I may spend the majority of my time in the kitchen figuring out how to pack lots of vegetables, whole grains, and legumes into a simple yet flavorful dinner, but I can’t pretend that packaged food never makes an appearance in our house. There’s just something about Oreos I can’t resist, even though I know they’re full of junk.
I swear I’m not trying to make all the cupcakes out of Martha Stewart’s Cupcakes, but lately every recipe that’s jumped out at me as I scroll through dozens of food blogs happens to be from that book.
These are awesome, and if you’re at all hesitant about making cheesecakes this is a great place to start, because you get all the good qualities of a cheesecake without having to worry about cracking or water baths or springform pans. They’re easy to put together, and the hardest part is definitely waiting the four hours they need to chill (but you can speed that up by putting them in the freezer for some of the time).
Ingredients
- 22 Oreos: 16 left whole, and 6 coarsely chopped
- 2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
- 1/2 cup sugar
- 1/2 tsp vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 1/2 cup sour cream
- Pinch of salt
Instructions
- Preheat oven to 275 F.
- Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
- Place 1 whole Oreo in the bottom of each lined cup.
- Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
- Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
- Beat in the sour cream and salt.
- Stir in chopped cookies by hand.
- Pour the batter into the prepared tins, filling each almost to the top.
- Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
- Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.
(adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes)
Hi! You didn’t mention about an Oreo on top but see it in the photo… Was that just for looks or do you normally add another on top before serving? Can’t wait to try them! Thanks!
Suzanne – I just turned that cupcake upside down
[...] (the original recipe) [...]
Hi, I love the recipe – my oreos floated to the top of the cupcakes though :/ I was thinking that maybe my mix wasn’t light enough – did I not beat the eggs long enough, it only said to lightly beat them… Any suggestions?
Hey,
Why do you have to use a stand mixer? I am not a huge baker, and I don’t have a stand mixer, but still want to make these cupcakes. Will a hand mixer work?
Emily – I think using a hand mixer will be fine. I’m just accustomed to using a stand mixer for everything (and I don’t have a hand mixer, so I’m not as familiar with them). Enjoy!
Hi I was wondering if 275F (135degrees for us Aussies) is the correct temp as It doesnt seam high enough for a short time of baking.. Planning on making these for christmas
Shell – It does seem low, but that is the correct temperature
I’m thinking about taking these to work to share with my coworkers. Will they need to be refrigerated, or will they be okay sitting at room temperature after chilling for 4 hours first?
Jes – I would recommend keeping them chilled, but they might be okay to sit at room temp for about an hour or so
hello, im thinking of trying these for a dinner party, and i have to bring dessert! On a scale of 1-10 what would you rate the tastiness of this recipe? 10 being the yummiest
Thanks!
I just made a lactose free version of these and they turned otu delish, thansk for posting I’m a new follower!
http://www.lifelovegreen.com/2011/12/individual-oreo-cheesecakes-lactose-free/#
I am planning on making these and I’m wondering if they can be frozen if made ahead of time?
Donnis – I haven’t tried freezing them, so I can’t say for sure, but I would assume they’d be fine
I tried this and they stuck to the paper liner, what did I do wrong?
Amber – I’m sorry about that. I’m not sure exactly what happened but my guess would be either they didn’t bake quite long enough, or they didn’t chill long enough before being unwrapped.
Yummy! I just put them in the oven and all we have tried was licking the spoon! If that is any indication it may not make it to the dinner party!
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Great presentation!
So yummy. I made these for a church Christmas party and they were gone within the first 10 minutes.
Made them for a party and everyone loved them!
Will the temp still be 275 if you are using a confection oven
Linda – I’m sorry, I’m not really familiar with convection ovens. I’m pretty sure you’d want to lower the temperature a little bit, but I don’t know how much. Sorry!
Hi, I made these cupcakes but I want to cut the recipe in half, if I do that, how many will I be able to make??
Stephanie – Half a recipe should make 8 cupcakes