Mini Red Velvet Cheesecakes
User Reviews
4.8
39 reviews
Excellent
Mini Red Velvet Cheesecakes
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This is one of the best red velvet cheesecakes out there coming from someone who hasn't always been a fan.
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Ingredients
Oreo Crust:
- 36 36 Oreo cookies, crushed finely using a food processor or by hand
- 1/2 1/2 cup butter, melted
- 2 2 Tablespoons granulated white sugar
Cheesecake:
- 3 3 (8 ounce) packages cream cheese, at room temperature
- 1 1/2 1 1/2 cups granulated white sugar
- 4 4 large eggs, lightly beaten
- 3 3 Tablespoon unsweetened cocoa
- 1 1 cup sour cream
- 1/2 1/2 cup buttermilk
- 2 2 teaspoons vanilla extract
- 1 1 teaspoon distilled white vinegar
- 2 2 ounces Red food coloring (two 1-ounce bottles)
Cream Cheese Frosting:
- 4 4 ounces cream cheese
- 1/4 1/4 cup butter, at room temperature
- 2 2 cups powdered sugar
- 1 1 teaspoon vanilla extract
Edible Blood:
- 4 4 parts corn syrup to 1 part water
- Red food coloring
- Blue Food coloring
- cornstarch
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Instructions
- Preheat oven to 350 degrees and line a regular sized cupcake pan with paper liners.
- For the crust. Combine Oreo cookie crumbs, butter, and sugar. Press 1 Tablespoon of the crumb mixture into the bottom of each liner. I used a Tablespoon measuring spoon and pressed it down with the spoon.
- For the cheesecake: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring and mix until just combined. Using a cupcake scooper, fill each tin about 3/4 of the way full. You should get between 30-36 cheesecakes depending on the size of your pans. Mine two pans were a little different in size.
- Bake for 25-35 minutes or until centers are set. Cool cheesecakes in the pan, cover, then chill in the fridge overnight (or at least 8 hours). I chilled mine in the cupcake pan. Cheesecake is better as it chills longer. I remove the paper liners before topping with frosting.
- For the edible blood: Mix 4 parts corn syrup to 1 part water. Add red food coloring until desired color is reached. Add a drop of blue food coloring to give it an authentic color. Add cornstarch until desired thickness is reached.
- For the frosting: Beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla and beat until fluffy. Spread or pipe a thin layer of frosting on top before serving. Drizzle edible blood if desired and garnish with the meat cleavers. Serve cold and keep stored in the refrigerator.
Notes
- This cheesecake is really rich and the frosting on top makes it even richer. I don't mind it being rich but you can use a thin layer of frosting on top or leave it off completely.Source: Slightly adapted from RecipeGirl. I made them mini cheesecakes and used a little more cream cheese in the frosting.
Genuine Reviews
User Reviews
Overall Rating
4.8
39 reviews
Excellent
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