Discover the perfect blend of rich red velvet and creamy, rich cheesecake in our mini red velvet cheesecakes recipe. Create these bite-sized treats that will leave your taste buds craving for more.
Red Velvet Mini Oreo Cheesecakes are delightful bite-sized desserts that combine the classic flavors of red velvet cake, Oreo cookies, and creamy cheesecake.
Mini red velvet cheesecake bites have three layers: a creamy red velvet cheesecake base for a touch of cocoa flavor and vibrant color and an oreo crust that adds a delightful chocolatey crunch. The contrast of colors and textures makes them irresistible.
As the name suggests, these cheesecakes are mini in size, making them perfect for individual servings or sharing as bite-sized treats. Their small size adds to their charm and makes them ideal for parties, dessert buffets, or simply indulging in moderation.
These bite-sized cheesecakes are a go-to choice for a variety of celebrations and special occasions ranging from Valentine’s Day to a birthday party to just satisfying your sweet tooth.
How to Make Mini Red Velvet Cheesecake Bites
Ingredients
- 16 oreos
- 3 tbsp unsalted butter, melted
- 2 – 8 oz Cream Cheese, softened
- 2 tbsp Sour cream
- ¾ C Sugar
- ¼ C Hershey Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 2 tbsp Red Gel Food coloring
- 2 Large Eggs
- 1 C chopped oreos
- 1 C semi sweet chocolate chips
- ½ C heavy whipping cream
- 1 C Heavy whipping cream
- ¼ C hershey cocoa powder
- ¼ C powdered sugar
- Red Velvet Cheesecake Brownies
- No Bake Cheesecakes
- Cream Cheese Frosting
- Red Velvet Recipes
- Recipes for Mini Desserts
- Chocolate Cookie Crust :
- 16 oreos
- 3 tbsp unsalted butter, melted
- Red Velvet Cheesecake Ingredients :
- 2 - 8 oz Cream Cheese, softened
- 2 tbsp Sour cream
- ¾ C Sugar
- ¼ C Hershey Cocoa Powder
- 1 tsp Pure Vanilla Extract
- 2 tbsp Red Gel Food coloring
- 2 Large Eggs
- 1 C chopped oreos
- Chocolate Ganache
- 1 C semi sweet chocolate chips
- ½ C heavy whipping cream
- Chocolate Whipped Cream
- 1 C Heavy whipping cream
- ¼ C hershey cocoa powder
- ¼ C powdered sugar
- ½ C mini chocolate chips
- 12-14 mini oreos
Step-by-Step Instructions
Pre heat oven to 350 degrees.
Using a food processor, bled up the oreo cookies into fine crumbs. Add the melted butter and mix until combined and wet sand like.
Set aside
Line a cupcake pan with white cupcake liners
Using a tablespoon, scoop the crust into the cupcake liners
Using a flat bottomed object like a cup, press the crust down firmly
Set the oreo cookie crusts aside
Make the red velvet cheesecake filling in the bowl of a stand mixer. Beat the cream cheese, sour cream, sugar and cocoa until combined
Beat in the vanilla until combined
Beat in the eggs, one at a time until combined
Beat in the red food coloring until combined
Fold chopped oreos into the cheesecake batter.
Scoop about 1 ½ tbsp of the cream cheese mixture into the cupcake liners
Bake in the oven for 20-22 minutes or until the top is firm
Remove from oven and allow the mini Oreo cheesecakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Refrigerate for at least 2-3 hours or until fully chilled.
Once cooled, place in the fridge overnight
Using a small saucepan, heat up the heavy whipping cream to a slow simmer
Pour the chocolate chips into a medium bowl and pour the hot cream over the chocolate chips
Allow to sit for a minute before whisking until smooth
Spoon on about 1 ½ tbsp of the ganache onto the top of the cheesecakes and smooth evenly
Allow to harden in the fridge.
Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form
Scoop the whipped cream into the piping bag
Pipe dollops of whipped cream onto the top of the red velvet oreo cheesecake and top with mini chocolate chips and a mini oreo
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Red Velvet Cheesecakes FAQs
To prevent mini cheesecakes from sinking or cracking, it’s crucial to use room temperature ingredients, mix the batter gently, and avoid overbaking.
To remove mini cheesecakes from a pan without damaging them, start by cooling them in the pan, then chilling them in the refrigerator. Once they’re thoroughly chilled, use a butter knife or offset spatula to gently loosen the edges of each cheesecake. Alternatively, use cupcake liners for added convenience when removing the cheesecakes from the pan, and place them on a serving platter to enjoy.
How to Create Mini Red Velvet Cheesecakes
Discover the perfect blend of rich red velvet and creamy, rich cheesecake in our mini red velvet cheesecakes recipe. Create these bite-sized treats that will leave your taste buds craving for more.
Ingredients
Instructions
Pre heat oven to 350 degrees.
Using a food processor, bled up the oreo cookies into fine crumbs.
Add the melted butter and mix until combined and wet sand like.
Set aside
Line a cupcake pan with white cupcake liners
Using a tablespoon, scoop the crust into the cupcake liners
Using a flat bottomed object like a cup, press the crust down firmly
Set the oreo cookie crusts aside
Make the red velvet cheesecake filling in the bowl of a stand mixer.
Beat the cream cheese, sour cream, sugar and cocoa until combined
Beat in the vanilla until combined
Beat in the eggs, one at a time until combined
Beat in the red food coloring until combined
Fold chopped oreos into the cheesecake batter.
Scoop about 1 ½ tbsp of the cream cheese mixture into the cupcake liners
Bake in the oven for 20-22 minutes or until the top is firm
Remove from oven and allow the mini Oreo cheesecakes to cool in the muffin tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Refrigerate for at least 2-3 hours or until fully chilled.
Once cooled, place in the fridge overnight
Using a small saucepan, heat up the heavy whipping cream to a slow simmer
Pour the chocolate chips into a medium bowl and pour the hot cream over the chocolate chips
Allow to sit for a minute before whisking until smooth
Spoon on about 1 ½ tbsp of the ganache onto the top of the cheesecakes and smooth evenly
Allow to harden in the fridge
Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form
Scoop the whipped cream into the piping bag
Pipe dollops of whipped cream onto the top of the red velvet oreo cheesecake and top with mini chocolate chips and a mini oreo