Go Back
Mini Red Velvet Cheesecakes

Mini Red Velvet Cheesecakes

Decadent bite-sized red velvet cheesecakes topped with creamy frosting, perfect for parties and celebrations!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 36 cheesecakes
Calories 250 kcal

Equipment

  • Mini cupcake pan
  • Mixing Bowls
  • Whisk
  • Spatula

Ingredients
  

  • 36 Oreo cookies crushed finely
  • 1/2 cup butter melted
  • 2 tablespoons granulated sugar
  • 3 packages cream cheese at room temperature (8 ounces each)
  • 1 1/2 cups granulated sugar
  • 4 large eggs lightly beaten
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 ounces red food coloring
  • 4 ounces cream cheese for frosting, at room temperature
  • 1/4 cup butter at room temperature for frosting
  • 2 cups powdered sugar sifted
  • 1 teaspoon vanilla extract for frosting
  • 4 parts corn syrup
  • 1 part water
  • as needed red food coloring
  • as needed blue food coloring
  • as needed cornstarch

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard cupcake pan with paper liners.
  • In a mixing bowl, combine the crushed Oreo cookies, melted butter, and sugar to create the crust. Press this mixture into the bottom of each cupcake liner.
  • In a separate bowl, beat the cream cheese and sugar until smooth. Gradually add the eggs, cocoa, sour cream, buttermilk, vanilla, vinegar, and red food coloring, mixing until just combined.
  • Pour the cheesecake filling into each cupcake liner, filling them about three-quarters full.
  • Bake for 25-35 minutes until the centers are set but slightly jiggly. Cool in the pan for 10 minutes, then refrigerate for at least 8 hours.
  • To make the edible blood, mix corn syrup and water, adding red food coloring and a drop of blue food coloring for depth. Thicken with cornstarch if necessary.
  • For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
  • Frost the chilled cheesecakes and drizzle with the edible blood for a spooky effect.
  • Serve cold for the best flavor and texture!

Send me this recipe!

Just enter your email below and get it sent straight to your inbox!

Notes

Store leftovers in an airtight container in the refrigerator for up to one week.
Keyword Halloween