Red Velvet Mini Cheesecake Bites with Oreo cookie crusts and white chocolate cream cheese frosting are creamy, chocolatey, and decadent — and they bake in under 20 minutes.
The perfect dessert for parties, holidays, or anytime you just want a little sweet treat.
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These mini red velvet Oreo cheesecake bites are the perfect bite-sized treat.
The red velvet cheesecake filling with the Oreo crust and cream cheese frosting is a delicious combo.
And because they're small, everyone will have room for one of these little guys, even after a big holiday meal.
Kind of like these cute little Chocolate Coconut Balls and Peanut Butter Rice Krispie Balls.
There's just something about mini desserts, isn't there? No one is ever too full to try just one.
The best part is you don't have to bake a full sized cheesecake, which can be a little intimidating. There's no springform pan or water bath to worry about. All you need is a mini muffin pan!
You’re going to love these
Luscious red velvet mini Oreo cheesecakes will satisfy any sweet tooth.
Easy mini cheesecakes are are easier to make than a regular cheesecake.
The Oreo cookie crusts and cute little Oreo cookies on top add nostalgic flavor everyone knows and loves.
This mini cheesecake recipe is made with easy-to-find, basic ingredients.
Ingredients
Cheesecake Bites
These mini cheesecake bites come together with simple ingredients.
Oreos. Oreos pair perfectly with the chocolate in this red velvet cheesecake recipe. But you can use graham cracker crumbs or any kind of cookie crumbs, like vanilla wafers, chocolate wafers, shortbread cookies, chocolate chip cookies…
Cream cheese. When you’re making cheesecake, use room temperature, full-fat block cream cheese. The cream cheese in the tubs is whipped and will create a vastly different texture, and not in a good way. You can read more about why that is here.
Sour cream. Sour cream helps smooth out the texture of the cream cheese.
Sugar. There isn't a ton of sugar in these mini cheesecake bites. It’s rich and tangy, as any good cheesecake should be — a welcome contrast with the sweetness of the Oreo cookie crust and white chocolate cream cheese frosting.
Vanilla. Pure vanilla extract adds a warm, rich flavor to the cheesecake.
Salt. The salt in the Oreo cookie crust and cheesecake mixture won’t make it taste salty, it just boosts the flavor of everything. So please don’t skip it.
Egg. Let your egg come to room temperature before making these cheesecake bites. It will blend more easily in with the rest of the ingredients and create a smooth texture.
Dark cocoa powder. I use dark cocoa powder because it has a rich, intense chocolate flavor. Regular cocoa powder will work just fine, too.
Red food coloring. Maybe you already know why traditional red velvet cakes are red? It was the reaction caused by the cocoa powder, buttermilk, and vinegar. Since these cheesecake bites do not have buttermilk or vinegar, I turned to red food coloring. Gel food coloring is my favorite, as it produces the most intense results. Since the food coloring is really just there for color, not flavor, you could skip it all together. But then your cheesecakes would just be… velvet?
White Chocolate Cream Cheese Frosting
Piping red velvet mini cheesecakes with white chocolate cream cheese frosting amps up the cheesecake flavor. And it’s so easy to make with just three ingredients.
Cream cheese. Use room temperature cream cheese for the frosting so it’s nice and smooth and creamy.
White chocolate chips. I use Nestle Premier White Morsels because they are a brighter white than the gourmet brands. But any white chocolate will work well.
Powdered sugar. The powdered sugar thickens the frosting. If you find after it has chilled for a couple of hours it's still too thin, you can beat in more powdered sugar until it's the right consistency.
Step-by-step Instructions
Step 1
Heat oven to 350.
Line a mini-muffin tin with mini muffin liners. This recipe makes about 30 mini cheesecake bites.
Step 2
In a food processor or blender, crush the Oreos into fine crumbs. Add the melted butter and salt to the cookie crumbs and pulse to combine.
You can also use a rolling pin to crush the Oreos in a ziptop bag and mix cookie crumbs, salt, and butter together in a small bowl.
Step 3
Place 1 ½ teaspoons of the Oreo crumbs into each of the cupcake liners and use the back of a measuring spoon or the end of a wooden spoon to press mixture into the liners. Bake for 4-5 minutes.
Step 4
In a large bowl, use a stand or hand mixer to mix the cream cheese, sour cream, sugar, vanilla, and salt. Add the egg and mix until just combined.
Step 5
Sift in the cocoa powder. Add the red food coloring. Mix until just combined.
Step 6
Spoon the cream cheese mixture into the mini muffin cups. You can fill them almost all the way to the top.
Bake cheesecakes for 12-14 minutes or until the centers are set, but still jiggle very slightly.
If you’re like me and like to check the internal temperature, it should come to 150. Note, however, that your thermometer will leave a hole. So if you’re frosting them, it’s no big deal. But if you’re serving them unfrosted, you’ll want to rely on the jiggle method.
Step 7
Place the mini muffin pan on a cooling rack for about 30 minutes. Then transfer your mini cheesecakes to the refrigerator to chill for about at least two hours or overnight to completely set up.
Make White Chocolate Cream Cheese Frosting
Step 1
Place the cream cheese in a mixing bowl and use a mixer to whip it until it is creamy and fluffy.
Step 2
In a microwave safe bowl, heat the white chocolate chips for 30 seconds. Stir. Continue to heat in 10-second increments until the chocolate is completely melted and smooth.
Add the white chocolate to the cream cheese and mix until combined.
Step 3
Gradually add the powdered sugar and mix on low speed until it is incorporated. Mix on high speed until the frosting is smooth and creamy.
Step 4
Chill the frosting for a couple of hours. If the frosting is still too thin to pipe once it has cooled, mix in more powdered sugar until it reaches piping consistency.
