why make this recipe
These Incredible Mini Red Velvet Oreo Cheesecakes are a crowd-pleasing mashup: the silky tang of cheesecake, the chocolate crunch of Oreos, and the cocoa-kissed red velvet twist all in bite-sized form. They’re perfect for parties, potlucks, or an easy weekend dessert. If you like small-batch sweets or want something impressive without a huge effort, these mini cheesecakes deliver. For another savory mini-baked idea to serve alongside appetizers, check out this mini chicken pot pies.
introduction
These tiny desserts are made in a muffin tin for quick, uniform portions. The recipe uses a single cream cheese base folded with crushed Oreos and red velvet cake mix for color and flavor — no complicated crusts required. They bake fast, chill quickly, and top beautifully with a whole Oreo for a polished look.
how to make Incredible Mini Red Velvet Oreo Cheesecakes
Start by preparing your muffin tin with liners so removal is easy. Make a smooth, lump-free cream cheese batter by fully beating the cream cheese with the sugar first; then incorporate the sour cream, eggs, vanilla, flour, and cocoa powder. Fold in the crushed Oreos and cake mix gently so you keep a tender texture. Portion the batter evenly into the muffin cups and bake just until the centers are set — overbaking will dry them out. Cool completely, top with a whole Oreo, and chill to let flavors meld and texture firm up for clean slices when served.
Ingredients :
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 cup cocoa powder
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup crushed Oreo cookies
- 1/2 cup red velvet cake mix
- Oreo cookies for topping
Directions :
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add in sour cream, eggs, vanilla extract, flour, and cocoa powder; mix until well combined.
- Gently fold in the crushed Oreo cookies and red velvet cake mix.
- Divide the batter evenly among the muffin cups.
- Bake for 15-18 minutes until set.
- Let them cool completely before topping with a whole Oreo cookie.
- Refrigerate for at least 2 hours before serving. Enjoy!
how to serve Incredible Mini Red Velvet Oreo Cheesecakes
Serve chilled straight from the fridge. Arrange on a platter with a dusting of cocoa powder or a light drizzle of white chocolate for contrast. Because they’re bite-sized, they work well on dessert tables, passed hors d’oeuvre trays, or plated individually with a mint leaf for a touch of color.
how to store Incredible Mini Red Velvet Oreo Cheesecakes
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them on a baking sheet until solid, then transfer to a freezer-safe container with parchment between layers — they keep well for up to 1 month. Thaw in the refrigerator before serving.
tips to make Incredible Mini Red Velvet Oreo Cheesecakes
- Use room-temperature cream cheese to avoid lumps and ensure a smooth batter.
- Don’t overmix after adding the eggs; overbeating can introduce air and cause cracking.
- Measure batter with a cookie scoop for even portions and consistent baking.
- If liners stick, chill fully before peeling the liner away or serve directly in the liner.
- For extra red velvet color, add a small pinch of red food coloring to the batter if desired.
FAQ
Q: Can I make these without red velvet cake mix?
A: Yes — substitute with 1/2 cup cocoa powder plus 2–3 tablespoons sugar and a touch of red food coloring if you want the traditional red velvet look.
Q: Can these be made dairy-free?
A: You can experiment with dairy-free cream cheese and sour cream alternatives, but results may vary in texture and bake time.
Q: Can I bake these in a regular pan as a single cheesecake?
A: The batter can be transferred to a small springform pan; reduce bake time and watch for a gentle jiggle in the center to indicate doneness.
variation (if any)
- Chocolate lovers: fold in mini chocolate chips for extra pockets of chocolate.
- Cream cheese swirl: reserve a small amount of batter, mix with extra sugar and vanilla, and swirl on top before baking.
- Festive toppings: swap the Oreo topper for whipped cream and red sprinkles for holiday occasions.
Conclusion
For another take on mini cheesecakes and inspiration, see this helpful recipe for Mini Red Velvet Cheesecakes | The Girl Who Ate Everything.
Incredible Mini Red Velvet Oreo Cheesecakes
Ingredients
Method
- Preheat your oven to 325°F (160°C) and line a muffin tin with cupcake liners.
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add in sour cream, eggs, vanilla extract, flour, and cocoa powder; mix until well combined.
- Gently fold in the crushed Oreo cookies and red velvet cake mix.
- Divide the batter evenly among the muffin cups.
- Bake for 15-18 minutes until set.
- Let them cool completely before topping with a whole Oreo cookie.
- Refrigerate for at least 2 hours before serving.
