Description
These Mini Red Velvet Cheesecakes are the perfect bite-sized dessert with a smooth, velvety texture and a vibrant red hue. A crunchy Oreo crust complements the rich, creamy cheesecake filling, topped with a dollop of whipped cream for an elegant finish. Perfect for holidays, parties, or special occasions!
Ingredients
Units
Scale
For the crust:
- 12 Oreo cookies (filling removed), crushed into fine crumbs
- 3 tablespoons unsalted butter, melted
For the cheesecake filling:
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (65 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons sour cream
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon red food coloring (gel or liquid, adjust as needed)
For the topping:
- Whipped cream or cream cheese frosting
- Chocolate shavings or red sprinkles (optional, for garnish)
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- Make the crust:
- In a bowl, combine the Oreo cookie crumbs and melted butter until evenly moistened.
- Press about 1 tablespoon of the mixture into the bottom of each muffin liner. Use the back of a spoon or your fingers to pack it down firmly.
- Bake the crusts for 5 minutes. Remove and let cool while preparing the filling.
- Prepare the cheesecake filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy (about 2 minutes).
- Add the granulated sugar and beat until fully incorporated.
- Mix in the egg, vanilla extract, and sour cream until just combined.
- Sift in the cocoa powder and add the red food coloring, mixing until the batter is smooth and vibrant red.
- Fill the liners:
- Spoon the red velvet cheesecake batter evenly over the cooled crusts, filling each liner about 3/4 full. Smooth the tops with the back of a spoon.
- Bake:
- Bake for 18–20 minutes, or until the centers are set and no longer jiggly. Avoid overbaking.
- Remove from the oven and let the cheesecakes cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Chill:
- Refrigerate the mini cheesecakes for at least 2 hours (or overnight) to firm up.
- Decorate and serve:
- Top each mini cheesecake with whipped cream or a small swirl of cream cheese frosting. Garnish with chocolate shavings, red sprinkles, or a dusting of cocoa powder for a festive touch.
Notes
- Make-ahead: These mini cheesecakes can be made 1–2 days ahead and stored in the refrigerator.
- Crust variation: Use graham cracker crumbs instead of Oreos for a different flavor.
- Freezing: Store plain mini cheesecakes (without toppings) in the freezer for up to 2 months. Thaw in the refrigerator before serving.