Red Velvet Cheesecake Cups

These Mini Red Velvet Oreo Cheesecakes mix the deep taste of red velvet with the sweet goodness of Oreo cookies in a cute bite-sized treat. The fudgy base holds an Oreo cookie middle, covered with smooth red velvet cheesecake and topped with a fluffy Cool Whip curl. These tiny desserts pack amazing flavor in each bite, perfect for parties where folks want something fancy without eating a big dessert.

I whipped these up for my sister's birthday last weekend, and they vanished quicker than any sweet I've ever brought out. Even my brother-in-law who always says he "can't stand desserts" gobbled down two of them!

Ingredients

• All-purpose flour (3 tablespoons): Gives the brownie bottom just enough body without making it heavy or too cake-like.
• Cocoa powder (1/2 cup + 1 tablespoon): Split between base and filling, it brings that yummy chocolate kick. Go for Dutch-processed for a smoother chocolate taste.
• Granulated sugar (3/4 cup total): Adds just the right sweetness to both parts without going overboard.
• Unsalted butter (1/4 cup, melted): Makes the brownie base rich and moist. Just melt it—don't let it get too hot.
• Eggs (2): Hold everything together in both layers. Let them sit out until they reach room temp for better mixing.
• Vanilla extract (1 teaspoon): Boosts all the other flavors. Real vanilla makes everything taste better.
• Salt (pinch): Wakes up the sweetness and chocolate flavors. It's tiny but mighty!
• Oreo cookies (12): The hidden treasure in the middle. Standard Oreos work best, but Double Stuf can fill in if needed.
• Cream cheese (8 oz): The star of the cheesecake layer. Philly brand always gives the creamiest results.
• Sour cream (1/4 cup): Brings a nice zip and silky texture to the cheesecake part.
• Red gel food coloring: Gel gives you that wow red color without making the batter runny. You'll need just a bit.
• Cool Whip (8 oz): For the topping. Make sure it's completely thawed before you use it.
• Chocolate shavings: For the finishing touch. Just run a veggie peeler down a chocolate bar for easy shavings.

Step-by-Step Instructions

Step 1:

Get Everything Ready: Turn your oven to 350°F. Put paper liners in a 12-cup muffin tin, pushing them down firmly. Measure out all your stuff beforehand, making sure the room temp items aren't cold.

Step 2:

Mix the Brownie Base: In a bowl, stir together 3 tablespoons flour, 1/2 cup cocoa powder, and a pinch of salt until smooth. In another bigger bowl, beat 1/2 cup sugar and 1 egg for 2 minutes until it looks lighter and a bit foamy. Pour in the melted butter and 1/2 teaspoon vanilla, stirring right away. Now gently fold in your dry mix with a rubber spatula, making soft swooping motions until just mixed—stir too much and your brownies will get tough.

Step 3:

Spread and Start Baking the Bottom: Using a spoon, drop about 1 tablespoon of brownie mix into each muffin cup. The mix will be thick, so dip the back of your spoon in water to help spread it across the bottom of each liner. Bake for 5 minutes flat—they'll still look wet, and that's okay. Pull them out and turn the oven down to 325°F.

Step 4:

Add Oreos: After the brownie bases cool for about 2-3 minutes, push one Oreo cookie flat into each partly baked brownie bottom. They should sink in a little but not disappear into the batter.

Step 5:

Whip Up the Red Velvet Mix: In a big bowl, beat the cream cheese and the other 1/4 cup sugar with a mixer on medium for 2-3 minutes until fluffy and smooth, scraping the bowl sides a few times. Add the second egg, sour cream, and the rest of the vanilla (1/2 teaspoon), beating slowly until just mixed. Sift in that tablespoon of cocoa to avoid lumps and mix until smooth. Start with 1/4 teaspoon red gel coloring, mix it in, then add more if needed for that perfect red velvet look.

