Did you know that combining red velvet and cheesecake could create a mini masterpiece? As a food lover, I’ve always enjoyed experimenting with classic flavors, and these Mini Oreo Stuffed Red Velvet Brownie Cheesecakes are the perfect fusion of indulgence and creativity. With a chewy brownie base that gives way to a creamy red velvet cheesecake filling, each bite reveals a hidden OREO cookie nestled inside, making these treats a delightful surprise for anyone’s taste buds.
What stands out about this recipe is its speed—it only takes a short time to prepare and bake, making it an ideal go-to when you're craving something sweet without needing to spend all day in the kitchen. Plus, these cuties are a crowd-pleaser, certain to impress friends and family at any gathering.
If you’ve been looking for a way to elevate your dessert game or simply want to impress someone special, these mini cheesecakes may just be the answer. Curious about how to whip them up? Let’s dive into the recipe and indulge in this delectable treat!
Why love Mini Oreo Stuffed Red Velvet Brownie Cheesecakes?
Unique Combination: These mini cheesecakes beautifully marry the rich flavors of red velvet and the nostalgia of OREO cookies for a truly special dessert.
Speedy Prep: Whip them up in no time! The quick baking and chilling times mean you won’t be stuck in the kitchen all day.
Eye-Catching Treat: The vibrant red color and creamy topping make these bites stunning, perfect for any celebration or just to brighten your day.
Gluten-Free Option: Easily switch to gluten-free with a few tweaks, ensuring everyone can enjoy this indulgence.
Crowd-Pleasing Delight: Everyone loves individual-sized desserts, and these Mini Oreo Stuffed Red Velvet Brownie Cheesecakes are sure to be a hit at parties!
Don't miss checking out my other delicious dessert recipes, like those found in this better-than-box-mix brownies recipe.
Mini Oreo Stuffed Red Velvet Brownie Cheesecakes Ingredients
For the Brownie Crust:
• All-Purpose Flour – Provides structure; substitute with gluten-free all-purpose baking flour for a gluten-free version.
• Granulated Sugar – Sweetener to enhance flavors.
• Unsweetened Cocoa Powder – Adds delightful chocolate flavor and color.
• Baking Powder – A leavening agent to help the batter rise.
• Salt – Enhances the overall flavors of the brownies.
• Eggs – Binds the ingredients together and contributes to the structure.
• Vegetable Oil – Adds moisture for a soft brownie texture.
• Vanilla Extract – Imparts warmth and enhances the flavor.
For the Red Velvet Cheesecake Filling:
• Full-Fat Cream Cheese – The key ingredient for a rich and creamy cheesecake batter.
• Granulated Sugar – Sweetener to balance the tartness of the cream cheese.
• Egg – Binds ingredients for a smooth filling.
• Red Food Coloring – Adds that signature red hue to make it pop.
• Vanilla Extract – Elevates the flavor profile of the cheesecake.
Other:
• OREO Cookies – The delicious surprise nestled in the cheesecake center; opt for gluten-free OREO cookies for a gluten-free version.
• Cream Cheese Whip – A light and creamy topping to finish off the cheesecakes beautifully.
• Cupcake Liners – Essential for easy removal; parchment paper liners are recommended to prevent sticking.
Dive into this delightful dessert adventure with these Mini Oreo Stuffed Red Velvet Brownie Cheesecakes and enjoy every moment of flavor that comes with each bite!
Step-by-Step Instructions for Mini Oreo Stuffed Red Velvet Brownie Cheesecakes
Step 1
Begin by preparing the brownie crust for your Mini Oreo Stuffed Red Velvet Brownie Cheesecakes. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, and salt until well combined. Then, add the eggs, vegetable oil, and vanilla extract. Mix until the batter is smooth and glossy, about 2-3 minutes. Line a muffin tin with cupcake liners and evenly distribute the brownie batter, filling each liner about halfway.
Step 2
Next, bake the brownie crusts at 350°F (175°C) for just 5 minutes. This brief baking time helps set the tops, creating a sturdy base for your cheesecakes. Keep an eye on them as they should be slightly firm on the surface and look just set, but not fully cooked through. Once done, remove the cupcake tin from the oven and allow the crusts to cool slightly while you prepare the red velvet cheesecake filling.
Step 3
In a separate mixing bowl, prepare the red velvet cheesecake filling for your Mini Oreo Stuffed Red Velvet Brownie Cheesecakes. Beat the full-fat cream cheese and granulated sugar together until creamy and smooth, about 2-3 minutes. Add in the egg, red food coloring, and vanilla extract, blending until the mixture is homogeneous and velvety. Be careful not to overmix, as this can introduce air bubbles; scrape down the sides of the bowl as necessary.
