Cookies and Cream Cheesecake Cupcakes {aka Oreo Cheesecake Cupcakes}

01.11.2013

oreo cheesecake cupcakes

One of my favorite desserts ever since I was a little girl is Cookies and Cream Ice Cream, whether it be a vanilla or chocolate version. It’s just perfect. I love anything with a generous helping of cream in it, I’m sure I get it from my Mom. It’s likely that butter and cream are on her list of top 5 favorite foods =). These cupcakes taste just like that beloved Cookies and Cream Ice Cream, but rather in cheesecake form. Yes, I got this idea from one of my most favorite places to turn for recipe ideas, Martha Stewart (wonderful cupcake cookbook by the way, in case you are on the lookout for one). I didn’t however use her (companies) recipe. Rather I created my own and adapted it from my favorite white chocolate cheesecake. Why, because white chocolate mimics the flavors of cream to me (I also don’t like how her recipe calls for 30 cupcakes. I only own 2-12 count muffin tins. Could you even fit 3 tins in the oven at once? Not to mention there are only 39 Oreos in a package (rather than the 42 called for) – unless I’m mistaken. Who knows maybe Oreo has started ripping us off and downsized to 39 rather than 42 =). Who knows maybe they really did downsize when they started packaging them in their fancy resealable packages). Not saying I outdid a Martha Stewart recipe, but just maybe I did. Ha ha. I haven’t even tried that recipe yet, so I can’t say for sure which one I think is better. I’m fairly certain this one is sweeter though, and I’m all about just a little bit sweeter. I wanted a sweetness that is similar to it’s ice cream counterpart. These cupcakes are dangerous, but when they come in their cute petite form (compared to a large slice of cheesecake), it’s a little bit easier to use portion control. Although, once you’ve tasted one you’ll still likely want at least one or even two more. Cream and chocolate wafer cookies = one of the best pairings ever created. Thank you whomever came up with such a simple, yet deliciously incredible combination. Enjoy these creamy, chocolaty cupcakes of pure luxury and do your best to share!

cookies and cream cheesecake cupcakes2

Cookies and Cream Cheesecake Cupcakes {aka Oreo Cheesecake Cupcakes}

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 5 hours

Yield: 20 Cupcakes

Cookies and Cream Cheesecake Cupcakes {aka Oreo Cheesecake Cupcakes}

Ingredients

  • 28 Oreo cookies, divided
  • 2 (8 oz) pkgs cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/3 cups white chocolate chips (about 8 oz)
  • 1/3 cup heavy cream
  • 1 tsp vanilla extract

Directions

  • Preheat oven to 300 degrees. Line 20 muffin cups with paper liners and place one Oreo in the bottom and center of each of the 20 cups, set aside. Chop remaining 8 Oreo cookies into small pieces, set aside. In a mixing bowl, using an electric hand mixer set on medium speed, whip together cream cheese and sugar until smooth, about 1 minute. Blend in eggs.
  • In a microwave safe bowl, combine white chocolate chips and cream and heat mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth. Pour melted white chocolate chip mixture into cream cheese mixture, along with vanilla extract. Blend mixture until combined. Tap mixing bowl forcefully against counter top several times to release some of the large air bubbles in the cheesecake mixture, then fold in remaining 8 chopped Oreos. Divide mixture among 20 muffin cups (right over the top of each Oreo), filling each cup about 3/4 full (about 1/4 cup in each). Bake in preheated oven about 20 minutes, or until filling is set. Remove from oven and allow cupcakes to rest in muffin tin for 10 minutes before transferring to a wire rack to cool. Cool completely on a wire rack, about 1 hour, then transfer to an airtight container, in a single layer, and refrigerate 4 hours or overnight. Store cupcakes in refrigerator and serve chilled.
  • Recipe Source: Cooking Classy adapted from my White Chocolate Cheesecake, inspired by Martha Stewart Cupcakes
http://www.cookingclassy.com/2013/01/cookies-and-cream-cheesecake-cupcakes-aka-oreo-cheesecake-cupcakes/

 

45 comments

  • Andie: Hi,
    I’m wondering whether I can replace the 1/3 cup heavy cream with sour cream. Can i do that? February 6, 2013 at 2:27pm Reply

    • Jaclyn: Andie – Yeah that substitution should be fine for this recipe. I hope you love them! February 7, 2013 at 7:51pm Reply

  • Farida: Omg I have to try this recipe myself! With 3 chocolate loving boys and a husband, I have to make something delicious to shut them up once in a while, hahaha :)
    The cupcakes look great and I can’t wait to taste them!
    Since I’m from/in Holland, first I shall have to convert the measurements to Dutch standards :s…but surely I will make them today! Thanks for sharing!! February 7, 2013 at 3:11am Reply

