This recipe for Mini Red Velvet Oreo Cheesecake is every bit as decadent and rich as you imagine. Make this when you really want to impress somebody.
Using a food processor, bled up the Oreo cookies and the melted butter until combined and wet sand like. Set aside.
Line a cupcake pan with white cupcake liners
Using a tablespoon, scoop the crust into the cupcake liners
Using a flat bottomed cup or measuring cup, press the crust down firmly. Set aside
Preheat oven to 350 degrees
Using a hand mixer, beat the cream cheese, sour cream, sugar and cocoa until combined
Beat in the vanilla until combined. Beat in the eggs, one at a time until combined
Beat in the Red Gel Food coloring until combined. Fold in the chopped Oreos
Scoop about 1 ½ tablespoon of the cheesecake batter into the cupcake liners
Bake in the oven for 20-22 minutes or until the top is firm
Remove from oven and allow to cool to room temperature. Once cooled, place in the fridge overnight
Using a small saucepan, heat up the heavy whipping cream to a slow simmer
Pour the chocolate chips into a medium bowl and pour the hot cream over the chocolate chips
Allow to sit for a minute before whisking until smooth
Spoon on about 1 ½ tablespoon of the ganache onto the cheesecakes and smooth evenly. Allow to harden in the fridge
Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form
Scoop the whipped cream into the piping bag
Pipe dollops of whipped cream onto the top of the cheesecake and top with mini chocolate chips and a mini Oreo
This recipes make 12-14 cheesecakes.