oreo cupcake cheesecake recipe

Written ByJenny Smyth Posted on
oreo cupcake cheesecake recipe
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The Best oreo cupcake cheesecake recipe

I’ve been making this Oreo cupcake cheesecake recipe for my family for years, and it’s always a hit. The combination of the crunchy Oreo crust, the creamy cheesecake filling, and the moist cupcake on top is a match made in heaven.

My kids love helping me in the kitchen, and they’re always excited to taste the final product. I love that this recipe is not only delicious but also relatively easy to make, even for a beginner.

The best part is that it’s perfect for any occasion – whether it’s a special birthday party or a casual Tuesday night dinner. My family and I have made this recipe countless times, and it never gets old.

We’ve even taken it to potlucks and family gatherings, where it’s always the star of the show. I’ve experimented with different flavors and ingredients over the years, but this classic recipe remains our favorite.

It’s a testament to the power of simple, high-quality ingredients combined with a little bit of creativity. This recipe has become a staple in our household, and I’m excited to share it with you today.

Oreo Cupcake Cheesecake

Oreo Cupcake Cheesecake

4.9 from 1071 votes

A decadent fusion of creamy cheesecake and classic chocolate cupcake, studded with crushed Oreo cookies. This indulgent dessert features a rich cheesecake layer baked atop a moist Oreo cupcake base, finished with a swirl of whipped cream and more cookie crumbles.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 12Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Cupcake Base

1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup crushed Oreo cookies (about 10 cookies)

For the Cheesecake Layer

16 ounces cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup crushed Oreo cookies (about 5 cookies)

For the Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup crushed Oreo cookies (about 2 cookies)

👨‍🍳Directions

1Preheat the oven to 350°F.
2Line a 12-cup muffin tin with paper cupcake liners.
3In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until combined.
4In a separate bowl, whisk the buttermilk, oil, eggs, and vanilla extract until smooth.
5Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to overmix.
6Fold in the crushed Oreo cookies until evenly distributed.
7Divide the cupcake batter evenly among the prepared liners, filling each about two-thirds full.
8Bake for 10 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few moist crumbs.
9Remove from the oven and let cool for 5 minutes.
10While the cupcakes cool, prepare the cheesecake layer.
11In a large bowl, beat the softened cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
12Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and sour cream until fully combined.
13Gently fold in the crushed Oreo cookies.
14Spoon the cheesecake mixture evenly over the partially baked cupcakes, filling each liner to the top.
15Bake for 18 to 20 minutes, or until the cheesecake layer is set and the edges are lightly golden, but the center still jiggles slightly.
16Turn off the oven and leave the door slightly ajar.
17Let the cheesecake cupcakes cool in the oven for 30 minutes to prevent cracking.
18Then transfer them to a wire rack to cool completely, about 1 hour.
19Refrigerate for at least 2 hours before serving.
20For the topping, in a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
21Pipe or spoon the whipped cream onto the chilled cheesecake cupcakes and sprinkle with crushed Oreo cookies.

🔧Equipment

12-cup muffin tin
Paper cupcake liners
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 28g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 380mg🌾Total Carbs: 38g🥦Dietary Fiber: 2g🍬Sugars: 24g🥩Protein: 8g

📝Notes

For best results, use full-fat cream cheese and sour cream to ensure a creamy texture. To easily crush Oreo cookies, place them in a sealed plastic bag and gently pound with a rolling pin. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Oreo Cupcake Cheesecake Works

This Oreo cupcake cheesecake recipe is perfect for any occasion – whether it’s a special birthday party or a casual Tuesday night dinner.

It’s easy to make ahead of time and can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Reheat by wrapping in foil and baking at 350°F (175°C) for 20-25 minutes or until warmed through.

❓ Frequently Asked Questions About Oreo Cupcake Cheesecake

Q: What is an Oreo cupcake cheesecake?

This recipe combines the best of both worlds – the classic cheesecake and the moist cupcake – into one delicious dessert.

Q: Can I use store-bought Oreos?

While you can use store-bought Oreos, we recommend using high-quality homemade cookies for the best flavor.

Q: How do I prevent the cheesecake from cracking?

To prevent cracking, make sure your water bath is at room temperature before baking, and avoid overmixing the batter.

Q: Can I make this recipe ahead of time?

Yes, you can make the crust and filling ahead of time, but assemble and bake just before serving.

Q: Is this recipe suitable for vegans?

No, this recipe contains dairy products and eggs; however, you can substitute with vegan alternatives if needed.

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