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Red Velvet Cheesecake Cupcakes

I've always had a soft spot for cheesecake. I can thank my mother for this, she introduced me to cheesecake at a very young age.
Course Dessert
Cuisine American
Prep Time 1 hour 10 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings 20
Calories 128kcal
Author Katie


  • 2 8 oz packages of cream cheese room temperature
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 2 teaspoon vanilla extract
  • 2 tablespoon red food coloring
  • 3 eggs
  • 10 oreos divided
  • Whipped Cream
  • Mini chocolate chips


  • Preheat the oven to 350 degrees.
  • In a stand mixer, begin to mix cream cheese until whipped (about 1 minute). Then add in the granulated sugar and cocoa powder. Mix on medium speed for 1 minute. Scrape down the bowl, and then mix for an additional 30 seconds. Add the vanilla extract and red food coloring. Mix on low for 10-20 seconds.
  • Add each egg individually to the batter. Mix for 3 mintues on medium speed until well incorporated (scrape down the bowl a few times).
  • Using cupcake tins, line with cupcake wrappers. Place half an oreo cookie in each cupcake wrapper (filling side up). Using a large cookie scoop, scoop batter into the cupcake wrappers.
  • Bake at 350 degrees Fahrenheit for 25 minutes. Remove from the oven. Let them cool in pan for 10 minutes, then transfer to a wire rack to cool for 50 additional minutes. Refrigerate in an airtight container for up to 5 days. Before serving top with whipped cream and mini chocolate chips.


Calories: 128kcal | Carbohydrates: 16g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 83mg | Potassium: 58mg | Fiber: 1g | Sugar: 13g | Vitamin A: 226IU | Calcium: 20mg | Iron: 1mg