Description
These Mini Oreo Cheesecake Cupcakes are creamy, rich, and packed with cookies-and-cream flavor, all on top of a whole Oreo crust. Perfect for parties, holidays, or an easy sweet treat that everyone will love.
Ingredients
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16 whole Oreo cookies (1 per cupcake liner)
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16 oz cream cheese, softened (2 blocks)
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½ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
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¾ cup Oreo cookie crumbs (reserve some for topping)
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Optional: whipped cream and more crushed Oreos for topping
Instructions
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Preheat oven to 350°F (175°C). Line 16 muffin cups with paper liners and place 1 Oreo cookie at the bottom of each.
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In a large mixing bowl, beat softened cream cheese with sugar until smooth.
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Add eggs and vanilla. Mix until just combined.
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Fold in Oreo crumbs gently using a spatula.
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Spoon cheesecake filling evenly into muffin cups, about 2 tablespoons each.
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Sprinkle reserved Oreo crumbs on top.
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Bake for 14–16 minutes, or until centers are just set.
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Cool for 30 minutes, then refrigerate for at least 2 hours before serving.
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Optional: Top with whipped cream and extra crushed Oreos.
Notes
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Do not overmix the batter to avoid cracking.
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Make ahead and store in the fridge or freezer.
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For a lighter version, use reduced-fat cream cheese.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American