Oreo Cheesecake Cupcakes
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Oreo Cheesecake Cupcakes are a bite-size dessert with creamy cheesecake and an oreo hidden on the bottom. They’re the perfect treat for any celebration including parties, birthdays and holidays. Just 6 ingredients!

These cheesecake cupcakes are light and fluffy with a super-moist oreo hiding on the bottom! These oreo cheesecake bites are always a hit at parties and potlucks. Readers have reported rave reviews too at holidays and other celebrations. If you don’t feel like sharing, then try packing them in lunches for a special treat.
The best part? How easy it is to prepare these oreo cheesecake bites. Just grab a mixing bowl and beat the ingredients together one-by-one in minutes. So let’s get started!
Ingredients
These are the 6 ingredients you’ll need to make them:
- Cream cheese: Be sure to use softened brick cream cheese and avoid spreadable varieties. Full fat is best, as is fresh cream cheese from the deli if available.
- Cookie sandwiches: One 15-oz box of regular Oreos or similar cookie sandwiches.
- Sour cream: This helps to make the cheesecake extra moist. Use regular or reduced fat as you like.
- Vanilla extract: Try to use pure vanilla extract for the best flavor.
- Granulated sugar: This is your regular white sugar, or substitute another 1:1 sweetener like stevia (following package directions).
- Eggs
For a fancier presentation, you can top with whipped cream and crumbled oreos before serving.
How to Make Oreo Cheesecake Cupcakes
Before you make the batter, get your muffin pan ready. You’ll want a standard 12-cup pan lined with cupcake liners. While any liner will work, the white paper liners turn translucent during baking for the partial reveal of the oreo on the bottom! If all goes well, the Oreos will fit snugly into each liner.
Now go ahead and make the batter. I recommend using a hand mixer in a medium-size mixing bowl, but a stand mixer also works especially when doubling the recipe.
Mix the cream cheese with the rest of the ingredients in a bowl to make the batter. Beating the ingredients together at low speed is what gives the fluffy texture, so get it nice and smooth! At the end, fold in crumbled oreos using a large spatula. During baking they become irresistibly soft and moist!
Now you’re ready to add the cheesecake batter to the muffin pan. Make sure there’s an oreo in each cup. Then spoon enough batter to fill each cup about 3/4 full:
And into the oven they go to bake for 25 to 30 minutes at 300°F (150°C). The oven rack should be in the middle position and the convection or forced air turned on, if available.
Note that this is a slightly cooler over than most recipes, and that’s to get a clean look on the surface and avoid browning and cracking at a higher temperature. Here’s a comparison showing baking at different temperatures:
They’re ready as soon as they’re firm in the center and a cake tester or toothpick comes out clean. Let them cool completely in the pan or on a wire rack.
Serving Tips
You can serve these cupcakes at room temperature or slightly warm out of the oven. However, many people prefer the texture of chilled cheesecake, so you can also keep them in the refrigerator until serving.
Storage and Freezing
These cheesecake cupcakes will last for 3 days in an airtight container in the fridge, but ensure they have reached room temperature first to avoid condensation.
For longer periods, you can freeze in a resealable freezer bag for up to 3 months. Thaw in the fridge for at least 6 fours before serving.
Recipe Variations
There are lots of ways to customize this recipe:
- Double Stuf: You can use Double Stuf oreos for an extra-indulgent experience and a thicker cookie sandwich on the bottom.
- Holiday: I suggest topping with whipped cream and holiday sprinkles or pulverized oreos. To go all out, try making separate bowls of red and green whipped cream using food coloring.
- Halloween: Use Halloween oreos with their orange-colored centers. You may want to decorate with whipped cream and a sprinking of pulverized oreos.
- St Patrick’s Day: For green themed cupcakes, use mint creme oreos and add 3 drops of green food coloring to the batter when mixing.
You May Also Like:
- Mint Oreo Cheesecake Cupcakes
- Oreo Chocolate Chip Cookies
- Chocolate Covered Cheesecake Bites
- Oreo Truffles
- No Bake Oreo Cake
- Upside Down Oreo Cheesecake
Recipe Video:
Oreo Cheesecake Cupcakes (Oreo Cheesecake Bites)
Ingredients
- 18 Oreo cookies, divided
- 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
Instructions
- Optional: Take the cream cheese out of the fridge to soften 30 minutes before.
