Ingredients
Scale
- 1 1/2 cups crushed Oreo cookies (about 30 cookies)
- 5 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
Instructions
- Step 1: Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.
- Step 2: In a medium bowl, combine crushed Oreo cookies and melted butter. Press mixture firmly into the bottom of each muffin liner to form the crust.
- Step 3: In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Step 4: Beat in sour cream, egg, vanilla extract, and red food coloring until well combined.
- Step 5: Spoon batter evenly over the Oreo crusts, filling each liner about 2/3 full.
- Step 6: Bake for 20-22 minutes, or until the cheesecakes are set around the edges but still slightly jiggly in the center. Let cool completely in the muffin tin before refrigerating for at least 2 hours.
Notes
- For easy storage, keep the cheesecakes in an airtight container in the fridge for up to 3 days.
- These mini cheesecakes are best served chilled straight from the refrigerator, perhaps with a dollop of whipped cream or fresh berries.
- A touch of white vinegar in the batter will intensify the red color of these cheesecakes, giving them that classic red velvet hue.
- Don't overbake! A slight jiggle in the center after baking ensures a perfectly creamy texture after chilling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American