Oreo Cheesecake Cupcakes

Oreo cupcakes topped with whipped cream and oreos.

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!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Chill Time 1

Total Time 1 50

Servings cupcakes

Calories 295kcal

Author Sherri Hagymas

Ingredients

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

optional toppings

whipped cream
crusted Oreos
mini Oreo cookies

Instructions

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

Notes

Add chocolate syrup, mini M&M's on top.

Nutritional information does not include optional toppings.

Nutrition