Individual Oreo Red Velvet Cheesecakes

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It’s almost Valentine’s Day, and I couldn’t possibly let it go by without a sweet little red dessert to share.
Do you celebrate Valentine’s Day? I don’t like to make a big deal out of it, personally. Don’t get me wrong, it’s a fun way to celebrate the people you love in your life. But, I think the V-Day puts a lot of pressure on couples to make the day special, and if two people in a relationship have different expectations of what is going to happen on Valentine’s Day, they could have issues.
When you really care for someone, there are many ways and opportunities to show it, and why not forget about material gifts this year and give your Valentine something that is 100 times more valuable? Instead of dinner in a crowded restaurant, make him or her an unforgettable meal at home.
Cooking for someone signifies thoughtfulness and effort.

This is my suggestion how to sweeten your love.
Do you like individually portioned desserts?
Do you like (little) cheesecakes ?
And they aren’t just any little cheesecakes. Nope. These have a Oreo crust on the bottom, a gorgeous red velvet color cream cheese filling and topped with the whipped cream.
They are rich, sweet and a perfect dessert for any day really. That’s why I made them into individual servings….so you can have a treat anytime without feeling like you are eating a decadent slice of cheesecake. Ya know?

Individual Oreo Red Velvet Cheesecakes

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 12

Ingredients

For the crust:
13 Oreo cookies , crushed
2 tablespoons butter, melted
For the filling:
12 oz reduced-fat cream cheese
1/2 cup sugar
1 tablespoons sour cream
3 tablespoons cocoa powder (not sweetened)
1 egg
2 teaspoons vanilla extract
4 teaspoons red food coloring
For the frosting:
1/2 cup whipping cream
2 tablespoon powdered sugar
1/2 teaspoons vanilla extract
Heart shaped sprinkles-optional

Instructions

For the crust:
Preheat oven to 350 F.
Combine Oreo crumbs and butter in a large bowl.
Place a heaping tablespoon of Oreo mixture into the bottom of a mini-cheesecake pan.
Press down with your fingers to pack tightly.
Bake for 5 minutes, then remove and let cool slightly.
For the filling:
Reduce oven to 325 F.
Combine cream cheese and sugar in an electric mixer on medium speed.
Add sour cream, cocoa, egg, vanilla to combine.
Carefully pour in red food coloring.
Pour batter on top of Oreo crust and fill about 2/3 to the top.
Bake for 15 minutes.
The cheesecakes should be relatively firm.
Refrigerate in baking cups at least 1 hour.
Once your cheesecakes have cooled, you should be able to lift them from the tray without damaging them.
For the frosting:
Using an electric mixer, beat whipping cream on medium speed 30 seconds until stiff peaks form.
Beat in powdered sugar and vanilla sugar.
Top each chilled cheesecake with large dollop of whipped cream and heart shaped sprinkles. Serve chilled.