California Cooking

Earlier this week I shared my guide to New York. Well, you can’t talk about New York without talking about cheesecake! I love all kinds of cheesecake. Traditional cheesecake is always amazing. One of my former coworkers makes the best cheesecake ever. I love all of the flavored cheesecakes as well. Dulce de Leche, chocolate chip cookie dough, s’mores, etc. The list goes on! Today I’m sharing my favorite way to eat cheesecake….in mini cupcake form! With these adorable minis, the Oreo forms the “crust” of the cupcake and gives them some structure. I love that they are small and almost bite size, perfect for you just need a little bit of a treat without blowing your waistline. These are so good that Mini Oreo Cheesecakes have quickly become one of my most requested desserts!

Mini Oreo Cheesecakes |

 Look at all of that creamy cheesecake filling! What did I do before my KitchenAid Stand Mixer? I seriously love it.

Mini Oreo Cheesecakes | Mini Oreo Cheesecakes |

Be careful not to over mix once you’ve added the cookie pieces. You want to have some nice chunks in your mini cheesecakes. Mini Oreo Cheesecakes |

Using Oreos instead of a crust saves time and gives an extra chocolate crunch to your mini cheesecakes. You can also make these with plain chocolate wafer cookies, but I like the double layer of crust. The crust gets a little soft when baked. Having a double layer makes them easier to eat without a fork. Finger food are more fun at parties! Mini Oreo Cheesecakes |

Poke the mini cheesecakes to determine if they are done. They will continue to cook for a few minutes in the pans even after  you pull them out of the oven. They should be sticky but not jiggly. Jiggly is a technical kitchen term right? You want the mini cheesecake to be cooked through, but not dried out. Oreo Cheesecake Cupcakes |

Serve with a side of milk and some extra cookies! Oreo Cheesecake Cupcakes |

Mini Oreo Cheesecakes


  • 20 Oreo cookies (12 left whole for the bottom of cupcakes and 8 chopped for the filling)
  • ¾ cup powdered sugar
  • 1 pound of cream cheese
  • 2 egg whites
  • Pinch of salt


  1. Preheat oven to 300 F.
  2. Line muffin tins with paper liners.
  3. Place 1 whole Oreo cookie in the bottom of each cup.
  4. Beat together cream cheese and powdered sugar until it’s smooth.
  5. Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.
  6. Add pinch of salt and mix.
  7. Fold in coarsely chopped Oreo cookies
  8. Fill each cup over the Oreo cookie, almost to the top
  9. Bake for about 25 minutes (until the centers appear set and the toothpick inserted in the center comes out clean).

What’s your favorite form of cheesecake?

This Polish Kielbasa is one that my grandmother from North Dakota (then later California) always made. Growing up with freezing cold North Dakota winters meant lots of hearty, heart warming meals. This is a one pan dish that is loaded with vegetables, hearty potatoes, and the star of the dish…Polish Keilbasa sausage. To make it, […]

Continue Reading

Whether you are hosting family dinner on Sundays or a game night with friends on a Friday, offering up a Taco Bar dinner is a fun way to serve dinner that gets you out of the kitchen and out hanging out with people. Must Have’s for a Great Taco Bar: Sturdy Corn or Flour Tortillas […]

Continue Reading

Every year at work we have an annual Guac Off event where everyone brings in their best homemade guacamole. We all sample them and vote on the best. I have learned through trial and error that the best guacs are the simplest ones. I’ve made a decadent guac with roasted cherries & white pepper, I’ve […]

Continue Reading

1 2 3 8