Oreo Cheesecake Cupcakes

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).

Oreo Cheesecake Cupcakes


  • 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


  1. Preheat oven to 275 F.
  2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
  3. Place 1 whole Oreo in the bottom of each lined cup.
  4. Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
  5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
  6. Beat in the sour cream and salt.
  7. Stir in chopped cookies by hand.
  8. Pour the batter into the prepared tins, filling each almost to the top.
  9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
  10. 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)

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168 comments to Oreo Cheesecake Cupcakes

  • I’ve made these and they’re awesome!…and I still need to try to make a full-blown cheesecake :)

  • Those look SINFULLY delicious! Mmmm!

    P.S. I am linking back to your blog on a recipe of yours posted in June that I tried and loved! Look for it :)

  • Jen

    I’ve made these as well and they’re quite tasty. Mine didn’t turn out as pretty as yours though!

  • If there’s one prepared item I can seriously eat a package of, it’s Oreos. They are so addicting! These look really delicious and so pretty! I actually thought they were little ice cream cakes at first.

  • These are SO cute! They must be too adorable to resist! :)

  • OMG those look so delish!

  • paige

    soooooo excited to make oreo cupcakes and oreo cheesecake :)

  • Rebecca Carmen

    Can these cupcakes be frozen?

  • Cate

    I would assume that like other cheesecakes, they can. However, I haven’t tried it, so if you do, let me know!

  • Nellie

    I just made these for my daughter’s Daycare and used a ganache recipe from Bakerella.com as the “frosting” – it was a major hit and I’m so glad!

    Thank you for this great recipe and can’t wait to make them again!!

    Happy, Joyous Holiday to you and yours!

  • Jenny L.

    these look super delicious! I cant wait to make them :) one question though. how many cupcakes will this recipe approximately make?
    thank you!

  • Cate

    Jenny – It makes about 16

  • jen

    do you have to put sourcream in the recipe ?? I don’t really like sour cream so does it make a difference?

  • Cate

    Jen- You probably won’t taste it at all, and I think it helps the texture, so I would include it. I hope you like them!

  • jenna

    I’ve herd these are so good can’t wait to try them!!!! And they also look very yummy! Mmmmmmmmmm

  • Matthew


    Is 275 degress the correct temp, or is that a typo?

    Thank you.

  • Cate

    Matthew – That is the correct temperature

  • Heidee

    I made these and instead of hardening they were gooey. I don’t understand why. Anyone have any answers?

  • Cate

    Heidee – It could be a few things – not baking them long enough, oven temperature is lower than it should be (an oven thermometer showed my my oven is about 20 degrees lower than it says it should be), and not chilling for long enough. I’m sorry they were gooey…

  • I tried out this recipe today and absolutely fell in love. Unfortunately, I don’t have a stand mixer and had to use a hand one so i got a little bit of a cream cheese splatter but other than that, it was a great recipe. A review of it, as well as a shout out to your blog, will be on my food blog, Gourmet Ramen, within the next few days. Check it out!

  • Jessica

    I just made these today :) they are reaaaaaaalllyyy good, but as in a previous comment they did come out a little gooey. I’m guessing I should use less sour cream (but it does add to the flavor of a true cheesecake) or bake at a slightly higher temp, since the edges were cooked just not quite the inside. But they still were amazing :)

  • Katherine

    when you mentioned 16 left whole, and 6 coarsely chopped
    is it 16 whole cookies with frosting in the middle of them and 6 chopped just the cookie part?

  • Cate

    Katherine – Chop up 6 including the filling. 16 are not chopped up (they go in the bottom of the cupcake liner).

  • Katherine

    so 16 whole
    cookies including the frosting. and for 6 chopped up
    cookies can we do it without the frosting if we want to??

  • Cate

    Yes, I think that would still work

  • These look so wonderful! I actually have this cookbook, and I’ve been hesitant to make these cupcakes because I had a bad experience with previous cheesecake cupcakes I had made. Did you have trouble getting these out of the cupcake wrapper at all? I had tried a different recipe once before but was so disappointed when half the cheesecake stuck to the wrapper as I was trying to peel it away!

