Cookies and Cream Cheesecake Cupcakes {aka Oreo Cheesecake Cupcakes}

January 11, 2013

Mini Oreo Cheesecakes – rich and creamy Oreo studded cheesecakes in fun individual servings. These are the perfect dessert!

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.

I adapted this from my favorite white chocolate cheesecake because white chocolate mimics the flavors of cream to me.

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}

5 from 1 vote

Rich and creamy Oreo studded cheesecakes in fun individual servings. The perfect dessert!

Servings: 20
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 5 hours

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

Instructions

  1. 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.
  2. 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.
  3. Recipe Source: Cooking Classy adapted from my White Chocolate Cheesecake, inspired by Martha Stewart Cupcakes
Course: Dessert
Cuisine: American
Keyword: mini cheesecakes, Oreo Cheesecake
Author: Jaclyn

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53 Comments

  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

  • 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!

    • Jaclyn

      Jaclyn Bell

      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!

  • Shabira

    I made these and the taste was great but the biscuits base was soggy :( where did I go wrong?

    • Jaclyn

      Jaclyn Bell

      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.

  • 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! :)

  • Marielle Daileg

    This is amazing! Made them today and it was perfect!!!! Thank you so much!!!!

    • Jaclyn

      Jaclyn Bell

      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.

  • 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.

  • 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!