any gathering. Plus, they’re perfectly portioned, so you can indulge without the guilt. Trust me, once you try them, they’ll become your go-to dessert for any occasion!
Ingredients for Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
Gathering the right ingredients is the first step to creating these delightful Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes. Here’s what you’ll need:
- Cookie Dough Crust:
- All-purpose flour: This forms the base of your cookie dough, giving it structure.
- Unsalted butter: Softened butter adds richness and helps create a tender crust.
- Light brown sugar: This adds moisture and a hint of caramel flavor.
- Granulated sugar: For sweetness and a slight crunch in the crust.
- Pure vanilla extract: A must for enhancing the overall flavor.
- Salt: Just a pinch to balance the sweetness.
- Milk: Helps bring the dough together; adjust as needed.
- Mini chocolate chips: For a delightful surprise in every bite.
- Whole Oreos: The star of the show, providing a delicious center.
- Red Velvet Cheesecake:
- Full-fat cream cheese: Ensures a rich and creamy filling; make sure it’s at room temperature.
- Granulated sugar: Sweetens the cheesecake perfectly.
- Unsweetened cocoa powder: Adds depth and a hint of chocolate flavor.
- Cornstarch: Helps stabilize the cheesecake, giving it a smooth texture.
- Sour cream: Adds creaminess and a slight tang.
- Pure vanilla extract: Enhances the flavor profile.
- Red gel food coloring: For that iconic red velvet hue.
- Large eggs: Essential for binding the filling together.
- Chocolate Ganache:
- Dark chocolate chips: Rich and decadent, perfect for drizzling.
- Heavy cream: Creates a luscious ganache that complements the cheesecakes.
- Topping:
- Heavy cream: For whipping into a fluffy topping.
- Powdered sugar: Sweetens the whipped cream.
- Pure vanilla extract: Adds flavor to the topping.
- Oreos: Crushed for a delightful garnish.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
Prepare the Muffin Pan and Preheat the Oven
First things first, let’s get our baking space ready! Line a 12-cup muffin pan with cupcake liners. This will make it easy to remove the cheesecakes later. Next, preheat your oven to 350°F. While it heats up, line a baking sheet with parchment paper. Spread the all-purpose flour evenly on the sheet and bake it for about 5 minutes. This step helps eliminate any raw flour taste. Once done, let it cool for a few minutes, then reduce the oven temperature to 325°F. Your kitchen will soon smell heavenly!
Make the Cookie Dough Crust
Now, let’s dive into making the cookie dough crust! In a mixing bowl, beat the softened unsalted butter and both sugars together until light and fluffy. This should take about 4-5 minutes. Next, add in the pure vanilla extract, flour, and salt. Mix until combined. If the dough seems too dry, add milk one tablespoon at a time until it comes together. Stir in those mini chocolate chips for a delightful surprise!
Scoop out 24 one-tablespoon portions of the dough and place them into the cupcake liners. Use a measuring cup to press the dough into an even layer. Don’t forget to press an Oreo into the center of each dough base. Once done, pop them in the fridge while we prepare the cheesecake filling!
Prepare the Red Velvet Cheesecake Filling
Let’s create that luscious red velvet cheesecake filling! Start by beating the room temperature cream cheese in a mixing bowl until it’s smooth. This is crucial for a creamy texture, so don’t skip this step! Gradually add the granulated sugar, unsweetened cocoa powder, and cornstarch, mixing until well combined. Then, add the sour cream, pure vanilla extract, and red gel food coloring. Mix until the color is vibrant and even.
Now, add the large eggs one at a time, beating just until combined. Overmixing can lead to cracks in your cheesecake, so be gentle! Your filling should be rich and velvety, ready to pour over the cookie dough crust.
Assemble the Cheesecakes
It’s time to bring everything together! Carefully fill each cupcake liner with about ¼ cup of the red velvet cheesecake batter. Make sure to tap the pan gently on the counter to release any air bubbles. This will help your cheesecakes bake evenly. Bake them in the preheated oven for 18-20 minutes. You’ll know they’re done when the tops are puffed and look dry. Once baked, let them cool for an hour before refrigerating for at least 6 hours or overnight. This chilling time is essential for the best flavor and texture!
Make the Chocolate Ganache
While the cheesecakes chill, let’s whip up some chocolate ganache! In a microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 30-second intervals, stirring in between, until the mixture is smooth and glossy. Be careful not to overheat it, as this can cause the chocolate to seize. Once ready, let it cool slightly before spooning it over the chilled cheesecakes. This rich ganache will add a decadent touch!
Whip the Topping
Finally, let’s finish off these beauties with a fluffy topping! In a mixing bowl, whip the chilled heavy cream, powdered sugar, and pure vanilla extract together until stiff peaks form. This should take about 3-4 minutes. For a fun presentation, use a piping bag to pipe the whipped cream on top of each cheesecake. Don’t forget to sprinkle crushed Oreos on top for that extra crunch and flair. Your Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes are now ready to impress!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the chilling time; it enhances flavor and texture.
- Use a cookie scoop for even portions of dough.
- Tap the muffin pan gently to release air bubbles before baking.
- For a decorative touch, use a piping bag for the whipped cream topping.