  • The idea of making and then eating these tomorrow afternoon is how I’m going to get through my 15 mile long run tomorrow morning. They look amazing!

  • […] is the link (Oreo Cheesecake Cupcakes) if you are interesting in making them… they are best left in the fridge overnight in my […]

  • Laurie

    so correct me on this i just finish making a batch…i put in the chopped but i also put in the whole…then i still put 1 in each muffin paper…i bet they will be very sweet.

  • Cate

    Laurie – I’m sorry the recipe wasn’t clear – 16 whole oreos are for the bottom of each paper liner and the 6 chopped get stirred into the cream cheese mixture. I hope you liked them!

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  • melesa garrison

    Definitely going to try this recipe…Yummy! I thought your directions were very clear ;)

  • Monique

    These look so delish and I’m throwing a girls party next weekend that I’m sure they will be a hit at. I found the instructions to be very clear and easy to understand – thank you for posting this.

  • mylene

    Hi I made these last night in paper liners, and when I tried to remove the cheesecakes from the pan this morning, they stuck to the bottom of the ban!:( I only got 4 nice cheesecake-cupcakes out, the rest I squished into a cheesecake ‘loaf’. Taste was superb though! I was wondering if you know the answer to my problem! Thanks!:)

  • Cate

    @Mylene – I’m sorry they didn’t come out cleanly! I think the problem might be that they chilled in the pan. I usually let them cool in the pan for about 15 or 20 minutes, transfer them from the pan to a plate, and then chill them on the plate instead of in the pan.

  • […] and a Pumpkin Pie, but last minute Mr. O suggested an Oreo Cheesecake, and I decided to go for it. I found an amazing recipe here, and followed it pretty […]

  • i tried these today and are delicious, although i think i overcooked them a little or perhaps didnt use the correct measurements in my poor translation into grams as they were a little tough! I want to serve them as a dessert, any recommendations as an accompaniment? xx

  • Lauren

    I made these last night…I can’t begin to describe how amazing they are! Thanks!!

  • Jodi

    If I make these and cut the recipe in half, should I reduce the baking time as well?

  • Cate

    Jodi – I think the baking time would need to stay the same. However, I would check a few minutes before the recipe says, just in case!

  • Taryn

    I just made these. They are fantastic!

  • kylee

    soooo yummy! i used the rasberry ice cream flavored oreos and it gave it a delicious fruity twist!

  • Stephanie

    I really want to make these, but I was thinking of tweaking it a little..I want to make mini cupcakes with no paper cup, and then dip the whole thing in chocolate that will harden on the outside..so they would be “bites” any suggestions as to how to make this work better?? How long would I bake the cupcakes??

  • Cate

    Stephanie – I’m not sure how it would work without some type of cookie or crust on the bottom. I love the idea, though! I would probably start checking them after about 15 minutes in the oven.

  • Stephanie

    I made the “bites” I put the batter in mini cupcake pans and topped with an Oreo…then baked them for 13 minuets, let them cool for 10 minutes, then stuck them in the freezer for another 15 minutes. Used a mini spatula to gently remove them and put them right side up on the cookie to finish cooling..then melted the chocolate chips, and gently dunked each one until covered. Put them on a cookie sheet with wax paper, and in the fridge until the chocolate is hard ( most will stay in until tomorrow) THEY WERE SOOOOO GOOD!!!!! Sounds more complicated than it was! GREAT recipie !!! Thanks so much!!!!!

  • Stephanie

    Oh I forgot to mention to spray the cupcake pan with butter flavored cooking spray!

  • Heidi

    How on earth did Laurie get confused about how many cookies to use? It seems so clear to me that 6 go into the mixture and 1 for each muffin paper. Any extras you could eat while you bake :) Yum!! I am super keen to try this.

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