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Mini Oreo Cheesecake Cupcakes – So delicious and super easy to make with only 6 simple ingredients: oreo, cream cheese, sugar, sour cream, eggs, vanilla. There’s a yummy oreo crust at the bottom. The perfect quick and easy dessert recipe.
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3.83 from 374 votes

Oreo Cheesecake Cupcakes (Oreo Cheesecake Bites)

Creamy and moist cheesecake cupcakes with cookie sandwich flavors. This recipe is easy to make in 30 minutes with just six ingredients. See recipe video above ↑↑
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Keyword: oreo cheesecake bites, oreo cheesecake cupcakes
Servings: 12 servings
Calories: 261kcal
Author: Cindy

Equipment

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.

Video

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.

Nutrition

Serving: 1cupcake | Calories: 261kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 75mg | Sodium: 282mg | Potassium: 37mg | Fiber: 0.5g | Sugar: 17g | Vitamin A: 450IU | Calcium: 40mg | Iron: 0.7mg | Net Carbs: 23g