Step 6:

Fill and Bake: Carefully spoon the red velvet mix over each Oreo-topped brownie, filling cups about 3/4 full. Tap the pan against the counter 3-4 times to pop any air bubbles and smooth the tops. Bake at 325°F for 15-18 minutes, until the edges set but the middles still jiggle slightly. Don't overdo it—they'll firm up while cooling.

Step 7:

Cool and Finish Up: Let the cheesecakes cool in the pan for about 30 minutes, then chill in the fridge for at least an hour (overnight makes them taste even better). When they're cold, put the thawed Cool Whip in a piping bag with a star tip and swirl some on each cheesecake. Sprinkle with chocolate shavings just before you serve them.

My grandma first showed me red velvet cake when I was only eight. She always said it was "the only decent dessert for big celebrations," and I've stuck with that idea ever since. Now my kids ask for these mini cheesecakes instead of regular birthday cake every year, and I'm secretly thrilled about the family tradition we've started.

Getting That Perfect Bite

The secret to amazing texture in these mini treats comes down to a few key things. Your brownie base should be just firm enough to hold shape but still fudgy when you bite in. This happens because we only partly bake it before adding the Oreo and cheesecake layers. For the cheesecake part, your ingredients must be room temp to avoid lumps and mix properly. I've noticed even small temperature differences can mess with the final result. When mixing the cheesecake batter, don't whip in too much air or you'll get cracks. Tapping the pan before baking helps get rid of air bubbles that might make the tops uneven.

Making Ahead and Storing

These little cheesecakes are great for planning ahead. You can make them up to three days before your party if you store them right. Bake and cool the cheesecakes, then keep them in the fridge without the Cool Whip in a sealed container. On party day, add the whipped topping and chocolate bits for the freshest look. If you happen to have leftovers (which hardly ever happens at my house!), keep them in the fridge and eat within five days. For longer storage, they freeze really well without the topping. Put them in a single layer in an airtight container with parchment between layers if you stack them, and they'll stay tasty for up to three months.

Fun Twists to Try

Feel free to play around with this recipe. I've made seasonal versions that turned out just as good as the original. For Christmas, try adding a tiny bit of peppermint extract to the cheesecake and top with crushed candy canes instead of chocolate. In autumn, swap the cocoa in the cheesecake for pumpkin pie spice and mix in 2 tablespoons of pumpkin puree. For chocolate fans, use chocolate cream cheese and extra cocoa powder for a super rich treat. I once made a white chocolate version using white chocolate powder instead of cocoa and golden Oreos in the middle. You can try so many different things while keeping that perfect little single-serving size that makes these cheesecakes so great.

Frequently Asked Questions

→ Can these Red Velvet Cheesecake Cups be made ahead?

Definitely! They taste even better when made a day or two early. Keep them in the fridge with a cover. Add Cool Whip and toppings just before serving for the best look and taste.

→ Can I store these cheesecake cups in the freezer?

You sure can! They freeze wonderfully for up to three months. Skip the Cool Whip until you're ready to serve. Let them thaw overnight in the fridge, and then top with fresh toppings before serving.

→ What works as a Cool Whip substitute?

Homemade whipped cream is a great option. Beat 1 cup of heavy cream with a few spoons of powdered sugar and a splash of vanilla until stiff. For extra stability, you can mix in a little unflavored gelatin while whipping.

→ How can I tell if the cups are fully baked?

They’re ready when the sides look firm but the middle still jiggles slightly. As they cool, they’ll firm up more. Avoid baking too long to prevent cracks from forming.

→ Can I use liquid food coloring instead of gel?

Gel is better because it keeps the batter from getting watery, but you can use liquid coloring if that’s what you have. Just add more drops to achieve a bold red hue, but steer clear of overwatering the batter.

→ What cookies can replace Oreos in this recipe?

Try graham crackers, chocolate wafers, ginger snaps, or even shortbread. Each brings a unique flavor that pairs beautifully with the red velvet cheesecake.