Red Velvet No Bake Mini Oreo Cheesecakes
These no bake mini Oreo Cheesecakes combine the rich flavors of cheesecake and red velvet cake into hand-held desserts that are so delicious!
Servings 12 Servings
Ingredients
- 1 cup Oreo baking crumbs
- 4 Tablespoon Butter- melted
- 8 oz. Cream cheese- room temperature
- ½ teaspoon Vanilla extract
- ¼ cup Milk chocolate chips- melted
- Red food coloring
- 2 cups Powdered sugar
- 8 oz. Whipped topping
- 10 Oreo cookies- roughly chopped
- 12 Oreo cookies
Instructions
- Start by preparing the crust by adding the Oreo baking crumbs and melted butter into a bowl and mixing until the butter is evenly distributed.
- Prepare a muffin/cupcake pan with cupcake liners.
- Add 1½ Tablespoon of the crust mixture into each cupcake liner.
- With a spoon, firmly press down on the mixture until tightly compacted into the bottom of the liner. Repeat with the rest of the crusts.
- Place the crusts in the refrigerator to chill while making the cheesecake filling.
- Using a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add in the vanilla extract and melted chocolate. Mix until the chocolate is fully incorporated
- Add in the food coloring until you get your desired shade of red.
- Next, add in the powdered sugar ¼ cup at a time, mixing in between each time.
- Once all the powdered sugar is mixed in, add in the whipped topping. Carefully fold the whipped topping into the cream cheese mixture.
- Once the mixture is clear of white or pale streaks, add in the chopped Oreos.
- Fold the Oreos into the cheesecake mixture.
- Once the filling is ready, take out the crusts from the refrigerator. Place 4 Tablespoons of the cheesecake filling into each cupcake liner.
- Once each liner is full, place the cheesecakes into the refrigerator to chill for at least 3 hours.
- Once the cheesecakes have set, take out of the refrigerator and top with whipped cream and Oreo crumbs or just an Oreo.
- Serve cold and enjoy!
Notes
Notes:
- If you can not find Oreo baking crumbs, simply just separate Oreo cookies and remove the cream from the middle. Use a food processor to get the Oreos finely crushed. Follow the same directions for the butter and packing process.
- I prefer to chill my mini cheesecakes over night as it makes sure the cheesecakes are fully set when served.
- Store in an airtight container in the refrigerator for up to 5 days.