Ingredients

1/4 cup (55g) unsalted butter, melted and cooled

1/2 cup (100g) granulated sugar

1 large egg, room temperature

1/2 tsp vanilla extract

3 tbsp all purpose flour, or gluten free all purpose baking flour

1/2 cup (45g) cocoa powder

Pinch of salt

12 OREO cookies, regular or gluten free

8 oz full fat cream cheese, room temperature

1/4 cup (50g) granulated sugar

1/4 cup (60g) sour cream, room temperature

1 large egg, room temperature

1/2 tsp vanilla extract

1 tbsp cocoa powder

2 tsp red food coloring

4 oz cream cheese, room temperature

1/4 cup (55g) unsalted butter, room temperature

1 cup (120g) powdered sugar

1/4 cup (55ml) heavy whipping cream

1/4 tsp vanilla extract

3-4 crushed OREO cookies, regular or gluten free

Instructions

Step 1: Preheat the oven to 350°F and line a cupcake tin with 12 paper liners.

Step 2: In a large mixing bowl, whisk together the sugar and egg vigorously until pale and light, about 1 minute of fast whisking.

Step 3: Pour in the melted butter and vanilla extract, ensuring the butter is slightly warm but not hot. Whisk to combine.

Step 4: Using a rubber spatula, fold in the cocoa powder, flour, and salt until the batter is smooth and thick.

Step 5: Transfer the brownie batter to a piping bag or a ziplock bag and pipe about 1 1/2 tablespoons into each cupcake liner. Hold the liner with one hand to keep it steady.

Step 6: Use the back of a spoon (lightly sprayed with nonstick spray if needed) to spread the batter evenly to the edges of the liner.

Step 7: Bake the brownie layer for 5 minutes, then remove from the oven and reduce the temperature to 325°F.

Step 8: Let the brownies cool for about 5 minutes, then gently press one OREO cookie into the center of each brownie cup.

Step 9: In a clean bowl, beat together 8 oz cream cheese and sugar until smooth. Add sour cream, egg, vanilla, and mix well.

Step 10: Mix in the cocoa powder, then add the red food coloring gradually on low to medium speed to avoid splashing. Finish mixing with a spatula.

Step 11: Pipe the cheesecake batter over the brownie and OREO base, filling each liner nearly to the top. Tap the pan to level the cheesecake.

Step 12: Bake for 12 minutes, then turn off the oven and leave the cheesecakes inside for an additional 5 minutes. Look for a puffed top with a slight indent in the center.

Step 13: Cool the cupcakes at room temperature for 30 minutes, then transfer them onto a wire rack and chill for at least 2 hours or overnight. Cover if chilling overnight.

Step 14: For the cream cheese whip, beat together 4 oz cream cheese and butter until smooth. Add powdered sugar and mix until incorporated.

Step 15: Whip in the heavy cream and vanilla extract on high until light and fluffy.

Step 16: Pipe dollops of the cream cheese whip on each chilled cheesecake and sprinkle with crushed OREO cookies.

Step 17: Store the mini cheesecakes in an airtight container in the refrigerator for up to 5 days.

Tips & Variations

Use gluten-free flour and OREO cookies to make this recipe gluten-free without sacrificing flavor.

If you don’t have a piping bag, a ziplock bag with a small corner cut works well for both batter and whip.

Slightly warm your melted butter to make it easier to mix, but avoid overheating to prevent cooking the eggs prematurely.

You can swap red food coloring for a natural beet powder for a healthier red velvet color.

FAQs

Can I make these mini cheesecakes ahead of time?

Yes, preparing them a day ahead is ideal as chilling enhances the cheesecake’s texture and flavor. Just keep them covered in the refrigerator.

Can I use regular cream cheese instead of full fat?

Full fat cream cheese is recommended for the best texture and richness, but you can use reduced-fat cream cheese if necessary, though the result will be less creamy.