Step 4
Now it’s time to assemble the cheesecakes, layering flavors in your Mini Oreo Stuffed Red Velvet Brownie Cheesecakes. Place an OREO cookie in the center of each brownie crust. Carefully spoon the red velvet cheesecake filling over the top of each OREO, filling the cupcake liners to about ¾ full. This layering creates a delightful hidden surprise in every bite, so take your time to ensure even distributions.
Step 5
Bake the assembled Mini Oreo Stuffed Red Velvet Brownie Cheesecakes in the preheated oven at 350°F (175°C) for 18-20 minutes. They should appear set around the edges but may have a slight jiggle in the center when pulled out—this is just perfect! Once done, remove them from the oven and allow them to cool in the muffin tin for about 10 minutes before transferring to a wire rack to cool completely.
Step 6
Finally, chill your Mini Oreo Stuffed Red Velvet Brownie Cheesecakes in the refrigerator for at least 2 hours or until fully set. Proper chilling prevents sticking to the cupcake liners, so be patient! Once chilled, gently peel away the paper liners, revealing your delightful mini cheesecakes. They’re ready to be topped with a light cream cheese whip and enjoyed—each bite bursting with a combination of rich brownie, creamy cheesecake, and a surprise OREO!
Mini Oreo Stuffed Red Velvet Brownie Cheesecakes Variations
Feel free to mix and match these delightful variations to make your mini cheesecakes even more exciting and personalized!
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Gluten-Free: Substitute all-purpose flour with gluten-free all-purpose baking flour, and enjoy gluten-free OREO cookies as well. This way, everyone can indulge without worry!
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Flavor Explosion: Add a splash of almond extract in the brownie crust for an unexpected nutty twist. Just a teaspoon can take your flavors to the next level.
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Nutty Crunch: Fold in chopped walnuts or pecans into the brownie batter for an added crunch in your chewy base. It's a delicious surprise in contrast to the creamy filling.
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Cheesecake Swirl: Before baking, dollop some extra cheesecake mix on top and use a toothpick to create a beautiful swirl pattern. This visual treat makes everything even more tempting!
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Minty Fresh: For a refreshing twist, incorporate peppermint extract into the cheesecake batter. Top with crushed candy canes for a festive touch, perfect for special occasions!
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Chocolate Lovers: Drizzle melted chocolate over the chilled cheesecakes before serving. Chocolate enhances the flavors beautifully and adds elegance to your presentation.
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Spicy Kick: Add a pinch of cayenne pepper to the brownie batter, creating a surprising heat that complements the sweetness of the cheesecake. It's an adventurous twist!
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Seasonal Flavors: Swap out red food coloring and add pumpkin or apple pie spice to the cheesecake filling in the fall, giving it a cozy seasonal flavor everyone will enjoy!
How to Store and Freeze Mini Oreo Stuffed Red Velvet Brownie Cheesecakes
Fridge: Store the Mini Oreo Stuffed Red Velvet Brownie Cheesecakes in an airtight container for up to 5 days. This keeps them fresh and prevents the OREO from becoming stale.
Freezer: For longer storage, freeze these mini cheesecakes by wrapping each one individually in plastic wrap, then placing them in a freezer-safe bag. They can be frozen for up to 3 months.
Thawing: To enjoy frozen cheesecakes, simply transfer them to the fridge and let them thaw overnight. This ensures they retain their beautiful texture and flavor when you're ready to indulge.
Reheating: These treats are best served chilled or at room temperature, but if desired, you can reheat them gently in the microwave for about 10 seconds to soften slightly before enjoying.
What to Serve with Mini Oreo Stuffed Red Velvet Brownie Cheesecakes?
Looking to create the perfect spread alongside your delightful mini cheesecakes? Here are some tasty pairings that will elevate your dessert experience.
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Vanilla Ice Cream: The creamy, cool texture is a delicious contrast to the rich cheesecakes, balancing flavors beautifully. A scoop topped with chocolate fudge will create a warm, comforting vibe.
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Fresh Berries: Strawberries or raspberries add a tart freshness that cuts through the sweetness and makes each bite more exciting. Drizzle with honey for an extra touch of indulgence!
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Chocolate Sauce: A drizzle of warm chocolate sauce on top will not only enhance the decadence but also add visual appeal. It’s a simple way to take presentation to the next level.
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Coffee: Pair these mini delights with a cup of freshly brewed coffee to elevate the flavors. The bitterness of the coffee beautifully complements the sweetness of the cheesecakes.
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Mint Chocolate Chip Milkshake: This fun drink offers a refreshing minty hit that contrasts nicely with the creamy cheesecakes. Plus, it’s perfect for both kids and adults!
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Cream Cheese Whip: Elevate the experience further by serving additional cream cheese whip on the side for dipping. The extra creaminess enhances the overall delight of the dessert.
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Coconut Macaroons: These chewy, sweet treats bring a different texture and tropical flair, pairing well with the rich flavors of your cheesecakes!
