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!
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!
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.
Serve with a side of milk and some extra cookies!