Mini Red Velvet Oreo

These bite-sized Mini Red Velvet Oreo Cheesecakes pack a punch with deep red velvet flavor alongside crunchy Oreo goodness. The fudgy base holds a hidden Oreo surprise, all topped with velvety red cheesecake and finished with a fluffy Cool Whip dollop. They're perfect little treats for parties when you want to wow guests without making them commit to a full dessert. Each tiny bundle delivers big flavor that'll have everyone coming back for more.

I whipped these up for my sister's birthday last weekend and they vanished in minutes. The funniest part? My brother-in-law who always says he "can't stand desserts" sneakily grabbed two when he thought nobody was looking!

Ingredients

• All-purpose flour (3 tablespoons): Gives the brownie base just enough structure without making it too cake-like.
• Cocoa powder (1/2 cup + 1 tablespoon): Split between two parts, it brings chocolate goodness to both layers. Dutch-processed works best.
• Granulated sugar (3/4 cup total): Adds just the right sweetness throughout both parts of the dessert.
• Unsalted butter (1/4 cup, melted): Brings moisture and richness to the brownie bottom. Just melt it, don't get it hot.
• Eggs (2): Help everything stick together. Let them sit out first so they mix in better.
• Vanilla extract (1 teaspoon): Makes all the flavors pop. The real stuff really does taste better.
• Salt (pinch): Wakes up the chocolate taste. Such a tiny amount matters!
• Oreo cookies (12): The hidden treasure inside each treat. Stick with original ones if you can.
• Cream cheese (8 oz): Makes everything creamy and tangy. Try to grab Philadelphia for the smoothest mix.
• Sour cream (1/4 cup): Brings a nice tangy zip to balance the sweetness.
• Red gel food coloring: Gives that wow-factor color without watering down the mix.
• Cool Whip (8 oz): For the pretty topping. Make sure it's completely thawed.
• Chocolate shavings: Adds a fancy finishing touch. Just run a peeler down a chocolate bar.

Step-by-Step Instructions

Step 1:

Get Everything Ready: Turn your oven to 350°F. Put paper liners in all 12 spots of a muffin tin and press them down well. Make sure everything that needs to be room temperature is actually warm enough before you start mixing.

Step 2:

Mix Up the Brownie Bottom: In a bowl, stir together 3 tablespoons flour, 1/2 cup cocoa powder, and a tiny pinch of salt until you don't see any lumps. In another bigger bowl, beat 1/2 cup sugar and 1 egg for about 2 minutes until it looks lighter and a bit foamy. Pour in your melted butter and 1/2 teaspoon vanilla, then stir right away. Now gently fold in your dry stuff with a spatula until just mixed – don't overdo it or you'll end up with tough brownies.

Step 3:

Start Baking the Base: Scoop about a tablespoon of brownie mix into each paper liner. The mix will be thick, so dip your spoon in water to help spread it evenly across the bottom. Bake for just 5 minutes – they'll look undone but that's okay. Take them out and turn the oven down to 325°F.

Step 4:

Add Cookies: After the brownie bases cool for about 2-3 minutes, take an Oreo and gently push it into each partially baked brownie. They should sink in a little but not completely disappear.

Step 5:

Create the Red Cheesecake Mix: Beat cream cheese with the remaining 1/4 cup sugar for a few minutes until it's super smooth. Don't forget to scrape down the sides of your bowl a couple times. Add the second egg, sour cream, and the other 1/2 teaspoon vanilla, mixing slowly until just combined. Sift the last tablespoon of cocoa into the mix so you don't get chunks. Start with a little red coloring and add more until you get that perfect red velvet shade.

Step 6:

Fill and Bake: Spoon or pipe the red cheesecake mixture over each Oreo-topped brownie, filling the cups about 3/4 full. Tap the whole pan on the counter a few times to get rid of bubbles. Bake at 325°F for 15-18 minutes – the edges should look set but the centers should still wiggle slightly. Don't leave them in too long or they'll dry out.

Step 7:

Cool and Top: Let the cheesecakes cool in the pan for about half an hour, then put them in the fridge for at least an hour. Overnight is even better for flavor. When you're ready to serve, put the thawed Cool Whip in a piping bag with a star tip and swirl some on each cheesecake. Sprinkle with chocolate shavings right before serving.

I first tasted red velvet when my grandma made it for me at age eight. She always said it was "the only proper dessert for special occasions." I've carried on her tradition, and now my kids ask for these mini cheesecakes instead of regular cake every birthday. I secretly love that we've made our own little family tradition around them.

Perfecting the Texture

Getting these mini cheesecakes just right depends on a few key things. You want the brownie bottom to hold its shape but still stay fudgy when you bite into it. That's why we only bake it partway before adding the other layers. For the cheesecake part, everything needs to be room temperature or you'll end up with lumps. I've noticed even small temperature differences can mess up the final product. Don't beat the cheesecake mix too much or you'll get too much air in there, which leads to cracks. That's also why we tap the pan before baking – it gets rid of air bubbles that might mess up the smooth top.

Make-Ahead and Storage Tips

These little treats are great for planning ahead. You can make them up to three days before your event if you store them right. Just complete all steps through baking and cooling, then keep them in the fridge without the Cool Whip topping in a sealed container. On the day you'll serve them, add the whipped topping and chocolate bits for the freshest look. If you somehow have leftovers, they'll stay good in the fridge for about five days. Want to keep them longer? They freeze really well without the topping. Just put them in a sealed container with wax paper between layers if you stack them, and they'll be good for up to three months.

Variations Worth Trying

Feel free to play around with this basic recipe. I've come up with seasonal twists that work just as well as the original. During Christmas, try adding a tiny bit of peppermint extract to the cheesecake and sprinkle crushed candy canes on top instead of chocolate. In autumn, swap the cocoa in the cheesecake for pumpkin pie spice and mix in 2 tablespoons of pumpkin puree. Got chocolate fanatics at home? Use chocolate cream cheese and more cocoa powder for an extra chocolate kick. I once made a white chocolate version using white chocolate powder and golden Oreos in the middle. You can go wild with ideas while keeping that perfect single-serving size that makes everyone happy.

Frequently Asked Questions

→ Can I prepare these ahead?

Absolutely! Making these a day or two early is a great idea. Keep them covered in the fridge and add whipped topping and chocolate shavings right before serving.

→ Can these be kept in the freezer?

Yes, they're freezer-friendly for up to 3 months. Just leave off the whipped topping and store them in an airtight container. Thaw overnight in the fridge and decorate fresh before eating.

→ What can I use instead of Cool Whip?

You can replace Cool Whip with homemade whipped cream. Whisk 1 cup of heavy cream with 2-3 tablespoons of powdered sugar and a splash of vanilla until stiff peaks form. To make it more stable, mix in a little bloomed gelatin.

→ How do I know if they’re done baking?

You'll know they're ready when the edges are firm, but the centers still wobble slightly. They'll finish firming up as they cool. Avoid overbaking to prevent cracks.

→ Is gel food coloring a must?

While gel coloring works best because it's more concentrated, liquid food coloring can be used. Just add a few more drops to get the same shade, but don’t add too much liquid to the batter.

→ Can I swap Oreos for other cookies?

Sure thing! Try graham crackers, chocolate wafers, shortbread, or even ginger snaps. Each one adds its own unique touch to the red velvet cakes.