If you’re a fan of decadent desserts that are as fun to make as they are to eat, then these mini Oreo stuffed red velvet cookie dough cheesecakes are about to become your new favorite treat. Imagine biting into a sweet, creamy cheesecake with a gooey surprise in the middle—hello, Oreo! This dessert is everything you could want and more. Trust me, it’s a game-changer for your next gathering or a cozy night in.
Why You’ll Love Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
These mini cheesecakes bring together the best of everything: the creamy, tangy richness of cheesecake, the delightful softness of red velvet cookie dough, and the classic crunch of Oreo cookies. Whether you’re planning a special celebration or just treating yourself (because you deserve it), this recipe has you covered. Here’s why it’s a favorite:
Versatile: You can serve these as a sweet ending to any dinner or as a fun dessert at a party. These mini cheesecakes are perfect for portion control, but trust me, one bite won’t be enough!
Budget-Friendly: With simple ingredients, you can make these show-stopping cheesecakes without breaking the bank. A few pantry staples and a handful of Oreos are all you need to create magic.
Quick and Easy: Despite looking fancy, these cheesecakes come together in no time. You don’t need to be a baking expert to nail this recipe.
Customizable: Want to swap out the Oreos for a different cookie? Go ahead! Prefer a more classic cheesecake? Skip the red velvet dough and make it a traditional version.
Crowd-Pleasing: These mini cheesecakes are sure to wow your guests. The Oreo surprise inside is an instant conversation starter, and the red velvet just adds that perfect touch of elegance.
Ingredients in Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
Here’s how you create this dream dessert. It’s all about the layers—each bite is a little different, with something delightful in every forkful.
Cream Cheese: The base of the cheesecake filling. It gives you that smooth, rich, and tangy flavor that makes cheesecake so irresistible.
Sugar: Sweetness to balance out the tangy cream cheese and add the right level of sweetness to the filling.
Vanilla Extract: A little vanilla to enhance the flavor of the cheesecake filling.
Eggs: These give the filling its smooth, set texture once baked.
Red Velvet Cookie Dough: This is where the fun begins! Red velvet cookie dough adds a soft, chewy contrast to the creamy cheesecake and a touch of color.
Oreo Cookies: These are the surprise inside, adding a chocolatey crunch that pairs beautifully with the creamy and soft layers of the cheesecake.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these adorable and delicious mini cheesecakes:
Preheat Your Equipment: Start by preheating your oven to 325°F (163°C). This step helps get everything to the perfect temperature for baking.
Prepare the Cheesecake Base: In a medium bowl, beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs one at a time, mixing until fully incorporated. This will give you that rich, creamy cheesecake filling.
Form the Red Velvet Cookie Dough Layer: In another bowl, mix your red velvet cookie dough ingredients. Roll the dough into small balls—these will go inside each cheesecake as the surprise!
Assemble the Cheesecakes: Line a muffin tin with paper liners and place a small scoop of the cheesecake filling in each liner. Then, gently press an Oreo into the center of the filling. Top each with a ball of red velvet cookie dough, pressing it lightly into the filling.
Bake to Perfection: Bake the cheesecakes in the preheated oven for 18-20 minutes, or until the tops are set. They should have a slight jiggle when you tap them, but they’ll firm up as they cool.
Cool and Chill: Let the cheesecakes cool to room temperature. Once cooled, refrigerate them for at least 2 hours, or preferably overnight, to let the flavors meld together.
Serve and Enjoy: Serve chilled, and watch as everyone marvels at the Oreo surprise hidden inside! These little bites of heaven are perfect for any occasion.
Nutrition Facts:
Servings: 12
Calories per serving: 250
(Notes: Nutrition facts are estimates and may vary depending on portion sizes and specific ingredients used.)
Preparation Time
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
How to Serve Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
These cheesecakes are perfect on their own, but if you want to take it up a notch, here are some ideas to pair them with:
- Serve them alongside a cup of coffee or a glass of milk for the ultimate indulgence.
- Top with whipped cream or a drizzle of chocolate sauce for extra sweetness.
