Oreo Cheesecake Cupcakes

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Oreo Cheesecake Cupcakes

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert


  • 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)


  • 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!


Adjust the amount of crushed Oreos in the cheesecake batter according to your preference for the cookies & cream flavor!

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