Red Velvet Oreo Mini Cheesecake Bites

4.25 from 4 votes

Red Velvet Oreo 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.

Prep Time10

Cook Time19

Course: Dessert

Cuisine: American

Servings:

Calories: 179kcal

Author: Cara Lanz

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.

Notes

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.

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 it too loose to pipe. While the cheesecakes are cooling, chill your frosting, too.

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