Make these Oreo Cheesecake Cupcakes the next time you need an adorable and elegant dessert on a dime! Made with an Oreo cookie crust and a creamy delicious cheesecake filling, they’re an individually portioned sweet treat that are perfect for any occasion!
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Mini Oreo Cheesecake
These cheesecake cupcakes are essentially adorable mini Oreo cheesecakes made in a cupcake pan! These cute little desserts are perfect for a bite-size treat or sampling a little of everything on a dessert tray for holidays, brunch or even wedding showers or baby showers.
Little cheesecakes are easy to make to serve other than slicing into an entire cheesecake. Once baked, they’re light and airy, yet creamy and decadent. They’re sweet with a slight tang which is the perfect balance to the cookies and cream crunch.
Made with just 7 simple ingredients plus your optional toppings that you can decide to add or leave off, this recipe includes a few moving parts as each layer has something special to offer.
- Oreo Cookies: You’ll need a 13 ounce package of cookies. You’ll use some oreo cookie crumbs for the crust and you’ll use others in the filling.
- Butter melted: I love unsalted butter but you can use your preference. Together with the crushed cookies, it forms the crust.
- Cream Cheese, softened: Bring this to room temperature ahead of time so that it’s soft enough to cream by the time you use it. It’s also important that all your ingredients start at the same temperature to help prevent cracking as the mini cheesecakes bake.
- Sour Cream: This adds a lightness to the heavier, thicker sour cream. Both are tangy, but balance the
- White Sugar: This is used to sweeten the filling in this oreo cheesecake recipe.
- Vanilla Extract: Pure vanilla extract gives a warm aromatic flavor enhancement to the filling as well. The traditional vanilla cheesecake filling can be used as the base for tons of mix-ins. In this case, Oreos.
- Large Eggs, room temperature: Eggs help to bind the filling and give the cupcakes a fluffy texture. Since it’s a baked cheesecake, eggs are included!
- Optional toppings: Whipped cream, crushed Oreos, mini Oreo cookies.
1. Skip using crumbs for the crust and just place a single whole Oreo cookie at the bottom of the muffin liners and use that as a base instead.
2. Get creative with the topping choices. Chocolate shavings, white chocolate shavings, a drizzle of chocolate sauce or chocolate ganache, or chocolate M&Ms would be great options for toppings.
3. Use a different base for the crust altogether. Graham cracker crust, vanilla wafers, a pretzel crust, or a shortbread crust would all be amazing. Just use the same amount of crumbs as the cookie crumbs.
How to Make this Oreo Cheesecake Recipe
Despite the layers, it’s super simple to make and is well worth the oohs and ahhs you’re bound to receive as these are utterly delicious and always a hit.
Step 1: Remove the filling from 24 Oreos and place the creamy filling in a large mixing bowl. Set it aside and place the remaining wafers in a food processor to pulse into crumbles.
Step 2: In a small bowl, add 1 cup of the Oreo crumbs and melted butter and stir to combine well. It should look like wet sand.
Step 3: Take the butter and crumb mixture and divide it evenly into a muffin tin lined with cupcake liners. Press down with the back of a spoon to compact it down into an even layer. This base will be the crust.
Step 4: Grab the bowl you set aside with the cream fillings and add the softened cream cheese, sour cream, and vanilla extract. Use an electric hand mixer to beat until smooth. (you can use a stand mixer fitted with the paddle attachment as well).
Step 5: Then, add the sugar, remaining ground Oreo crumbs from the food processor, and one large egg. Blend until incorporated. Then add the second egg and mix until blended in.
Step 6: Now you’re going to grab six more whole Oreo cookies, roughly crush them up, and stir them into the cream cheese mixture.
Step 7: Divide the cheesecake batter among each muffin pan hole and spoon it overtop the crust. Give the entire tin a gentle shake to get rid of any air bubbles and ensure they’re all at an even level.
Step 8: Bake for 25-30 minutes until the center barely jiggles. Turn the oven off and open the door just slightly. Let the Oreo cheesecake cupcakes cool in the cooling oven for about 10 minutes before removing them to a wire rack to cool completely.
Place the Oreo cheesecake cupcakes in the fridge for at least 1 hour before serving. Garnish the top of the cheesecakes with whipped cream and more crushed cookies and enjoy!
- You can use low-fat cream cheese or sour cream instead of full-fat cream cheese, but keep in mind the taste might be slightly different as will the texture. Either way, make sure you use a block of cream cheese rather than a tub of spreadable stuff.
- Making sure your ingredients are at room temperature, you’re not ove-rmixing, and there’s no drastic change in temperature once they’re done baking will all help to prevent cracks.
- The center of the Oreo cheesecake cupcake should be slightly jiggly once it’s done. It will continue to bake and set as it cools. Avoid overbaking!
- Remove from the muffin tin and place in the refrigerator for at least an hour.
Keep any leftovers in an airtight container in the fridge for up to 3 days. The beauty of these babies is that you don’t need to reheat them, you can serve them straight from the fridge.
Absolutely! If you’re going to freeze them, leave any toppings off. Wrap them in plastic wrap and transfer them to a freezer bag or freezer-safe container. Keep them frozen for up to 1 month and thaw them in the fridge overnight.
An easy alternative is to place the Oreo cookies in a large zip closure bag. Release as much of the air as you can before you seal the bag, so that it doesn’t pop. Then, use a rolling pin to crush the cookies.
No, but they’re highly recommended. Not only are the Oreo cheesecake cupcakes easier to remove from the tin, but they’re much easier to serve.
Oreo Cheesecake Cupcakes
- 13 ounces Oreo cookies divided
- 3 tablespoons butter melted
- 16 ounces cream cheese softened
- ½ cup sour cream
- ⅓ cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs room temperature
- whipped cream
- crusted Oreos
- mini Oreo cookies
- Preheat the oven to 325° F and place cupcake liners a 12 muffin pan and set aside.
- Separate the Oreo cream filling from 24 Oreos cookies and place the filling in a medium mixing bowl.13 ounces Oreo cookies
- Place the empty cookie wafers in a food processor and pulse a few times until crumbled.
- In a small bowl, add 1 cup of the ground Oreos and the melted butter and mix to combine well. (set aside the remaining crumbles).3 tablespoons butter
- Divide the Oreo/ butter mixture evenly between the prepared muffin liners and press down with the back of a spoon in an even layer.
- In the bowl of removed cookie creme filling, add the softened cream cheese, sour cream and vanilla extract and blend with an electric mixer.16 ounces cream cheese, ½ cup sour cream, 1 teaspoon vanilla extract
- Then add the sugar, remaining ground Oreos, and one egg and blend until incorporated. Then add in the second egg and blend until mixed in.⅓ cup white sugar, 2 large eggs
- Finally, roughly crush six more Oreo cookies and gently stir them into the cream cheese mixture.
- Divide the filling among the cupcakes and level evenly with a spoon or shake the muffin tin slightly.
- Bake for 25-30 minutes or until the center just barely jiggles.
- Turn the oven off and open the oven door slightly and let the cupcakes cool for about 10 minutes in the oven.
- Remove from the oven and place each cupcake on a wire rack to cool completely.
- Then place them in the refrigerator for at least one hour before serving.
- Serve topped with whipped cream and extra crushed Oreo cookies.whipped cream, crusted Oreos, mini Oreo cookies
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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