If you haven’t noticed yet, I just love a theme… especially a holiday one. I just knew I had to make only Valentine themed goodies for my cheat day to share all this week with you guys. Just too many cute little hearts, cards, and boxes in pink, red and my favorite…sparkly.
Cheesecake to me is an awesome date dessert, creamy, sweet and easily shared, and what’s better than cheesecake? red velvet cheesecake of course! This is a slightly lighter (in color and in taste) red velvet cheesecake with this beautiful pinkish red color that looks more like a blush and just screams Valentine’s Day. Also, the crust is an Oreo cookie, but it is just so perfect, bringing out all of the chocolate notes in the cheesecake.
These are also miniature which should be a completely separate food group in my opinion, because well, miniature food is just so fun don’t you think? These are quite simple to make and dang delicious y’all. If you want to make the whipped frosting that I put on top of these little guys go here to my Sweetheart Strawberry Cupcakes frosting but just omit the cocoa powder… well actually that sounds awesome too if you want to give that a whirl.
Start with your cream cheese…
- 21 Oreo Cookies.
- 18 Ounces of Cream Cheese, Softened.
- 1/2 Cup of Sugar.
- 1 Teaspoon of Vanilla Extract.
- 2 Large Eggs, Room Temperature.
- 1/2 Cup of Sour Cream.
- 2/3 Cup of Red Velvet Cake Mix.
- Preheat the oven to 275 degrees F.
- Line 21 muffin tins with paper liners and place a whole Oreo cookie in the bottom of each liner and set aside.
- With a handheld or stand mixer with paddle attachment beat your cream cheese until smooth, scraping the sides of the bowl.
- Then add your sugar and combine.
- Now add your vanilla extract and your eggs, mix until incorporated.
- Now add your sour cream, then add your red velvet cake mix and beat until combined but try not to over beat it.
- Using an ice cream scoop or spoon place your batter into your cupcake liners making sure to cover the Oreo cookies and fill your liners almost to the top.
- Bake for 30 minutes, your cheesecakes will puff up and crack which is normal.
- Let your cheesecakes come to room temperature and then place in your fridge for two hours.
- After removing your cheesecakes from the fridge, you may pipe or spoon whipped cream on top of your cheesecakes.