Name: Mini Red Velvet Cheesecakes Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 12 h 42 min
Cuisine: American
Ingredients: 16 Oreos; 3 tbsp unsalted butter (melted); 2 – 8 oz 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; 1 cup semi-sweet chocolate chips; ½ cup heavy whipping cream; ¼ cup Oreo crumbs (for garnish)

Introduction

These Mini Red Velvet Cheesecakes are a delightful twist on two classic favorites: red velvet cake and creamy cheesecake. Perfectly portioned in cupcake liners, they offer a rich, chocolatey crust topped with a smooth, vibrant red velvet filling and finished with a luscious chocolate ganache. Ideal for parties or a special treat at home.

The image shows small cakes placed on a wooden board with a white marbled texture underneath. Each cake has three layers: the bottom layer is dark brown and crumbly like crushed cookies, the middle layer is a thick, smooth red velvet red, and the top layer is glossy dark chocolate with a sprinkling of crushed cookie pieces. Around the cakes, there are mini sandwich cookies with dark brown outer layers and white cream inside, scattered loosely. The background features more mini sandwich cookies blurred out on the white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Prepare the chocolate cookie crust by pulsing Oreos and melted butter in a food processor until combined and resembling wet sand. Set the mixture aside.

Step 2: Line a cupcake pan with white cupcake liners. Using a tablespoon, scoop the crust mixture into each liner, then press down firmly with the bottom of a flat cup or measuring cup. Set aside.

Step 3: Preheat the oven to 350°F (175°C).

Step 4: In a mixing bowl, beat the softened cream cheese, sour cream, sugar, and cocoa powder together until smooth and combined.

Step 5: Add the vanilla extract and mix until incorporated.

Step 6: Beat in the eggs one at a time, mixing well after each addition.

Step 7: Stir in the red gel food coloring until the batter is evenly colored.

Step 8: Spoon about 1½ tablespoons of batter onto each crust-lined cupcake liner.

Step 9: Bake for 20–22 minutes, or until the top of the cheesecakes is firm to the touch.

Step 10: Remove from the oven and allow cheesecakes to cool to room temperature, then refrigerate overnight.

Step 11: For the chocolate ganache topping, bring the heavy whipping cream to a simmer in a medium pot.

Step 12: Pour the hot cream over the chocolate chips in a medium bowl. Let sit for 2 minutes, then stir until smooth and fully combined.

Step 13: Remove the cheesecakes from the fridge. Spoon about 1 tablespoon of ganache onto each cheesecake and smooth evenly with a butterknife.

Step 14: Sprinkle Oreo crumbs on top for garnish. Serve chilled and enjoy!

Tips & Variations

Use a hand mixer for a smoother cheesecake batter to avoid lumps.

Substitute red gel food coloring with natural beet juice for a healthier option.

Try topping with fresh raspberries or a dollop of whipped cream for extra flavor.

To make the crust easier to press, chill the Oreo-butter mixture briefly before pressing into the liners.

FAQs

Can I use a different type of cookie for the crust?

Yes, you can substitute Oreos with graham crackers or chocolate wafers depending on your preference. Just ensure they are crushed finely and mixed well with melted butter.

Can I make these cheesecakes without a food processor?

While a food processor makes the crust preparation easier, you can place the Oreos in a sealed plastic bag and crush them with a rolling pin until fine. Mix in the melted butter by hand until combined.