Red Velvet Cheesecake Tarts
Mini red velvet cheesecakes baked on a Dark Chocolate Oreo crust and piped with sweetened cream cheese icing — all the holiday charm of a full cheesecake, without the three-month notice.
- Prep Time
- 25 min
- Cook Time
- 20 min
- Total Time
- 45 min
- Servings
- 12 tarts
Red velvet anything is a favorite of mine all year long, but especially during the holidays. Maybe it's the color, maybe it's just how good it is, or maybe we all just want an excuse to eat something festive and delicious after the year we've had — either way, I'm on board.
Cheesecake tarts are so much easier and less intimidating than a full cheesecake. There's no three-month advance notice required, and you can make a whole tray the day you actually need them.
I love putting together a little cheesecake tart buffet with a few different flavors so everyone can pick their favorite — and honestly, I can't think of anything better for a holiday dessert table than that.
Ingredients
For the Cheesecake Tarts
- 1 package Dark Chocolate Oreo cookies
- 2 (8 oz.) packages cream cheese, softened
- 2 tbsp. cornstarch
- 1 tbsp. unsweetened cocoa
- 3/4 cup granulated sugar
- 1 egg
- 1/2 tbsp. vanilla extract
- 1 tbsp. red food coloring
- 1/2 tsp. white vinegar
- 1/3 cup heavy cream
For the Icing
- 4 oz. cream cheese, softened
- 4 oz. frozen whipped topping, thawed
Instructions
- 1Preheat the oven to 350°F. Place an Oreo cookie in the bottom of each cavity of a lined muffin pan.
- 2Beat 8 oz. cream cheese, the cornstarch, and 1/2 cup sugar at medium speed until smooth. Add the remaining cream cheese, cocoa, red food coloring, and remaining sugar, and beat until smooth.
- 3Slow the mixer, add the vanilla and egg, scraping down the sides. Slowly add the heavy cream and vinegar, beating just until combined.
- 4Using a cookie scoop, distribute the batter evenly over the cookies in the muffin pan.
- 5Bake for 18-20 minutes. Cool for 1 hour, then refrigerate another 2 hours to set before removing from the pans.
- 6Beat the remaining cream cheese and whipped topping together until smooth. Pipe onto the tarts using a 1M decorating tip.
- 7Store in the refrigerator up to 5 days, or in the freezer up to 3 months.
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Over 75 New York–style cheesecake recipes, from classic flavors to fun, happy-hour-inspired twists. Beginner-friendly and dangerously easy to fall in love with.
