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Red Velvet Cheesecake Bites

Red Velvet Cheesecake Bites

Red Velvet Cheesecake Bites with Oreo crusts are creamy and chocolatey and decadent — and they bake in under 20 minutes. Piped with white chocolate cream cheese frosting, these mini desserts are perfect for parties, holidays, or anytime you want a sweet treat.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 19 minutes
Servings 30
Calories 179kcal
Author Cara Lanz


Oreo Cookie Crusts

  • 15 Oreos (or enough to make 1 cup crumbs)
  • 4 tablespoons melted butter
  • teaspoon salt

Red Velvet Mini Cheesecakes

  • 8 ounces cream cheese
  • ¼ cup sour cream
  • cup sugar
  • 1 teaspoon vanilla
  • teaspoon salt
  • 1 egg
  • 2 tablespoons cocoa powder
  • 1 tablespoon red gel food coloring

White Chocolate Cream Cheese Frosting

  • 8 ounces cream cheese
  • ¾ cup white chocolate chips
  • 2 cups powdered sugar

To Serve

  • 30 mini Oreos


Red Velvet Cheesecake Bites

  • Preheat the oven to 350.
  • Line a mini-muffin tin with 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.
  • Place 1 ½ teaspoons of the Oreo crumbs into each cupcake liner. Bake for 4-5 minutes.
  • In a mixing bowl, mix together the cream cheese, sour cream, sugar, vanilla, and salt. 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 about two hours.

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 once it has cooled, add more powdered sugar until it reaches the desired 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.


Calories: 179kcal | Carbohydrates: 20g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 117mg | Potassium: 57mg | Fiber: 1g | Sugar: 16g | Vitamin A: 271IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg