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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

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 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.