Red Velvet Oreo Cheesecakes |Cooking With Amanda

I kind of consider myself an Oreo cookie connoisseur. And I may or may not make a special trip to the store when a new limited edition flavor is released. Sometimes I'm even lucky enough to get a preview of the new flavors a couple of weeks early. Blogging does have its perks, folks! Although I think working in my pajamas may just trump preview Oreos by a smidge.

Some people think baking Oreos into other things is slightly ridiculous; however, I'm all about it. Last year I whipped up Red Velvet Oreo Bark and Red Velvet Oreo Cupcakes all while packing up a house and complaining to guys every single step of the way.

Last year's cookies were good, but I swear they've changed something with this release - which by the way, is rumored to be permanent. They taste better and I swear there's just a little more filling in the center of each cookie, which always a good thing.

One of the coolest things about Oreos is that they fit perfectly into the bottom of a standard muffin/cupcake tin - making them a great crust for mini cheesecakes or cupcakes. There's no food processor involved to turn the cookies into crumbs or need to press tiny bits of cookies into the muffin cups.

You simply place an Oreo into the bottom of muffin tin lined with paper liners, scoop in that pretty red velvet cheesecake filling, bake them up for about 20 minutes and you've just become a Valentine's Day dessert rock star - all in less time than it takes to watch an episode of The Bachelor.

Sounds pretty easy, right? Here's what's not easy. Cleaning red food coloring off your toddler's hands after she sneaks into the pantry, grabs it off a shelf and wants to pour it into a bowl, and on the floor, and on your less-than-a-year-old leather ottoman. Here's a pro tip: Hide your food coloring.

Whether you're whipping up Red Velvet Oreo Cheesecake for a work potluck or for your little sweetie, they're sure to be a hit. Top them with a little whipped cream and festive sprinkles to make them extra special. While you're at it, you should probably make these Oreo Cookie Balls too!

Print Save

Red Velvet Oreo Cheesecakes Recipe

Embed

Ingredients

12 red velvet oreos
16 ounces cream cheese, room temperature
1/2 cup granulated sugar
1 1/2 tablespoons unsweetened cocoa powder
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons red food coloring
whipped cream, and sprinkles, optional

Directions

Preheat oven to 350°F. Line 12 standard muffin cups with paper liners and place one Red Velvet Oreo cookie into the bottom of each muffin cup.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese until smooth.
In a small bowl, whisk together the sugar and cocoa powder and then add the mixture to the cream cheese and mix until thoroughly combined.
Add eggs one at a time, making sure to scrape the sides and bottom of the bowl before and after each egg.
Add vanilla extract and red food coloring and mix until combined.
Use a large cookie scoop (about 3 tablespoons) to scoop the cheesecake batter into each muffin cup.
Bake in preheated oven for 18-20 minutes, or until cheesecakes appear to be set.
Remove pan to a cooling rack and allow the cheesecakes to cool completely.
Refrigerate cheesecakes for at least 4 hours or overnight.
If desired, top with whipped cream and sprinkles before serving.