Oreo Cheesecake Cupcakes

4.50 from 6 votes

Combining a few of everyone’s favorite dessert snacks, these Oreo Cheesecake Cupcakes are a family-friendly treat that can be enjoyed any time.

Prep Time25

Cook Time35

Additional Time4

Total Time5

Course: Dessert

Cuisine: American

Servings: servings

Author: Jamie Sherman

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!

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.