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Combining a few of everyone’s favorite dessert snacks, these Oreo Cheesecake Cupcakes are a family-friendly treat! Who could resist Oreos and cheesecake in a cupcake form?!
Cheesecake Cupcakes
I like Oreos. I like cheesecake. And so, these Oreo Cheesecake Cups? A total no-brainer of a recipe for someone like me! They’re easy to make, too. No fuss, no drama, and you only use a few simple ingredients to put them together!
These Oreo Dessert Cups are, by the way, great for any get-together you can think of, seriously. Birthday parties, office parties, picnics, holidays—they’re something different than plain store-bought vanilla cupcakes or cheesecake, and they’re sure to be a hit. I can’t think of many people who would turn down something with Oreos, including kids!
They’re a perfect little after-dinner dessert … or, to be honest, sometimes a great afternoon snack. 😉 Enjoy!
Cheesecake Cups: Ingredients & Substitutions
For this Oreo Cheesecake Cupcakes recipe, you will need …
Ingredients
- Oreos – divided into 12 whole ones and 8 chopped ones.
- full-fat cream cheese – at room temperature. Any cream cheese will work, but I used the Philadelphia brand myself!
- salt, powdered sugar, egg whites, vanilla extract – the rest of your ingredients, which, combined, make up your scrumptious cheesecake!
- toppings – like whipped cream, hot fudge, or more Oreos, cut into quarters! Kind-of optional, but kind of not, because I can’t imagine these Oreo cheesecake cups without some kind of topping!
How to make Oreo Cheesecake Cupcakes
First, prep your supplies. Preheat the oven to 300F, line a muffin tin with cupcake liners, and place each of the 12 whole Oreos in the bottom of the cupcake liners.
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Second, mix your cream cheese. In a large mixing bowl, with a hand mixer on medium, combine the cream cheese, salt, and vanilla extract. Mix this until all the cream cheese is nice and fluffy. Then add the powdered sugar and egg whites, and mix once again on medium until it’s all incorporated.
Third, bake your Oreo cheesecake cups. Fill each cupcake liner with the mixture about ¾ to the top. Bake in them for about 35 minutes or until the toothpick comes out clean from the center of one of the cupcakes.
Last, enjoy the cupcakes! Once the cups are done baking, leave the cupcake pan in the oven for 15 minutes. Then take the pan out of the oven and let them cool completely in the pan. Refrigerate them until you’re ready to serve them. Make sure to add some toppings!
Oreo Cheesecake Cupcakes: FAQs
This recipe takes about 60 minutes. You’ll need 35ish minutes of cooking time and 25ish minutes of prep time.
This should make 12 Oreo dessert cups.
Yes, for up to a month. Be sure to wrap them in plastic wrap or put them in a Ziploc bag. The texture might change a little when you thaw them, and the Oreos might be a bit soggy, but they’ll still taste perfect.
They’ll be fine in the fridge for 4 days. As always, put them in an airtight container!
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Oreo Cheesecake Cupcakes
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Equipment
- Silicone Pot Holder Trivet Mats – Hot Pads Spoon Rest, Multipurpose Trivet for Hot Dishers Heat Resistant Food Grade Silicone Set of 4
Ingredients
For the Cheesecake Cups
- 1 cup Oreos, 12 whole + 8 chopped, divided
- 2 packs full-fat cream cheese, room temperature, 8 oz.
- pinch salt
- ½ teaspoon vanilla extract
- ¾ cup powdered sugar
- 2 egg whites
Optional Toppings
- whipped cream, hot fudge, additional Oreos cut into quarters
Instructions
- Preheat the oven to 300°F. Line a muffin tin with cupcake liners and place one whole Oreo in the bottom of each cupcake liner. Set aside.
- In a large mixing bowl, combine the cream cheese, salt, and vanilla extract with a hand mixer on medium speed until the cream cheese is fluffy.
- Add the powdered sugar and mix until it is fully incorporated. Add in the egg whites and mix at medium speed until well combined and the mixture is thick.
- Fold the chopped Oreos into the cream cheese mixture.
- Fill each of the cupcake liners with the mixture 3/4 to the top.
- Bake for 35 minutes or until the toothpick comes out clean when tested near the center of one of the cupcakes.
- Turn the oven off and leave the cupcake pan in the oven for 15 minutes.
- Take the pan out of the oven and let them cool completely in the pan.
- Remove the cheesecake cups from the pan and refrigerate until ready to serve.
- If desired, top the cheesecake cupcakes with whip cream, hot fudge, or quartered Oreos just before serving.
- Serve and enjoy!
Notes
- It is important to let your cheesecake cupcakes cool as slowly as possible. When baking a cupcake, the edge will set before the middle. Allowing the residual heat to finish cooking the middle will result in a more even cupcake.
- You can keep the cheesecake cupcake in the refrigerator in an airtight container for up to 4 days.
- You can freeze the cupcakes for up to one month. However, the texture and the texture and taste may vary as you thaw them.
- If you do decide to freeze them, wrap them individually in plastic wrap and place them in a zip-top bag and remove as much air as possible.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These Oreo Cheesecake Cupcakes are divine! The creamy cheesecake paired with the crunch of the Oreo crust is the perfect combo. Definitely a crowd-pleaser and super easy to make. Will be making these again soon.
I’m not usually a fan of cupcakes, but that one looks seriously delicious.
These cupcakes lokk yummiest, gonna definitely give it a try
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