Mini Red Velvet Cheesecakes
Mini red velvet cheesecakes made quickly in a pressure cooker with a chocolatey Oreo crust and a rich, tangy cream cheese filling. Perfectly smooth and vibrant with just the right sweetness.
Equipment
- 1 Mixing bowl Large
Ingredients
Crust
- 36 Oreo cookies crushed finely using a food processor or by hand
- ½ cup Butter melted
- 2 tablespoons Granulated white sugar for crust
Cheesecake Filling
- 3 packages Cream cheese 8 ounce packages, at room temperature
- 1 ½ cups Granulated white sugar for filling
- 4 Large eggs lightly beaten
- 3 tablespoons Unsweetened cocoa powder
- 1 cup Sour cream
- ½ cup Buttermilk
- 2 teaspoons Vanilla extract
- 1 teaspoon Distilled white vinegar
- 2 ounces Red food coloring two 1-ounce bottles
Instructions
Instructions
- Preheat oven to 325°F. Line muffin tins with paper liners.
- Mix crushed Oreo cookies, melted butter, and sugar. Press 1 tablespoon of crust into each muffin liner.
- Bake crust for 5 minutes then cool while preparing filling.
- Beat cream cheese until smooth, then add sugar and mix until fluffy.
- Slowly drizzle in eggs one at a time, mixing gently after each addition.
- Stir in cocoa powder, sour cream, buttermilk, and vanilla extract until smooth.
- Add vinegar and red food coloring, stirring until evenly combined.
- Fill muffin tins ¾ full with batter. Set up pressure cooker and cook on high pressure for 20 minutes.
- Allow natural release, open the valve gently, cool to room temp, then chill at least 2 hours before serving.
Notes
Store in fridge up to 5 days in airtight container. To freeze, wrap individually and thaw overnight before serving.