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Oreo Cheesecake Cupcakes

March 28, 2010

Oreo. Cheesecake. Cupcakes. If the name doesn’t win you over, maybe finding out that they have a whole oreo at the bottom will.  Or at least that is the first thing I told all my friends who tried one.  Seriously, I still can’t believe that the bottom of the cupcake is an entire oreo, which makes every bite pure bliss.  In fact, that is exactly why I made these cupcakes.  I saw the picture with the oreo on the bottom and I knew I had to make them.  Clearly this means that you have to make them too!

Make sure to keep these stored in the refrigerator.  But what I liked even more was storing them in the freezer.  It made the cheesecake nice and firm, and tasted a bit like cookies and cream ice cream.  I brought these to a dessert party and everyone loved them!  Some people even took 2!  One of my friends scarfed his down before I could even take a bite.  This is also a pretty simple recipe that doesn’t require too many ingredients, so give it a shot and let me know what you think.



Oreo Cheesecake Cupcakes

Gather your ingredients.  I tried to make these slightly less unhealthy (lol) by using reduced fat oreos, light sour cream, and fat free cream cheese.  No one could tell the difference, but the consistency of the cheesecake was a little softer.  Just stick them in the freezer, and they’ll be the perfect consistency.

Place paper liners in muffin tins and add place 1 whole cookie at the bootom (YUMMMM).  I also suggest using white paper liners so you can see the oreo nicely on the bottom.

Beat cream cheese with an electric mixer until smooth.

Beat in sugar.  Then beat in vanilla.

Beat in eggs, sour cream, and salt.

Stir in oreos by hand.

Pour batter into lined cups and bake for 22 minutes, rotating halfway through.

Refrigerate for at least 4 hours, and remove from tin right before eating.

Oreo Cheesecake Cupcakes

recipe adapted from Handle the Heat (

Below is the recipe for 30 cupcakes, but I halved the recipe and made 15.


42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

1. Preheat oven to 275 F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes.  Allow to cool completely before refrigerating for at least 4 hours (or up to overnight). Remove from tins just before serving.  Store in refrigerator or freezer.

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