If you’re looking for a delightful treat that combines the richness of cheesecake with the vibrant charm of a classic dessert, you’re in for a real treat with this Mini Red Velvet Cheesecakes Recipe. These little gems are perfectly sized for sharing, boasting a luscious red velvet flavor woven through creamy cheesecake that’s nestled on a crumbly Oreo crust. Whether you’re planning a party, craving a bite-sized indulgence, or searching for a crowd-pleasing dessert, these mini cheesecakes hit every note of texture, color, and flavor beautifully.
Ingredients You’ll Need
Every ingredient in this Mini Red Velvet Cheesecakes Recipe is carefully chosen to create a balance of flavors and a beautiful presentation. You’ll be amazed at how simple pantry staples come together to make something extraordinary, from the rich cream cheese that lends tangy smoothness, to the bold red food coloring that gives these treats their signature pop.
- 16 Oreos: The base of your crust, crushed finely to create a chocolatey, slightly crunchy foundation.
- 3 tbsp Unsalted Butter (melted): Binds the Oreo crumbs and adds richness to the crust.
- 2 – 8 oz Cream Cheese (softened): The star of the cheesecake filling, providing luscious creaminess and tang.
- 2 tbsp Sour Cream: Adds moisture and a subtle tang that balances the sweetness.
- ¾ cup Sugar: Sweetens the filling perfectly without overpowering the red velvet flavor.
- ¼ cup Hershey Cocoa Powder: Gives the cheesecake its characteristic chocolate depth essential in red velvet recipes.
- 1 tsp Pure Vanilla Extract: Enhances all flavors and adds warmth.
- 2 tbsp Red Gel Food Coloring: Creates that vivid red glow you want in red velvet desserts, far better than liquid food coloring.
- 2 Large Eggs: Bind the cheesecake batter and help it set beautifully.
- 1 cup Semi-Sweet Chocolate Chips: For making a silky ganache topping that will take your mini cheesecakes to the next level.
- ½ cup Heavy Whipping Cream: Whipped to create the decadent ganache that crowns each cheesecake.
- ¼ cup Oreo Crumbs: A sprinkle of crunch and visual appeal on top.
How to Make Mini Red Velvet Cheesecakes Recipe
Step 1: Prepare the Oreo Crust
Start by crushing the 16 Oreos into fine crumbs—using a food processor makes this quick and easy. Mix the crumbs with the melted butter until combined. Press a spoonful of this mixture into the bottom of each cavity in a mini muffin pan. This solid base gives your cheesecakes a perfect chocolatey crunch that contrasts beautifully with the creamy filling.
Step 2: Make the Red Velvet Cheesecake Filling
In a large mixing bowl, beat together softened cream cheese and sugar until smooth and creamy. Add sour cream, cocoa powder, vanilla extract, and the vibrant red gel food coloring. Beat well to incorporate each ingredient evenly. Next, add the eggs one at a time, mixing gently after each to avoid overbeating. The batter should be luscious and bright, ready to fill your crusts.
Step 3: Bake the Cheesecakes
Carefully spoon the cheesecake batter over the Oreo crusts in the mini muffin pan, filling each about three-quarters full. Bake in a preheated oven at 325°F (160°C) for about 20 minutes or until the edges set but the center still slightly jiggles. This ensures a creamy, melt-in-your-mouth texture once cooled.
Step 4: Prepare the Chocolate Ganache
While your cheesecakes bake and cool, melt the semi-sweet chocolate chips with heavy whipping cream in a small saucepan over low heat, stirring continuously until smooth. This silky ganache will add a decadent finish to your mini treats.
Step 5: Assemble and Chill
Once the cheesecakes have fully cooled, spoon a small dollop of ganache on top of each mini cheesecake. Sprinkle a pinch of Oreo crumbs over the ganache for a beautiful textured topping. Refrigerate the cheesecakes for at least two hours to set fully and develop flavors.
How to Serve Mini Red Velvet Cheesecakes Recipe
Garnishes
Elevate your Mini Red Velvet Cheesecakes Recipe by adding extra elegance with fresh garnishes. A small swirl of whipped cream with a dusting of cocoa powder or a few fresh raspberries complements the rich cheesecake perfectly. Even a tiny mint leaf adds a pop of color and freshness that brightens each bite.
Side Dishes
These mini cheesecakes work wonderfully alongside a light fruit salad with citrus segments or a simple cup of coffee or tea. The creamy richness pairs beautifully with tangy or mildly sweet accompaniments, turning your dessert serving into a delightful experience.
