Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes - moist red velvet cheesecake with an Oreo crust. Topped with cream cheese for the ultimate indulgence. Great for Christmas or Valentine's Day. the-girl-who-ate-everything.comThese Mini Red Velvet Cheesecakes are a moist red velvet cheesecake with an Oreo crust. This is the best red velvet recipe I’ve ever had. Topped with cream cheese for the ultimate indulgence. Add some edible blood and mini meat cleaver cookies for a dramatic Halloween dessert or keep them plain for Christmas or Valentine’s Day.

Mini Red Velvet Cheesecakes - moist red velvet cheesecake with an Oreo crust. The best recipe I've ever had. Topped with cream cheese for the ultimate indulgence. Add some edible blood for a dramatic Halloween dessert. the-girl-who-ate-everything.comI recently hosted Halloween Bunco at my house. I love Halloween and we have more decorations than we should. The one thing that bugs me about Halloween is the food. It’s always really fun to look at but either impossible to actually eat or tastes bleh. This girl like good food and I’m not willing to compromise taste for looks. So I’m always looking for ways to dress up something that I known is already delicious with a little Halloween flair. Mini Red Velvet Cheesecakes - moist red velvet cheesecake with an Oreo crust. The best recipe I've ever had. Topped with cream cheese for the ultimate indulgence. Add some edible blood for a dramatic Halloween dessert. the-girl-who-ate-everything.comRed Velvet is alluring to the eye and I knew I had to make it. Here’s the thing. Honestly, I’ve never been a huge fan of it which is why I only have one to die for red velvet recipe on this blog. I’ve always thought of it as something that had an identity crisis. Are you just a cheesecake with red food coloring? Are you a chocolate cheesecake? The answer is that this red velvet cheesecake is moist with a big hint of cocoa in the batter and buttermilk to make it super moist (you can’t skip the buttermilk). Mini Red Velvet Cheesecakes - moist red velvet cheesecake with an Oreo crust. The best recipe I've ever had. Topped with cream cheese for the ultimate indulgence. Add some edible blood for a dramatic Halloween dessert. the-girl-who-ate-everything.comWhat takes this red velvet cheesecake to the next level is the cream cheese frosting. I know what you’re thinking. Why does cheesecake need frosting? Well it doesn’t neeeed it. But I promise you won’t want to have it without once you’ve tried it with. It is rich. You might not want to add as much as I did here – just a thin layer will do the trick. Mini Red Velvet Cheesecakes - moist red velvet cheesecake with an Oreo crust. The best recipe I've ever had. Topped with cream cheese for the ultimate indulgence. Add some edible blood for a dramatic Halloween dessert. the-girl-who-ate-everything.comI also whipped up some edible blood and added these adorable Wilton Meat Cleaver Decorations to give them a little Halloween gore. You can also find these at Walmart and Party City. Maybe Halloween isn’t your thing? I’m already adding them to my Christmas baking list garnished with some mint leaves as holly.

 

Mini Red Velvet Cheesecakes - moist red velvet cheesecake with an Oreo crust. The best recipe I've ever had. Topped with cream cheese for the ultimate indulgence. Add some edible blood for a dramatic Halloween dessert. the-girl-who-ate-everything.com