Step 5
Place the frosting in a piping bag fitted with a star or round tip, or a ziptop plastic bag with the corner snipped off. Pipe the frosting onto your mini red velvet cheesecake bites.
Add a mini Oreo for extra cuteness.
Storage & Freezing
Store your red velvet cheesecake bites covered in an airtight container in the refrigerator for 5-7 days. You can also freeze your cheesecakes for 3-6 months.
Expert Tips
Use room temperature ingredients. The key to smooth and creamy cheesecake bites is using room temperature cream cheese, sour cream, and egg so they mix together effortlessly and help ward off lumps.
Use block cream cheese. The cream cheese in tubs is whipped with air — and sometimes has other ingredients that can affect the texture. Use block cream cheese in the cheesecake mixture and frosting.
Sift in the cocoa powder. Sift in the cocoa powder to avoid creating lumps in your creamy mixture.
Par bake the Oreo cookie crusts. The Oreo cookie crusts need to be baked longer than the cheesecake. So baking them for 4-5 minutes is essential.
Chill the frosting. The room temperature cream cheese and warm melted white chocolate in the frosting ensure a smooth and creamy texture, but also make the frosting too loose to pipe. While the cheesecakes are cooling, chill your frosting, too.
FAQs
Cheesecake can crack for a few reasons. It could be because it’s overmixed or overbaked. It can also crack as they cool — and contract —- pulling away from the sides. Luckily, even if it has a crack, it will still taste great. If you don’t like the way it looks, just cover it with some whipped cream, ganache, or white chocolate cream cheese frosting.
Cheesecake is done when the edges are dry and the centers slightly jiggle.
Yes, you can store your cheesecake bites in the freezer --frosted or unfrosted-- for 3-6 months.
Yes, you can make the cheesecake batter a few days ahead of time and bake them when you’re ready.
Yes, you can refrigerate the frosting for a few days before frosting your mini cheesecake bites.
Yes, this frosting freezes exceptionally well. Place it in a zip-top bag and place it in the freezer. Defrost it in the refrigerator. I like to run my mixer through the frosting after it defrosts so I can fluff it up a bit and check the texture. Sometimes I need to add a little milk if it's become too stiff, or a little more powdered sugar if it's become too soft.
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📖 Recipe
Red Velvet Oreo Mini Cheesecake Bites
Ingredients
Oreo Cookie Crusts
- 15 Oreos (or enough to make 1 cup crumbs)
- 4 tablespoons melted butter
- ⅛ teaspoon salt
Red Velvet Mini Cheesecakes
- 8 ounces cream cheese, room temperature
- ¼ cup sour cream, room temperature
- ⅓ cup sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- 1 egg, room temperature
- 2 tablespoons cocoa powder
- 1 tablespoon red gel food coloring
White Chocolate Cream Cheese Frosting
- 8 ounces cream cheese, room temperature
- ¾ cup white chocolate chips
- 2 cups powdered sugar
To Serve
- 30 mini Oreos
Instructions
Oreo Crusts
- Preheat the oven to 350.
- Line a mini-muffin tin with mini cupcake liners. This recipe makes about 30 mini cheesecake bites.
- In a food processor or blender, crush the Oreos into crumbs. Add the melted butter and salt. Pulse until combined. You can also use a rolling pin to crush the Oreos in a ziptop bag and stir the crumbs, salt, and butter together in a small bowl.
- Place 1 ½ teaspoons of the Oreo crumbs into each cupcake liner and use the back of a measuring spoon or the end of a wooden spoon to press mixture into the liners. Bake for 4-5 minutes.
Red Velvet Mini Cheesecakes
- In a mixing bowl, use a mixer to mix the cream cheese, sour cream, sugar, vanilla, and salt together. Add the egg and mix until just combined.
- Sift in the cocoa powder. Add the red food coloring. Mix until just combined.
- Spoon the cheesecake mixture into the mini muffin cups. You can fill them almost all the way to the top.
- Bake for 12-14 minutes or until the centers are set, but still jiggle slightly.
- If you’re like me and like to check the internal temperature, it should come to 150. Note, however, that your thermometer will leave a hole. So if you’re frosting them, it’s no big deal. But if you’re serving them unfrosted, you’ll want to rely on the jiggle method.
- Place the mini muffin pan on a cooling rack for about 30 minutes. Then transfer your mini cheesecakes to the refrigerator to chill for at least two hours or overnight to set up.
White Chocolate Cream Cheese Frosting
- Place the cream cheese in a mixing bowl and use a mixer to whip it until it is creamy and fluffy.
- In a microwave safe bowl, heat the white chocolate chips for 30 seconds. Stir. Continue to heat in 10-second increments until the chocolate is completely melted and smooth.
- Add the white chocolate to the cream cheese and mix until combined.
- Gradually add the powdered sugar and mix on low speed until it is incorporated. Mix on high until the frosting is smooth and creamy.
- Chill the frosting for a couple of hours. If the frosting is still too thin to pipe once it has cooled, mix in more powdered sugar until it reaches piping consistency.
- Place the frosting in a piping bag fitted with a star or round tip, or a zip-top bag with the corner snipped off. Pipe the frosting onto your mini cheesecake bites. Add a mini Oreo to each mini cheesecake for extra cuteness.
- Store your cheesecake bites covered in the refrigerator for 5-7 days. You can also freeze your cheesecakes for 3-6 months.
Any recommendation for the baking time if I were to use a regular size muffin tin? Thanks!
Hi, great question! I wish I could say that I've done this before, so I could tell you exactly ... but I haven't. I've done some research and my guesstimation would be right around 18-20 minutes. I hope that helps! Let me know how they turn out for you!! Cara