If you are looking for a delightful treat that combines the decadent flavors of red velvet with the irresistible crunch of Oreos, you have to try this Mini Red Velvet Oreo Cheesecakes Recipe. These petite desserts are a showstopper for any occasion—rich, creamy, and perfectly portioned for sharing (or not!). Each bite brings a harmonious mix of velvety cheesecake, bold cocoa, and that classic chocolate cookie surprise, making it impossible to stop at just one. Whether you’re serving them at a party or craving a personal indulgence, this recipe will quickly become your new favorite.

Ingredients You’ll Need

The image shows a flat lay of eleven ingredients arranged neatly on a white marbled surface. There are three medium brown eggs in the bottom right on a small piece of brown paper. To their left is a small white bowl filled with granulated white sugar. Above the sugar is a small white bowl containing a dollop of thick white cream. Next to this cream, slightly to the left, is another small white bowl holding dark brown chocolate shavings. Above the shavings, towards the top left, is a clear glass bowl filled with rich reddish-brown cocoa powder. To its right is a clear glass bowl with white flour. Below it, a white bowl holds thick, off-white cream cheese. To the right of the cream cheese, a white bowl contains black sandwich cookies with white filling, some broken into halves. Near the bottom center are two small clear glass bowls; one with a pale yellow frothy mixture and one with a light brown liquid. A small bottle with a red top is placed near the cookies. Everything is on a clean white marbled surface with soft natural lighting, photo taken with an iphone --ar 4:5 --v 7

This Mini Red Velvet Oreo Cheesecakes Recipe uses simple but essential ingredients that come together beautifully to create a vibrant and luscious dessert. Each component plays a role—from adding moisture and depth of flavor to providing that signature red hue and smooth texture.

All-purpose flour (3 tablespoons): Adds structure to the cake base to hold everything together perfectly.
Cocoa powder (1/2 cup + 1 tablespoon): Delivers a rich chocolatey flavor that enhances the red velvet profile.
Granulated sugar (1/2 cup + 1/4 cup): Sweetens the batter and cheesecake filling for just the right balance.
Unsalted butter (1/4 cup, melted): Provides a luscious, moist texture to the batter and base.
Eggs (2, room temperature): Bind the ingredients and add richness to the cheesecake and cake base.
Vanilla extract (1 teaspoon total): Infuses warmth and aromatic notes that complement the chocolate and red velvet flavors.
Salt (a pinch): Enhances the sweetness and overall flavor depth.
Oreo cookies (12): Form a crunchy, chocolatey surprise center that contrasts beautifully with the creamy filling.
Cream cheese (8 oz, room temperature): The star of the cheesecake, creating a smooth and tangy filling.
Sour cream (1/4 cup, room temperature): Adds creaminess and a subtle tang to balance the sweetness.
Cool Whip (8 oz, thawed): Whipped topping for a light and fluffy finish on each mini cheesecake.
Chocolate shavings: Garnish that provides an elegant look and a touch of extra chocolate.
Red gel food coloring: Gives the cheesecake its vibrant and iconic red velvet color.

How to Make Mini Red Velvet Oreo Cheesecakes Recipe

Step 1: Prepare the Oven and Cupcake Liners

Start by preheating your oven to 350°F, and line your cupcake tin with liners. This simple preparation step makes cleanup super easy and ensures your mini cheesecakes come out perfectly shaped.

Step 2: Mix Dry Ingredients for the Cake Base

In a medium bowl, whisk together the all-purpose flour, cocoa powder, and a pinch of salt. This dry mix brings the chocolate flavor to the forefront while creating a balanced texture for the base of your mini cheesecakes.

Step 3: Whisk Wet Ingredients for the Cake Base

In a large bowl, whisk the granulated sugar and one egg together until pale and fluffy—about 2 minutes. This step incorporates air, ensuring your cake base will be light. Then add the melted butter and vanilla extract to enhance flavor and moisture.

Step 4: Combine Dry and Wet Ingredients

Slowly stir your dry ingredients into the wet mixture until everything is well combined and smooth. The batter should be thick but spreadable, setting the stage for the classic red velvet taste.

Step 5: Bake the Cake Base Partially

Divide the batter evenly among the cupcake cavities. Use the back of a spoon to spread it out into an even layer. Pop it into the oven for 5 minutes at 350°F. This initial baking creates a sturdy base that will hold the Oreo surprise.

Step 6: Insert the Oreo Cookies

Once the cake base has slightly cooled and the oven temperature lowered to 325°F, gently press one Oreo cookie into the center of each cupcake cavity. This crunchy element adds texture and a delightful surprise with each bite.