- Pair with fresh berries to balance the richness with a burst of freshness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Want a richer cheesecake? Use full-fat cream cheese for a creamier, denser filling.
- If you’re feeling adventurous, swap the Oreos for a different type of cookie, like chocolate chip or even peanut butter cookies!
- These cheesecakes freeze wonderfully. Freeze them before they’re chilled, and once set, store in an airtight container for up to 3 months.
FAQ’s
- Can I use store-bought cookie dough?
Yes! If you’re short on time, store-bought red velvet cookie dough works perfectly for this recipe. - Can I make these without Oreos?
Absolutely! You can substitute any cookie or candy you like, but Oreos really bring that extra crunch and flavor. - Can I make these gluten-free?
You can use gluten-free cookie dough and gluten-free Oreos to make this recipe suitable for those with dietary restrictions. - How long do these mini cheesecakes last in the fridge?
These mini cheesecakes will keep in the fridge for up to 4 days. Just make sure they’re stored in an airtight container. - Can I freeze these cheesecakes?
Yes, you can! After they cool and set, freeze them in an airtight container for up to 3 months. Let them thaw in the fridge before serving. - Can I use a muffin tin for these?
Yes! A standard muffin tin works great for this recipe. Just be sure to line it with paper liners for easy removal. - Can I make these bigger?
If you want larger cheesecakes, you can use a regular cake pan or a larger muffin tin, but adjust the baking time accordingly. - Can I skip the red velvet cookie dough layer?
Of course! If you prefer a more traditional cheesecake, just skip the cookie dough and focus on the Oreo filling. - What if my cookie dough is too soft to form balls?
Chill the dough in the fridge for about 30 minutes to make it easier to roll into balls. - How can I tell when these cheesecakes are done baking?
The edges should be firm, but the center should still have a slight jiggle. They will set as they cool.
Conclusion
Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes are the perfect indulgence—sweet, creamy, and with a delicious surprise in every bite. Whether you’re making them for a special occasion or just because, they’re sure to impress. So go ahead, treat yourself (and your friends) to this irresistible dessert! Happy baking!
Print
Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
- Prep Time: 20min
- Cook Time: 18min
- Total Time: 2hr 20min
- Yield: 12 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These mini cheesecakes feature a decadent red velvet cookie dough crust stuffed with a whole Oreo, topped with a rich and creamy cheesecake layer. Perfect for special occasions or as a fun treat, these individual cheesecakes are sure to impress with their combination of flavors and textures.
Ingredients
For the Cookie Dough Crust:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsalted butter, softened
– 1/2 cup brown sugar
– 1/4 cup granulated sugar
– 1 egg
– 1 tsp vanilla extract
– 2 tbsp red velvet cake mix
– 1/4 tsp salt
For the Cheesecake Layer:
– 8 oz cream cheese, softened
– 1/4 cup sour cream
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1 egg
For the Oreo Stuffing:
– 12 Oreo cookies
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat until fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. Stir in the flour, red velvet cake mix, and salt, mixing until a dough forms.
5. Scoop about 1 tablespoon of the dough into each muffin tin and press it down to form a crust.
6. Place one Oreo cookie on top of the dough in each muffin tin.
7. In a separate bowl, beat the cream cheese, sour cream, sugar, and vanilla extract until smooth.
8. Add the egg and beat until well incorporated.
9. Spoon the cheesecake mixture over the Oreos, filling each muffin tin nearly to the top.
10. Bake for 15-18 minutes, or until the cheesecake is set and the cookie dough is golden.
11. Let the cheesecakes cool in the pan before transferring them to the fridge to chill for at least 2 hours.
12. Serve chilled and enjoy!
Notes
– If you prefer a stronger red velvet flavor, add an extra tablespoon of red velvet cake mix to the dough.
– You can store these mini cheesecakes in the fridge for up to 4 days.
– For extra indulgence, drizzle with chocolate sauce or cream cheese frosting before serving.
Nutrition
- Serving Size: 1 cheesecake
- Calories: 350kcal
- Sugar: 30g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg