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Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes Recipe

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4.6 from 64 reviews

Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes combine the indulgence of rich red velvet cheesecake with a chewy cookie dough crust and an Oreo surprise center, topped with silky chocolate ganache and whipped cream for an irresistible dessert experience.

Ingredients

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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 Tablespoon 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 Tablespoon unsweetened cocoa powder
  • 1 Tablespoon cornstarch
  • ½ cup sour cream, room temperature
  • 1 and ½ teaspoon pure vanilla extract
  • Red gel food colouring (amount varies to desired color)
  • 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

  1. Prepare the Flour: Preheat the oven to 350°F (175°C). Spread the flour evenly on a lined baking sheet and bake for 5 minutes to heat-treat it. Transfer the cooled flour to a bowl and reduce oven temperature to 325°F (163°C).
  2. Make the Cookie Dough: In a mixer with paddle attachment or with a hand mixer, cream together the softened butter, light brown sugar, and granulated sugar on medium speed for 4-5 minutes until light and fluffy. Add vanilla extract, then gradually add the baked flour and salt. As the mixture will be crumbly, add milk one tablespoon at a time while mixing until dough forms large clumps. Fold in mini chocolate chips gently on low speed.
  3. Form Cookie Dough Crust: Portion the cookie dough into twenty-four 1-tablespoon balls. Place 12 dough balls into lined muffin cups and press each down evenly using a small flat-bottomed tool sprayed with nonstick spray. Press one whole Oreo on top of each dough base. Refrigerate the pan while preparing the cheesecake batter. Store the remaining 12 dough balls refrigerated for garnish.
  4. Make the Red Velvet Cheesecake Batter: Using a handheld mixer, beat cream cheese on low speed until smooth, about 1-2 minutes. Add granulated sugar, cocoa powder, and cornstarch; beat until combined. Scrape bowl sides, then add sour cream and vanilla extract, beating until smooth. Mix in red gel food coloring until color is fully incorporated. Add eggs one at a time, mixing slowly until just combined. Do not overbeat.
  5. Fill and Bake Cheesecakes: Remove muffin pan from refrigerator and fill each liner with about ¼ cup cheesecake batter. Add an extra tablespoon to each if batter remains, filling liners to the top. Tap the pan gently to remove air bubbles. Bake for 18-20 minutes or until tops are puffed and appear dry.
  6. Cool and Chill: Remove cheesecakes from oven and cool completely on a wire rack, about 1 hour. Cover with a paper towel, then plastic wrap and refrigerate for at least 6 hours or overnight until firm.
  7. Prepare Chocolate Ganache: Place dark chocolate chips and heavy cream in a heat-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth and combined.
  8. Ganache Topping: Spoon the ganache evenly over the chilled cheesecakes and refrigerate until the ganache is set.
  9. Whipped Cream and Decoration: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, about 3-4 minutes. Pipe whipped cream atop each cheesecake, leaving some ganache visible. Garnish with crushed Oreos and a mini cookie dough ball reserved earlier. Serve chilled and enjoy!

Notes

  • Heating the flour before using in raw cookie dough is important for food safety.
  • Use room temperature ingredients to ensure smooth batter and cheesecake texture.
  • Do not overbeat eggs into the cheesecake batter to prevent cracks during baking.
  • Make sure ganache has fully set before adding whipped cream topping to maintain layers.
  • Leftover cookie dough balls can be stored refrigerated up to 2 days before using as garnish.
  • This recipe requires chilling time; plan ahead to allow at least 6 hours of refrigeration for optimal firmness.

Keywords: red velvet, cheesecake, mini cheesecakes, oreo stuffed, cookie dough, dessert, chocolate ganache

Find it online: https://frommamamaya.com/mini-oreo-stuffed-red-velvet-cookie-dough-cheesecakes-recipe/