Two bite, Red Velvet, Oreo Cheesecakes
Silky smooth cheesecake paired perfectly with an Oreo crust and Oreo whipped cream.
Equipment
- Stand Mixer
- Food Processor
Ingredients
For the Oreo Cookie Crust
- 11 Oreos
- 3 tbsp 40 g butter, melted
For the Red Velvet Cheesecake Filling
- 12 oz cream cheese room temperature (1 1/2, 8 oz packages)
- 1/2 cup sugar 100g
- 2 TBSP cocoa powder 10g
- 1/2 cup sour cream 115g
- 2 TBSP buttermilk 30 g
- 2 large eggs
- 1 tsp white vinegar
- 1 tsp vanilla extract
- red food coloring to your preference
For the Cream Cheese Whipped Cream
- 3 oz cream cheese room temperature
- 3/4 cup heavy whipping cream cold
- 3 Oreos crushed with food processor
Instructions
Oreo Crust
- Preheat oven to 350°F
- Pulse the Oreos in your food processor until very fine. Add in melted butter and pulse a few more times until combined.11 Oreos, 3 tbsp 40 g butter, melted
- Press the Oreo mixture down into your molds. This should make 8 silicone molds perfectly.
- Bake the crust for 10 minutes, then set aside to cool.
Cheesecake Filling
- Keep oven preheated at 350℉
- In your stand mixer bowl, beat the cream cheese, sugar and cocoa powder on low speed (2 on Kitchenaid Stand Mixer) with the paddle attachment until well completely combined, scraping down the sides of the bowl once or twice in the process. The batter should be a uniform light brown colour.12 oz cream cheese, 1/2 cup sugar, 2 TBSP cocoa powder
- Add the sour cream and buttermilk and mix on low speed until well combined. There may still be a few lumps from the cream cheese. That is okay.1/2 cup sour cream, 2 TBSP buttermilk
- Add the eggs one at a time, mixing at speed 2. Scrape down the sides of the bowl and continue mixing to make sure everything is well combined.2 large eggs
- Add the vinegar, vanilla extract and food color and mix (Stir) until well combined. Start with three dots of food colouring and add more as it is mixing until you reach your desired colour. At this point the lumps in your batter should be minimal, but it is okay if there are still a few.1 tsp white vinegar, 1 tsp vanilla extract, red food coloring
- Pour the cheesecake batter into the silicone molds on top of the Oreo crust. Tap the mold against the counter and gently shake to even everything out and encourage the bubbles to rise to the surface. Let the batter rest for 5 minutes and then pop any bubbles with a toothpick.
- Put silicone molds in a baking pan with about 1/2 inch of water.
- Bake in the water bath in the oven for 20-22 minutes.
- Take out of the cheesecakes and water bath out of the oven. Leave the cheesecake tray in the water bath for 20 minutes so that they slowly cool.
- Remove cheesecakes pan from water bath and transfer to fridge to chill for 2 hours.
- Once 2 hours have passed, carefully pop the cheesecakes out of the silicone molds.
Oreo Cream Cheese Whip Cream
- In your stand mixer bowl, add your cream cheese, whip cream and sugar. Mix on high until stiff peaks form3 oz cream cheese, 3/4 cup heavy whipping cream
- While your whip cream is mixing, pulse your Oreo in your food processor.
- Gently fold the Oreo crumbs into the whip cream and transfer to a piping bag. The Oreos crumbs can clog the piping tips if the star is closed. I recommend using an open star or a round piping tip
- Pipe your whip cream onto your cheesecakes, add as little or as much as you want.
Video
Notes
** Using Muffin Tins! You can absolutely use muffin tins for this recipe, you just won’t get those classic straight lines. Here is what you need to know if you use muffin tins
- Use Muffin Liners, it can be pretty difficult to get the cheesecakes out if you do not use a liner.
- Since muffin cups are bigger, you will need to bake them for closer to 21 -23 minutes
- Skip the water bath – If you have a baking pan that fits your muffin tray, then you can still do the water bath, but most likely you do not, it’s okay, the cheesecakes will still be great without it.
- Optional: Since the muffin liners will give the cheesecake support, you could just use a Oreo for your crust instead of making a crust!
Tried this recipe?Let us know how it was!