These mini oreo cheesecake cupcakes have a hidden oreo on the bottom, so mouthwateringly delicious with only six ingredients! They’ll become your new BFF…
They’re fluffy and bursting with cookies and cream flavor in cupcake that’s perfect for a party, or just a snack. Definitely one of our favorite Oreo Cheesecake recipes.
These oreo cheesecake cupcakes are baked in a low temperature oven to become fluffy and light. We’ve packed them for school lunches and kids just love to show off the hidden oreo on the bottom.
And if you want a quick dessert idea at home, just serve them up with your favorite fresh fruit and coffee. They are particularly good for birthday parties or special occasions like Mother’s Day. Kids love them too!
How to make oreo cheesecake cupcakes
To make this recipe, you’ll need a 12-cup regular muffin pan like this one with some regular size paper cups to fit inside. We recommend white color cups to show off the Oreo hiding in the bottom! The cookie should fit comfortably into the bottom without too much wiggle room.
Once the cookies are in the paper cups, you can make the homemade cheesecake filling. Any brick cream cheese will do, and we find fresh deli cream cheese has better flavor than packaged varieties.
If you’re looking to make a lighter version, then substitute in light cream cheese and nonfat sour cream. The recipe still tastes so good, nobody will even notice!
Mix the cream cheese with the rest of the ingredients in a bowl to make the filling. Beating the ingredients together at high speed is what gives the fluffy texture, so get it nice and smooth!
We’ve also included crumbled oreo pieces in the filling for extra flavor – don’t worry, they soften up during baking.
Once you’ve finished making your filling, spoon it into each cup until they’re almost full…
And into the oven they go to bake for 25-30 minutes at 300°F, a slightly cooler oven than usual. UPDATE: We increased this from 275°F after some of you reported it wasn’t cooking fully.
It’s a balance because going above 300°F can cause the cheesecake to crack and brown on the surface, while cooler may leave it mushy especially if you have a weak oven. An oven themometer is a handy $5 tool for this recipe.
They are great served warm out of the oven, but equally good chilled if you want to make them ahead of time.
Watch our quick tutorial below to see how to make them:
The Best Mini Oreo Cheesecake Cupcakes (with Video)
- 12 Oreo cookies whole
- 6 Oreo cookies chopped
- 16 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs lightly beaten
- 1/2 cup sour cream
Preheat oven to 300°F. Line a standard 12-cup muffin pan with paper cups.
Place one Oreo cookie into each paper cup.
In a medium bowl, beat cream cheese, gradually adding sugar, vanilla, eggs, sour cream, mixing well after each addition.
Stir in chopped cookies by hand.
Spoon batter into muffin pan, filling each to almost the top.
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Place in the lower third of the oven and bake for 25-30 minutes until firm in the middle.
Remove from oven and transfer to cooling racks. Serve and enjoy!
Be sure to check out our Oreo Upside Cheesecake recipe too: