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Mini cheesecakes have gained immense popularity over the years, becoming a staple at gatherings, celebrations, and even quiet nights in. Their bite-sized portions make them perfect for sharing, allowing guests to indulge without the guilt of devouring an entire slice. Whether served at birthday parties, holiday festivities, or casual get-togethers, mini cheesecakes cater to everyone's sweet tooth and are sure to impress.

Mini Red Velvet Oreo Cheesecakes

Indulge in the delightful fusion of flavors with these Mini Red Velvet Oreo Cheesecakes. Perfect for any occasion, these bite-sized treats combine the rich creaminess of cheesecake with the classic taste of red velvet and crunchy Oreos. They’re easy to make and sure to impress your guests! Serve them at parties or casual gatherings for a stunning dessert that everyone will love. Try this simple recipe today! #RedVelvet #Oreo #Cheesecake #Dessert #Baking #MiniCheesecakes #PartyTreats
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Ingredients
  

12 Oreos (for the crust)

2 tablespoons unsalted butter, melted

1 cup cream cheese, softened

1/2 cup powdered sugar

1/2 cup sour cream

1 large egg

1 teaspoon vanilla extract

2 tablespoons red velvet cake mix (or red food coloring for a deeper color)

Pinch of salt

Extra Oreos for topping and decoration

Instructions
 

Prepare the Crust: Preheat your oven to 325°F (163°C). Line a muffin tin with cupcake liners. Crush the Oreos in a food processor or by hand until they resemble fine crumbs. In a bowl, mix the crushed Oreos with the melted butter until combined. Press this mixture into the bottom of each cupcake liner to form the crust.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, mixing until well incorporated. Then, add the sour cream, egg, vanilla extract, red velvet cake mix (or red food coloring), and a pinch of salt. Mix until everything is well combined and creamy.

      Fill the Cups: Pour the cheesecake filling into each cupcake liner over the Oreo crust, filling each about 3/4 full.

        Bake the Cheesecakes: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the centers are set but still slightly jiggly. Remove from the oven and let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

          Chill: Once cooled, refrigerate the mini cheesecakes for at least 2 hours or until set.

            Serve: Once chilled, top each cheesecake with crushed Oreo pieces or a whole Oreo for decoration. You can also add a dollop of whipped cream for an extra touch.

              Prep Time: 20 minutes | Total Time: 2 hours 30 minutes | Servings: 12