Mini Red Velvet Cheesecake

4.63 from 8 votes

Mini Red Velvet Cheesecake Recipe is the perfect bite size dessert. The rich cheesecake filling in these Red Velvet Cheesecake Bites definitely will impress.

Prep Time15

Cook Time20

Chill2

Total Time2 35

Course: Dessert

Cuisine: American

Keyword: Mini Red Velvet Cheesecake Recipe

Servings:

Calories: 167kcal

Author: Carrie Barnard

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

Get Recipe Ingredients

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!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Make sure that all the cheesecake ingredients are at room temperature before mixing so that your cheesecake is smooth and not lumpy.

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