Go Back
A close-up shot of a single mini red velvet cheesecake bite, showing the creamy texture of the filling and the dark Oreo cookie crust.

Red Velvet Cheesecake Bites: The Ultimate Easy Recipe

Discover the ultimate Red Velvet Cheesecake Bites! This easy recipe features a crisp Oreo crust, a velvety smooth red velvet cheesecake filling, and a tangy cream cheese topping. Perfect for parties and holiday gatherings, these bites are foolproof and delicious.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 24 bites
Course: Dessert, Snack
Cuisine: American
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Crust
  • 18 Oreo cookies Regular, not double-stuf.
  • 4 tbsp unsalted butter Melted
For the Red Velvet Cheesecake Filling
  • 16 oz cream cheese Full-fat, softened to room temperature
  • 3/4 cup granulated sugar
  • 1 large egg At room temperature
  • 1/4 cup sour cream At room temperature
  • 1 tsp vanilla extract
  • 1 tbsp unsweetened cocoa powder
  • 1 tsp red gel food coloring
  • 1/2 tsp white vinegar
For the Cream Cheese Topping
  • 4 oz cream cheese Softened
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 cup mini chocolate chips Optional, for garnish

Equipment

  • 1 24-cup mini muffin pan
  • 1 Electric Mixer
  • 2 Mixing Bowls

Method
 

  1. Preheat your oven to 350°F (175°C). Line a 24-cup mini muffin pan with paper liners.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon the filling evenly over the crusts. Bake for 20-22 minutes, or until the centers are just set.
  6. Let the bites cool in the pan for one hour before transferring to the refrigerator to chill for at least 4 hours or overnight.
  7. 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

For the smoothest cheesecake, ensure all your dairy ingredients and eggs are at room temperature before you begin.
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.