Creative Ways to Present
Serve your Mini Red Velvet Cheesecakes Recipe on a pretty platter, arranged in neat rows or a circular pattern for visual impact. For a fun twist at parties, place each mini cheesecake in a colorful cupcake liner or on individual decorative spoons for easy serving and an impressive display that guests will love.
Make Ahead and Storage
Storing Leftovers
Wrap your Mini Red Velvet Cheesecakes well in plastic wrap or store them in an airtight container. They will keep fresh in the refrigerator for up to 4 days, making them perfect for preparing ahead of time or enjoying over several days.
Freezing
If you want to save some for later, these mini cheesecakes freeze beautifully. Place them in a single layer on a baking sheet to freeze, then transfer to an airtight container or freezer bag. They can last up to 2 months in the freezer without losing their creamy texture.
Reheating
For best results, thaw frozen Mini Red Velvet Cheesecakes Recipe in the refrigerator overnight. They’re best enjoyed chilled but if you prefer a slightly softer texture, let them sit at room temperature for about 20 minutes before serving—no microwave needed!
FAQs
Can I use regular red food coloring instead of gel?
You can use regular red food coloring, but gel food coloring provides a more vibrant color without adding extra liquid, which helps keep the cheesecake consistency perfect.
Do I need a mini muffin pan for this recipe?
Yes, a mini muffin pan works best to create perfectly sized cheesecakes and helps them cook evenly. If you don’t have one, silicone mini molds can be a good alternative.
Can I substitute the sour cream with something else?
If you don’t have sour cream, Greek yogurt works well as a substitute, providing a similar tang and moisture to the filling.
How do I prevent cracks in my cheesecakes?
To avoid cracks, mix the batter gently and avoid overbeating. Baking at a moderate temperature and not overbaking also helps keep the surface smooth and creamy.
Are these cheesecakes gluten-free?
Traditional Oreos contain gluten, so these cheesecakes are not gluten-free. However, you can use gluten-free chocolate sandwich cookies to make a gluten-free version.
Final Thoughts
I can’t recommend this Mini Red Velvet Cheesecakes Recipe enough if you want a dessert that’s both charming and indulgent. They come together with simple ingredients, deliver stunning results, and bring smiles every time. Whether you’re a red velvet fanatic or a cheesecake lover, give this recipe a go—your taste buds will thank you!
Print
Mini Red Velvet Cheesecakes Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 24 mini cheesecakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Mini Red Velvet Cheesecakes, combining a rich Oreo crust with a silky, tangy cream cheese filling enhanced with classic red velvet flavors and a luscious chocolate ganache topping. Perfect for parties or a sweet treat any time.
Ingredients
Crust
- 16 Oreos
- 3 tbsp unsalted butter, melted
Filling
- 2 (8 oz each) cream cheese, softened
- 2 tbsp sour cream
- ¾ cup sugar
- ¼ cup Hershey’s cocoa powder
- 1 tsp pure vanilla extract
- 2 tbsp red gel food coloring
- 2 large eggs
Topping
- 1 cup semi-sweet chocolate chips
- ½ cup heavy whipping cream
- ¼ cup Oreo crumbs
Instructions
- Prepare the crust: Crush the Oreos into fine crumbs using a food processor or by placing them in a sealed bag and pounding with a rolling pin. Mix the crumbs with melted butter until thoroughly combined. Press the mixture firmly into the bottom of mini muffin tins or a cupcake pan to form the crust base.
- Make the filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add sour cream, sugar, cocoa powder, vanilla extract, and red gel food coloring. Mix thoroughly to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Fill and bake: Spoon the cheesecake filling over the prepared crusts, filling each about ¾ full. Bake in a preheated oven at 325°F (163°C) for approximately 20 minutes or until the edges are set and the centers slightly jiggle. Remove from oven and allow to cool.
- Prepare the chocolate ganache: Heat the heavy whipping cream in a small saucepan over medium heat just until it begins to simmer. Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Top the cheesecakes: Once the mini cheesecakes have cooled, spoon or pipe the chocolate ganache over each. Sprinkle with Oreo crumbs for garnish. Refrigerate for at least 2 hours to set before serving.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- Use gel food coloring for vibrant red color without thinning the batter.
- Do not overbake the cheesecakes; they will firm up as they cool.
- Mini muffin tins work best for uniform bite-sized cheesecakes.
- Store leftovers covered in the refrigerator for up to 3 days.
