It’s been a while since one of these little life recap posts. I had good intentions of doing a poignant 2015 year in review post and something about 2016...
A crunchy Oreo cookie crust, layered with creamy cheesecake and topped with a layer of sweet Nutella cheesecake make up this indulgent mini dessert. Baked in mini springform pans means these mini cheesecakes are the perfect size for sharing with friends or a guilt-free indulgence just for yourself!
Everything is better in miniature form. Cupcakes, ponies, puppies, and now cheesecake. Up until a week ago when I made my Grandma’s cheesecake recipe for the first time, I had never attempted cheesecake because albeit very delicious to eat, it was too intimidating to bake – lots of prep and ingredients, lengthy bake time and overall very temperamental. And at the end of all of that, you’re left with a giant delicious cheesecake, that’s not as easy to share unless you’re going to a big dinner or holiday. So I’ve been on a mission to figure out how to make cheesecake more approachable and less of an intimidating feat. Because let’s be real … cheesecake is delicious and makes the world a better place. I mean there is a factory of cheesecakes that always has at least a 2 hour wait no matter what city you’re in or what time of day you go.
So when Cake Boss Baking selected me as one of three food bloggers to participate in the #LoveisintheBaking campaign, I already had cheesecake on the mind. And when I saw the 4-piece mini springform pan set, it was just love at first sight.