5 from 2 votes
Mini Red Velvet Cheesecakes - moist red velvet cheesecake with an Oreo crust. Topped with cream cheese for the ultimate indulgence. Add some edible blood for a dramatic Halloween dessert. the-girl-who-ate-everything.com
Print
Mini Red Velvet Cheesecakes
This is one of the best red velvet cheesecakes out there coming from someone who hasn't always been a fan.
Servings: 36 cheesecakes
Ingredients
Oreo Crust:
  • 36 Oreo cookies , crushed finely using a food processor or by hand
  • 1/2 cup butter , melted
  • 2 Tablespoons granulated white sugar
Cheesecake:
  • 3 (8 ounce) packages cream cheese, at room temperature
  • 1 1/2 cups granulated white sugar
  • 4 large eggs , lightly beaten
  • 3 Tablespoon unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 ounces red food coloring (two 1-ounce bottles)
Cream Cheese Frosting:
  • 4 ounces cream cheese
  • 1/4 cup butter , at room temperature
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
Edible Blood:
  • 4 parts corn syrup to 1 part water
  • red food coloring
  • blue food coloring
  • cornstarch
Instructions
  1. Preheat oven to 350 degrees and line a regular sized cupcake pan with paper liners.
  2. For the crust. Combine Oreo cookie crumbs, butter, and sugar. Press 1 Tablespoon of the crumb mixture into the bottom of each liner. I used a Tablespoon measuring spoon and pressed it down with the spoon.
  3. For the cheesecake: Beat cream cheese and sugar at medium-low speed with an electric mixer for 1 minute. Add eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and food coloring and mix until just combined. Using a cupcake scooper, fill each tin about 3/4 of the way full. You should get between 30-36 cheesecakes depending on the size of your pans. Mine two pans were a little different in size.
  4. Bake for 25-35 minutes or until centers are set. Cool cheesecakes in the pan, cover, then chill in the fridge overnight (or at least 8 hours). I chilled mine in the cupcake pan. Cheesecake is better as it chills longer. I remove the paper liners before topping with frosting.
  5. For the edible blood: Mix 4 parts corn syrup to 1 part water. Add red food coloring until desired color is reached. Add a drop of blue food coloring to give it an authentic color. Add cornstarch until desired thickness is reached.
  6. For the frosting: Beat the cream cheese and butter until smooth. Slowly add the powdered sugar and vanilla and beat until fluffy. Spread or pipe a thin layer of frosting on top before serving. Drizzle edible blood if desired and garnish with the meat cleavers. Serve cold and keep stored in the refrigerator.
Recipe Notes
This cheesecake is really rich and the frosting on top makes it even richer. I don't mind it being rich but you can use a thin layer of frosting on top or leave it off completely.
Source: Slightly adapted from RecipeGirl. I made them mini cheesecakes and used a little more cream cheese in the frosting.
Mini Red Velvet Cheesecakes with an Oreo crust!

 

Mini Red Velvet Cheesecakes - moist red velvet cheesecake with an Oreo crust. Topped with cream cheese for the ultimate indulgence. Add some edible blood for a dramatic Halloween dessert. the-girl-who-ate-everything.com

Speak Your Mind

*

Comments

  1. these are a sweet mini red velvet cake for celebrating halloween,

  2. These look so awesome. Super cool. Oh I remember the first time I made red velvet cupcakes I had exactly the same reaction – it’s just a normal cake with red food colouring, I then made blue and green also and called them blue and green velvet cupcakes haha.

  3. Such a wonderful halloween treat! I’m going to have to find those little meat cleavers and make my own!

  4. This awesome! So cute yet perfect for Halloween!

  5. These are ADORABLE!! I LOVE the meat cleaver and that edible blood is “icing” on the cake, literally! I hate Halloween food that looks gross but always want to make something… This is it!!

  6. These look amazing. I am a huge fan of red velvet anything. I really like what you did here.

  7. Beverly Badami says:

    These look great! When I first saw the pictures I thought the cleaver was an apple slice and a caramel handle.
    What do you think?

  8. Question: do you use whole oreos or chocolate wafer cookies? I would think the filling in the oreos would make it too sweet. Thanks!

  9. These are so cool! I love the knives. ๐Ÿ™‚

  10. Love, love, and awesome! These are definitely being made for a Halloween work party! One question, when do you add the distilled vinegar? I didn’t see it listed in the written instructions. Thanks!

  11. Would the same baking times apply for a mini spring-form pan?

  12. This may seem like silly question but the part about using the ice cream scooper threw me off……s this a mini muffin tin of full size?

  13. Can you eliminate the vinegar or is it essential? Thanks for the wonderful recipe!