Imagine a luscious creamy cheesecake base with a whole Oreo serving as the crust – it’s a heavenly match! When it comes to desserts that steal the spotlight at dinner parties, these Oreo Cheesecake Cupcakes are unbeatable! Everything seems cuter in mini sizes, and these sweet and creamy treats are no exception. What’s even better? They’re easier to make than traditional cheesecake because each cupcake has a WHOLE Oreo cookie as its crust – it’s absolutely incredible!
Oreo Cheesecake Cupcakes
Ingredients
- 32 ounces cream cheese at room temperature
- 1 1/4 cups granulated white sugar
- 3/4 cup sour cream at room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 large eggs at room temperature
- 1/4 cup heavy cream
- 12 to 16 Oreos crushed (to add into the batter)
- 24 Oreos whole (to use as the crust)
Instructions
- Preheat the oven to 350°F.
- Line a cupcake baking sheet with cupcake liners. Place one whole Oreo at the bottom of each liner to act as the “crust”.
- Using a stand mixer with a paddle attachment or a handheld beater, beat cream cheese and sugar on medium speed until creamy and smooth.
- Add eggs one at a time, along with the vanilla extract, mixing until smooth after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Add sour cream, cornstarch, salt, and heavy cream. Mix until smooth.
- Gently fold in the crushed Oreos using a rubber spatula.
- Tap the bottom of the bowl a few times to remove any air bubbles. Use an ice cream scoop or large cookie scoop to fill each cupcake liner with the batter.
- Bake for 15 to 16 minutes or until set.
- Allow the cupcakes to cool for 15 minutes before transferring them to the fridge for 2 hours or overnight to chill.
- Enjoy your delicious Oreo Cheesecake Cupcakes!
Notes
Adjust the amount of crushed Oreos in the cheesecake batter according to your preference for the cookies & cream flavor!