How much to I love cheesecake? I have an entire board on Pinterest called “Cheesecake Recipes: Because I’m in Training to Become a Golden Girl.” But let’s face it. Cheesecake is a big ole pain in the butt to make. Will it set up right? Will it crack? Will it be creamy? Cheesecake is a high maintenance dessert.
A few weeks ago, my parents came to visit, and my mom came bearing gifts. Gifts in the form of a cheesecake cupcake recipe and supplies to make it. So we teamed up for this one…and I thought today would be an excellent day to post the recipe (which was NOT hard and turned out pretty good), because TODAY IS HER BIRTHDAY!!! Happy birthday, Mom!
Yes, that is an Oreo cookie you see poking out in that first picture above. The little taste of chocolate really rounds out the overall flavor. You could swap it out for a vanilla wafer, golden Oreo cookies, or gingersnap cookie if chocolate isn’t your jam. You could also use mini Oreo cookies if you want to do them in bite-size portions, like the mini lemon muffins I recently made. And, even though we used blackberry jelly for this recipe, you could do just about any fruit you enjoy. Strawberry, blueberry, grape, peach…even orange would taste yummy.
On a side note, I have whiskey jelly in the fridge right now. WHISKEY JELLY. Shout out to Abbott Farms in South Carolina, where we picked this up the last time we went on a roadtrip from Virginia to Alabama. I totally recommend stopping if you’re in the area.
But I digress. On to the recipe! (hat tip to Whisk Away Your Worries, who provided the inspiration for this recipe!)