- Preheat oven to 300°F, placing the oven rack in the middle position. Turn on the convection or forced air if available.
- Line a standard 12-cup muffin pan with paper cupcake liners. Place one Oreo cookie into each cup.
- Crumble the remaining 6 Oreos. You can chop them on a cutting board or crumble them into small pieces using your fingers. Set aside.
- Place the softened cream cheese in a medium bowl (more details on how to soften cream cheese if still firm). Using a hand mixer, beat for a minute or so until creamy.
- Beat in the sugar and vanilla until combined. Then beat the eggs one by one, beating well each time. Add the sour cream and mix well.
- Using a large spatula, fold the reserved oreo pieces into the batter. Spoon the batter into the prepared muffin pan, filling each cup to about 1/4-inch from the top of the cupcake liner.
- Bake until firm and a cake tester or toothpick inserted into the middle comes out clean, about 25 to 30 minutes.
- Remove from oven and allow them to cool for 10 minutes in the pan to firm slightly. Then transfer the cupcakes to a wire rack to cool completely.
Notes
- You can double this recipe without any adjustments. Just use a large mixing bowl or a stand mixer and add a second 12-cup muffin pan.
Please read our nutrition disclaimer.
Editor note: Originally posted 9/5/2016.
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Excellent recipe and easy to make. A real crowd pleaser, never disappoints.
Hi Katherine, Wonderful to hear that and thanks very much for your feedback!
Been making them every Christmas with hubby the last 5 years! It has become our tradition and we just love them all with everyone else… thank you
Hi Alexandra, Thanks and so happy to hear that. Hope you had a happy holiday!!
Why do mine look chunky and not like the picture? I thought I over beat them, but they are chunky…
Hi Harley, Sorry to hear and hard to say what happened without knowing more. Maybe give them one more try?
Turned out so good made them for my family and everyone loved them!!!
Hi Luke, Great to hear and thanks for your feedback!
I baked these. Really very good! However, they all “drop” in the middle after putting on rack. Are they supposed to, or am I doing something wrong.
Hi Jill, Thanks for your comment. In response to your question, they shouldn’t drop too much. Maybe 1/4-inch max. I wonder if you used spreadable cream cheese or whipped it heavily whipped, causing it to deflate after baking. Hope that helps and you’ll make them again!
Can I make these in mini muffin tins with mini oreos’ if so what time and temperature would you recommend?
Hi Candy, Yes, you can make them in mini tins with mini oreos! It would be the same temperature but about half the time. Let me know how it goes!
I’m making these right now because they sounded so good and easy. I’m planning on topping them with whip cream and crushed cookies on top for extra goodness and cooling off.
I’ve made these a couple times and they’re delicious! Just an FYI-be prepared with more Oreos. I made half a batch and needed 9, could have made 10 if I hadn’t been trying to get them full as possible. I was just reading through the comments and the different flavors of cookies sounds amazing. I might have to try something else next time.
Hi Angela, That’s great to hear and thank for your feedback!
Made them with red shortbread cookie as the base topped cheesecake (after baking) with a strawberry and piped with basic cream cheese frosting. Excellent. They were a hit. Tried to send a pic but didn’t know how 😞
Hi Jamie, Sounds like an amazing variation – thanks for sharing and glad you enjoyed!
I ended up making these as a half batch and they turned out so good!! Thank you for providing the recipe!
My mixture is too runny, what am I doing wrong and how can i correct it?
This is an AMAZING recipe. We all loved the fact that it is not too sweet. I would like to modify it and use a lemon Oreo and make a lemon cheesecake. Have you ever tried this? If so, how much lemon juice should I add?
Hi Carol, I haven’t tried this particular recipe with lemon but I think you could easily grate in a 1/4-teaspoon lemon zest with a 1/2-teaspoon of freshly squeezed lemon juice. Let me know how it turns out! Thanks for your question.
My family loved these. So good!
Hi Ashley, That’s awesome to hear and thanks for your comment!
I made this without the Oreo and just used ready crust graham pie crust and they are delicious!!!
These were so good! Super easy to make, and my kids loved them. Will definitely make again.
