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red velvet cheesecake on slate board

Mini Red Velvet Oreo Cheesecake

This recipe for Mini Red Velvet Oreo Cheesecake is every bit as decadent and rich as you imagine. Make this when you really want to impress somebody.

Course Dessert
Cuisine American
Keyword Cheesecake, chocolate, dessert, holiday desserts, Oreo, Valentine's Day
Prep Time 35 minutes
Cook Time 20 minutes
Servings 12
Author Rob

Ingredients

Chocolate Cookie Crust :

  • 16 Oreos
  • 3 tablespoons unsalted butter, melted

Red Velvet Cheesecake Ingredients :

  • 2 - 8oz Cream Cheese, softened
  • 2 tablespoons Sour cream
  • ¾ cup Sugar
  • ¼ cup Hershey Cocoa Powder
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoon Red Gel Food coloring
  • 2 Large Eggs
  • 1 cup chopped Oreos

Chocolate Ganache:

  • 1 cup semi sweet chocolate chips
  • ½ cup heavy whipping cream

Chocolate Whipped Cream:

  • 1 cup heavy whipping cream
  • ¼ cup Hershey cocoa powder
  • ¼ cup powdered sugar
  • ½ cup mini chocolate chips
  • 12-14 mini Oreos
  • 1 large piping bag with star tip

Instructions

Chocolate Cookie Crust:

  1. Using a food processor, bled up the Oreo cookies and the melted butter until combined and wet sand like. Set aside.

  2. Line a cupcake pan with white cupcake liners

  3. Using a tablespoon, scoop the crust into the cupcake liners

  4. Using a flat bottomed cup or measuring cup, press the crust down firmly. Set aside

Red Velvet Cheesecake

  1. Preheat oven to 350 degrees

  2. Using a hand mixer, beat the cream cheese, sour cream, sugar and cocoa until combined

  3. Beat in the vanilla until combined. Beat in the eggs, one at a time until combined

  4. Beat in the Red Gel Food coloring until combined. Fold in the chopped Oreos

  5. Scoop about 1 ½ tablespoon of the cheesecake batter into the cupcake liners

  6. Bake in the oven for 20-22 minutes or until the top is firm

  7. Remove from oven and allow to cool to room temperature. Once cooled, place in the fridge overnight

Chocolate Ganache

  1. Using a small saucepan, heat up the heavy whipping cream to a slow simmer

  2. Pour the chocolate chips into a medium bowl and pour the hot cream over the chocolate chips

  3. Allow to sit for a minute before whisking until smooth

  4. Spoon on about 1 ½ tablespoon of the ganache onto the cheesecakes and smooth evenly. Allow to harden in the fridge

Chocolate Whipped Cream

  1. Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form

  2. Scoop the whipped cream into the piping bag

  3. Pipe dollops of whipped cream onto the top of the cheesecake and top with mini chocolate chips and a mini Oreo

Recipe Notes

This recipes make 12-14 cheesecakes.