PRATHER: Oreo cheesecake cupcakes make for dreamy, creamy petite treat

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Oreos and cheesecake are a match made in heaven.

Really, though, I’m fine with just cheesecake — any kind of cheesecake. It always has been a weakness, but when those irresistible sandwich cookies are added, it’s even harder to say no to this dessert.

Today’s recipe for Oreo Cheesecake Cupcakes is similar to a cheesecake my mother used to make years ago. She made hers in a large baking pan, and the portions were in the form of a bar, rather than a cupcake.

Anna Prather / Special to The Courier & Press
Oreo Cheescake Cupcakes

Anna Prather / Special to The Courier & Press Oreo Cheescake Cupcakes

Oreo Cheesecake Cupcakes aren’t really cupcakes but mini versions of a cheesecake we all know. And because they are in cupcake liners, there is a little bit of portion control going on — if you can stop at one.

The recipe, originally from Martha Stewart’s Cupcakes, will work with regular or reduced-fat cream cheese or Neufchatel cheese as well. It also calls for regular sour cream, but I chose to use light sour cream, along with Neufchatel cheese, in a kitchen test.



22 Oreo sandwich cookies, 16 whole, 6 coarsely chopped

2 8-ounce packages cream cheese or Neufchatel cheese, at room temperature

½ cup sugar

½ teaspoon vanilla extract

2 eggs, at room temperature, lightly beaten

½ cup sour cream

— pinch of salt


1 Preheat oven to 275 degrees. Line 2 standard muffin tins with only 16 cupcake paper liners. Place 1 whole Oreo cookie in the bottom of each cupcake liner.

2 In a mixing bowl and using a hand or standing mixer, beat the cream cheese on medium speed. Gradually beat in the sugar and vanilla extract. Pour in the beaten eggs, a little at a time, scraping the sides of the bowl after each addition. Beat in sour cream and salt. Fold in chopped cookies by hand with a spatula. Pour batter into prepared cupcake tins, filling each liner almost to the top.

3 Bake about 25 minutes, rotating the pans halfway through baking time, and baking until the cheesecake filling is set.

4 Cool cheesecakes in the pans for 15 minutes on a wire cooling rack. After cooling, transfer cheesecakes to a plate and refrigerate at least 4 hours before serving. Keep refrigerated.

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