Easy Oreo Cheesecake Cupcakes

Easy Oreo Cheesecake Cupcakes are a decadent and rich, sweet treat that your entire family will love. They will make a lovely addition to your dessert table and these Christmas cheesecakes are also the perfect sweet treat for Easter and Thanksgiving and other special occasions. 

Like my German Chocolate Brownies and Chocolate Peanut Butter Brownies, these make-ahead mini Oreo cheesecakes are easy to prepare and just the right size for a light dessert or snack. Each cupcake features a rich cheesecake filling on top of an Oreo cookie crust, making it a treat that will delight down to the last bite.

Here’s what you need too make this recipe: 

The ingredients you will need include a package of Oreo cookies, cream cheese, granulated sugar, vanilla extract, eggs, sour cream, and kosher salt.

You will also need a regular size muffin pan and muffin paper liners. 

Here’s how to make it:

Preheat the oven to 275 degrees F. 

Use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined.

Add the eggs, one at a time, and then add the sour cream, vanilla, and salt. Mix well.

Place paper liners in a regular-size muffin pan and then place one Oreo at the bottom of each cup for the crust.

Use an ice-cream scoop to add a good size scoop of the cream cheese mixture to each muffin cup. Fill them almost to the top. 

Crumble about six or seven Oreos and sprinkle on the top of the cream cheese mixture in each cup.

Bake for 22-25 minutes or just until the filling is set. Do not over-bake. When done, transfer the pan to a wire rack to cool completely. Then place in the refrigerator for at least four hours or overnight.

Sharon’s Expert Tips:

Store any leftover cheesecakes in an airtight container in the refrigerator for two to three days. If you have any leftover cupcakes, they can be frozen for up to a month. If frozen, allow them to defrost in the refrigerator overnight.

You can also use a mini-muffin pan and mini-Oreo cookies to make delicious mini cupcakes. This recipe makes 48 mini-sized cheesecakes.

It’s important that your cream cheese is at room temperature. If it’s not, it will not mix well with the other ingredients and you will have lumps. To bring it to room temperature, either leave it on the counter for an hour or so or unwrap and place in a microwave-safe dish, and microwave for 30 seconds. 

To bring your eggs to room temperature, either leave them on the counter for an hour or so or place the eggs in a bowl of hot water for ten minutes.

More cheesecake recipes:

If you are a fan of cheesecake as I am, you might also like these popular cheesecake recipes on my blog: Cranberry Cheesecake, Southern Pecan Praline Cheesecake, Pumpkin Cheesecake with Gingersnap Crust, and Apple Pie Cheesecake with Caramel Topping. 

★ If you make Oreo Cheesecake Cupcakes, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

Thanks so much for visiting Grits and Pinecones!

📋 Recipe:

Easy Oreo Cheesecake Cupcakes Recipe - A Sweet Treat

Sharon Rigsby

These mini oreo cheesecake cupcakes might be short on size, but they are twice as tasty. Some mini cheesecake recipes are not baked, but this one was. Enjoy!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Chilling time 4 hours hrs

Total Time 4 hours hrs 32 minutes mins

Course Dessert

Cuisine American

Servings 12 cupcake cheesecakes

Calories 41 kcal

Ingredients

  

1x2x3x

• ▢ 1 pkg Oreo cookies 14.3 oz, (regular size cookies, not minis)
• ▢ 2 pkg cream cheese 8 oz packages, at room temperature*
• ▢ ½ cup granulated sugar
• ▢ ½ teaspoon vanilla extract
• ▢ 2 large eggs at room temperature
• ▢ ½ cup sour cream
• ▢ pinch kosher salt

Instructions

 

• Preheat the oven to 275 degrees.
  
• Using an electric mixer, beat cream cheese until smooth.
• Add sugar and eggs, one egg at a time. Mix well.
• Beat in vanilla, sour cream and salt. Mix well.
• Put paper liners in your muffin cups and place one Oreo at the bottom of all of the cups.
  
• Using a 1-½ inch ice cream scoop fill each cup almost to the top with the cream cheese mixture.
  
• Crumble six-seven Oreos and sprinkle over the top of each cup.
  
• Bake for 22-25 minutes or until the filling is just set.
• Cool completely on wire racks and refrigerate for at least 4 hours or up to 24 hours.

Notes

Sharon's Expert Tips:

Store any leftover cheesecakes in an airtight container in the refrigerator for two to three days. If you have any leftover cupcakes, they can be frozen for up to a month. If frozen, allow them to defrost in the refrigerator overnight.

You can also use a mini-muffin pan and mini-Oreo cookies to make delicious mini cupcakes. This recipe makes 48 mini-sized cheesecakes.

It's important that your cream cheese is at room temperature. If it's not, it will not mix well with the other ingredients and you will have lumps. To bring it to room temperature, either leave it on the counter for an hour or so or unwrap and place in a microwave-safe dish, and microwave for 30 seconds. 

To bring your eggs to room temperature, either leave them on the counter for an hour or so or place the eggs in a bowl of hot water for ten minutes. 

Nutrition

Calories: 41kcalCarbohydrates: 6gFat: 1gCholesterol: 3mgSodium: 6mgPotassium: 10mgSugar: 6gVitamin A: 50IUVitamin C: 0.1mgCalcium: 8mg

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**Originally published November 15, 2015. Republished on December 6, 2019, with expanded notes and directions, new images and a video.