Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes

Discover the joy of baking with these Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes! This scrumptious dessert combines rich red velvet cookie dough, a creamy cheesecake filling, and crunchy Mini Oreos for an irresistible treat. Perfect for any occasion, these bite-sized delights offer a great way to indulge without overdoing it. Easy to prepare and visually stunning, they are sure to impress guests and satisfy sweet cravings alike! Enjoy the delightful flavors and textures in every bite.

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Ingredients

For the Red Velvet Cookie Dough Base:

1 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tbsp red food coloring

1 tsp vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup granulated sugar

1 tsp vanilla extract

1 large egg

12 mini Oreos (or regular Oreos, if desired), divided

For the Topping:

Whipped cream

Crushed Oreos for garnish

Red velvet crumbs (optional)

Instructions

Prepare the Red Velvet Cookie Dough:

- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.

- Add in the egg, red food coloring, and vanilla extract, mixing until well combined.

- Gradually add the dry ingredients to the wet mixture, mixing until a soft cookie dough forms.

- Divide the dough in half and refrigerate for about 30 minutes to firm up.

Make the Cheesecake Filling:

- Preheat your oven to 325°F (160°C) and line a muffin tin with paper liners.

- In a mixing bowl, beat the softened cream cheese and sugar until smooth.

- Add the vanilla extract and egg, mixing until fully incorporated.

- Chop 6 of the mini Oreos finely and fold them into the cheesecake batter.

Assemble the Mini Cheesecakes:

- Take one half of the chilled red velvet cookie dough and using your hands, press a small ball into the bottom of each cupcake liner, forming a small crust.

- Place one whole mini Oreo on top of the cookie dough in each liner.

- Spoon the cheesecake filling over the Oreo, filling each liner about ¾ full.

- Crumble the remaining cookie dough over the cheesecakes and lightly press it down.

Bake and Cool:

- Bake in the preheated oven for about 18-20 minutes, or until the cheesecakes are set but still slightly jiggly in the center.

- Remove from the oven and allow to cool in the muffin tin for about 10 minutes, then transfer to a wire rack to cool further. Chill in the refrigerator for at least 2 hours or overnight for best results.

Serve and Garnish:

- Once chilled, pipe whipped cream on top of the cheesecakes.

- Garnish with crushed Oreos and optional red velvet crumbs for an extra touch.

- Serve chilled and enjoy your delightful Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes!

Prep Time: 30 mins | Total Time: 3 hrs | Servings: 12