Mini Red Velvet Oreo (Print Version)
# Ingredients:
→ Brownie Oreo Layer
01 -
12 Oreo cookies
02 -
1/2 teaspoon vanilla extract
03 -
1 egg, room temperature
04 -
1/4 cup melted unsalted butter
05 -
1/2 cup white sugar
06 -
3 tablespoons regular flour
07 -
1/2 cup cocoa powder
08 -
A pinch of salt
→ Velvety Red Cheesecake
09 -
8 oz soft cream cheese
10 -
8 oz thawed Cool Whip
11 -
1 tablespoon cocoa powder
12 -
Chocolate shavings for topping
13 -
Red food coloring gel
14 -
1 room temperature egg
15 -
1/2 teaspoon vanilla
16 -
1/4 cup room temperature sour cream
17 -
1/4 cup granulated sugar
# Instructions:
01 -
Turn your oven to 350°F (175°C). Place cupcake liners in a tin and set aside.
02 -
Mix together cocoa, flour, and salt in a medium-sized bowl.
03 -
Whisk together egg and sugar in a larger bowl until lighter in color, about 2 minutes. Pour in melted butter and vanilla.
04 -
Pour the dry mixture into the wet one. Mix until smooth.
05 -
Divide batter into the cupcake liners. Spread flat with a spoon. Bake at 350°F (175°C) for 5 minutes.
06 -
When cool, press an Oreo cookie into the center of each cup. Reduce oven heat to 325°F (165°C).
07 -
Soften cream cheese and beat in sugar until fluffy. Blend in sour cream, egg, and vanilla. Mix in cocoa and a bit of red gel coloring. Scrape sides with a spatula to make sure it’s all smooth.
08 -
Spoon the cheesecake mixture into liners, covering the Oreo layer. Tap the pan lightly to smooth the top.
09 -
Put in the oven for 15-18 minutes. Once edges are set but the middle wiggles just a bit, cool them down on the counter. Then chill in the fridge for at least an hour.
10 -
Pipe Cool Whip on top with a frosting bag and sprinkle each cheesecake with chocolate curls.
# Notes:
01 -
Store in the fridge in a sealed container for up to three days.