Welcome to the last Red Velvet Cheesecake Bites recipe you’ll ever need. If you’ve been searching for a dessert that perfectly combines the tangy creaminess of cheesecake with the decadent, cocoa-kissed flavor of red velvet cake, you’ve found it. These individual-sized treats are perfect for parties, holidays, or any time you need a stunning yet simple dessert. They feature a crisp Oreo cookie crust, a velvety smooth cheesecake filling, and a sweet cream cheese topping that will have everyone asking for the recipe.
We’re ditching the complexity and focusing on a straightforward method that delivers foolproof results every single time. Get ready to impress your friends and family with these gorgeous, bite-sized delights.
Why This Red Velvet Cheesecake Bites Recipe is a Must-Try
You’ll absolutely adore this recipe, and here’s why. Firstly, it’s incredibly easy to make, even for beginners. We use a simple Oreo crust that requires no baking and a cheesecake batter that comes together in minutes. Secondly, the flavor is out of this world. The subtle chocolate notes of the red velvet and the tangy cheesecake are a match made in heaven. Lastly, they are the perfect party food—no slicing required! If you enjoy beautifully portioned desserts, you might also love these Crème Brûlée Cookies.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients. Here’s what you’ll need to gather:
For the Oreo Crust
- Oreo Cookies: You’ll need about 18 regular Oreo cookies. The cream filling helps bind the crust together.
- Unsalted Butter: Melted butter is the glue that holds our simple crust together.
For the Red Velvet Cheesecake Filling
- Cream Cheese: Use full-fat, brick-style cream cheese, softened to room temperature for a lump-free filling.
- Granulated Sugar: Provides the perfect amount of sweetness to balance the tangy cream cheese.
- Egg: One large egg, at room temperature, helps bind the filling.
- Sour Cream: Adds moisture and a slight tang for that classic cheesecake flavor. Full-fat is best.
- Vanilla Extract: A splash of pure vanilla extract enhances all the other flavors.
- Unsweetened Cocoa Powder: This gives the bites their subtle, signature chocolate flavor.
- Red Food Coloring: Gel food coloring provides the most vibrant red color without thinning the batter.
- White Vinegar: A secret ingredient that reacts with the cocoa and helps create that authentic red velvet flavor.
For the Cream Cheese Topping
- Cream Cheese: More softened, full-fat cream cheese.
- Powdered Sugar: To sweeten the frosting without any graininess.
- Vanilla Extract: For flavor.
- Mini Chocolate Chips: An optional but highly recommended garnish.
How to Make Red Velvet Cheesecake Bites (Step-by-Step)
Making these mini red velvet cheesecakes is a breeze. Follow these simple steps for perfect results.
- Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners.
- Make the Oreo Crust: Crush the Oreo cookies into fine crumbs using a food processor or a sealed bag and a rolling pin. Mix the crumbs with the melted butter until fully combined. Press about one tablespoon of the mixture into the bottom of each muffin liner.
- Mix the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the egg, sour cream, and vanilla extract, mixing on low speed until just combined. Be careful not to overmix.
- Create the Red Velvet Flavor: In a small, separate bowl, whisk together the cocoa powder, red food coloring, and white vinegar to form a smooth paste. Add this paste to the cheesecake batter and mix on low until the color is uniform.
- Fill and Bake: Spoon the red velvet cheesecake filling evenly over the Oreo crusts in the muffin pan, filling each liner almost to the top. Bake for 20-22 minutes, or until the centers are just set.
- Cool Completely: Let the cheesecake bites cool in the pan for about one hour before transferring them to the refrigerator to chill for at least 4 hours, or preferably overnight. Chilling is crucial for the best texture and flavor.
- Prepare the Topping and Serve: Once chilled, prepare the topping. Beat the cream cheese, powdered sugar, and vanilla until smooth. Pipe or spoon a dollop onto each cheesecake bite. Garnish with mini chocolate chips if desired before serving.