I recently tried this recipe and they came out perfectly! No cracking or anything. Will definitely make again.
I made these for my birthday and they were a big hit.
Thank you,
G
Hi Gwen, Awesome – thanks for letting me know!
These are going on my Easter table for sure! Thanks for the yummy idea.
These were delicious! My whole family loved them!
Hi Sam, Great to hear and thanks for your comment!
What a perfect dessert to satisfy my cheesecake craving! And easy enough for my kids to make for me! 😉
Hi Beth, Oh so true! Glad to hear and thanks!
I’ve made this recipe a few times and it turns out great every time. The only thing I did differently is, I added a teaspoon of lemon zest to the mixture. Give it a try.
Hi Eric, Thanks for your comment and the lemon zest is such a cool idea! Glad you enjoyed
Do they need to be kept refrigerated?
Hi Robin, Yes, they should definitely be chilled until serving, not only for freshness but the flavor improves as well. Thanks for your question and enjoy!
I’m at high altitude and baked these for 25 minutes at 275 Fahrenheit. They were still slightly jiggly so I shut off the oven and let them sit in the oven for 30 more minutes before refrigerating. I made a double batch and used carrot cake Oreos for half and peanut butter Oreos for the other half. These were a big hit at the Super Bowl party!!
Hi Amy, That’s so awesome to hear – thanks for your comment and enjoy the game!!!
I made these a couple times and they were a hit. Really delicious recipe. I also made whipped cream and added to each cupcake and added a strawberry on each as well. I wanted to try this out as a cake too. Would this recipe work as a cake instead of cupcakes?
Hi LT, Thanks for your kind words and so glad you’ve been enjoying this recipe! For a cake version, try: https://tipbuzz.com/oreo-upside-down-cheesecake/ See you again soon on the site!
Yummy!!!! I added mini Oreos to the top before cooking these fun for a fun finish!
Hi Suzan, Awesome congrats and thanks for letting me know!
Hello,
I tried these tonight. My kids are big Oreo fans. I used double stuffed because that’s what my family likes. After trying one, I think the combination of double stuffed and the crumbs were too much cookie – believe it or not! Just an FYI to all those double stuffed fans!!
Hi Jennifer, LOL thanks for the heads-up!
For anyone having issues with mushy cupcakes: I baked my first batch exactly as the recipe said, and they came out mushy and sunken in. I don’t live at a high altitude (only 500m above sea level) and my oven is spot on and they still came out mushy. So for the second batch, I baked the cupcakes at 350°F for 20 minutes and they came out perfectly!
Bi. I would like to ask if you still let it sit in tje ove? If then, how many minutes? Itried this recipe as well but it came out mushy
I was able to fill 20 muffin cups. This is one of my daughter’s favorite birthday treats.
Hi Dana, Thanks and so happy to hear your daughter enjoys them! 🙂
How to keep the bottom oreo from sticking to the cup cake paper????
Hi Kristina, Great question – use a quality paper cup. Some of the discount ones end up being really sticky. Hope that helps!
Hey, this is my first time using this recipe, I have used another recipe before but that one said to cool for 6 hours in the fridge before eating but this one does not say a time to cool…? Is there a certain time that they should?
Hi Makenna, Thanks for your review! So traditionally cheesecake is served chilled as it can be delicate to handle when warm. However, these mini-size cheesecakes are easy to serve warm or cold. No need to chill for 6 hours if you don’t want to!! 🙂
I made these using lemon Oreos for work. Huge hit and they are asking for more. The lemon is great especially for people who aren’t huge fans of chocolate.
Hi Judy, Thanks for your feedback and that’s a fantastic idea, very summery 🙂
Amazing recipe! Super easy to follow with all the basic ingredients however, the taste is beyond basic! Def going to continue to use this recipe! Thanks for sharing!
Hi Supriya, Awesome thanks for your feedback and review! See you soon on the site 🙂
how many days can these last in the refrigerator? or is it best to just freeze them
i want to make them for a potluck
Hi Laurie, They’re awesome for potlucks. You can chill in the fridge for up to 2 days, or freeze for up to 3 months. Just use an airtight container or ziplock bag. Enjoy!
