Oreo cheesecake cupcakes are a beloved party treat: a crunchy Oreo cookie base, a silky cream cheese filling, and a cloud of sweet whipped cream on top. Perfect for birthdays or any celebration.
Who doesn’t love Oreo cookies!
Oreo cookies are a classic favorite—softened when dipped in milk, then bitten into for that perfect sweet crunch. I freely admit I’m obsessed: they’re irresistible on their own, and even more so when combined with cream cheese.
Imagine Oreo crumbs folded into rich cream cheese: the texture is heavenly, the flavor a delightful contrast between creamy and crunchy. If you’re a cheesecake fan like me, these mini Oreo cheesecakes will feel instantly familiar and completely addictive.
Oreo cupcakes are worth making in large batches
This recipe makes 12 Oreo cheesecake cupcakes. I often doubled it to make 24, but I’ve updated it for a smaller batch so it’s easier to manage. If you want more, simply double the ingredients and bake time stays the same.
Can I make Oreo cheesecake cupcakes in advance?
Yes. Bake and chill the cupcakes as directed, then wrap each one in foil and store in an airtight container or freezer bag. You can freeze them (without whipped cream) for up to 3 months. Thaw in the refrigerator overnight, then whip fresh cream and decorate just before serving for best texture and flavor.
How to make Oreo cheesecake cupcakes
For the crust
The crust is quick and simple. Mix Oreo crumbs with melted unsalted butter and press about 1 tablespoon into the bottom of each paper-lined muffin cup. If you crushed whole Oreos and kept the cream filling, start with 1 tablespoon of butter and add more only if the crumbs aren’t coming together like damp sand. Bake the crusts in a preheated oven at 350°F (180°C) for 5 minutes.
Filling
The filling is creamy with Oreo flecks throughout. In a mixer bowl, beat softened cream cheese until smooth. Gradually add the confectioners’ sugar, then the eggs one at a time, mixing until fully incorporated and silky. Stir in vanilla extract and the extra Oreo crumbs.
Use an ice cream scoop to portion the filling into the prepared cupcake liners. Bake at 350°F (180°C) for 20 minutes. Remove the pan and let the cupcakes cool on the counter for about 30 minutes, then cover and refrigerate for at least 2 hours before adding the whipped cream topping.
Whipping cream
Whip the heavy cream starting on low speed, then increase to medium. As it thickens, add the confectioners’ sugar and continue to whip until stiff peaks form—watch closely so it doesn’t overwhip. Transfer the whipped cream to a piping bag fitted with a Wilton tip No. 1 and pipe swirls on each chilled cupcake. Garnish each with half an Oreo. Serve with a cold glass of milk.
More cheesecake recipes
- NO BAKE BLUEBERRY CHEESECAKE BARS
- PUMPKIN PIE SPICE CHEESECAKE BARS
- KEY LIME CHEESECAKE TART RECIPE
- BITE SIZE MINI BANANA CHEESECAKES
- NUTELLA SWIRL CHEESECAKE NO BAKE
- RUSTIC PRESSED COTTAGE CHEESE CHEESECAKE
“THIS POST MAY CONTAIN AFFILIATE LINKS. PLEASE SEE DISCLOSURE PAGE FOR MORE INFORMATION.”
OREO CHEESECAKE CUPCAKES
Julia
Pin Recipe
20
20
2
Equipment
-
regular muffin tin with 12 openings
Ingredients
For the crust
- 1 ½ cup (150 g) Oreo crumbs or 18 Oreo cookies, crushed
- 2 tablespoons unsalted butter melted
Filling
- 1 ½ pkg (375 g) full fat cream cheese softened
- 1/2 cup confectioners’ (icing) sugar
- 1/2 tsp vanilla extract
- 2 medium eggs, beaten
- 1/2 cup (35 g) Oreo crumbs or 4 Oreo cookies, crushed
Topping
- 1 cup heavy or whipping cream
- 1/2 cup confectioners’ (icing) sugar
- 6 Oreo cookies cut in half for garnish
Instructions
For the crust
-
Preheat oven to 350°F (180°C) with the rack in the middle position. Line a 12-cup muffin tin with paper liners.
-
Combine Oreo crumbs and melted butter in a medium bowl. Press about 1 tablespoon of the mixture into the bottom of each liner. Bake for 5 minutes at 350°F (180°C).
Filling
-
In a large mixer bowl, beat the softened cream cheese until smooth. Gradually add the confectioners’ sugar, then the eggs one at a time, mixing well after each addition. Stir in vanilla and the 1/2 cup Oreo crumbs until combined.
-
Scoop the filling into the prepared liners using an ice cream scoop. Bake at 350°F (180°C) for 20 minutes.
-
Remove the pan and let cupcakes cool on the counter for about 30 minutes. Cover with foil and refrigerate for at least 2 hours before decorating.
Topping
-
Whip the heavy cream starting on low, then increase to medium. When it thickens, add confectioners’ sugar and whip to stiff peaks—take care not to overwhip. Pipe swirls onto each chilled cupcake using a Wilton No. 1 tip.
-
Top each cupcake with half an Oreo and serve.
Notes
I prefer working with ready-made Oreo crumbs, but homemade crumbs from crushed cookies work fine. If you keep the cream filling in the crushed Oreos, you may need less melted butter—add one tablespoon first and only add the second if the mixture isn’t binding like damp sand.
This post may contain affiliate links. Read our disclosure policy.