Oreo Cookie Cheesecake Cupcakes

oreo cookie cheesecake cupcakes

These oreo cookie cheesecake cupcakes are incredibly easy to make (especially for cheescake) and everyone loves them!

oreo cookie cheesecake cupcakes

Oreo Cookie Cheesecake Cupcakes

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Prep Time: 15 minutes
Cook Time: 22 minutes
Refrigerating Time: 4 hours
Total Time: 4 hours 37 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
These oreo cookie cheesecake cupcakes are incredibly easy to make (especially for cheescake) and everyone loves them!


  • 15 oreo cookies
  • 1/2 pound cream cheese 1 package
  • 1/4 cup sugar
  • 1/4 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup sour cream
  • A pinch of salt


  • 12 cup muffin tin
  • Electric mixer and bowl
  • Small bowl
  • Chopping knife
  • Cooling rack
  • Tin foil or saran wrap


  • Take the cream cheese out of the refrigerator a couple of hours in advance so that it softens (this step isn't absolutely necessary but will make it easier to mix).
  • Preheat the oven to 275 F.
  • Insert the cupcake liners into the muffin tins.
  • Place 1 whole oreo cookie on the bottom of each cupcake liner (this will act as the cupcake crust).
  • Use the electric mixer to beat the cream cheese until it is smooth.
  • Add the sugar and mix until it is well-combined.
  • Beat in the vanilla.
  • In a separate bowl, beat the egg.
  • Add the egg to the cream cheese mixture and beat until completely mixed.
  • Beat in the sour cream and the salt.
  • Chop the remaining oreo cookies into pieces.
  • Stir the chopped cookies into the cream cheese mixture by hand.
  • Spoon the cream cheese mixture over the top of the oreo cookie in each of the cupcake tins, filling them almost to the top. Cheesecake does not rise like regular cupcake or muffin dough so you do not have to worry about it spilling over the top while it is cooking.
  • Bake for 22 minutes, rotating the tin halfway through to ensure all cupcakes are evenly cooked.
  • Cool on a wire rack until the cupcakes are no longer warm to the touch.
  • Once the cupcakes are no longer warm, cover them with foil or saran wrap and move to the refrigerator.
  • Refrigerate for at least 4 hours.
  • Remove from the tins and enjoy!


Make sure the cupcakes are completely cooled before moving them to the refrigerator. Otherwise, condensation will form on the tops of them which can make the cheesecake soggy.
These cupcakes are a little plain looking so you can also decorate the top of them if you wish. I have added whipped cream with chocolate sprinkles, or strawberries.
Tried this recipe?Mention @EntertainingDiva or tag #entertainingdiva!

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