Mini Red Velvet Cheesecakes
Bite-sized creamy mini red velvet cheesecakes. Made with a fudgy thick brownie base, and sweet cheesecake layer. Topped off with fresh sweetened whipped cream and a sprinkle of Oreo crumbs.
Ingredients
Brownie Base
- 1 egg room temperature
- 1/3 cup white sugar
- 1/4 cup butter melted
- 1/3 cup unsweetened cocoa powder
- 1/4 cup flour
Cheesecake Layer
- 8 oz cream cheese softened
- 1/4 cup white sugar
- 1 egg room temperature
- 2 tsps vanilla
- 1/4 cup sour cream room temperature
- 2 tbsps unsweetened cocoa powder
- 3 tsps red gel food colouring
Whipped Cream
- 1/2 cup heavy whipping cream I used 35%
- 3 tbsp white sugar
Instructions
Brownie Layer
- Preheat oven to 350°F and line a cupcake tin with nine liners.
- In a bowl whisk together egg and white sugar.
- Add in melted butter and continue whisking.
- Add the dry ingredients; flour and cocoa powder, into the bowl. Switch over to a spatula and fold until just combined. Batter will be thick.
- Using two spoons or an ice cream scoop, divide the brownie batter evenly among the liners. Press down using your fingers or back of a spoon making sure the batter covers the entire bottom and is evenly spread out.
- Bake for 5 minutes then remove from the oven. Press an Oreo down gently into each liner. Set aside.
Cheesecake Layer
- Lower the oven temperature to 325°F.
- In a stand mixer with the whisk paddle attached, beat together the cream cheese and white sugar. This will take a few minutes.
- Add in the egg, sour cream, and vanilla and continue on whisking. Make sure to scrap the bowl down every so often (a spatula works best for this).
- Drop the food colouring in and mix until a smooth red colour appears.
- Fill each of the muffin liners up to the top with batter. Since there is no leavening agent, this cheesecake does not rise so you don't have to worry about spillage.
- Tap the pan against the counter a few times gently to alleviate any air bubbles.
- Bake for 15-18 minutes. Keep a close eye after 12 minutes. You'll know it's ready when the cheesecake is soft to the touch but does not stick to your fingers.
- Allow to cool completely. This is necessary if piping whipped cream on top.
Whipped Cream Topping
- In a stand mixer or a handheld one, beat together the heavy whipping cream and white sugar on high until stiff peaks form. Stiff peaks means that the whipped cream stands up straight when the beaters are lifted. This usually takes 3-5 minutes.
- Transfer into a piping bag (I used a M1 tip) and pipe swirls onto cooled cheesecakes. You may also scoop onto the top if you do not have this equipment.
- Sprinkle crushed Oreos on top.
- Enjoy!