Mini Red Velvet Cheesecakes are little bites of happiness, combining the rich, smooth cream cheese filling with the beautiful, deep red velvet cake base. These treats are just the right size to enjoy without feeling guilty, and their colors make them perfect for any special occasion or just a sweet pick-me-up.
I love making these because they’re easy to share and always impress friends and family. The texture is so creamy and velvety, and the subtle cocoa flavor in the red velvet cake pairs perfectly with the tangy cheesecake layer. I usually make a batch ahead of time so I have a quick dessert ready whenever someone drops by.
One of my favorite ways to serve them is chilled straight from the fridge with a dollop of whipped cream or a sprinkle of fresh berries on top. They’re great for parties, holidays, or just when you want a pretty little dessert that tastes like it took way more work than it actually did. Trust me, once you try these, they’ll become a go-to treat in your kitchen!
Key Ingredients & Substitutions
Oreo Crust: Using Oreo crumbs gives a nice chocolatey crunch. If you want a lighter crust, graham cracker crumbs work well too. Melted butter helps the crumbs stick together nicely.
Cream Cheese: Make sure it’s softened for a smooth batter. Full-fat cream cheese gives the best texture and rich taste, but you can try a lighter version if you want fewer calories.
Red Food Coloring: This gives the classic red velvet color. If you prefer natural options, beet juice or powder can add a similar color with a subtle flavor.
Cocoa Powder: Just a small amount adds that hint of chocolate flavor. Use unsweetened for authentic taste.
Whipped Cream & Garnishes: Freshly whipped cream tastes best, but store-bought works in a pinch. Mini Oreos or cookie halves add a fun touch, and berry sauce adds a fruity zing.
How Do You Get Smooth, Creamy Cheesecake Filling Without Cracks?
Cheesecake cracks happen when it’s overmixed, overbaked, or cooled too fast. Here’s how to keep it smooth:
- Beat cream cheese until smooth before adding any other ingredients.
- Add eggs one at a time and mix just enough to combine.
- Use room temperature ingredients — this helps the batter blend evenly.
- Bake at a low temperature and stop when the center still jiggles slightly.
- Cool cheesecakes slowly, first at room temperature, then in the fridge.
Following these steps will give you silky, crack-free mini cheesecakes that look as good as they taste!
Equipment You’ll Need
- Mini muffin pan or small cheesecake molds – I like these because they help shape perfect little cheesecakes.
- Mixing bowls – use different sizes for crust and filling; I keep one for crushing cookies and another for batter.
- Electric mixer or hand whisk – makes beating the cream cheese smooth and quick.
- Spatula – helps evenly distribute the batter and crust in the molds.
- Piping bag with star tip (optional) – creates nice swirls of whipped cream for decoration.
- Oven – for baking the crust briefly and then the cheesecakes.
Flavor Variations & Add-Ins
- Chocolate chip mix-ins – fold in mini chocolate chips into the batter for extra sweetness.
- Different toppings – try chopped nuts, fresh berries, or caramel drizzle for variety.
- Swirling flavors – add a layer of cream cheese or fruit preserves before baking for a marbled look.
- Alternate cookies – swap Oreos for graham crackers or chocolate cookies to match your taste or theme.
Mini Red Velvet Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups Oreo cookie crumbs (about 20 cookies, crushed finely, cream removed or kept per preference)
- 4 tablespoons unsalted butter, melted
For the Red Velvet Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon red food coloring
- 1/2 teaspoon salt
- 1 tablespoon all-purpose flour
For the Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Mini Oreos or Oreo halves for garnish
- Raspberry or strawberry sauce for drizzling (store-bought or homemade)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, around 20 minutes to bake, and then at least 4 hours to chill in the refrigerator. Chilling overnight is best to get the perfect texture and flavor.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, mix the Oreo cookie crumbs with the melted butter until the crumbs are evenly coated. Press about 1-2 tablespoons of this mixture firmly into the bottom of each cup of a mini muffin pan or mini cheesecake molds, forming an even crust layer. Bake the crusts for about 5 minutes, then remove them from the oven and set aside.
2. Make the Red Velvet Cheesecake Batter:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add the sugar and beat until creamy. Add the eggs one at a time, making sure to beat well after each addition. Mix in the sour cream and vanilla extract. Sift together the cocoa powder, flour, and salt, then gently mix them into the batter. Finally, add the red food coloring and blend until the batter is uniformly red.
3. Assemble and Bake:
Spoon or pipe the cheesecake batter over the crusts in the mini pans, filling each about three-quarters full. Bake at 325°F (163°C) for 18-22 minutes, or until the centers are set but still have a slight jiggle. Remove from the oven and allow to cool to room temperature. Once cool, refrigerate for at least 4 hours or preferably overnight to set fully.
4. Prepare the Whipped Cream Topping:
In a cold bowl, whip the chilled heavy cream with powdered sugar and vanilla extract until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip if you want beautiful swirls.
5. Garnish and Serve:
Pipe a generous swirl of whipped cream on top of each mini cheesecake. Drizzle raspberry or strawberry sauce over the whipped cream and top with a mini Oreo or Oreo half. Keep the cheesecakes refrigerated until ready to serve.
Enjoy your beautiful and delicious Mini Red Velvet Cheesecakes!
Can I Use a Different Type of Cookie for the Crust?
Yes! While Oreos give a lovely chocolate flavor, you can substitute graham crackers, chocolate wafer cookies, or even crushed pretzels for a salty twist. Just adjust the amount of butter if needed to help the crust hold together.
How Do I Store Leftover Mini Red Velvet Cheesecakes?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To keep them fresh, avoid adding the whipped cream topping until just before serving if you plan to store them longer.
Can I Make These Ahead of Time?
Absolutely! These cheesecakes taste even better after chilling overnight. You can prepare them completely up to the refrigeration step, then add whipped cream and garnishes just before serving.
What If I Don’t Have Red Food Coloring?
You can use natural alternatives like beet juice or beet powder to achieve a lovely red hue. Keep in mind the flavor might be slightly different, and start with a small amount, adding more until you reach the desired color.