Description
These mini red velvet cheesecakes combine a crunchy Oreo crust with a rich, creamy red velvet cheesecake filling, topped with optional whipped cream or frosting. They are perfectly portioned for parties, gifting, or any special occasion, offering a festive and indulgent treat that’s surprisingly easy to make.
Ingredients
- For the Oreo Crust:
- 12 Oreo cookies, crushed
- 2 tablespoons unsalted butter, melted
- For the Cheesecake Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon red food coloring
- 2 large eggs
- For the Topping (optional but recommended):
- Whipped cream or cream cheese frosting
- Crushed Oreos or red velvet crumbs
Instructions
- Preheat oven to 325°F (160°C). Line a 12-count muffin pan with cupcake liners.
- Combine crushed Oreo cookies and melted butter. Spoon about 1 tablespoon into each liner and press firmly. Bake crusts for 5 minutes and let cool.
- Beat softened cream cheese until smooth. Add sugar and vanilla extract, then mix.
- Sift in cocoa powder and add red food coloring. Mix until fully incorporated.
- Add eggs one at a time, beating just until combined. Do not overmix.
- Divide batter evenly among liners, filling each about 3/4 full.
- Bake for 18–20 minutes, until centers are just set.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Refrigerate for at least 2 hours, or overnight, to set.
- Top with whipped cream or cream cheese frosting and crushed Oreos or red velvet crumbs before serving.
Notes
- Double the recipe to serve a crowd.
- Use a piping bag for a bakery-style swirl when frosting.
- Room temperature cream cheese ensures a smooth filling.
- Avoid overbaking; centers should have a slight jiggle.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze without toppings in an airtight container for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 210
- Sugar: 12g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: 3g
Keywords: Mini Red Velvet Cheesecakes, red velvet mini cheesecake recipe, how to make mini red velvet cheesecakes, easy mini red velvet cheesecake bites, best mini red velvet cheesecake recipe, homemade mini red velvet cheesecakes, mini red velvet cheesecake ingredients, simple red velvet cheesecake cups, individual red velvet cheesecakes, small red velvet cream cheese cakes, red velvet cheesecake dessert cups, valentine's day mini red velvet cheesecakes, christmas mini red velvet cheesecakes, red velvet dessert for parties, what are mini red velvet cheesecakes, rich red velvet cheesecake portions, decadent mini red velvet cheesecakes, moist red velvet cheesecake bites, tangy cream cheese red velvet dessert, velvety smooth red velvet cheesecakes