Red Velvet Oreo Bites (Print Version)

Tiny indulgent layers of brownie, Oreo, and red velvet cheesecake blend together for a dessert that's simple to prepare but looks stunning.

# Ingredients:

→ Crust made with Oreo and brownie

01 - 1/2 cup sugar, regular granulated
02 - 3 tbsp flour, plain
03 - 12 Oreo cookies
04 - 1/2 tsp pure vanilla extract
05 - 1 egg, at room temperature
06 - Pinch of fine salt
07 - 1/4 cup butter, unsalted and melted
08 - 1/2 cup cocoa powder

→ Red velvet layer with cheesecake

09 - 8 oz soft cream cheese
10 - 1/4 cup sour cream, softened
11 - 1/2 tsp vanilla essence
12 - 1 egg, at room temperature
13 - A splash of red gel coloring
14 - 1 tbsp cocoa powder
15 - 1/4 cup granulated sugar

→ Topping to finish it off

16 - 8 oz Cool Whip, softened
17 - Shredded chocolate toppings

# Steps:

01 - Turn your oven to 350°F (175°C). Line a 12-slot cupcake tray with liners and leave it nearby.
02 - Combine cocoa powder, salt, and flour in a smaller bowl. In a larger one, whisk the sugar and egg for about two minutes until pale. Add melted butter with vanilla, then stir in the dry mix till you’ve got a consistent batter.
03 - Spoon equal portions of the brownie batter into the cupcake liners, spreading it evenly at the bottom of each.
04 - Put the brownie base in the oven for 5 minutes. Bring it out and set the heat to 325°F.
05 - Once the brownie base feels slightly cool, push a whole Oreo gently into the center of each.
06 - Beat together cream cheese and sugar until smooth. Toss in sour cream, egg, and vanilla. Stir in the cocoa powder until blended, then add red gel coloring, adjusting for your preferred color. Scrape the sides with a spatula to ensure an even mix.
07 - Cover each brownie base and Oreo with the cheesecake mix, almost filling each cup. Tap the tray on the counter so the mixture spreads evenly and any bubbles pop.
08 - Bake the tray for 15-18 minutes at 325°F. Look for firm edges while the middle remains a bit wobbly.
09 - Let them completely cool at room temperature. Then pop them into the fridge for at least one hour before eating.
10 - Put the Cool Whip into a piping bag and swirl it onto each cheesecake. Sprinkle with chocolate shavings to finish.

# Helpful Notes:

01 - Keep in the fridge for up to 2 days ahead of serving
02 - Make sure any cold ingredients are at room temperature before starting
03 - Gel coloring gives bolder shades than liquid coloring
04 - Want homemade whipped cream? Mix 2 cups heavy cream with 1/4 cup powdered sugar instead of using Cool Whip

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