When it comes to desserts, the best treats often combine classic flavors with a modern twist. Enter Mini Red Velvet Oreo Cheesecake Bites—a luxurious blend of red velvet cake, creamy Oreo cheesecake, and a rich chocolate ganache. Whether you’re entertaining friends or looking for the ultimate dessert to satisfy your sweet tooth, these bite-sized delights are sure to impress. Let’s dive into the recipe and learn how to make these heavenly bites step by step!

Why You’ll Love Mini Red Velvet Oreo Cheesecake Bites

• Two Iconic Flavors: Red velvet cake and Oreo cheesecake come together for a show-stopping dessert.
• Perfect Portions: These mini treats are easy to serve and ideal for sharing.
• Customizable: Dress them up with ganache, frosting, or extra Oreos for any occasion.

Ingredients You’ll Need

Here’s a complete list of what you’ll need for each layer of these decadent cheesecake bites:

For the Red Velvet Cake Base

Ingredient	Quantity
All-purpose flour	1 ½ cups
Unsweetened cocoa powder	2 tsp
Salt	½ tsp
Unsalted butter	½ cup, room temp
Granulated sugar	1 cup
Sour cream	½ cup, room temp
Vegetable oil	¼ cup
Pure vanilla extract	2 tsp
Large eggs	2, room temp
Red food coloring	4 tsp
Buttermilk	⅔ cup, room temp
Baking soda	1 tsp
White vinegar	1 tsp

For the Oreo Cheesecake Filling

Ingredient	Quantity
Oreo wafers (filling removed)	10, crushed
Cream cheese	24 oz, room temp
Oreo filling	From the 10 Oreos
Granulated sugar	1 cup
Cornstarch (or flour)	1 tbsp
Sour cream	1 cup, room temp
Pure vanilla extract	1 tbsp
Eggs	2 large + 1 yolk, room temp
Chopped Oreos	15

For the Ganache and Decoration

Ingredient	Quantity
Dark chocolate chips	1 cup
Heavy cream	½ cup
Store-bought cream cheese frosting	1 can
Chopped Oreos	8, for garnish

Step-by-Step Instructions

1. Making the Red Velvet Cake Base

1. Preheat the Oven: Set your oven to 350°F (175°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper. Spray with non-stick spray.
2. Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, and salt.
3. Cream Butter and Sugar: In another bowl, beat the butter and granulated sugar until light and fluffy.
4. Add Wet Ingredients: Mix in the sour cream, vegetable oil, vanilla extract, eggs, and red food coloring until smooth.
5. Combine and Bake: Gradually add the dry ingredients and buttermilk, alternating between the two. Finally, mix in the baking soda and vinegar. Divide the batter between the prepared pans and bake for 18-20 minutes. Cool completely.

2. Preparing the Oreo Cheesecake Filling

1. Make the Oreo Crust: Blend the Oreo wafers into fine crumbs and press them into the bottom of the springform pan.
2. Cream the Cheese: In a large bowl, beat the cream cheese, Oreo filling, sugar, and cornstarch until smooth.
3. Add Sour Cream and Vanilla: Mix in the sour cream and vanilla extract.
4. Incorporate the Eggs: Add the eggs and egg yolk one at a time, mixing gently. Fold in the Oreo crumbs and chopped Oreos.
5. Pour Over Cake Base: Pour the cheesecake filling over the cooled red velvet cake base in the springform pan.

3. Baking the Cheesecake

1. Prepare a Water Bath: Wrap the springform pan in aluminum foil to prevent leaks and place it in a larger pan. Fill the outer pan with hot water.
2. Bake: Bake the cheesecake at 300°F (150°C) for about 1 hour and 30 minutes. The center should be slightly jiggly.
3. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
4. Chill: Refrigerate overnight for the best texture.

4. Making the Ganache

1. Melt Chocolate and Cream: In a microwave-safe bowl, combine the dark chocolate chips and heavy cream. Microwave in 30-second intervals, stirring until smooth.
2. Pour Over Cheesecake: Once the cheesecake is chilled, pour the ganache over the top and spread evenly.

5. Decorating the Cheesecake Bites

1. Prepare the Garnish: Crumble the reserved red velvet cake and press it along the sides of the cheesecake.
2. Frost and Decorate: Pipe dollops of cream cheese frosting on top and garnish with chopped Oreos.

6. Serving Your Mini Red Velvet Oreo Cheesecake Bites

1. Slice Into Bites: Carefully slice the cheesecake into bite-sized squares or rounds.
2. Enjoy: Serve chilled and watch your guests devour them!

Tips for Perfect Cheesecake Bites

• Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth batter.
• Avoid Overmixing: Mix the cheesecake batter gently to prevent cracks.
• Use a Water Bath: This ensures an even bake and prevents the cheesecake from drying out.

Nutritional Information (Per Bite)

Nutrient	Amount
Calories	220
Total Fat	14g
Saturated Fat	8g
Carbohydrates	20g
Protein	4g

FAQs About Mini Red Velvet Oreo Cheesecake Bites

1. Can I make these ahead of time?

Yes! These cheesecake bites can be made up to 2 days in advance and stored in the refrigerator.

2. Can I use store-bought red velvet cake?

Absolutely! Using store-bought cake can save time and still deliver delicious results.

3. What’s the best way to store leftovers?

Store the bites in an airtight container in the refrigerator for up to 5 days or freeze them for up to 2 months.

4. Can I substitute the Oreos with another cookie?

Yes! Try using chocolate chip cookies or graham crackers for a different twist.

5. How do I avoid cracks in my cheesecake?

Use a water bath, avoid overmixing the batter, and cool the cheesecake gradually in the oven.

6. Can I make these bites without red food coloring?

Of course! The red coloring is optional and doesn’t affect the flavor.

Conclusion

These Mini Red Velvet Oreo Cheesecake Bites are the ultimate crowd-pleaser. Combining the classic charm of red velvet cake with the indulgence of Oreo cheesecake, they’re perfect for any celebration or dessert table.

Ready to impress your friends and family? Gather your ingredients, follow the steps, and enjoy every bite of these decadent treats!

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