Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Red Velvet Cheesecakes Recipe

★★★★★

4.7 from 150 reviews
  • Author: lilan
  • Total Time: 12 hours 42 minutes
  • Yield: 12 mini cheesecakes 1x

Description

These Mini Red Velvet Cheesecakes feature a rich chocolate cookie crust topped with a smooth, creamy red velvet cheesecake filling. Finished with a luscious chocolate ganache and a sprinkle of Oreo crumbs, these bite-sized treats are perfect for parties or a decadent dessert.

Ingredients

Scale

Chocolate Cookie Crust

  • 16 Oreos
  • 3 tbsp unsalted butter (melted)

Red Velvet Cheesecake

  • 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

Chocolate Ganache Topping

  • 1 cup semi-sweet chocolate chips
  • ½ cup heavy whipping cream
  • ¼ cup Oreo crumbs (for garnish)

Instructions

  1. Prepare the Chocolate Cookie Crust: Using a food processor, blend 16 Oreos and 3 tablespoons of melted unsalted butter until the mixture resembles wet sand. Set this crust mixture aside.
  2. Line Cupcake Pan: Place white cupcake liners into a cupcake pan. Scoop about one tablespoon of the crust mixture into each liner, and using a flat-bottomed glass or measuring cup, press down firmly to form the crust base. Set aside.
  3. Make the Red Velvet Cheesecake Batter: Preheat your oven to 350°F (175°C). Using a hand mixer, beat together 16 ounces softened cream cheese, 2 tablespoons of sour cream, ¾ cup sugar, and ¼ cup Hershey’s cocoa powder until smooth and combined. Add 1 teaspoon vanilla extract and mix again until integrated.
  4. Add Eggs and Coloring: Beat in two large eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, mix in 2 tablespoons of red gel food coloring until the batter is evenly colored.
  5. Assemble and Bake: Spoon about 1½ tablespoons of the red velvet cheesecake batter over each chocolate crust in the cupcake liners. Bake for 20 to 22 minutes, or until the tops of the cheesecakes are set and firm to the touch.
  6. Cool and Chill: Remove the cheesecakes from the oven and allow them to cool to room temperature. Once cooled, refrigerate the cheesecakes overnight to let them firm up completely.
  7. Prepare Chocolate Ganache: In a medium pot, bring ½ cup heavy whipping cream to a simmer. Pour the hot cream over 1 cup semi-sweet chocolate chips placed in a medium bowl. Let it sit for 2 minutes, then stir until smooth and glossy.
  8. Top the Cheesecakes: Remove the mini cheesecakes from the fridge. Spoon about one tablespoon of chocolate ganache on top of each cheesecake and gently smooth the surface with a butterknife or the back of a spoon.
  9. Garnish: Sprinkle ¼ cup Oreo crumbs evenly over the top of the cheesecakes for added texture and decoration. Serve chilled.

Notes

  • Ensure cream cheese is softened completely for a smooth batter without lumps.
  • Red gel food coloring provides a vibrant color without thinning the batter.
  • Pressing the crust firmly helps prevent crumbling when serving.
  • Refrigeration overnight is important for the cheesecakes to set properly.
  • Use semi-sweet chocolate chips for a balanced ganache; bittersweet can be used for a more intense chocolate flavor.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: mini red velvet cheesecakes, red velvet cheesecake, chocolate cookie crust, chocolate ganache, bite-sized desserts, holiday desserts, party treats

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://cooklilan.com/mini-red-velvet-cheesecakes-recipe/