Step 7: Prepare the Red Velvet Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Then add the second egg, sour cream, and vanilla extract, mixing until combined. Stir in the tablespoon of cocoa powder until well incorporated, followed by the red gel food coloring. Mix gradually and use a rubber spatula to ensure an even, vibrant red batter.

Step 8: Fill and Bake the Cheesecakes

Scoop the cheesecake filling over the cake base and Oreo cookie in each cup, filling almost to the top. Gently tap the pan to level each mini cheesecake. Bake these at 325°F for 15 to 18 minutes, or until the edges are set but the center remains slightly jiggly—a sign of perfect creaminess.

Step 9: Cool and Chill

Allow the mini cheesecakes to cool completely at room temperature before transferring them to the fridge. Chill for at least 1 hour to let the flavors meld and the texture firm up, making them easier to top and serve.

Step 10: Add the Final Touches

Transfer your thawed Cool Whip to a piping bag fitted with your favorite nozzle, then pipe a generous dollop onto each mini cheesecake. Finish by sprinkling chocolate shavings over the top for an elegant and chocolatey crunch.

How to Serve Mini Red Velvet Oreo Cheesecakes Recipe

A dark brown chocolate batter is placed inside white paper cupcake liners that are set in a dark gray muffin tray. The batter looks thick and slightly uneven in texture, filling each liner about halfway. The tray and liners are arranged neatly, and it is all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding garnishes to your mini cheesecakes can take them from delicious to visually stunning. Chocolate shavings provide texture and a decadent look, but you can also mix it up with fresh raspberries or a drizzle of chocolate sauce for a fruity contrast that complements the rich red velvet flavor.

Side Dishes

These Mini Red Velvet Oreo Cheesecakes Recipe creations are perfect as a standalone treat, but pairing them with a scoop of vanilla ice cream or a cup of freshly brewed coffee can elevate your dessert experience. The cool creaminess or bold coffee notes perfectly balance the rich sweetness of the cheesecakes.

Creative Ways to Present

Served in a pretty tiered dessert tray or nestled in decorative cupcake liners with a tiny fork, these minis become the star of any party spread. You can also present them in clear mini jars for a charming effect that’s both cute and perfect for portion control. Don’t forget to label them to highlight this irresistible Mini Red Velvet Oreo Cheesecakes Recipe masterpiece!

Make Ahead and Storage

Storing Leftovers

Leftover mini cheesecakes store beautifully in an airtight container in the refrigerator for up to 3 days. Keeping them chilled preserves the creamy texture and flavor, so every bite tastes just as fresh as the first.

Freezing

These mini desserts freeze exceptionally well. Place them in a single layer on a baking sheet to freeze initially, then transfer to an airtight container or freezer bag. They’ll keep for up to 2 months. Thaw them overnight in the fridge before serving to maintain their luscious texture.

Reheating

Since cheesecakes are meant to be enjoyed cold or at room temperature, reheating isn’t necessary. If you do want to take the chill off, simply let them sit out for 10 to 15 minutes before serving for a creamy, melt-in-your-mouth experience.

FAQs

Can I use regular cream cheese instead of room temperature?

Using cream cheese at room temperature is important because it blends smoothly and creates a creamy filling. Cold cream cheese can cause lumps and affect the texture of your mini cheesecakes.

Do I have to use Oreo cookies or can I substitute another cookie?

While Oreos are the classic choice here, you can definitely experiment with other chocolate sandwich cookies or even try something like Biscoff for an exciting twist on the recipe.

How long does it take to chill the cheesecakes before serving?

The recipe recommends chilling for at least 1 hour to let them set properly, but chilling them longer—up to overnight—will give you even better flavor and firmness.

What if I don’t have red gel food coloring?

Red gel food coloring is ideal for vibrant color without thinning the batter. You can use liquid coloring, but you might need more to achieve the signature red velvet hue, which could affect the texture slightly.

Can I make these mini cheesecakes dairy-free or vegan?

Adapting this Mini Red Velvet Oreo Cheesecakes Recipe to be dairy-free or vegan requires substitutions like dairy-free cream cheese and a vegan cake base. It’s doable but may require a bit of recipe tweaking for best results.

Final Thoughts

There is something truly magical about these Mini Red Velvet Oreo Cheesecakes Recipe treats that captures hearts with every bite. They’re easy to make, stunning to look at, and absolutely delicious. I encourage you to give this recipe a try—it’s guaranteed to impress your family, friends, or even just yourself when you need a little extra joy in dessert form. Happy baking and even happier indulging!