Okay, get ready—because what you’re about to dive into is basically dessert heaven in a cupcake wrapper. These Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes are outrageous in the best way. Imagine layers of rich red velvet cookie dough, a whole Oreo (yep, right in the middle), and a creamy cheesecake topping, all nestled into a perfect handheld treat. They’re cute, they’re decadent, and they are 100% worth turning the oven on for. Trust me, you’re going to fall in love at first bite.
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Why You’ll Love Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking for a holiday party, surprising a friend with something sweet, or just treating yourself on a random Tuesday, this dessert is a total showstopper. Here’s why it’s a favorite:
- Versatile: Perfect for birthdays, bake sales, holidays, or just because. These little guys are guaranteed to wow.
- Budget-Friendly: Made with simple baking staples you probably already have in your pantry.
- Quick and Easy: The steps are simple and beginner-friendly—even if you’re not a pro baker, you’ve got this.
- Customizable: You can swap the cookie dough flavor or cheesecake style to match your mood or theme.
- Crowd-Pleasing: Everyone from kids to adults will rave about them. One bite in, and they’re hooked.
Ingredients
Here’s the dream team that makes up these rich and decadent mini cheesecakes:
- Red Velvet Cookie Dough: Soft, rich, and chocolatey with that signature red hue—this forms the base layer and sets the tone for the whole dessert.
- Oreo Cookies: A full cookie goes in the center of each cheesecake. It’s the surprise crunch that brings everything together.
- Cream Cheese: The heart of the cheesecake layer—smooth, tangy, and creamy.
- Granulated Sugar: Just enough sweetness to balance out the tanginess of the cream cheese.
- Vanilla Extract: Adds a warm, comforting flavor to the cheesecake mixture.
- Egg: Helps the cheesecake set beautifully while keeping it silky smooth.
- Mini Chocolate Chips (optional): Folded into the cheesecake for an extra pop of texture and chocolatey goodness.
- Whipped Cream (optional): A fun, fluffy topping to finish things off with flair.
- Sprinkles or Crushed Oreos (optional): Because why not make them extra cute?
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
- Preheat Your Equipment: Preheat your oven to 325°F and line a muffin tin with cupcake liners.
- Press the Dough: Press about a tablespoon of red velvet cookie dough into the bottom of each cupcake liner to form a crust.
- Add the Oreo: Gently press an Oreo into the center of the cookie dough—it should sit nice and snug.
- Mix the Cheesecake Layer: In a bowl, beat together the cream cheese, sugar, vanilla, and egg until smooth and creamy. Fold in mini chocolate chips if using.
- Top and Bake: Spoon the cheesecake mixture over each Oreo and cookie dough base, filling each liner nearly to the top. Bake for 20–22 minutes, or until the centers are just set.
- Cool and Chill: Allow cheesecakes to cool at room temperature, then chill in the refrigerator for at least 2 hours (or overnight) to set.
- Serve and Enjoy: Top with whipped cream and your choice of sprinkles or crushed Oreos. Serve cold and prepare for some serious praise!
Nutrition Facts
Servings: 12
Calories per serving: 310
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes + chilling
How to Serve Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
These are perfect as-is, but here are a few fun ways to serve them:
- Party Platter: Arrange them on a pretty tray with a dusting of powdered sugar or drizzle of chocolate sauce.
- Topped with Love: Add whipped cream, fresh berries, or a drizzle of caramel for extra decadence.
- With Ice Cream: Serve alongside a scoop of vanilla bean or cookies & cream ice cream for the ultimate dessert duo.
- Holiday Vibes: Color your whipped cream with food dye to match seasonal celebrations—red and green for Christmas, pastels for spring!
Additional Tips
- Chill Time Matters: Letting them chill fully helps set the cheesecake and makes for the perfect texture.
- Make Ahead: These store beautifully in the fridge for up to 4 days, so feel free to prep ahead!
- Freezer-Friendly: Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.
- Switch It Up: Use chocolate chip cookie dough, swap Oreos for another favorite cookie, or try a flavored cream cheese!
- Mini Muffin Tin Option: Make bite-sized versions by using a mini muffin tin—just reduce baking time accordingly.
FAQ Section
Q1: Can I use store-bought cookie dough?
A1: Absolutely! It’s a great time-saver. Just make sure it’s a red velvet variety—or use plain and add a little cocoa and food coloring.
Q2: What’s the best cream cheese for baking?
A2: Full-fat brick-style cream cheese works best. Avoid whipped or spreadable kinds.
Q3: Can I make these without an Oreo?
