These mini red velvet cheesecakes sit on a homemade Oreo crust — a lovely dessert for Valentine’s Day or any special occasion.
Hello — I’m Danielle from Live Well, Bake Often, and I’m excited to share this recipe as a new contributor at Dessert Now, Dinner Later.
Red velvet is the first thing I think of for Valentine’s Day, and it pairs beautifully with creamy cheesecake. These bites combine the two classics in a cute, mini format — and they’re finished with a chocolatey Oreo crust. If you love chocolate, these are for you.
Cheesecakes take a little time, but the results are worth it. One tip: let the cream cheese come to room temperature before you start. Soft cream cheese mixes smoothly without lumps, giving you a velvety texture in the finished cheesecake.
These mini cheesecakes are great to share with a Valentine or with friends — though keeping them all to yourself is an option, too.
Mini Red Velvet Cheesecakes
Ingredients
Crust
- 15 regular Oreo cookies
- 3 Tablespoons (42 g) unsalted butter, melted
Cheesecake Filling
- 16 oz (452 g) cream cheese, softened to room temperature
- 2 Tablespoons sour cream
- ¾ cup (90 g) granulated sugar
- ¼ cup (20 g) cocoa powder
- 1 teaspoon vanilla extract
- 2 Tablespoons red food coloring
- 2 large eggs
Instructions
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Preheat the oven to 350°F (175°C). Line two 12-count muffin pans with 16 liners and set aside.
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For the crust, pulse the Oreos in a food processor until fine crumbs form. Stir the crumbs with the melted butter until combined.
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Divide the crumb mixture evenly among the liners, pressing firmly to form a crust. Bake for 5 minutes, then remove from the oven.
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Using a handheld mixer or stand mixer with the paddle attachment, beat the cream cheese until smooth. Add sour cream and sugar, mixing until combined. Stir in cocoa powder, vanilla, and red food coloring on low speed until blended. Add eggs one at a time, mixing on low until just combined.
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Spoon the cream cheese mixture into the liners, filling nearly to the top.
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Bake at 350°F for 20 to 22 minutes.
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Let the cheesecakes cool on the counter for about an hour; they will sink slightly as they cool. Refrigerate for about 2 hours, or until fully set.
Notes
- The batter may appear lighter at first; the red color intensifies during baking.
- Store cheesecakes in the refrigerator for up to three days.
- Recipe by Danielle at Live Well, Bake Often.
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If you love cheesecake, you might also enjoy the Lemon Raspberry Cheesecake Squares from Live Well, Bake Often.
