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oreo cupcake
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5 from 1 vote

OREO CHEESECAKE CUPCAKES

These cute Oreo cheesecake cupcakes are smooth and refreshing dessert for any occasion or birthday parties. The crunchy Oreo bottom with creamy filling and whipped cream topping will be everybody's favourite dessert.
Prep Time20 mins
Cook Time20 mins
Chilling time2 hrs
Course: Dessert
Cuisine: American
Keyword: cheesecake, mini oreo cheesecakes, oreo cookies, oreo cupcakes
Servings: 12 cupcakes
Calories: 250kcal
Author: Julia

Equipment

  • regular muffin tin with 12 openings

Ingredients

For the crust

  • 1 ½ cup (150 g) Oreo crumbs or 18 pieces of Oreo cookies crushed
  • 2 tablespoons unsalted butter melted

Filling

  • 1 ½ pkg (375 g) full fat cream cheese softened
  • 1/2 cup confectioner / icing sugar
  • 1/2 tsp vanilla extract
  • 2 medium beaten eggs
  • 1/2 cup (35 g) Oreo crumbs or 4 pcs of Oreo cookies crushed

Topping

  • 1 cup heavy or whipping cream
  • 1/2 cup confectioner / icing sugar
  • 6 Oreo cookies cut in half

Instructions

For the crust

  • With the rack in the middle position, preheat oven to 350F/180C and line a muffin tin with paper liners.
  • In a medium bowl, mix Oreo crumbs with melted butter and press 1 tablespoon of the Oreo crumbs into each cupcake paper liners. Bake the Oreo crumb mixture in the muffin tin, in the preheated oven for 5 minutes at 350 F/ 180 C.
    1 ½ cup (150 g) Oreo crumbs, 2 tablespoons unsalted butter

Filling

  • In a large bowl of electric mixer, whip the softened cream cheese until smooth and add in gradually icing sugar and eggs. Mix it well until the eggs are well incorporated and the texture of cream cheese is smooth. Add vanilla extract and the Oreo crumbs and mix to combine.
    1 ½ pkg (375 g) full fat cream cheese, 1/2 cup confectioner / icing sugar, 1/2 tsp vanilla extract, 2 medium beaten eggs, 1/2 cup (35 g) Oreo crumbs
  • Scoop the cream cheese filling in the lined muffin tin with a help of  an ice cream scoop. Bake in the oven, for 20 minutes at 350F/180C.
  • Remove the muffin tin from the oven and let cool the cupcakes for 30 minutes on the kitchen counter (use a wooden board to place the muffin tin on while cooling). Then cover it with food foil and refrigerate for at least 2 hours.

Topping

  • In another large bowl, start whipping the heavy/whipping cream on low speed at first, then slowly change to the medium speed. Once the whipping cream starts to thicken, add confectionery/ icing sugar and continue mixing until stiff peaks. Do not over mix the whipping cream. Place the whipped cream into a piping bag with Wilton tip no.1 and pipe swirls onto the cupcake.
    1 cup heavy or whipping cream, 6 Oreo cookies, 1/2 cup confectioner / icing sugar
  • Decorate with half Oreo cookie. Enjoy with a cup of milk.

Notes

This recipe was updated 09/06/2021 for smaller batch or Oreo cheesecake cupcakes, from 24 pieces to 12 pieces. 
Oreo crumbs or Oreo cookies. I rather work with Oreo crumbs, because they are easier to manipulate. But you can also use Oreo cookies to make the crumbs. Some prefer to remove the cream from the cookies, before making the crumbs, so prefer to keep it. If you won't be removing the cream in between the cookies for the Oreo crust, you might not need to use that much of a melted butter. Try first 1 tablespoon of melted butter and if the crust has a texture of wet sand than you don't need to use the second tablespoon, as written in the recipe.