Mini Red Velvet Cheesecakes
Mini Red Velvet Cheesecakes are the ultimate bite-sized indulgence—rich, velvety, and perfectly portioned for parties, holidays, or anytime you crave something special.
This red velvet dessert recipe will show you exactly how to make these gorgeous little desserts that combine everything you love about classic red velvet cake with the creamy decadence of cheesecake.
Whether you’re planning a Valentine’s Day dessert tray or a festive Christmas spread, you’ll love with how easy they are to make and how quickly they disappear!
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How to Make Red Velvet Cheesecake Bites
- Start by preheating the oven to 350°F and preparing a muffin pan with cupcake liners.
- Blend Oreos into fine crumbs, mix with melted butter, and press the mixture firmly into each liner for the crust.
- For the cheesecake filling, beat cream cheese, sour cream, sugar, cocoa powder, and vanilla until smooth.
- Add eggs one at a time, then mix in red food coloring and fold in chopped Oreos.
- Spoon the batter over the crusts and bake for about 20 minutes until set.
- Cool completely, then chill for several hours to overnight.
- Prepare a chocolate ganache by pouring warm heavy cream over chocolate chips and stirring until smooth.
- Spread the ganache over each cheesecake and refrigerate until firm.
- Finish by piping whipped cream on top and decorating with mini chocolate chips and a mini Oreo for an irresistible final touch.
Wilton Christmas X-Mas Icing Color2Pack Silicone Muffin Pan for Baking with Metal Reinforced Frame, 12 Cup Regular Size Cupcake Pan, BPA Free Silicone Muffin Tray, Cupcake Baking Pan Molds for Oven Dishwasher Safe
Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup
Bake Choice Non-Stick 400pcs Mini Cupcake Liners for Baking, Natural parchment muffin liners for Mini Muffin Pan, Cupcake Pan, Food Grade, Non Stick, Greaseproof
Yes! Freeze them without the whipped cream topping for up to 2 months. Thaw overnight in the refrigerator before serving.
Gel food coloring gives a richer red hue without thinning the batter, so it’s the best choice for this recipe.
Overbaking or cooling them too quickly can cause cracks. Remove them from the oven as soon as the centers are set and allow them to cool gradually.
Don’t Forget To…
- Scroll down to print the full recipe with step-by-step instructions and exact measurements.
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If you love these Mini Red Velvet Cheesecakes, be sure to check out these other irresistible dessert ideas too!
- Discover even more creamy, indulgent cheesecake recipes that are perfect for any celebration.
- Try Red Velvet Cheesecake Brownies for a fudgy twist that combines two classic desserts in one bite.
- Learn How to Make an Oreo Pie Crust from scratch—it’s the perfect base for cheesecakes, pies, and more.
- Satisfy your sweet tooth with easy, crowd-pleasing Oreo Dessert Recipes that chocolate lovers will adore.
Mini Red Velvet Cheesecake Recipe
Ingredients
Chocolate Cookie Crust
- 16 oreos
- 3 tbsp unsalted butter melted
Red Velvet Cheesecake:
- 16 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
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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