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–+ servings

Mini Red Velvet Oreo Cheesecakes

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A delightful treat that merges the rich flavor of red velvet cake with the creamy goodness of cheesecake in a mini, bite-sized format, perfect for celebrations and gatherings.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Crust
  • 3 tablespoons all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 1 unit egg (room temperature)
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 12 unit Oreo cookies (crushed)
For the Red Velvet Cheesecake
  • 8 oz cream cheese (room temperature) can be substituted with a dairy-free option
  • 1 unit egg (room temperature)
  • 1/4 cup sour cream (room temperature)
  • 1/4 cup granulated sugar
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon vanilla extract
  • Red gel food coloring
  • 8 oz Cool Whip (thawed)
  • Chocolate shavings for garnishing

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, and salt.
  3. In a larger bowl, whisk together the sugar and egg until the mixture is pale, about 2 minutes.
  4. Add in the melted butter and vanilla.
  5. Gradually incorporate the dry ingredients into the wet ingredients, stirring until thoroughly combined.
  6. Evenly divide the batter into the prepared cupcake liners, smoothing it out with the back of a spoon.
  7. Bake for 5 minutes, then lower the oven temperature to 325°F (160°C).
  8. Once slightly cooled, gently press an Oreo cookie into the center of each cupcake.
Cheesecake Filling
  1. In a large bowl, beat the cream cheese with sugar until smooth and fluffy.
  2. Mix in the egg, sour cream, and vanilla.
  3. Gradually add the cocoa powder and red food coloring, mixing until the color is uniformly blended.
  4. Spoon the cheesecake mixture over the crust, filling each cup almost to the top.
  5. Tap the pan gently to level out the filling.
  6. Bake for about 15-18 minutes, or until the edges are set.
Topping
  1. Allow the cheesecakes to cool to room temperature and then refrigerate for at least 1 hour.
  2. Once chilled, fill a piping bag with Cool Whip and top each cheesecake generously.
  3. For added flair, sprinkle with chocolate shavings.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 35gProtein: 4gFat: 18gSaturated Fat: 10gSodium: 220mgFiber: 1gSugar: 20g

Notes

These cheesecakes are best served chilled straight from the fridge. Pair with raspberry coulis or chocolate sauce for added sweetness.
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