  • Allie: Hi, do I mix the heavy cream with the cream cheese and sugar? March 7, 2013 at 10:41am Reply

    • Jaclyn: You heat it with the white chocolate chips in the microwave. March 7, 2013 at 7:12pm Reply

  • Miriam: Hi, is the oven temp in degrees or Fahrenheit? Thanks! March 8, 2013 at 2:02am Reply

    • Jaclyn: It’s in Fahrenheit not Celsius. March 8, 2013 at 6:04am Reply

  • Noreen: Just made these and they did not turn out well … the taste seems to be there but they really fell in the middle – thoughts? March 22, 2013 at 3:24pm Reply

    • Jaclyn: Noreen – sorry to hear that! all of the cheesecake cupcakes I’ve tried do seem to fall in the middle. With this recipe you could probably fill them fuller than I listed and they’ll be a bit taller (you just won’t get as many), but as long as they didn’t fall a lot that is basically what is meant to happen I’d say. March 23, 2013 at 11:48pm Reply

  • Stephanie: i made these and they turned out amazing.
    i was wondering if this same process could work to make a whole cheesecake or would it need to be more time in the oven? April 19, 2013 at 9:22am Reply

    • Jaclyn: Yes you would need to increase the baking time if making a whole cheesecake, I would probably increase the the recipe by 1/3 as well. I’m glad you enjoyed these Stephanie! April 20, 2013 at 10:14pm Reply

  • Gretel: Could I use the same recipe for a no bake pie, using everything except the eggs. May 6, 2013 at 3:02pm Reply

    • Jaclyn: No I wouldn’t recommend it simply because it would be too runny. I would say you can make something similar (without the egg) and you can fold in whipped cream – as in heavy cream whipped to stiff peaks (its much fluffier this way, more like a mousse that a cheesecake but delicious), Ive also seen no bake cheesecake made with gelatin to help set it. Hopefully that helps! May 6, 2013 at 4:09pm Reply

  • Alicia: Just made these and they were AMAZING! I’ve never made cheesecake before and these were so easy. I did use sour cream instead of heavy cream and can’t tell the difference. I filled mine fairly full and while they may have sunk slightly it wasn’t really noticeable. I will be making these again, thanks for sharing! May 8, 2013 at 1:05pm Reply

    • Jaclyn: You’re welcome Alicia! I’m so glad you liked them! Thanks for your comment and tip for the substitution! May 17, 2013 at 9:00am Reply

  • Mellanee: Omgosh! My b/f came home from work and told me all about these cupcakes! He found your recipe and told me I had to try them! So I made them today and just had one and omgosh are they ever sooooo delicious!! I’m ignoring the rest that are in the fridge tempting me LOL! Thank you for sharing! They are AWESOME!!! Will be making them for a birthday party! May 20, 2013 at 4:15pm Reply

    • Jaclyn: I’m so glad you boyfriend pointed these out to you and so glad you made them … and more importantly liked them :). Thanks for your comment Mellanee! May 29, 2013 at 8:02pm Reply

  • Amber: Just Made them with Golden Oreos :) they are still cooling so im not sure how they taste yet but im excited :) June 1, 2013 at 12:36pm Reply

  • Francis: I made these for my friends and they loved them. Since they were inpatient I put them in the freezer for an hour. They didn’t sink in the middle. In my opinion, they came out better than the ones I put in the refrigerator. June 19, 2013 at 6:04pm Reply

    • Jaclyn: Thanks for the tip Francis! I’ll have to try that next time. June 19, 2013 at 8:08pm Reply

  • Oreo Cheesecake Cupcakes | MyCupcakeDiaries: [...] As I mentioned before, I look for any occasion to make cupcakes so I was really excited that my cousin’s graduation party gave me an excuse! I decided to try something different so I went for Martha Stewart’s Oreo Cheesecake Cupcakes. In my opinion, Oreos are the most addicting cookies so I thought this recipe could easily make the most addicting mini cheesecakes! The best part about these are the whole Oreos at the bottom! Yum. The recipe that I used is not much different than the one here. [...] June 30, 2013 at 5:30pm Reply

  • Chocolate Lover ^.^: I was wondering if you can replace the white chocolate chips with something else, because I don’t really like them… July 18, 2013 at 10:15am Reply

  • Chocolate Lover ^.^: Hi!
    I’m not really a fan of white chocolate and I don’t have any in my home, so can I replace it with semi-sweet chocolate or anything else? July 18, 2013 at 12:10pm Reply

