Mini Red Velvet Cheesecake: A Delightful Bite-Sized Treat
Deliciously rich and creamy bite-sized red velvet cheesecakes.
Ingredients
- 36 Oreo cookies crushed
- 1/2 cup butter melted
- 2 tablespoons granulated sugar
- 3 8 ounce packages cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 4 large eggs lightly beaten
- 3 tablespoons unsweetened cocoa
- 1 cup sour cream
- 1/2 cup buttermilk
- 2 teaspoons vanilla bean paste
- 1 teaspoon distilled white vinegar
- 2 ounces red food coloring
- 4 ounces cream cheese
- 1/4 cup butter room temperature
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste
- Corn syrup
- Water
- Red food coloring
- Blue food coloring
- Cornstarch
Instructions
- 1. Preheat oven to 350°F and line a cupcake pan with liners.
- 2. Combine crushed Oreos, butter, and sugar. Press 1 tablespoon into each liner.
- 3. Beat cream cheese and sugar until creamy. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring. Mix until combined.
- 4. Fill each liner 3/4 full with the cheesecake mixture.
- 5. Bake for 25 minutes or until centers are set. Cool and chill overnight.
- 6. For frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until fluffy.
- 7. For edible blood, mix corn syrup and water, add red and blue food coloring, and thicken with cornstarch.
- 8. Top cheesecakes with frosting and drizzle with edible blood if desired.
Notes
Cheesecakes are rich; you can use less frosting if preferred.
Store in the refrigerator and serve cold.