Pro Tips for Perfect Cheesecake Bites
Want to ensure your Red Velvet Cheesecake Bites are flawless? Follow these expert tips.
- Room Temperature Ingredients: For the smoothest, creamiest filling, make sure your cream cheese, egg, and sour cream are all at room temperature. This helps them incorporate easily and prevents lumps.
- Don’t Overmix the Batter: Overmixing incorporates too much air, which can cause the cheesecakes to puff up and then crack as they cool. Mix on low speed until the ingredients are just combined.
- Use Gel Food Coloring: Liquid food coloring can alter the consistency of the batter. A high-quality gel food coloring provides a vibrant red hue without adding extra liquid.
- Chill, Chill, Chill: Don’t rush the chilling process! A proper chill in the refrigerator is essential for the cheesecake to set properly and for the flavors to meld together. For another make-ahead dessert, try these fantastic Raspberry Cheesecake Bars.
Variations and Substitutions
While this recipe is fantastic as is, feel free to customize it to your liking!
- Graham Cracker Crust: Not an Oreo fan? Substitute the Oreos with 1 ½ cups of graham cracker crumbs.
- White Chocolate Topping: Melt some white chocolate and drizzle it over the top for an extra touch of decadence.
- Different Toppings: Garnish with sprinkles, a dusting of cocoa powder, or a single fresh raspberry.
How to Store Your Cheesecake Bites
Proper storage is key to keeping your bites fresh and delicious. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them! Place the undecorated cheesecake bites on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They will keep for up to 3 months. Thaw in the refrigerator before topping and serving. This makes them a great option for planning ahead, much like our make-ahead-friendly No-Bake Chocolate Cherry Pie.
Frequently Asked Questions about Red Velvet Cheesecake Bites
Absolutely! These are a great make-ahead dessert. You can prepare and bake them up to 2 days in advance. Store them undecorated in an airtight container in the refrigerator. Add the topping just before serving for the best results.
Yes, they freeze beautifully! Allow the bites to cool and chill completely, then place them (without topping) on a baking sheet to flash-freeze. Once solid, transfer them to a freezer-safe bag. They can be frozen for up to 3 months. Thaw in the fridge before topping and serving.
For the best color, we recommend using a concentrated gel food coloring. Unlike liquid food coloring, gel provides a deep, vibrant red hue without adding excess liquid, which can alter the texture of the cheesecake batter.
Stored properly in an airtight container in the refrigerator, your cheesecake bites will stay fresh and delicious for up to 5 days.
A 24-cup mini muffin pan is ideal for this recipe as it creates perfect two-bite treats. Using paper liners is highly recommended as it prevents sticking and makes them easy to serve.
Share Your Creations!
I hope you love this easy recipe for Red Velvet Cheesecake Bites! They are truly a decadent treat that’s perfect for any occasion. If you make them, I would love to see your creations! Please leave a comment below or share a photo on Pinterest. Happy baking!
Red Velvet Cheesecake Bites Recipe
Red Velvet Cheesecake Bites: The Ultimate Easy Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners.
- Crush the Oreo cookies into fine crumbs using a food processor. Mix the crumbs with the melted butter. Press about one tablespoon of the mixture into the bottom of each muffin liner.
- In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg, sour cream, and vanilla extract, mixing on low speed until just combined.
- In a small bowl, whisk together the cocoa powder, red food coloring, and white vinegar to form a paste. Add this to the cheesecake batter and mix on low until uniform.
- Spoon the filling evenly over the crusts. Bake for 20-22 minutes, or until the centers are just set.
- Let the bites cool in the pan for one hour before transferring to the refrigerator to chill for at least 4 hours or overnight.
- Beat the topping ingredients (cream cheese, powdered sugar, vanilla) until smooth. Pipe or spoon onto each cheesecake bite. Garnish with mini chocolate chips if desired.
Notes
Do not overmix the batter once the egg is added, as this can cause the cheesecakes to crack.
Chilling overnight yields the best flavor and texture.