A3: Yep! The Oreo adds a fun surprise, but you can leave it out or swap with another cookie.
Q4: Can I freeze these cheesecakes?
A4: Definitely. Freeze in an airtight container for up to 2 months.
Q5: Do I have to chill them before eating?
A5: Yes, chilling helps them set and enhances the flavor. They’re best served cold!
Q6: Can I add toppings before chilling?
A6: It’s better to add whipped cream or toppings after chilling to keep them fresh and fluffy.
Q7: Can I make a full-size cheesecake version?
A7: Sure can! Just adjust baking time and use a springform pan. Keep all the layers for a fun twist.
Q8: How do I know when they’re done baking?
A8: The centers should be just set—slightly jiggly in the middle is perfect. They’ll firm up as they cool.
Q9: Are these gluten-free?
A9: Only if you use gluten-free cookie dough and Oreos! The rest can easily be adapted.
Q10: Can I add food coloring to make them more vibrant?
A10: Yes! Add extra red food coloring to the dough or cheesecake layer if you want that bright red velvet look.
Conclusion
These Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes are the kind of treat that turns any moment into something special. They’re playful, rich, and absolutely irresistible—basically, dessert magic in a cupcake liner. Whether you’re baking for a crowd or just need a pick-me-up, these little cheesecakes bring the flavor and the fun. Go ahead, treat yourself—you totally deserve it.
Print
Mini Oreo Stuffed Red Velvet Cookie Dough Cheesecakes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Mini Red Velvet Cheesecakes are the perfect Valentine’s Day treat! They’re nestled on a delicious edible cookie dough base, with a hidden surprise of an Oreo cookie in the middle. Topped with a decadent chocolate ganache, whipped cream, and crushed Oreos, these bite-sized delights are sure to be a hit at any celebration!
Ingredients
Cookie Dough Crust:
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1 cup all-purpose flour
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1/2 cup unsalted butter, softened
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1/2 cup light brown sugar, packed
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1/4 cup granulated sugar
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1 teaspoon pure vanilla extract
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1/4 teaspoon salt
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2-3 tablespoons milk
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1/2 cup mini chocolate chips
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12 whole Oreos
Red Velvet Cheesecake:
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1 and 1/2 (8-ounce) packages (12 oz) full-fat cream cheese, room temperature
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1/2 cup granulated sugar
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1 and 1/2 tablespoons unsweetened cocoa powder
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1 tablespoon cornstarch
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1/2 cup sour cream, room temperature
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1 and 1/2 teaspoons pure vanilla extract
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Red gel food coloring
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2 large eggs, room temperature
Chocolate Ganache:
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1 cup dark chocolate chips
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1/2 cup heavy cream
Topping:
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1/2 cup heavy cream, chilled
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1/3 cup powdered sugar
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1/2 teaspoon pure vanilla extract
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4 Oreos, filling removed and crushed
Instructions
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Line a 12-cup muffin pan with cupcake liners. Set aside.
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Baking the Flour: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Spread the flour evenly and bake for 5 minutes. Let it cool, then turn the oven down to 325°F.
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For the Edible Cookie Dough: Beat butter and both sugars in a stand mixer or with a hand mixer until light and fluffy (about 4-5 minutes). Add vanilla, flour, and salt. Mix in milk one tablespoon at a time until dough comes together. Stir in mini chocolate chips.
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For the Cookie Dough Crust: Scoop out 24 one-tablespoon portions of dough and place them in the cupcake liners. Use a measuring cup to press dough into an even layer. Press an Oreo into the center of each dough base and refrigerate.
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For the Red Velvet Cheesecake: Beat cream cheese until smooth. Add sugar, cocoa powder, and cornstarch, beating until combined. Add sour cream, vanilla, and red food coloring. Mix until smooth and thoroughly colored. Add eggs one at a time, beating until just combined.
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Fill each cupcake liner with ¼ cup cheesecake batter. Tap the pan to remove air bubbles.
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Bake: Bake for 18-20 minutes or until the tops are puffed and look dry. Let cool for 1 hour, then refrigerate for 6 hours or overnight.
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For the Ganache: Microwave chocolate chips and heavy cream in 30-second intervals, stirring in between, until smooth. Spoon ganache over the cheesecakes and refrigerate until set.
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For the Topping: Whip chilled cream, powdered sugar, and vanilla until stiff peaks form (3-4 minutes). Pipe on top of the cheesecakes and decorate with crushed Oreos and mini cookie dough balls.
Notes
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Be sure to bake the flour to make the cookie dough safe to eat.
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Refrigeration is key for setting the cheesecakes and ganache properly.