Just so you know… if you live in Canada anywhere but the coast… the altitude will require like a 325c for 35 mins. Cooked mine for that long and they still came out mushy. Nearly impossible to get perfect in Alberta here… pushing them right to the edge of burning just to get them to stiffen up.
I’m in Alaska and I added some corn starch and flour to my mix. They cooked great! The first batch I made with no corn starch or flour and they were mushy also, but 2nd round was great. 1 Tbsp starch and 1 Tbsp flour was added in my double batch.
Hi Judith, Great to hear and thanks for your feedback!
Could I use silicone cupcake liners or will they stick?
Hi Nita, Thanks for asking. I haven’t tried it, but guess it would be ok. The reason for the paper cups is the see-through effect on the bottom 🙂
I followed the receipe exactly and they did not cook. I had them in the oven at 300 degrees for 35 minutes and still seem raw in the middle. Not sure what to do.
Hi Melissa, Sorry to hear that. I’d recommend spending a few bucks for an oven thermometer to make sure your oven temperature is accurate. There’s no reason for them not to be cooked given what you describe. Hope that helps 🙂
I have the same problem and I do have a thermometer.
Are they supposed to firm up when cooling?
Hi Lauren, Thanks for your question. They should be cooked through when they come out of the oven… Insert a cake tester or toothpick if you’re not sure 😉
Hi ,
I made these today I was so excited , but it did not work out for me ! I think the 275f was too much it got burned within 15 min became brown & cracked .. should I make it 200f next time ? .
Hi Swan, Sorry to hear that – maybe your oven is running a bit hot. I would dial it down to 250 and try again. Let me know! 🙂
My first time making these was a huge hit! I am making them again for Thanksgiving, however I was wondering about the best way to garnish on top. They look so plain in the white paper cups. Perhaps sprinkled Oreo crumbs or mint leaves. Anyone have ideas? Thanks
Hi Renee, Thanks so much for your review and question. If they look too plain, you can definitely sprinkle with crushed oreos, but I’ll other people comment too. Happy Thanksgiving 🙂
I doubled it, made 24 and has SO MUCH LEFT OVER! I even did 12 minis, still could make another 6-8 full sized
worried I did something wrong :/ in the oven now with crossed fingers
Hi Jordan, That sounds correct – a single recipe will make 12 cupcakes and doubling it would do 24. How did they turn out?
Hi,
Good recipe.
But i like more when you crumble the oreo cookies to make the crust.
Thanks
Andreina
Made these tonight. They were absolutely delish!! My family loved them!! 300° for 25mins. I live in Arizona and they turned out perfect. Put them in the refrigerator to cool for about 3 hours. Where have these been all my life? Lol
Michelle, LOL is right, they changed my life too 🙂 Thanks for your review and feedback!
I’m basically doubling the baking time. They are still in the oven. I kinda eyed the recipe when it came to the sour cream, though I thought I put less than needed. I used the double stuffed oreos so I’m not sure if that’s effecting it too. I might update how long it actually takes for them to be firm in the middle.
Hi Brenda, Thanks for your question and sorry it’s taking longer. The extra sour cream is probably the cause and not the Double Stuf. Hope it turned out for you!
If I froze these the night before would it be ok to not refrigerate them if I was serving them mid afternoon?
Hi Michelle, I think so as long as it’s not a heat wave 🙂 Let me know how they turned out!
Amanzinng
I’m making these for a father day gathering. I started baking 16 on the lower rack at 275 for 22 minutes, then amped it up to 300 for another 10 minutes… they are beinging to look amazing ! I test the consistency with a toothpick
Thanks for your comment Adam – sounds amazing!
I just made these at 160c for 30 mins and 130c for 10 mins, and they melt in your mouth! Amazing recipe, so easy, so delicious. Thank you for sharing! I did have to add 3 more chopped Oreos and mine were a little more golden, but otherwise perfect!
Thanks for your review Imelda and so glad they turned out so nicely 🙂
I made these and most of them cracked. Can you tell me why. Did I possibly overfill my cups. I did need to cook them 15 minutes longer.
