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Mini Red Velvet Cheesecakes



My brand new mini cheesecake pan came just in the nick of time for me to make these romantic red velvet cheesecakes for you guys before tomorrow! Don't you love when things work out like that?

And don't you love when people invent things like a mini cheesecake pan? How nifty is it that I am able to just push the cheesecakes up out of the pan? I love the smooth sides! And the fact that they're literally the perfect portion. I mean, this is the pan to own.


Not to mention the fact that these take 1/4 of the time it takes to bake a regular cheesecake. So not only are they adorable, but they're quick and easy to make. Oh, and they're abso-freakin-lutely delicious. Perfectly silky in texture and just to.die.for.

Then again, when was the last time a miniature dessert wasn't amazing?

Mini Red Velvet Cheesecakes

Yield: 12 cheesecakes
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Ingredients:

For the crust:
10 Oreo cookies
2 tablespoons butter, melted

For the cheesecake:
12 oz. cream cheese, softened
1 tablespoon sour cream
1/2 cup granulated sugar
3 tablespoons cocoa powder
1 teaspoon vanilla extract
4 teaspoons red food coloring
1 large egg, room temperature

For the topping:
1/2 cup heavy cream, cold
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Lightly grease a mini cheesecake pan. 

To the bowl of a food processor, add Oreo cookies and pulse into fine crumbs. Transfer crumbs to a small bowl and pour in melted butter. Use a fork to mix in melted butter until all crumbs are evenly moistened.

Scoop a heaping tablespoon of crumbs into each cavity of the cheesecake pan. Use the bottom of a shot glass or any flat bottomed object to press down and compact the crumbs into an even layer.

Bake for 5 minutes. Then, remove from the oven and reduce oven temperature to 325 degrees F.

In a medium-sized bowl, using an electric hand mixer, beat together cream cheese, sour cream, and granulated sugar until well-blended and smooth. Add cocoa powder and vanilla, and beat until incorporated. Beat in red food coloring. Lastly, beat in egg just until combined.

Bake cheesecakes for 13-15 minutes, or until tops are set. Turn off the oven, and leave the cheesecakes in there for 5 minutes with the oven door open.

Then, remove from the oven and let cool to room temperature, before transferring to a refrigerator to chill overnight.

In a small bowl, using an electric hand mixer, beat together heavy cream, powdered sugar, and vanilla extract until soft peaks form. Remove mini cheesecakes from pan and decorate with whipped cream as desired before serving.

Recipe from Baked By Rachel

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