These mini red velvet cheesecakes are served on a homemade Oreo crust for a perfect dessert this Valentine’s Day.

Mini Red Velvet Cheesecakes

Hey there everyone! It’s Danielle from Live Well, Bake Often and I’m so happy to be the newest contributor here at Dessert Now, Dinner Later!


Today I’m sharing a fun treat that is perfect for Valentine’s Day. The first thing that immediately comes to my mind when thinking of Valentine’s Day is red velvet. I absolutely love red velvet and thought it would be perfect to combine it with my other favorite dessert, cheesecake.

These cheesecakes are incredibly easy to make and they’re even cuter because they’re in mini form! These cheesecakes are also topped on an easy homemade Oreo crust. In my opinion, the more chocolate the better. Right?!

Mini Red Velvet Cheesecakes

Cheesecake can take a little while to prepare, but it’s definitely worth it for the final product. One helpful tip I have for making the perfect cheesecake, is to let your cream cheese come to room temperature first. I always set my cream cheese out a couple hours beforehand to make sure it’s soft enough. The softened cream cheese ensures that it will be easier to mix and prevents any lumps, which means a smoother texture in your cheesecake.

These cheesecakes would be a fun treat to share with your Valentine or to make anytime of year. Actually, the sharing part is totally optional.

Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes

These mini red velvet cheesecakes are served on a homemade Oreo crust for a perfect dessert this Valentine's Day.



  • 15 Oreos
  • 3 Tablespoons unsalted butter, melted

Cheesecake Filling

  • 16 oz cream cheese, softened to room temperature
  • 2 Tablespoons sour cream
  • 3/4 cup granulated sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 Tablespoons red food coloring
  • 2 large eggs


  1. Preheat oven to 350 degrees Fahrenheit. Line two 12-count muffin pans with 16 liners and set aside.
  2. To make the crust, add the Oreos to a blender or food processor and process until you have fine crumbs. In a separate bowl, stir together the cookie crumbs and melted butter until fully combined.
  3. Evenly distribute the mixture between all of the liners and press down firmly. Bake for 5 minutes and remove from the oven.
  4. Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the cream cheese until smooth. Add in the sour cream and sugar and mix until well combined. Add the cocoa powder, vanilla, and red food coloring; mix on low speed until combined. Add in the eggs one at a time and mix on low speed until just combined.
  5. Evenly distribute the cream cheese mixture between all of the liners (they should be almost full).
  6. Bake at 350 for 20 to 22 minutes.
  7. Remove from oven and allow to cool for about one hour. The cheesecakes will rise a little during baking and sink a little as they cool. Transfer the cheesecakes to the refrigerator and allow to chill for about 2 hours, or until set.


The mixture will seem a little lighter, but the red color will deepen as the cheesecakes bake.

Cheesecakes can be stored in the fridge for up to three days.

Recipe by Danielle at Live Well Bake Often

Nutrition Information:
Yield: 16
Amount Per Serving: Unsaturated Fat: 0g

If you love cheesecake as much as I do, you might also enjoy these Lemon Raspberry Cheesecake Squares.

Lemon Raspberry Cheesecake Squares