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close up square image of mini no bake red velvet oreo cheesecakes

No Bake Red Velvet Oreo Mini Cheesecakes

This no-bake red velvet oreo cheesecake is surprisingly easy to put together, and it tastes just as good as the real thing. So if you're looking for a show-stopping dessert that doesn't require any baking, this is the recipe for you!
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Chill Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 12 Mini Cheesecakes
Calories: 347kcal
Author: Wendy

Equipment

  • Mixing Bowl
  • Muffin Pan
  • Cupcake Liners
  • spoon
  • hand mixer
  • Measuring cups
  • Measuring spoons
  • Rubber Spatula

Ingredients

  • 1 cup Oreo baking crumbs
  • 4 tablespoons Butter melted
  • 8 ounces Cream cheese room temperature
  • ½ teaspoon Vanilla extract
  • ¼ cup Milk chocolate chips melted
  • Red food coloring
  • 2 cups Powdered sugar
  • 8 ounces Whipped topping
  • 10 Oreo cookies Roughly chopped

Instructions

  • Start by preparing the crust by adding the Oreo baking crumbs and melted butter into a bowl and mixing until the butter is evenly distributed.
  • Grab a muffin/cupcake pan prepared with cupcake liners.
  • Add 1½ Tbsp. of the crust mixture into each cupcake liner.
  • With a spoon, firmly press down on the mixture until tightly compacted into the bottom of the liner.
  • Repeat with the rest of the crusts.
  • Place the crusts in the refrigerator to chill while making the cheesecake filling.
  • Using a large mixing bowl, beat the cream cheese until smooth and creamy.
  • Add in the vanilla extract and melted chocolate.
  • Mix until the chocolate is fully incorporated
  • Add in the food coloring until you get your desired shade of red.
  • Next, add in the powdered sugar ¼ cup at a time, mixing in between each time.
  • Once all the powdered sugar is mixed in, add in the whipped topping.
  • Carefully fold the whipped topping into the cream cheese mixture.
  • Once the mixture is clear of white or pale streaks, add in the chopped Oreos.
  • Fold the Oreos into the cheesecake mixture.
  • Once the filling is ready, take out the crusts from the refrigerator.
  • Place 4 Tbsp. of the cheesecake filling into each cupcake liner.
  • Once each liner is full, place the cheesecakes into the refrigerator to chill for at least 3 hours.
  • Once the cheesecakes have set, take out of the refrigerator and top with whipped cream and Oreo crumbs or just an Oreo.

Notes

  • Make sure you've spread out the crust enough before pouring the filling into each liner/cupcake. You want a flat layer of the crust.
  • It's important that the cream cheese is completely room temperature so that you have a smooth cheesecake filling.
  • If you can not find Oreo baking crumbs, simply just separate Oreo cookies and remove the cream from the middle. Use a food processor to get the Oreos finely crushed. 
Be sure to store your cheesecakes in the fridge for up to five days. You can also freeze these cheesecakes without the cookie on top of them. 

Nutrition

Serving: 1Cheesecake | Calories: 347kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 218mg | Potassium: 97mg | Fiber: 1g | Sugar: 37g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg