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Creating Gluten Free and mostly healthy recipes

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Mini Red Velvet Cheesecake

February 12, 2014 by Peter Block 4 Comments

This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.

I have been looking for Valentine’s ideas so I went back to my Friday Five – Valentine’s addition to find a recipe to try.  This recipe is so good.  What’s not to like when you combine an Oreo crust with a cheesecake.  Then, the cheesecake is turned red with food coloring.  It is such a cool color and cool contrast with the Oreo crust.  Then, the Mini Red Velvet Cheesecake is topped with whipped cream.  This is such a winning dessert!

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Ingredients (adapted from Baked By Rachel):

Crust ingredients:
15  Oreo sandwich cookies
2 Tbsp unsalted butter

Filling ingredients:
12 oz cream cheese, softened
1 Tbsp sour cream
1/2 Cup sugar
3 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
4 tsp red food coloring (I only had 3 tsp)
1 egg

Whipped cream ingredients:
1/2 Cup heavy cream
2 Tbsp powdered sugar
1/2 tsp vanilla extract

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Directions:

Preheat oven to 350 degrees.  Lightly grease a mini cheesecake pan.

In a bowl, using a pastry cutter, chop the cookies into really small pieces.  Add the butter and combine well.

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In whatever size ramekin you have, take the Oreo mixture and press into the bottom of the dish.

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I went for about a 1/2″ plus layer.  Use a flat sided object and press down and make an even layer.  I used a small shot glass.  Bake for 5 minutes.

Reduce the oven temperature to 325 degrees.

In a large bowl, using a mixer, beat the softened cream cheese, sour cream and sugar together until smooth.  Add the cocoa powder, mixing on low until combined – you don’t want the cocoa to go all over.  Add the vanilla and red food coloring and finish by adding the egg.

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Using a spatula, spoon in the cheesecake into the ramekin to about 3/4’s full.

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Bake for 12-15 minutes.  Cool on a wire rack for 1 hour before transferring to the refrigerator to chill overnight.

When ready to eat, carefully, and I mean carefully, remove the cheesecakes from the ramekins.  Next time I make this recipe, and I will make it again, I will use parchment paper on the bottom or the outline of the cup to make it easier to take the cheesecakes out.

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Prepare the whipped cream using the mixer to beat the ingredients together in a small bowl until soft peaks form. Add a dollop to each mini cheesecake.

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Serve and enjoy!

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Filed Under: Desserts Tagged With: cheese, chocolate, cookies, dairy, dessert, whipped cream

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Comments

  1. Ashley @ Wishes & Dishes

    February 14, 2014 at 1:43 am

    I love these cheesecakes! Perfect for valentine’s day!

    Reply
  2. peaceloveandsmoothies

    February 13, 2014 at 9:09 pm

    Red velvet AND cheesecake? Could this get any better?

    Reply
    • Chef Peter Block

      February 14, 2014 at 9:34 am

      So true and add cocoa and one does not know what to do with himself! Thx for stopping by.

      Reply
  3. Molly

    February 12, 2014 at 9:20 am

    you’re really slacking on the care packages, especially when your baked goods look this good.

    Reply

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Hi everyone. My name is Peter and this blog is a labor of love expressing my passion for cooking and bringing family and friends around the kitchen table. I (now) make gluten free and mostly healthy recipes for home chefs that may just impress your friends. Read More…

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