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Melany

Mini Red Velvet Oreo Cheesecake Bites: A Decadent Dessert to Wow Your Guests

Delight in these Mini Red Velvet Oreo Cheesecake Bites, a perfect fusion of red velvet cake, creamy Oreo cheesecake, and rich chocolate ganache. Bite-sized and irresistible, they’re perfect for sharing, celebrating, or indulging!
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Prep Time 30 minutes
Cook Time 1 hour 50 minutes
Total Time 14 hours 20 minutes
Servings: 24 cheesecake bites
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Red Velvet Cake Base
  • All-purpose flour: 1 ½ cups
  • Unsweetened cocoa powder: 2 tsp
  • Salt: ½ tsp
  • Unsalted butter room temp: ½ cup
  • Granulated sugar: 1 cup
  • Sour cream room temp: ½ cup
  • Vegetable oil: ¼ cup
  • Pure vanilla extract: 2 tsp
  • Large eggs room temp: 2
  • Red food coloring: 4 tsp
  • Buttermilk room temp: ⅔ cup
  • Baking soda: 1 tsp
  • White vinegar: 1 tsp
For the Oreo Cheesecake Filling
  • Oreo wafers filling removed: 10, crushed
  • Cream cheese room temp: 24 oz
  • Oreo filling: From 10 Oreos
  • Granulated sugar: 1 cup
  • Cornstarch or flour: 1 tbsp
  • Sour cream room temp: 1 cup
  • Pure vanilla extract: 1 tbsp
  • Eggs room temp: 2 large + 1 yolk
  • Chopped Oreos: 15
For the Ganache and Decoration
  • Dark chocolate chips: 1 cup
  • Heavy cream: ½ cup
  • Store-bought cream cheese frosting: 1 can
  • Chopped Oreos: 8 for garnish

Method
 

Prepare the Red Velvet Cake Base
  1. Preheat your oven to 350°F (175°C). Line a 9-inch springform pan and an 8-inch round cake pan with parchment paper and spray with non-stick spray.
  2. In a bowl, whisk together the flour, cocoa powder, and salt.
  3. Cream the butter and sugar until light and fluffy. Mix in sour cream, oil, vanilla, eggs, and red food coloring until smooth.
  4. Gradually alternate adding dry ingredients and buttermilk. Mix in baking soda and vinegar.
  5. Divide the batter between pans and bake for 18-20 minutes. Cool completely.
2. Make the Oreo Cheesecake Filling
  1. Blend Oreo wafers into fine crumbs and press them into the springform pan base.
  2. Beat cream cheese, Oreo filling, sugar, and cornstarch until smooth.
  3. Mix in sour cream and vanilla. Add eggs one at a time, followed by chopped Oreos.
  4. Pour cheesecake batter over the cooled red velvet cake base in the springform pan.
3. Bake the Cheesecake
  1. Wrap the springform pan in foil and place it in a larger pan. Fill the outer pan with hot water.
  2. Bake at 300°F (150°C) for 1 hour and 30 minutes. The center should slightly jiggle.
  3. Cool in the oven with the door slightly open for 1 hour, then refrigerate overnight.
4. Make the Ganache
  1. Melt chocolate chips with heavy cream in the microwave, stirring until smooth.
  2. Pour the ganache over the chilled cheesecake and spread evenly.
5. Decorate and Serve
  1. Crumble reserved red velvet cake and press along the sides of the cheesecake.
  2. Pipe cream cheese frosting on top and garnish with chopped Oreos.
  3. Slice into bite-sized pieces and serve chilled.

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