Name: Mini Red Velvet Cheesecake
Prep time: 25 min
Cook time: 20 min
Total time: 2 h 45 min
Cuisine: American
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)

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

Scale

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

Prepare pans: Preheat oven to 350°F (175°C). Line a 12‑cup muffin tin with paper liners.
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.
Add OREO base: Press one OREO onto each brownie layer. Reduce oven temp to 325°F (163°C).
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.
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.
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.
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