These mini red velvet cheesecakes are served on a homemade Oreo crust for a perfect dessert this Valentine's Day.
3Tablespoonsunsalted butter, melted
16ozcream cheese, softened to room temperature
2Tablespoonsred food coloring
Preheat oven to 350 degrees Fahrenheit. Line two 12-count muffin pans with 16 liners and set aside.
To make the crust, add the Oreos to a blender or food processor and process until you have fine crumbs. In a separate bowl, stir together the cookie crumbs and melted butter until fully combined.
Evenly distribute the mixture between all of the liners and press down firmly. Bake for 5 minutes and remove from the oven.
Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add in the sour cream and sugar and mix until well combined. Add the cocoa powder, vanilla, and red food coloring; mix on low speed until combined. Add in the eggs one at a time and mix on low speed until just combined.
Evenly distribute the cream cheese mixture between all of the liners (they should be almost full).
Bake at 350 for 20 to 22 minutes.
Remove from oven and allow to cool for about one hour. The cheesecakes will rise a little during baking and sink a little as they cool. Transfer the cheesecakes to the refrigerator and allow to chill for about 2 hours, or until set.
The mixture will seem a little lighter, but the red color will deepen as the cheesecakes bake.
Cheesecakes can be stored in the fridge for up to three days.