Hi Pam, Sorry to hear – it’s usually due to excess heat or overcooking causing them to dry out and crack. Might be worth checking your oven temp and trying again…
This is my second time making them, first time they were great, except my mixture for some reason was lumpy. I used my kitchen aid. This time I used a hand mixer and it was a lot smoother. I just came back to the site to read if anyone else had any lumps and realized I didn’t put the sour cream in this batch! Oops! They are still delish! ??
These turned out fabulous despite my missing the lower baking temp and white liner suggestions. I baked for 22mins at 350F in convection oven. Recipe made 18, probably because I used extra 4 crushed Oreos in the batter. Thanks!
Thanks for your review Connie and glad you enjoyed them!
Made it for a friend’s birthday party, my 1st time making cheesecake. They turned out great! I am in Louisiana, bake 20 at 295 for 28 minutes!
Thanks for your review Tonia and glad it worked out great! 🙂
If I wanted to make these as a whole in a pan, would the cooking times still be the same or would you recommended cooking them for longer?
If it helps, I’m making these in Hawai’i.
Hi there, Thanks for your review! To make it in a whole pan I’d suggest our Upside Down Oreo Cheesecake recipe instead: https://tipbuzz.com/oreo-upside-down-cheesecake/ . If that’s not what you’re looking for, let me know and I’ll find another solution for you 😉
I made these precious little bundles of happiness for my work potluck and I got nothing but praise of how fabulous they were. Great recipe. Only thing I did was add 1/4cup of lemon juice to make it more like cheesecake. Thank you so much for your recipe
Wonderful combo of Oreos and cheesecake!! My dad LOVES Oreo cookies so I think I’ll just have to make these for him!
Those are so cute! I’m sure they’re a hit at a children’s party – kids like little single serving pieces anyway, and these are even better!
Oh my goodness, these look so delicious! Will have to make these for my sister’s birthday this weekend 🙂
OMG! These are brilliant. I love that you used a cookie for the crust! Great advice about cooking at a lower temperature.
I love Oreos, and I love cheesecake…what a great combination! And I’m really loving them in this mini form, so I don’t feel quite as guilty eating a few of them 🙂
Great recipe! I’ll try making these with my kids next time we bake something together.
Great tip about using white liners to really show off the whole oreo on the bottom! These are tasty and I found the side-by-side comparison pics of the two different cooking temperatures really interesting!
These look like spectacular little oreo treats! I just had a DQ Oreo blizzard yesterday and now I am on an Oreo kick. And a dessert kick. I guess this is most of the time, though.
Thanks for your review Ben, glad you like them!
I made these for my children as a weekend treat. They were a big hit.
And they have requested them again for next weekends treat!
Thank you for the recipe.
Oreos and cheesecake were seriously meant to be together! I love that these are smaller in size… so you can have more than one and not feel guilty. 🙂
What a great idea with Oreos!! What I do for my mini berry swirl cheesecakes is cook them, then turn the oven off and let them sit in the oven about 20-30 minutes more. This helps set them. But, an oven thermometer is a must, because everyone’s oven is different!
I followed the steps exactly and they were a dud.
Was so excited to try it and so disappointed.
Hi Joanne, Sorry to hear that, can you tell me what happened exactly?
Can I use egg replacement?
Hi Deb, I haven’t tried it yet with egg replacement. It should work but please let me know how it turns out 🙂
I tried with egg replacement and it expanded really fast and now I have to clean the oven out
Hi there, Thanks for your comment. I haven’t tried this recipe with egg replacement so can’t comment. However, it’s unlikely to expand so fast at such a low temperature. You might try using an oven thermometer to check it’s giving you the correct temp!
I got more then 12 of them but hopefully they turn out great!
I used foil and they worked fine – but the sheer holder shows off the cookie base!
I used Oreo Lemon cookie – divine.
Hi! Just wondering how tin foil cupcake holders would work?
Thanks 🙂
Hi Kat, haven’t tried it but should be fine. let me know! 🙂
Just made them and they turned out fabulously. 5 extra cups too !
Hello, is there anything I can sub with sour cream? Like yogurt maybe? Thanks 🙂
Hi Jess, Thanks for asking. Any thick yogurt like greek yogurt will work great as a substitute 🙂
I’m wondering if the same cooking instructions would apply to if I made a large cake instead of the cupcake size?
