Mini Red Velvet Cheesecakes That Go From Your Pressure Cooker To Your Heart
Moist and rich mini red velvet cheesecakes made effortlessly in your pressure cooker. A silky filling with a crunchy Oreo crust, topped with creamy frosting and playful decorative swirls.
Equipment
- 1 Mixing bowl Large
- 1 Hand mixer
- 1 Cupcake tin Regular size
Ingredients
Crust
- 36 Oreo cookies crushed finely
- ½ cup Butter melted
- 2 Tablespoons Granulated white sugar
Cheesecake filling
- 24 oz Cream cheese softened to room temp
- 1 ½ cups Granulated white sugar
- 4 Large eggs lightly beaten
- 3 Tablespoon Unsweetened cocoa
- 1 cup Sour cream
- ½ cup Buttermilk
- 2 teaspoons Vanilla extract
- 1 teaspoon Distilled white vinegar
- 2 oz Red food coloring two 1-ounce bottles
Frosting
- 4 oz Cream cheese
- ¼ cup Butter softened
- 2 cups Powdered sugar
- 1 teaspoon Vanilla extract
Edible Blood Decoration (Optional)
- 4 parts Corn syrup to 1 part water
- 1 part Water
- Red food coloring
- Blue food coloring
- Cornstarch to thicken
Instructions
Instructions
- Preheat oven to 325°F (163°C) and line your muffin tins with paper cupcake liners.
- Mix crushed Oreo cookies, melted butter, and sugar until combined.
- Press about 1 tablespoon of crust mixture into each cupcake liner firmly.
- In a big bowl, beat cream cheese until smooth. Add sugar and beat until combined.
- Mix in eggs one at a time. Then add cocoa, sour cream, buttermilk, vanilla, vinegar, and red food coloring. Beat until smooth.
- Fill each liner almost to the top with cheesecake batter.
- Bake 25–30 minutes until centers are set. Cool 10 minutes in pan, transfer to wire rack, then chill at least 2 hours in fridge.
- Prepare frosting: Beat cream cheese and butter till smooth. Add powdered sugar and vanilla, beat till fluffy.
- Top each chilled cheesecake with a thin layer of frosting.
- Optional blood: Mix corn syrup and water. Add food coloring and cornstarch until desired color and texture.
- Drizzle optional blood on frosted cheesecakes. Serve chilled and store leftovers in refrigerator.
Notes
Store cheesecakes in an airtight container in the fridge up to 5 days or freeze individually wrapped up to 1 month. Let thaw overnight in the fridge or 30 minutes on the counter for a quick treat.