Mini Oreo Stuffed Red Velvet Brownie Cheesecakes

👩‍🍳 Instructions

1. 1

   Preheat your oven to 325°F (160°C). Line a 12-cup standard muffin tin with paper liners. Lightly spray the liners with non-stick cooking spray.
2. 2

   In a medium bowl, whisk together the melted butter and 1/2 cup (100g) granulated sugar until well combined. Stir in the whole egg and 1 teaspoon vanilla extract until smooth. Gradually add the 1/4 cup (25g) cocoa powder, 1/4 cup (30g) all-purpose flour, and pinch of salt, mixing until just combined. Divide the brownie batter evenly among the 12 prepared muffin cups, about 1 tablespoon per cup.
3. 3

   Bake the brownie bases for 8-10 minutes, just until they are set. Remove from the oven. While still warm, gently press one Oreo cookie onto the center of each brownie base.
4. 4

   While the brownie bases are par-baking, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and 1/4 cup (50g) granulated sugar together with an electric mixer until smooth and creamy. Add the egg yolk and 1 teaspoon vanilla extract, mixing until just incorporated.
5. 5

   Sift in the 1 tablespoon cocoa powder and 1 tablespoon all-purpose flour, mixing on low speed until combined. Stir in the sour cream or Greek yogurt and red gel food coloring until the mixture is a uniform, vibrant red. Scrape down the sides of the bowl to ensure everything is fully mixed.
6. 6

   Pour or spoon the red velvet cheesecake mixture evenly over the Oreo-topped brownie bases, filling each muffin cup almost to the top. Carefully transfer the muffin tin to the preheated oven.
7. 7

   Bake for 18-22 minutes, or until the edges are set and slightly puffed, but the centers still have a slight jiggle when gently shaken. Do not overbake.
8. 8

   Remove the muffin tin from the oven and let the mini cheesecakes cool completely in the pan on a wire rack. Once cooled to room temperature, transfer the muffin tin to the refrigerator and chill for at least 4 hours, or preferably overnight, until fully set.
9. 9

   Once thoroughly chilled, carefully remove the mini cheesecakes from the muffin tin and peel off the paper liners. If desired, garnish each cheesecake with a dollop of whipped cream or cream cheese frosting and sprinkle with the remaining 6 coarsely chopped Oreo cookies. Serve cold.