Ingredients

Cookie Dough Crust:

1 cup all purpose flour
½ cup unsalted butter, softened
½ cup light brown sugar, packed
¼ cup granulated sugar
1 teaspoon pure vanilla extract
¼ teaspoon salt
2-3 Tablespoons milk
½ cup mini chocolate chips
12 whole Oreos

Red Velvet Cheesecake:

1 and ½ (8-ounce) packages (12 oz) full-fat cream cheese, room temperature
½ cup granulated sugar
1 and ½ Tablespoons unsweetened cocoa powder
1 Tablespoon cornstarch
½ cup sour cream, room temperature
1 and ½ teaspoons pure vanilla extract
Red gel food colouring
2 large eggs, room temperature

Chocolate Ganache:

1 cup dark chocolate chips
½ cup heavy cream

Topping:

½ cup heavy cream, chilled
⅓ cup powdered sugar
½ teaspoon pure vanilla extract
4 Oreos, filling removed and crushed

Instructions

Step 1: Line a 12-cup muffin pan with cupcake liners and set aside.

Step 2: Preheat the oven to 350°F. Spread the flour evenly on a baking sheet lined with parchment paper and bake for 5 minutes to toast. Remove and let cool. Reduce oven temperature to 325°F.

Step 3: In a mixing bowl, beat softened butter with both sugars until light and fluffy, about 4-5 minutes. Add vanilla, cooled flour, and salt, mixing until combined.

Step 4: Add milk one tablespoon at a time, beating until cookie dough comes together in large clumps. Stir in mini chocolate chips on low speed.

Step 5: Scoop out 24 tablespoon-sized portions of cookie dough. Press 12 balls into the bottom of each cupcake liner using a flat, greased object to create an even crust. Place one whole Oreo on top of each crust and refrigerate. Keep the other 12 dough balls refrigerated for topping.

Step 6: Beat cream cheese on low speed until smooth in a large bowl. Add sugar, cocoa powder, and cornstarch, mixing until combined.

Step 7: Scrape sides, then add sour cream, vanilla, and red food coloring. Mix until color is uniform. Add eggs one at a time, mixing slowly until just combined. Do not overbeat.

Step 8: Remove pan from refrigerator and fill each liner with ¼ cup of cheesecake batter. If any batter remains, distribute an extra tablespoon to each. Tap the pan to remove air bubbles.

Step 9: Bake for 18-20 minutes until tops are puffed and dry. Cool on a rack for about an hour, then cover and refrigerate for at least 6 hours or overnight to chill and set.

Step 10: For the ganache, heat chocolate chips and ½ cup heavy cream in a microwave-safe bowl in 30-second intervals, stirring until smooth. Spoon over chilled cheesecakes and refrigerate until set.

Step 11: Whip chilled heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks form. Pipe whipped cream onto cheesecakes, garnish with crushed Oreos and a mini cookie dough ball.

Step 12: Serve and enjoy your mini Oreo stuffed red velvet cookie dough cheesecakes!

Tips & Variations

Make sure all your ingredients are at room temperature for a smooth cheesecake batter.

Use gel food coloring for a vibrant red without altering the batter consistency.

For extra texture, add chopped nuts to the cookie dough crust if desired.

Substitute Oreos with a different sandwich cookie for a new twist.

FAQs

Can I make the cookie dough crust without baking the flour?

Baking the flour ensures safety by removing any raw flour bacteria, making the cookie dough edible and safe to eat raw within the cheesecake crust.

How do I prevent cracks in the cheesecake?

Mix eggs slowly and avoid overbeating, and bake at the recommended temperature. Tapping the pan to release air bubbles and allowing the cheesecake to cool gradually helps prevent cracks.