Mini Red Velvet Cheesecake Recipe is the perfect bite size dessert. The rich cheesecake filling in these Red Velvet Cheesecake Bites definitely will impress.
If you are looking for a new dessert for Valentine’s Day or just because, this Mini Red Velvet Cheesecake Recipe will definitely impress. It is the best of both worlds and combines two of our favorite desserts.
You get lots of Red Velvet flavor and Cheesecake in each delicious bite. This decadent dessert is easy to serve in these individual servings. We love to make these for parties and more. It’s one of the Best Red Velvet Desserts.
The individual size makes it so easy for grab and go desserts. No one has to cut these and they are ready to serve on the dessert table. Try it with Red Velvet Ice Cream.
You might also enjoy Whoopie Pie Recipe , Red Velvet Cake Pops and Red Velvet Puppy Chow.
Table of contents
Why We Love This Recipe
This is the perfect recipe for any occasion. It is delicious for Valentine’s Day, Christmas, birthdays and more.
The next time you need an easy to make treat that tastes amazing, give this recipe a try. You really don’t need any special skills or gadgets to make this recipe. Anyone can make it and it will turn out perfectly!
You will definitely feel fancy serving these. No one will guess how easy and budget friendly this recipe is when they eat it.
Ingredients
Crust
- Chocolate Sandwich Cookies. Regular Oreo Cookies. I don’t recommend double stuffed.
- Butter. Unsalted and always use real butter.
Cheesecake
- Cream cheese. Softened at room temperature so it’s easier to combine.
- Sour Cream. Full fat sour cream is best.
- Unsweetened Cocoa Powder. I like to use Hershey’s cocoa powder.
- Vanilla extract. Pure vanilla and not imitation will give the cheesecake the best flavor.
- Red Food Coloring. This gives the gorgeous red velvet color.
Topping
- Whipped Cream. I like to use Reddi-Whip for serving.
- Chocolate Shavings. This is optional but adds a nice touch to each cheesecake.
Get the complete list of ingredients at the bottom of the page.
Substitutions and Additions
- Cream cheese frosting. You can add cream cheese frosting to each cheesecake bite. This is a great option and so decadent.
- Food coloring. If you prefer to make these without food coloring, you can omit red dye. Of course they will not be red but will still taste delicious.
- Mini Chocolate Chips. Add a handful of mini chocolate chips to the mixture before baking.
- Crust. We used traditional Oreo cookies to make the crust. Feel free to try other types of cookies for the crust. Some ideas include: graham crackers, vanilla wafers, shortbread cookies and more.
- Topping. We love chocolate shavings but other ideas include: mini chocolate chips, white chocolate chips and sprinkles. Pink and red sprinkles would be so cute for Valentine’s Day.
How to Make Mini Red Velvet Cheesecake
- Step 1. Preheat the oven and prepare the pan. Preheat the oven to 350 degrees F. Then, place 12 cupcake liners in a cupcake pan.
Step 2. Make the crust. Place the Oreo cookies in a food processor and blend until the cookies are small pieces. Next, add the melted butter and blend until combined.
Step 3. Place a small cookie scoop of the crumbs into each cupcake liner. Press down with a flat object to form an even crust. Then bake for 5 minutes.
Step 4. Beat the cream cheese and sour cream until smooth. Mix in the cocoa powder, sugar and vanilla extract until smooth. Then beat in the eggs, one at a time.
Step 5. Add the filling. Place cheesecake batter on top of the Oreo crusts.
Step 6. Finally, bake for 14-16 minutes or until the center of the cheesecake is only slightly jiggly. Do not over bake.
Step 7. Allow mini cheesecakes to cool to room temperature then place in the refrigerator to chill for at least 2 hours before serving. When ready to serve, top with the whipped cream and the chocolate shavings.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you are making these in advance for a party, we suggest waiting to add the whipped topping until ready to serve.
For prolonged storage, these can be frozen up to 2 months. Wait to add the topping and freeze the cheesecake bites inside an airtight container. When ready to serve, allow the cheesecake to thaw in the fridge overnight.
Can You Make In Advance?
This is an easy recipe to make ahead of of time. You can prepare these up to 4 days in advance.
Refrigerate inside an airtight container until ready to serve. Then add whipped topping and chocolate shavings on top
Pro Tips
- Room temperature ingredients. Make sure that all of the cheesecake ingredients are at room temperature before mixing so that your cheesecake is smooth and not lumpy. It is easier to mix the ingredients and the texture is better.
- Do not overbake. Oven temperatures can vary greatly. You do not want to overbake these cheesecakes or the filling will not be the correct texture.
- Chocolate shavings. Quickly and easily prepare chocolate shavings by using a vegetable peeler. This is a simple way to quickly do this.
- Mini muffin pan. You can use a mini muffin pan to make bite size cheesecake treats. Be sure to adjust the cooking time as it will not need as long to cook as the regular size.
- Allow to cool. The cheesecake should be completely cool before adding the whipped cream and chocolate on top. It will slide off the cheesecake if not totally cool.
- Don’t use double stuffed oreo cookies. You will need to buy regular oreos for the crust. The double stuffed variety has too much cream inside for the crust to turn out the way it should.
More Red Velvet Desserts
- Cheesecake Factory Red Velvet Cheesecake
- Red Velvet Cupcake Recipe
- Red Velvet Sheet Cake Recipe
- Red Velvet Cake Balls
- Red Velvet Mug Cake Recipe
- Red Velvet Funnel Cake
More Cheesecake Recipes
- Chocolate Chip Cookie Cheesecake Recipe
- Easy No Bake Cheesecake Recipe
- No Bake Blueberry Cheesecake Recipe
Give this recipe for Mini Red Velvet Cheesecakes a try. It is fabulous! Once you make it, please leave a comment and star rating.
Mini Red Velvet Cheesecake
Ingredients
FOR THE CRUST:
- 10 Chocolate Sandwich Cookies Oreos
- 2 Tablespoons Unsalted Butter
FOR THE CHEESECAKE:
- 8 ounces cream cheese softened
- 1 Tablespoon Sour Cream
- 1/3 cup sugar
- 3 Tablespoons Unsweetened Cocoa Powder
- 1 teaspoon vanilla extract
- 2 Large Eggs
- Red Food Coloring
FOR TOPPING:
- Whipped Cream Reddi-Whip
- Chocolate Shavings
Instructions
- Preheat the oven to 350 degrees F. Place 12 cupcake liners in a cupcake pan.
- Place the Oreo cookies in a food processor and blend until the cookies are small pieces. Add the butter and blend until combined. Place a small cookie scope of the crumbs into each cupcake liner. Press down with a flat object to form an even crust. Bake the crusts for 5 minutes.
- In a medium mixing bowl, beat the cream cheese and sour cream with an electric mixer until smooth, 2-3 minutes.
- Mix in the cocoa powder, sugar and vanilla extract until smooth. Then beat in the eggs, one at a time.
- Place a little more than 2 tbsp of cheesecake batter in each cupcake cup on top of the Oreo crusts.
- Bake for 14-16 minutes or until the center of the cheesecake is only slightly jiggly. Do not over bake.
- Allow mini cheesecakes to cool to room temperature (about 1 hour), then place in the refrigerator for at least 2 hours to chill before serving.
- When serving, top each mini cheesecake with the whipped cream and the chocolate shavings. Then enjoy!
