Description
Rich and decadent red velvet cheesecake bites with a chocolate cookie crust, creamy cheesecake filling, and a swirl of red velvet flavor — perfect for parties or holiday treats.
Ingredients
- 18 chocolate sandwich cookies (Oreos), crushed
- 4 tbsp unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
- 1/2 cup white chocolate, melted (optional, for drizzle)
Instructions
- Preheat oven to 325°F (160°C) and line a mini muffin pan with paper liners.
- Mix crushed cookies with melted butter, then press about 1 tsp of mixture into the bottom of each liner to form the crust.
- In a mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, eggs, cocoa powder, vanilla, vinegar, and food coloring. Mix until fully combined.
- Spoon cheesecake batter over crusts, filling liners about 3/4 full.
- Bake for 15–18 minutes, until centers are just set.
- Cool completely, then refrigerate for at least 2 hours.
- Drizzle with melted white chocolate before serving if desired.
Notes
- Use gel food coloring for a deeper red color.
- These can be frozen for up to 2 months and thawed before serving.
- Top with cream cheese frosting for extra richness.
- Prep Time: 20 mins
- Cook Time: 18 mins
- Category: Dessert
- Method: Baking
- Cuisine: American