Equipment Needed
- Muffin pan: A standard 12-cup muffin pan works best, but a silicone mold can be a fun alternative.
- Mixing bowls: Use a large bowl for mixing the cheesecake and a smaller one for the cookie dough.
- Electric mixer: A stand mixer or hand mixer will make your life easier.
- Piping bag: For a professional touch, but a zip-top bag with a corner cut works too!
- Measuring cups and spoons: Essential for accuracy in baking.
Variations
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend to make these cheesecakes gluten-free.
- Nutty Twist: Add chopped nuts like pecans or walnuts to the cookie dough for an extra crunch.
- Cheesecake Swirl: Swirl in some raspberry or strawberry puree into the cheesecake batter for a fruity flavor.
- Vegan Option: Use vegan cream cheese and a flaxseed egg substitute for a plant-based version.
- Different Oreos: Experiment with different Oreo flavors, like mint or peanut butter, for a unique twist.
Serving Suggestions
- Pair these cheesecakes with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside fresh berries for a pop of color and freshness.
- Drizzle with extra chocolate ganache for an indulgent touch.
- Present on a decorative platter for a stunning dessert display.
FAQs about Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
Can I make these Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes ahead of time?
Absolutely! In fact, making them a day in advance enhances their flavor and texture. Just store them in the refrigerator until you’re ready to serve.
What can I use instead of cream cheese for a lighter option?
If you’re looking for a lighter alternative, consider using Greek yogurt or a low-fat cream cheese. Both options will still give you that creamy texture without the extra calories.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days, but I doubt they’ll last that long!
Can I freeze these cheesecakes?
Yes, you can freeze them! Just make sure they’re well-wrapped in plastic wrap and then placed in a freezer-safe container. They can be frozen for up to 2 months. Thaw them in the fridge before serving.
What’s the best way to serve these cheesecakes?
For a stunning presentation, serve them on a decorative platter. You can also drizzle extra chocolate ganache on top and garnish with fresh berries or crushed Oreos for that extra flair!
Final Thoughts
Creating these Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes is more than just baking; it’s about crafting sweet memories with your loved ones. The joy of watching their faces light up as they take that first bite is priceless. These cheesecakes are perfect for any occasion, from family gatherings to cozy nights in. Plus, they’re a delightful way to indulge without feeling overwhelmed in the kitchen. So, roll up your sleeves, gather your ingredients, and let the magic happen. Trust me, once you make these, they’ll become a cherished favorite in your home!
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Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
- Total Time: 6 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
As a busy mom, I know how precious time can be, especially when it comes to whipping up something special for my family. That’s why I’m excited to share my recipe for Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes! These delightful treats are not only a feast for the eyes but also a quick solution for satisfying those sweet cravings. Imagine the rich, velvety flavor of red velvet combined with the crunch of Oreos and the creaminess of cheesecake. It’s a dessert that’s sure to impress your loved ones without taking hours in the kitchen!
Ingredients
- Cookie Dough Crust:
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 2–3 tablespoons milk
- 1/2 cup mini chocolate chips
- 12 whole Oreos
- Red Velvet Cheesecake:
- 1 and 1/2 (8-ounce) packages (12 oz) full-fat cream cheese, room temperature
- 1/2 cup granulated sugar
- 1 and 1/2 tablespoons unsweetened cocoa powder
- 1 tablespoon cornstarch
- 1/2 cup sour cream, room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- Red gel food coloring
- 2 large eggs, room temperature
- Chocolate Ganache:
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- Topping:
- 1/2 cup heavy cream, chilled
- 1/3 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 4 Oreos, filling removed and crushed
Instructions
- Line a 12-cup muffin pan with cupcake liners. Set aside.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the flour evenly and bake for 5 minutes. Let it cool, then turn the oven down to 325°F.
- Beat butter and both sugars in a stand mixer or with a hand mixer until light and fluffy (about 4-5 minutes). Add vanilla, flour, and salt. Mix in milk one tablespoon at a time until dough comes together. Stir in mini chocolate chips.
- Scoop out 24 one-tablespoon portions of dough and place them in the cupcake liners. Use a measuring cup to press dough into an even layer. Press an Oreo into the center of each dough base and refrigerate.
- Beat cream cheese until smooth. Add sugar, cocoa powder, and cornstarch, beating until combined. Add sour cream, vanilla, and red food coloring. Mix until smooth and thoroughly colored. Add eggs one at a time, beating until just combined.
- Fill each cupcake liner with ¼ cup cheesecake batter. Tap the pan to remove air bubbles.
- Bake for 18-20 minutes or until the tops are puffed and look dry. Let cool for 1 hour, then refrigerate for 6 hours or overnight.
- Microwave chocolate chips and heavy cream in 30-second intervals, stirring in between, until smooth. Spoon ganache over the cheesecakes and refrigerate until set.
- Whip chilled cream, powdered sugar, and vanilla until stiff peaks form (3-4 minutes). Pipe on top of the cheesecakes and decorate with crushed Oreos and mini cookie dough balls.
Notes
- Ensure the cream cheese is at room temperature for a smooth cheesecake batter.
- Refrigerating the cheesecakes overnight enhances the flavor and texture.
- Use a piping bag for a decorative topping.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
