Red Velvet Cheesecake Cups (Print Version)
# Ingredients:
→ Brownie Oreo Layer
01 -
Pinch of salt
02 -
1/2 cup sugar
03 -
12 Oreo cookies
04 -
3 tablespoons plain flour
05 -
1/4 cup melted unsalted butter
06 -
1 egg at room temp
07 -
1/2 teaspoon vanilla essence
08 -
1/2 cup cocoa powder
→ Cheesecake with Red Velvet Flavor
09 -
8 oz softened cream cheese
10 -
8 oz thawed Cool Whip
11 -
1 tablespoon of unsweetened cocoa
12 -
Red gel coloring
13 -
1/4 cup sugar
14 -
1/4 cup sour cream, not cold
15 -
Chocolate shavings for the top
16 -
1 egg brought to room temp
17 -
1/2 teaspoon vanilla essence
# Instructions:
01 -
Heat the oven to 350°F (175°C). Get your cupcake tin ready by lining it with paper liners.
02 -
Mix salt, cocoa powder, and flour in a medium bowl until they're evenly combined.
03 -
In a big mixing bowl, whisk together the sugar and the egg until the texture looks pale. Then stir in the melted butter and vanilla until smooth.
04 -
Slowly fold the dry ingredients into the wet mixture. Keep stirring until it's all mixed without any dry spots.
05 -
Spread small scoops of batter into the cupcake liners with the back of a spoon. Bake for just 5 minutes at 350°F (175°C).
06 -
Once baked, lower the oven to 325°F (165°C). Gently press an Oreo cookie into each base after they've cooled a little.
07 -
Using another large bowl, beat cream cheese with sugar until creamy. Add the egg, sour cream, vanilla, and cocoa powder. Stir in red food color until blended evenly. Scrape down the sides of the bowl to make sure everything's smooth.
08 -
Scoop the cheesecake mix over the baked crusts, filling them up to most of the rim. Tap the pan lightly to level the filling out.
09 -
Pop the tin back into the oven for about 15 to 18 minutes, until the centers wobble just a little. Cool them on the counter before chilling in the fridge for an hour or more.
10 -
Put the Cool Whip into a piping bag with a cute nozzle. Add fluffy swirls on each cheesecake and sprinkle with chocolate pieces.
# Notes:
01 -
These can be kept fresh in a tightly sealed container inside the fridge for three days.