Rich and decadent cheesecakes with a whole Oreo crust — cookies and cream mini cheesecakes are perfectly packaged for parties and sharing. A guaranteed hit!
Earlier tonight, a friend asked for suggestions for a bake sale to raise money for the flood victims of Binghamton. I feel like typical cupcakes and cookies are a dime a dozen at bake sales, so I suggested these mini-cheesecakes as a fun alternative.
(And fortunately for her, I just happened to have some pictures of these waiting, so I could actually get the blog post up. It’s amazing when things work out like that!)
Cheesecake is a super popular dessert (admittedly, I don’t really get it). Holiday parties. School fundraisers. Heck, there’s an entire restaurant chain dedicated to dozens of flavors of cheesecake!
But most of the time, cheesecake is not a good “sharing food” – you need a plate and a fork and someone to actually cut you a slice.
Not so, with these cookies and cream mini cheesecakes. Each is individually portioned (and by individually portioned, I mean plan on people coming back for seconds or thirds!).
The intact Oreo crust makes them easy to hold in your hand, no plate or fork necessary. You can put them in cupcake wrappers if you’d like, but I find they pop out of a muffin tin quite nicely without them.
They’re also quick to make, hold up well throughout the day even without refrigeration, and you can make them days ahead of time. Store in the fridge and enjoy when it’s time for your party/work event/bake sale/whatever.
Just make sure you have a plan to give most of these away. Otherwise, before you know it, you’ll have consumed 30 cookies and cream mini cheesecakes all by yourself. But it’s okay, they’re mini. 😉
Rich and decadent cheesecakes with a whole Oreo crust — cookies and cream mini cheesecakes are perfectly packaged for parties and sharing
Recipe adapted from Martha Stewart’s Cupcakes (links may be affiliate)