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