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+ servings

Red Velvet Oreo Cheesecake Cupcakes

Myrah Duque
Get ready to love the taste and flavor of these Red Velvet Cheesecake Cupcakes. Not only are they individual cupcakes that are the perfect serving size, but each one is loaded down with that amazing Red Velvet Oreo Cheesecake flavor and taste.
5 from 5 votes
Prep Time 20 mins
Cook Time 22 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 24
Calories 289 kcal

Equipment

  • oven

Ingredients
  

Chocolate Cookie Crust 

  • 16 Oreos
  • 3 tbsp  Unsalted butter, melted

Red Velvet Cheesecake Ingredients

  • 2 8oz Cream Cheese, softened
  • 2 tbsp Sour cream
  • 3/4 Cup  Sugar
  • 1/4 Cup Hershey Cocoa Powder
  • 1 Tsp Pure Vanilla Extract
  • 2 Tbsp Red Gel Food coloring
  • 2 Large Eggs
  • 1 Cup Chopped oreos

Chocolate Ganache

  • 1 Cup Semi sweet chocolate chips
  • 1/2 Cup Heavy whipping cream

Chocolate Whipped Cream

  • 1 Cup Heavy whipping cream
  • 1/4 Cup Hershey cocoa powder
  • 1/4 Cup Powdered sugar
  • 1/2 Cup Mini chocolate chips
  • 12-14 Mini oreos
  • 1 Large piping bag with star tip

Instructions
 

Chocolate Ganache

  • Using a small saucepan, heat up the heavy whipping cream to a slow simmer
  • Pour the chocolate chips into a medium bowl and pour the hot creamover the chocolate chips
  • Allow to sit for a minute before whisking until smooth
  • Spoon on about 1 ½ tbsp of the ganache onto the cheesecakes and smooth evenly
    Red velvet chocolate ganache
  • Allow to harden in the fridge

Chocolate Whipped Cream

  • Using a standing mixer, beat the ingredients for the whipped cream together until stiff peaks form
  • Scoop the whipped cream into the piping bag
  • Pipe dollops of whipped cream onto the top of the cheesecake and topwith mini chocolate chips and a mini oreo

Chocolate Cookie Crust

  • Using a food processor, bled up the Oreo cookies and the melted butter until combined and wet sand like
  • Set aside
  • Line a cupcake pan with white cupcake liners
  • Using a tablespoon, scoop the crust into the cupcake liners
  • Using a flat bottomed cup or measuring cup, press the crust down firmly
  • Set aside
  • Line a cupcake pan with white cupcake liners
  • Using a tablespoon, scoop the crust into the cupcake liners
  • Using a flat bottomed cup or measuring cup, press the crust down firmly
  • Set aside

Notes

Directions:
  • Preheat oven to 350 degrees
  • Using a hand mixer, beat the cream cheese, sour cream, sugar, and cocoa
    until combined
  • Beat in the vanilla until combined
  • Beat in the eggs, one at a time until combined
  • Beat in the Red Gel Food coloring until combined
  • Fold in the chopped Oreos
  • Scoop about 1 ½ tbsp of the cheesecake batter into the cupcake liners
  • Bake in the oven for 20-22 minutes or until the top is firm
  • Remove from oven and allow to cool to room temperature
  • Once cooled, place in the fridge overnight

Nutrition

Calories: 289kcal
Keyword red velvet cupcakes, red velvet oreo cheesecake cupcakes
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