    • Jaclyn: I think replacing the white chocolate with semi-sweet chocolate should work fine – and be delicious :). It would be like the chocolate cookies and cream ice cream I just posted. If you do try it please let me know how you like it! July 18, 2013 at 12:16pm Reply

      • Chocolate Lover ^.^: Will do!
        By the way, I LOVE your site! It’s so awesome and the things are so YUMMY! ;) July 20, 2013 at 4:14pm Reply

  • Sara: Hi, how would you go about heating the white chocolate chip mixture without the use of a microwave? August 7, 2013 at 2:43am Reply

    • Jaclyn: I’d try doing it in a heatproof bowl set over a pot of simmering water. August 11, 2013 at 6:28pm Reply

  • Chloe: Hi can you freeze these? I want to make in advance for a party? Thanks :) September 10, 2013 at 3:09am Reply

    • Jaclyn: Yes, these should freeze just fine. Cheesecakes usually always freeze really well. Just be sure to thaw them in the fridge before serving. September 14, 2013 at 9:00pm Reply

  • Inness: I just pulled these out of the oven and they smell amazing. I halved the recipe and used sour cream, melted the chips in a double boiler. My husband is going to be so surprised! September 15, 2013 at 2:17pm Reply

    • Jaclyn: I hope you and your husband loved them! September 27, 2013 at 6:48am Reply

  • Rob: Cheesecake is the one time you don’t want to whip air into the batter ever. Incorporating too much air can make anything like cheesecake expand early and then fall later. Try not incorporating any air when you mix all ingredients, specifically when creaming the cream cheese and sugar and adding the eggs. It is the microbubbles you’ve whipped in that expand and release, causing falling sometimes. If that isn’t the problem, I am not sure what else it could be. October 8, 2013 at 8:15am Reply

  • Cheryl Lozach: Can you use whipped cream cheese, my husband bought that by mistake October 20, 2013 at 5:34am Reply

    • Jaclyn: I wouldn’t recommend it because with cheesecake you don’t want a lot of air in it which is what the whipped cream cheese would have. October 20, 2013 at 6:15am Reply

  • Marielle Daileg: This is amazing! Made them today and it was perfect!!!! Thank you so much!!!! October 21, 2013 at 6:52am Reply

    • Jaclyn: I’m so glad you think so, thanks so much for your comment Marielle! October 21, 2013 at 7:27am Reply

  • Chie: Hi. My friend used this recipe and it was fantastic!
    The only thing that we didn’t follow is put it in the refrigerator overnight. It was gone as soon as it was cool enough to eat! :) November 5, 2013 at 8:49am Reply

  • Shabira: I made these and the taste was great but the biscuits base was soggy :( where did I go wrong? November 5, 2013 at 3:16pm Reply

    • Jaclyn: Did you use Oreos and were they possibly stale to begin with? If you answered yes then no then you could try baking the oreos first for a few minutes to crisp them up a little next time before adding the cheesecake filling. November 16, 2013 at 9:23pm Reply

  • Geena: Hi, im planning on making these for christmas party this weekend. I have a carton of half and half in the fridge so i was wondering if the heavy cream can be substituted with half and half? Thanks! December 19, 2013 at 8:56am Reply

    • Jaclyn: I think that would be fine since it’s only 1/3 cup, they might just be slightly less creamy. I hope you love them Geena! December 22, 2013 at 11:04pm Reply

  • Michele: Hi Jaclyn. I made these cupcakes this week and they were amazing (as ALL of your recipes are!). I’d like to make them for work but I feel like they need a topping (more for looks, not taste). Do you think a chocolate ganache would overpower the cheesecake flavor? Or do you think a cream cheese buttercream would be a good choice? Any suggestions would be appreciated! Thanks! January 25, 2014 at 7:08am Reply

    • Jaclyn: I’m all about sweetened whipped cream on cheesecakes for decoration and added richness of course :). I think a frosting is too much but the chocolate might be good. I would probably just do some whipped cream with crushed Oreos or Oreo halves on top. I’m so happy to hear you enjoy my recipes Michele! January 26, 2014 at 10:57pm Reply

  • lilian: I love your website, the recipes are so awesome n you take the time to reply most questions. Can I ask if I can substitute whipping cream with the heavy cream? Thx May 16, 2014 at 5:21pm Reply

    • Jaclyn: I’m so glad you like my site Lilian :). For these you can use basically any cream I just wouldn’t use half and half. I hope you love them! May 16, 2014 at 5:38pm Reply

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