Thanks for asking – it’s a bit different and here is a popular recipe of ours 🙂 https://tipbuzz.com/oreo-upside-down-cheesecake/
If I make 24 how much longer do you think they will need to bake? Or the same time for 24?
Thank you
I have made 12 before and they are always a great hit!!
Hi Claudia, Thanks for your feedback and glad you want to make more of them 😉 24 will take the same amount of time if the muffin tin cups are the same size…
Hi there! I was wondering which setting did you set your hand mixer to whole mixing the ingredients?
Hi Chris, A medium-high speed setting is fine. You might want to watch the video to get a sense… 🙂
Made these for Friendsgiving and it was a hit! Ended up making more a few days ago with red velvet Oreos and my family is demanding for more haha
Used 300F for 30mins and they turned out great in my case. The batch would make 18 rather than 12 servings but I’m not complaining 😉
Hello i followed he recipie and when they were done the lower edges were all brown and a bit crispy. How can i avoid this. Please help. I need these for tomorrow.
I’ve seen this before and it’s usually on the paper cups not the cheesecake itself. Just remove the paper and it should look fine!
Hello, did you add cooking spray to the tray or anything so it wouldn’t stick? I really want to try to make these for thanksgiving. Thank you so much.
Thanks for asking Sandy. The paper cupcake cups prevent any sticking, so no need to spray… Have a great holiday!
Can these be frozen
Absolutely they freeze well!
These are delicious and easy to make. I’m making these for my girls night but I have a feeling that I Better make a 2nd batch before my husband gets home!
I am not at a high altitude and needed to bake at 325 for 30 mins. Additionally it make in my case 16 cupcakes. Like any cheese cake you have to have some idea what it should look/feel like. Practice makes perfect. Baking is not an exact science.
Thanks for sharing Mae 😉
I just made these & I cooked them at the 325 for 20 minuets. They are very soft. I know cheesecake is soft but I wasn’t sure if they firm up after sitting out. So I baked them 5 more minutes and still soft. Help!?
It depends a bit on how exact the oven temperature is and convection helps too… We’ve updated the recipe to 25-30 minutes at 300 degrees to help them firm up. As long as they’re not mushy, they should be fine 😉
Do these need to stay refrigerated if I don’t plan on serving them right away?
Yes, definitely keep them chilled 😉
Can these be made ahead of time? If so how do you suggest to store them?;
Hi Valerie, they can definitely be made several days ahead of time and stored in a tightly sealed container in the fridge… 🙂
In the initial description you state that it bakes at 275° to prevent browning – but in the recipe it says 300°… before I start I was wondering which temperature I should use? Thanks!
Hi Julie, 300°F is the correct temperature! We originally used a cooler oven, but it didn’t work as well for some people. Let us know how it goes 🙂
275 worked just fine for me. Everyone loved them. They came out perfectly.
Great!!
I thought this was the coolest idea and I made them. Here is what I found. I live at high altitude so this is a factor. But I had to cook them a lot longer than the recipe stated. And when they were done, I got a less than stellar reception from the fam. They just didn’t set up well and I refrigerated them and still just didn’t hit the mark. I was so excited to make them. Don’t know what could have improved them. I used both chocolate and vanilla oreos.
Thanks Kristin – you’d definitely need a higher baking temperature for high-altitude, like 325 or so. Sorry to hear it didn’t work out…
Can I put these in the fridge?
Hi Anna, Absolutely, they’re best stored in the fridge 🙂
The same exact thing happened to me. And I’m in Sacramento….
I followed the recipe to a “t,” except 3 things. I split the 16 ounce cream cheese mix amongst 24 Oreo lined cupcake cups and I used a temp of 305f for 31 minutes. I’m in Hawai‘i and I hate even numbers. I’m making these for 22 little kindergarteners. They don’t need big Oreo cheesecake cupcakes. Not sure what it will taste like, but after the class party tomorrow, I will give an update.
Hi I am also from Hawaii and was wondering how they turned out and if they were a hit with the kids?
Thank you!
I cooked these for 25-30 min at 300 in a convection oven and I live in Utah. They turned out fine. I didn’t put them low in the oven if that made the difference.
I made these they are so delicious. Will definitely be making these again 🙂
Thanks for your review Maria – that’s awesome! 🙂