Mini Red Velvet Cheesecake combines the rich flavors of classic red velvet cake with a creamy cheesecake filling and a luxurious cream cheese whip topping. This bite-sized dessert is perfect for celebrations or whenever you want an indulgent, crowd-pleasing treat.
You’ll love this recipe because it layers a fudgy brownie base with a hidden OREO cookie surprise, topped with vibrant red velvet cheesecake and a smooth, fluffy cream cheese whip. The combination of textures and flavors from chocolate and cream cheese to the crunch of OREO creates a decadent and festive dessert that’s both beautiful and delicious.
Ingredients
Brownie Layer
- ¼ cup (55g) unsalted butter, melted and cooled
- ½ cup (100g) granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 3 tablespoons all-purpose flour or gluten-free baking flour
- ½ cup (45g) cocoa powder
- Pinch of salt
- 12 OREO cookies (regular or gluten free)
Red Velvet Cheesecake
- 8 oz full-fat cream cheese, room temperature
- ¼ cup (50g) granulated sugar
- ¼ cup (60g) sour cream, room temperature
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 2 teaspoons red food coloring
Cream Cheese Whip
- 4 oz cream cheese, room temperature
- ¼ cup (55g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar
- ¼ cup (55ml) heavy whipping cream
- ¼ teaspoon vanilla extract
- 3–4 crushed OREO cookies (regular or gluten free)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.
In a large mixing bowl, vigorously whisk together the sugar and egg for about one minute until pale and light. Pour in the melted butter and vanilla extract, blending well but ensuring the butter is not hot.
Switch to a rubber spatula and gently fold in cocoa powder, flour, and salt until the batter is smooth and thick.
Transfer the batter to a piping bag or ziplock bag, snip off the end, and pipe about 1½ tablespoon-sized dollops of batter into each cupcake liner. Use the back of a spoon, lightly sprayed with nonstick spray if it sticks, to spread the batter evenly until it just touches the edges of the liners.
Bake for 5 minutes, then remove from the oven and gently press one OREO cookie into the center of each brownie cup. Reduce oven temperature to 325°F (163°C).
For the cheesecake layer, beat together cream cheese and sugar with a mixer until smooth. Add sour cream, egg, and vanilla extract, then mix well. Stir in cocoa powder. Add red food coloring last, starting at low speed and gradually increasing to medium to avoid splashing. Fold the batter with a spatula to ensure even coloring.
Fill each liner nearly to the top with the cheesecake batter, piping over the brownie and OREO base. Tap the pan gently to level the cheesecake.
Bake for 12 minutes, then turn off the oven and leave the cheesecake inside for another 5 minutes. The tops should be slightly puffed with a small indent.
Allow cupcakes to cool at room temperature for 30 minutes. Carefully remove cupcakes from the tin and transfer to a wire rack. Chill for at least 2 hours or overnight, covering if chilling overnight to prevent drying.
To make the Cream Cheese Whip, beat cream cheese and butter together until blended. Add powdered sugar and mix until smooth. Add heavy cream and vanilla extract and whip on high until light and fluffy.
Fill a piping bag fitted with a large round tip or a ziplock bag with a cut corner with the whip. Pipe generous dollops onto the chilled cheesecakes and sprinkle crushed OREO cookies on top.
Store finished cupcakes in an airtight container in the refrigerator for up to five days.
My Best Tips for Success
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Brownie batter should be slightly thick for easy piping and even baking.
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Use room temperature ingredients for better texture and mixing.
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Chill cream cheese beforehand to prevent lumps in the cheesecake layer.
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Use gel food coloring for vibrant red velvet color without affecting batter consistency.
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Tap the pan to remove air bubbles and level cheesecake batter.
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Chill cheesecakes thoroughly before adding the whipped topping.
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Use fresh cream for the whip to achieve stable, fluffy peaks.
Delicious Variations to Try
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Use flavored OREO varieties like mint or birthday cake for a twist.
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Add a swirl of chocolate ganache on top of the cheesecake layer before baking.
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Substitute sour cream with Greek yogurt for a tangier flavor.
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Drizzle caramel or berry sauce over the finished cupcakes.
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Top with fresh berries or edible flowers for elegant decoration.
Frequently Asked Questions
Can I make these mini cheesecakes gluten-free?
Yes, substitute with gluten-free flour and use gluten-free OREO cookies.
Can they be made dairy-free?
Replace cream cheese and butter with non-dairy alternatives, whip coconut cream instead of heavy cream.
How long do they keep?
Store in an airtight container in the fridge for up to 5 days.
Can they be frozen?
Yes, wrap tightly and freeze for up to 3 months. Thaw in the refrigerator overnight.
How to avoid cracked cheesecake tops?
Avoid over-baking and let the cakes cool slowly with the oven turned off for a few minutes.
Print
Mini Red Velvet Cheesecake
- Total Time: 2 hours 45 minutes
- Yield: 12 mini cheesecakes 1x
- Diet: Vegetarian
Description
Decadent bite-sized dessert with fudgy brownie bases, hidden OREO centers, creamy red velvet cheesecake, and fluffy cream cheese whip. Perfect for parties and elegant platters.
Ingredients
Brownie Layer
¼ cup (55 g) unsalted butter, melted and cooled
½ cup (100 g) granulated sugar
1 large egg, room temperature
½ tsp vanilla extract
3 tbsp all-purpose flour (or gluten-free baking flour)
½ cup (45 g) cocoa powder
Pinch of salt
12 OREO cookies (regular or gluten-free)
Red Velvet Cheesecake
8 oz full-fat cream cheese, room temperature
¼ cup (50 g) granulated sugar
¼ cup (60 g) sour cream, room temperature
1 large egg, room temperature
½ tsp vanilla extract
1 tbsp cocoa powder
2 tsp red food coloring
Cream Cheese Whip
4 oz cream cheese, room temperature
¼ cup (55 g) unsalted butter, room temperature
1 cup (120 g) powdered sugar
¼ cup (55 ml) heavy whipping cream
¼ tsp vanilla extract
3–4 crushed OREO cookies (optional topping)
Instructions
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Prepare pans: Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners.
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Make brownie base: Whisk sugar and egg until pale and thick. Stir in melted butter and vanilla. Fold in flour, cocoa, and salt until smooth and thick. Pipe or spoon 1½ tbsp batter into each liner and spread evenly. Bake 5 minutes.
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Add OREO base: Press one OREO onto each brownie layer. Reduce oven temp to 325°F (163°C).
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Make red velvet cheesecake: Beat cream cheese and sugar until smooth. Mix in sour cream, egg, vanilla, cocoa, and red food coloring until evenly blended. Fill liners almost to the top with batter and tap pan gently to level.
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Bake: Bake 12 minutes, then turn off oven and let rest 5 minutes with oven door closed. Cool at room temperature for 30 minutes, then remove from pan and chill at least 2 hours or overnight.
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Make cream cheese whip: Beat cream cheese and butter until smooth. Add powdered sugar and blend. Add cream and vanilla; whip on high until light and fluffy.
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Assemble: Pipe cream cheese whip on chilled cheesecakes and top with crushed OREO cookies. Store refrigerated.
Notes
Use room-temperature cheese and eggs for smooth mixing.
Chill cheesecakes fully before topping.
Use gel food coloring for vibrant red without thinning batter.
Tap pan to remove air bubbles.
Whip cream at high speed for stable texture.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cupcakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake (1/12 recipe)
- Calories: 310
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg
Keywords: mini red velvet cheesecake, red velvet cupcakes, oreo cheesecake bites, brownie base cheesecake, cream cheese whip topping
