Made with Oreo cookies and cream cheese, this Oreo cheesecake cupcakes recipe is super easy and perfect for any occasion. Even better? There’s no crust to make!
These oreo cookie cheesecake cupcakes are one of my favorite desserts to make for any celebration.
They check so many boxes on my party food checklist:
- They’re easy to make. (I have never had them fail).
- They can be baked ahead of time. (Actually, they have to be made ahead of time in order for the cheesecake to set).
- And they taste delicious! (Who doesn’t love oreos and cheesecake?) You can even use gluten-free Oreos if you want to make a gluten-free version.
This recipe is adapted from Martha Stewart’s “Cookies and Cream Cheesecakes” in her “Cupcakes” cookbook. I’m not always a fan of her recipes (a lot of them take too much work for my taste), but this one is pretty awesome!
The best part is that you don’t have to make a crust. Just place one Oreo cookie on the bottom of each cupcake. Genius!
But I’m getting ahead of myself. Let’s get on with learning how to make these easy Oreo bottom cheesecake cupcakes.
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Here’s your shopping list:
- Cookies: 15 Oreo cookies – to make gluten-free cupcakes, buy gluten-free Oreos (Yes, there’s such a thing! You can find them at Target*)
- Dairy: 1 8-ounce (1/2 pound) package of cream cheese, 1/4 cup sour cream
- Eggs: 1 large
- Sugar: 1/4 cup
- Flavoring: 1 teaspoon Vanilla extract, pinch of salt
Before you start, take the cream cheese out of the fridge a couple of hours ahead of time. While this isn’t absolutely necessary, it makes it much easier to mix.
Pre-heat the oven to 275ºF. Yes, 275ºF (not 375ºF). Cheesecake needs a cool oven to prevent it from burning.
Insert 12 cupcake liners into a 12-cup muffin tin.
Chop 3 of the Oreo cookies into small pieces (leaving 12 to use as the cupcake crust). These are going to go in the cheesecake batter so you don’t want the chunks to be too big. You can also leave them out if you prefer plain cheesecake.
How To Make Oreo Cheesecake Cupcakes
In an electric mixer, beat 1 package of cream cheese until it is smooth (a minute or two). You don’t want to leave any lumps.
Add 1/4 cup sugar and mix until it is well combined.
Mix in 1/4 teaspoon Vanilla extract.
In a small bowl, beat 1 large egg with a fork. Then beat it into the cream cheese until it is completely mixed.
Next, mix in 1/4 cup sour cream and a pinch of salt. This gives the cheesecake a smoother texture and a little extra flavor.
Finally, stir in the chopped Oreo cookies by hand. Don’t use the mixer since it will pulverize the cookies and your cheesecake will end up with a gritty texture.
Place one whole Oreo cookie in the bottom of each cupcake liner.
Spoon the cream cheese mixture over the top of the Oreo cookie crust in each of the cupcake tins, filling them almost to the top. Cheesecake does not rise like regular cupcake or muffin dough so you do not have to worry about it spilling over the top while it is cooking.
Bake at 275ºF for 22 minutes, rotating the tin halfway through to ensure all the cupcakes are evenly cooked.
Cool on a wire cooling rack until the cupcakes are no longer warm to the touch.
Then cover them with foil or saran wrap and refrigerate for at least 4 hours and up to 24 hours.
Make sure they are completely cool before covering them, or you will get condensation on top which can make the cheesecake soggy.
These cupcakes taste great without any toppings but they do look a little plain. So I usually spruce them up by adding whipped cream with a cherry on top, or some chocolate icing.
Because they are made with cream cheese, these cupcakes should be kept in the refrigerator until just before serving. Otherwise, they can get a little mushy.
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Oreo Cheesecake Cupcakes (With a Gluten-Free Option)
- 12 cup muffin tin lined
- 12 cupcake liners
- Chopping knife
- Electric mixer and bowl
- Small bowl
- Cooling rack
- Tin foil or saran wrap
- 15 oreo cookies
- 1 8-ounce package (or 1/2 pound) cream cheese softened
- ¼ cup sugar
- ¼ teaspoon vanilla extract
- 1 large egg
- ¼ cup sour cream
- A pinch of salt
- Preheat the oven to 275 F.
- Insert the cupcake liners into the muffin tins.
- Chop 3 Oreo cookies into small pieces. Set aside.
- Use the electric mixer to beat 1 8-ounce package cream cheese until it is smooth.
- Add 1/4 cup sugar and mix until it is well-combined.
- Beat in 1/4 teaspoon vanilla.
- In a separate small bowl, beat 1 large egg with a fork.
- Add the egg to the cream cheese mixture and beat until completely mixed.
- Mix in 1/4 cup sour cream and a pinch of salt.
- Stir the chopped cookies into the cream cheese mixture by hand.
- Place 1 whole Oreo cookie on the bottom of each cupcake liner (this will act as the cupcake crust).
- Spoon the cream cheese mixture over the top of the Oreo cookie in each of the cupcake tins, filling them almost to the top.
- Bake for 22 minutes, rotating the tin halfway through to ensure all cupcakes are evenly cooked.
- Cool on a wire rack until the cupcakes are no longer warm to the touch.
- Then cover them with foil or saran wrap and move to the refrigerator.
- Refrigerate for at least 4 hours, and up to 24 hours.
- Remove from the tins and enjoy!
- To make gluten-free cupcakes, substitute gluten-free Oreo cookies for the regular ones.
- Cheesecake does not rise like regular cupcake or muffin dough so you do not have to worry about it spilling over the top while it is cooking.
- Make sure the cupcakes are completely cooled before moving them to the refrigerator. Otherwise, condensation will form on the tops of them which can make the cheesecake soggy.
- Although they taste delicious, these cupcakes are a little plain looking so you may want to decorate the top. Whipped cream with a cherry on top or chocolate frosting are good additions.
- To keep the cheesecake texture, keep refrigerated until ready to serve.