1 yr. Blogversary!! Red Velvet Cheesecake Bites

Happy 1 Year Blogversary! I can't believe it's been a year since I decided to face my fear of the kitchen.  Big thank you to everyone who has listened to me talk about the blog, people I made join the blog & those who have sent me recipes to try. And the biggest shout out goes to J for being so supportive and always complimenting my meals...even when we both know they shouldn't be given compliments.  It is only appropriate to start out this next year with a fun & tasty treat!

My office was having another baked goods potluck (no prizes this time :( )  for Valentines Day, so what better opportunity to try out this fun and appropriate looking recipe. If you've been reading my posts, it's pretty clear I love Cheesecake, and WHO doesn't love Red Velvet?! And did I mention the crust is OREOS???  They are just AMAZING.  I made 45 of them and it was not enough! The recipe is quite rich, so making bite sized versions was perfect. I'd be lying though if I said I only ate one. I also cheated on the frosting. The recipe from Baked by Rachel has a recipe for a whipped topping, but I was too lazy & bought a container of frosting. It was still just as good!  

Red Velvet Cheesecake Bites
Makes: 24 bites
Bake time according to Baked by Rachel: 28 mins (she fridged hers over night)
Bake time according to Rachel: 2 hours (includes cool time & frosting time)
How difficult was this for Rachel? Not too hard!

10 oreos, crushed
2 tbsp unsalted butter
12oz cream cheese, softened
1 Tbsp sour cream
1/2 cup sugar
3 Tbsp unsweetened cocoa powder
1 tsp vanilla extract
3 tsp red food coloring
1 egg
Topping if you aren't lazy like me:
1/2 cup heavy whipping cream
2 tbsp powdered sugar
1/2 tsp vanilla extract

Preheat oven to 350 degrees

In a food processor (or large bowl) blend/mash cookies until only small pieces remain. 
Stir in butter in completely mixed in.

In a greased mini-muffin tin, scoop 1 tbsp of cookie mix. 
Using the bottom of a flat sided object like a shot glass, press down to flatten cookie in the tin.
Bake for 5 mins. Remove from heat & set aside.
Reduce heat to 325

In a large bowl, beat softened cream cheese, sour cream & sugar together until smooth

Add cocoa powder mixing on low until combined.

Add vanilla & red food coloring followed by egg.

Fill each tin with cheesecake filling leaving a little room at the top.

Bake for 15-18 mins.
Remove & let cool for 10 mins then fridge for 1 hour.

Remove bits from tin & add frosting. 

For the homemade whipped topping: Beat ingredients together until combined,

Add frosting & devour!

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