Red Velvet Oreo Cheesecakes Recipe
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
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.