Red Velvet Mini Cheesecake Bites

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.

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

Recipe Essentials

A mini muffin tin is great for making mini cakes, cheesecakes, and, of course, muffins!

And, of course, a mini muffin tin needs mini muffin tin liners!

Hungry for More Easy Dessert Recipe Ideas?

Let's Stay in Touch

Follow Midwestern HomeLife on Facebook, Instagram, and Pinterest, and subscribe via email to receive all of the latest recipes!