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

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

  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.
http://catesworldkitchen.com/2010/01/oreo-cheesecake-cupcakes/

(adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes)

Blog Widget by LinkWithin

167 comments to Oreo Cheesecake Cupcakes

  • Litia

    Trying this out tonight!! Hopefully I make it right so I can do it for Saturday’s Mayweather fight:))

  • Those look awesome! I like how you left the oreo whole. I tried a similar recipe but crushed the oreos for the crust and made an oreo whip cream frosting. check them out at http://cookingwith-gina.blogspot.com/2012/02/cookies-n-cream-cheesecake-cupcakes.html

    Great recipe!

  • April

    I just made these and they turned out awesome!! Super easy recipe! Thanks!

  • Connie

    Just put a batch in the oven…..cant wait to see how they turn out!

  • Jenn r.

    These suck. I just suck at cooking I guess.

  • Michelle

    Hi Cate,

    I frequent your blog, but have never commented before. I have a baby as well who just turned 7 months old. It has been quite a fun adventure! I made your oreo cheesecake cupcakes to bring to a cake walk at work and they got rave reviews! I also saved 4 for my husband and I and I must say they were great as well. Thanks for posting the receipe and I look forward to trying to make more things from your blog as I try to expand into more cooking and baking. Lucky for me the hubby does most of the cooking in our house!

  • Stuff

    Is it safe to make a raw cheesecake with raw eggs? Doesn’t seem like a good family dessert to me. Unless you include the joys of food poisoning

  • Cate

    Fortunately, baking for 25 minutes means that the eggs are no longer raw when the dessert is consumed.

  • Teresa

    Cate, I have a pet peeve when ppl reply to a post and don’t read the whole recipe and make such a ridiculous (negative) statement like “Stuffed” did above. Thank you for having to point out that the eggs are no longer raw after cooking = no food poisoning…..duh right?

    Good dessert…i make them all the time and get requests from friends a lot :D

  • Sharan

    Hi Cate, how long should one spend beating the ingredients together? And what consistency should the batter be like when finished?

  • Cate

    It should only take a minute or so with a stand mixer. It should be smooth and have the consistency of cake batter.

  • Malika

    Tried these out and they turned out delicious!! After the first day though the cheesecake kind of stuck to the cupcake tins:(

  • Brianna

    Hey everyone – I accidentally forgot to add the sour cream. Will this make a huge difference? :(

  • marika

    should these be served cold straight from the fridge or are they better served when taken out of the fridge for an hour or so?

  • Cate

    It really just depends on your tastes. I personally prefer cheesecake nice and cold from the fridge (and it keeps a firmer texture that way)

  • Nick

    I want to make these for my sister’s birthday. Do you think you could make a cake rather than smaller cupcakes?

  • Cate

    I’m not sure, I’ve never tried it. But I hope it works!

  • Debora

    Hello Cate,

    I don’t understand how much Cream Cheese you have to use.

    ’2 8-oz packages cream cheese’
    Do you mean 2 packages cream cheese, and each packages is 8 ounce?

    I love to try these Cupcakes!!

  • Cate

    Yep, that’s exactly right

  • ev

    i just made these and my mother is watching what she eats. how many calories do these contain?

  • Cate

    I’m not sure, but you can find the calorie count of any recipe at sparkrecipes.com

  • Victoria

    Can you use anything in the paper liners so the cheesecake is less likely to stick?
    Thanks :)

  • Cate

    I would try cooking spray. Good luck!

  • Anika

    I made these with mint oreos!! Hopefully the hubster loves them!!! They were very easy! I bought cooking spray to put in the liners, and forgot to use it! Oh well, no big deal! Thanks for this wonderful recipe!

  • Dianne

    How many pieces of cupcake will it make though?

  • Cate

    It makes 16

  • Kristen

    Cate,
    What a delicious recipe! My fiancé only eats 2 desserts: Oreos and cheesecake … so this is perfect! And your recipe is very clear and easy to understand. Some people don’t read before they ask questions apparently.
    Thank you!

  • stephanie b.

    Had anybody done Reese peanut butter cups instead??? I love oreos but my hubby hates them, I going to try a bacth with Reese. I hope they are good!!!

  • Jamie

    Made these last night for my 4 yr. old twins birthday party today and they were so good! I actually added two extra cookies and I got 19 cupcakes out of the batter.

  • stephanie b.

    Yummy these turned out great!!! I made ones with Reese peanut butter cups, and everybody loved them!!!

  • michelle

    I don’t know what I did wrong but I feel like they were missing something. I think they needed to be sweeter, and I’m not into things that are overly sweet. Did anyone else have this issue?

  • chasity

    What do u set the temp on the oven for?

  • Making a batch right now for my husband when he gets off work. These sound delish’!

  • Sarah

    Trying these out right now! The recipe was super easy to follow and I actually got 23 cupcakes out of the batter!! Thanks for sharing!!

  • Jena

    Just put these in the oven!!! Just like Sarah I got way more out of the batter than I thought I would. But I am not complaining!! I did add a bit more oreo to mine. Hope they turn out yummy!!

  • Msav

    I made these and they came out delicious! I had ramekins that were a little flimsy so I had to bake them in muffin tins. I only have enough for 12 at a time, so I did 12 muffins and used the rest in a 16oz corningwear dish lined with 4 cookies. Both came out great! The ramekins didn’t peel off as easily as I would have liked, but taste trumps presentation in my world. The cookies were a little crunchy still at the bottom as well. I didn’t alter this recipe at all. Perfection. I have a cheesecake recipe I like but it takes forever to make. This alternative is wonderful. I’d like to maybe try an oreo crust next time to make mini muffin cheesecakes. Thanks for the recipe!

  • charleneishot1

    These are simple sexy silky and delicious! I made these for me andmy husband we had a “poor girls vacation” stayed home and ate these, shared a pitcher of pina coladas!!!

  • robyn

    I used mint oreos and substituted peppermint extract instead of vanilla for a minty cheesecake. Delish/

  • kelli

    Made these and they are delicious!!! Do you know if I would be able to freeze them?

  • Cate

    I haven’t tried it, but I think it would work just fine

  • peggy

    Would love to know if they freeze well

  • Carol

    when do you peel the paper liners off? before you put in the fridge, before serving?

  • Cate

    Just before serving

  • n

    Can I use silicon muffin cups?

  • Cate

    I’ve never had good luck with those (everything sticks), so I’d recommend sticking with paper

  • Looks good. It reminds me straciatella. Very nice! :) Greetings from Poland.

  • ebeth

    When you serve them, do you peel the liner and turn them upside down so you’re looking at the Oreo part?

  • Cate

    I just did that in the picture so you could see both sides. I normally keep the liners on and serve them like regular cupcakes

  • Nemo

    I accidentally used 1/2 cup of vanilla I don’t know what to do now

  • Victoria Young

    Hahahahahahahahahhaahhahah, Nemo, That comment just made me laugh for 10 minutes… I hope the recipe worked for you after, I bet they were full of flavor!

    Cate – Looking forward to making this tonight! Thank you!!

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery