Mini Red Velvet Oreo Cheesecakes
Mini Red Velvet Oreo Cheesecakes are delightful individual desserts that combine the rich flavors of red velvet cake with creamy cheesecake and a crunchy Oreo crust. These bite-sized treats are perfect for celebrations or cozy nights in, impressing guests with their vibrant color and irresistible taste. Enjoy these mini cheesecakes as an indulgent way to satisfy your sweet cravings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Makes approximately 12 mini cheesecakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 12 Oreo cookies (crushed)
- 4 tbsp unsalted butter (melted)
- 8 oz cream cheese (softened)
- 1 cup red velvet cake mix
- 2 large eggs
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix crushed Oreos with melted butter and press into the bottom of each liner.
- In a bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in cake mix and vanilla until combined.
- Pour cheesecake mixture into the lined muffin tin, filling each about three-quarters full.
- Bake for 20-25 minutes until edges are set but centers jiggle slightly.
- Cool at room temperature for an hour, then refrigerate for at least two hours before serving.
Nutrition
- Serving Size: 1 cheesecake (40g)
- Calories: 170
- Sugar: 10g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: For extra richness, substitute regular Oreos with double-stuffed ones or top with whipped cream. Store leftovers in an airtight container in the fridge for up to five days or freeze for up to three months.