A perfectly sized mini oreo red velvet cheesecake with a soft chocolate flavor and creamy texture, topped with whipped cream and an oreo cookie.
Mini cheesecakes are perfectly sized desserts. These little Oreo red velvet cheesecakes are also super easy to make. In fact, they take about as much time to make as cookies. Doesn't that sound like a perfect cheesecake?
Why go Mini with Oreo Red Velvet Cheesecake?
I am such a huge fan of mini cheesecakes, particularly these mini Oreo red velvet cheesecakes, that I might never bake another full-sized cheesecake again! I know, big words from a woman who loves baking. But the truth is mini cheesecakes take less time to make, do not crack as easily in the middle, and are the perfect individual size. On top of all that, there is no ugly-looking plate knife thing going on. Mini cheesecakes are the only way to go for this baker!
Substitutions and Alternatives
As with most recipes, you can tweak the recipe to meet your dietary needs, preferences, or what is in your panty. Here are just a few suggestions.
- Oreo Cookie Crust - Oreo cookies might not appeal to everyone. In that case, you can swap out the Oreo cookies using the same measurements for graham crackers, vanilla wafers, or even animal crackers.
- Gluten-Free Crust - If you prefer a gluten-free crust, substitute using the same measurements as the Oreo cookie crust. Gluten-free crust options include gingersnaps, sandwich cookies, biscotti, or even brownies!
- Red Velvet - If you would like a regular cheesecake without the red velvet, omit the cocoa powder and food coloring. Your cheesecake will taste delicious!
- Vegan Cheesecake - Vegan bakers are amazing! They make the most delicious desserts using so many creative ingredients. Someday I might bake a vegan cheesecake, but until then, I feel more comfortable referring you to another blogger who has a tried and true recipe than guessing at ingredients. Try using this recipe from Nora Bakes or this recipe from Chocolate Covered Katie.
Helpful Tips and Tricks
I find that mini cheesecakes are so much easier to make than a full-sized cheesecake. There is very little cracking in the middle and no ugly knife crumb situation going on. But there are a few tips and tricks that I find very helpful.
- Room Temperature Cream Cheese - When making cheesecake, you always want your cream cheese at room temperature. This ensures a consistent creamy texture. Generally, you can leave your cream cheese out for 2 - 3 hours. However, I find I get the best results if I leave my cream cheese out overnight.
- Use Gel Food Coloring - Food coloring comes in two types, standard, and gel. The gel is much more concentrated than the standard food coloring. As a result, the perfect color can be achieved with fewer drops.
- Always Use Cupcake Liners - Mini cheesecakes are perfect, as long as you use cupcake liners. If you do not use cupcake liners, the cheesecake will have a hard time releasing from the mold. The result will be a crumbled mess.
- Muffin Pan Size - I wrote this recipe using a 12 count muffin pan. If you use a smaller (ex. 24 cup) or larger (ex 6 cups) muffin pan, your cook time will change. Add less time for a smaller muffin pan and more time for a larger muffin pan. You will know the cheesecakes are done when the edges are done, and the center wobbles slightly.
Mini cheesecakes are actually very easy to store. They will keep for three days in the fridge or up to three months in the freezer. For best results, store without the whipped cream in an air-tight container. About 30 minutes before you plan on eating the cheesecake, place it on your counter and allow it to come to room temperature.
If storing in the freezer, first allow the cheesecake to fully cool. Then place the cheesecake in a freezer bag and then in a container. When you are ready to eat cheesecake, move it to the refrigerator the day before. About 30 minutes before you plan on eating the cheesecake, place it on your counter and allow it to come to room temperature.
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Mini Oreo Red Velvet Cheesecake
- 12-Count muffin pan
- 12 cupcake liners
- Large bowl
- Hand Mixer
- 24 Oreos, divided with the filling in
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 16 ounces cream cheese, room temperature
- ⅓ cup sour cream, room temperature
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs, room temperature
- ¼ cup cocoa power
- 3-6 drops red gel food coloring
- Prep: Preheat the oven to 350F. Line the 12-count muffin pan with cupcake liners.
- Crust: Using a food processor, pulse the 12 Oreos with the filling in into a fine crumb. Add the 2 tablespoons of melted butter and 2 tablespoons of sugar. Pulse until fully combined.
- Bake: Evenly distribute the crust into each of the 12 muffin pan. Firmly press the crust into place—Bake for 5 minutes. Fully cool before filling with cheesecake batter.
- Prep: For best results, have all dairy products at room temperature. Measure all ingredients before starting.
- Mix: Using a hand mixer, blend the 16 ounces of cream cheese and ⅓ cup of sour cream. Add ½ cup of sugar and 1 teaspoon of vanilla extract, ¼ cup of cocoa powder, and desired amount of red gel food coloring. Blend. Next, add the two eggs, one egg at a time, until homogenous. Scrape down the sides of the bowl as needed to ensure a consistent batter.
- Bake: Evely distribute the cheesecake batter across the individual 12 muffin pans. Bake at 350f for 15-17 minutes. You will know the cheesecake is done when the edges are set, and the center is a little "wobbly." Remove from oven and allow to cool for one hour before serving.
- In a medium-size bowl, beat the cream until you can see traces in the cream. Add vanilla and confectioners sugar.
- Fill a piping bag with whipped cream. Use a large piping tip and pipe the cheesecakes in a circular motion. Top with an oreo.