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
Scale
- 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