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Sparkling Water: A bubbly, refreshing drink will cleanse the palate between bites, making it an excellent choice to offset the sweetness. Try it with a splash of lemon for zest!
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Chocolate-Covered Strawberries: This classic treat brings romance and indulgence, marrying perfectly with the red velvet theme while adding an elegant touch to your dessert table.
Any of these pairings will enhance your dessert experience, creating a symphony of flavors that will have everyone raving about your Mini Oreo Stuffed Red Velvet Brownie Cheesecakes!
Make Ahead Options
These Mini Oreo Stuffed Red Velvet Brownie Cheesecakes are perfect for meal prep, allowing you to focus on enjoying sweet delights without the rush. You can prepare the brownie crust and cheesecake filling up to 24 hours in advance. Simply follow the instructions to make the brownie crust, pour it into the cupcake liners, and bake as directed. After cooling, cover and store the brownie crusts in the refrigerator. For the cheesecake filling, make it and refrigerate it separately, ensuring it stays fresh and creamy. When you're ready to finish the cheesecakes, simply assemble them by adding the OREO cookies and cheesecake filling, then bake and chill as usual. This method ensures you'll have delicious, restaurant-quality treats ready with minimal last-minute effort!
Expert Tips for Mini Oreo Stuffed Red Velvet Brownie Cheesecakes
- Perfectly Set Brownies: Ensure the brownie crusts have set for at least 5 minutes before adding the cheesecake filling to prevent sinking.
- Chill Time Matters: Let the cheesecakes chill for at least 2 hours; this helps prevent sticking to the liners and improves texture.
- Mix with Care: Avoid overmixing the cheesecake batter to maintain a smooth, airy texture; a gentle fold will do!
- Use Full-Fat Cream Cheese: For the creamiest filling, opt for full-fat cream cheese; it creates a rich, velvety cheesecake flavor.
- Try Gluten-Free: Easily modify the recipe by using gluten-free all-purpose flour and gluten-free OREO cookies to cater to dietary needs.
Mini Oreo Stuffed Red Velvet Brownie Cheesecakes Recipe FAQs
What type of flour should I use for the brownie crust?
For the brownie crust, all-purpose flour is best for achieving that perfect chewy texture. However, if you're aiming for a gluten-free version, I recommend substituting it with gluten-free all-purpose baking flour. It's an easy swap that maintains the deliciousness of these Mini Oreo Stuffed Red Velvet Brownie Cheesecakes!
How should I store the Mini Oreo Stuffed Red Velvet Brownie Cheesecakes?
Store your Mini Oreo Stuffed Red Velvet Brownie Cheesecakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. This keeps the OREO cookies from becoming stale and helps preserve the creamy cheesecake texture.
Can I freeze these cheesecakes for later enjoyment?
Absolutely! To freeze your cheesecakes, wrap each one individually in plastic wrap and place them in a freezer-safe bag. They can last in the freezer for up to 3 months. When you're ready to enjoy them, simply move them to the refrigerator overnight to thaw, ensuring they maintain their lovely texture.
What if my cheesecake filling seems too runny during mixing?
If your cheesecake filling is too runny, this could be due to overmixing. Be sure not to whip too vigorously, as this can incorporate excess air. If you find it’s too thin after mixing, you can add a little more cream cheese (room temperature) to help thicken it up. Just mix until combined but avoid overwhipping.
Are there any dietary considerations for these cheesecakes?
Yes! For those with gluten sensitivities, use gluten-free all-purpose flour and gluten-free OREO cookies. Additionally, it’s important to check the ingredients for any potential allergens, such as eggs and dairy, especially if you're serving these to guests with specific dietary restrictions. Always communicate with your guests about ingredients to ensure safe enjoyment!

Indulgent Mini Oreo Stuffed Red Velvet Brownie Cheesecakes
Ingredients
Method
- Prepare the brownie crust by mixing together flour, sugar, cocoa powder, baking powder, and salt. Add eggs, oil, and vanilla, mix until smooth. Line a muffin tin with cupcake liners and fill each halfway with batter.
- Bake the brownie crusts at 350°F (175°C) for 5 minutes, then cool slightly.
- For the cheesecake filling, beat cream cheese and sugar until smooth, then add egg, food coloring, and vanilla. Avoid overmixing.
- Assemble the cheesecakes by placing an OREO cookie in each brownie crust and topping with cheesecake filling until ¾ full.
- Bake at 350°F (175°C) for 18-20 minutes, cool slightly before transferring to a wire rack.
- Chill the cheesecakes for at least 2 hours before serving.
Nutrition
Notes
- Ensure brownie crusts have set before adding filling.
- Chill for at least 2 hours to improve texture.
- Avoid overmixing the batter.
- Use full-fat cream cheese for the best flavor.
- Consider using gluten-free ingredients if necessary.