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Oreos & Cream Cheesecake Cupcakes

We have a serious problem.  Seriously.  An addiction really.  And there's no use in trying to cure us, so just don't even try.

Cookbooks cupcakes.  We're addicts.  Our shelves bust at the seams with just about every kind of cookbook imaginable.

And now that we've discovered the used cookbook section at The Strand in NYC we're sure this problem is going to continue on a downward spiral ($5 cookbooks!  FIVE DOLLAR COOKBOOKS!).

And yet, even with the busting shelves and the glossy photos, we constantly find ourselves browsing recipes online.  How could we not with all those fabulous and amazing food blogs out there?!

But we needed to show the cookbooks some love.  They were neglected.  They were developing a bit of a complex. 

So of course, we went straight for the number entitled Cupcakes

Seriously, what did you think we were going to grab, The South Beach Diet Cookbook or something?  Actually, why do we own that anyway? 

Our eyes paused on this recipe.  Oreos (although Martha vaguely refers to them as cream filled sandwich cookies) and cheesecake, in a cupcake?  Well any excuse to buy double stuffed Oreos slash cream filled sandwich cookies.

And the result? Um...amazing.  No really, like awesome, delicious, creamy, Oreo magic. 

So look at that...delicious recipes right at out fingertips.

Oreos & Cream Cheesecake Cupcakes
Makes 28-30
Adapted from Martha Stewart

Print Recipe

42 Oreo cookies, 30 whole and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 teaspoon vanilla extract
4 eggs, room temperature, lightly beaten
1 cup sour cream
1/4 teaspoon salt

Preheat oven to 275 degrees and line a muffin tin with paper liners. Place 1 cookie in the bottom of each cup and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high until smooth.  Add sugar and mix until combined. Add in vanilla.

Slowly pour in the eggs, mixing to incorporate and scraping down the sides of the bowl as needed. Beat in sour cream and salt.  Fold in chopped cookies by hand.

Evenly divide batter among the muffin cups, filling each cup almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely, then refrigerate at least 4 hours or overnight. Remove from tins just before serving.

Store cupcakes in a sealed container in the fridge.

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Reader Comments (27)

I officially love you girls!!! Oreo cheesecake is my all-time favourite dessert and I love these cute little singles!! I will definitely be whipping up a batch of these in the very near future.

July 18, 2011 | Unregistered CommenterAndrea @ Vegvacious


Yes please. These look great!

July 18, 2011 | Unregistered CommenterAimee @ ShugarySweets

Oh you girls are bad!!! But being bad is SO good when it involves cream cheese and oreos :) I am in love with these, cant wait to make them!! My husband will be in 7th heaven, oreos are his favorite cookie and cheesecake is his favorite cake. :)

These look delicious! I have come to love bite-sized cheesecakes! I made some last year with Reese's cups inside. Now I'll have to try these!

July 18, 2011 | Unregistered CommenterErin

Love a personal sized cheesecake ... add oreos and yum yum! I have made these and they were so good but, your look far more beautiful.

July 18, 2011 | Unregistered CommenterAlli

I hoard cookbooks and online recipes, too! Yay for oreos and cheesecake:-)

I too have a cookbook addiction! I just can't help myself......

Whoa - those look beyond delicious!! *bookmarking recipe*

July 18, 2011 | Unregistered CommenterBecky

Wow. these look incredible! I love how you styled them for the photos, very creative.

July 18, 2011 | Unregistered CommenterWith Style and Grace

This has been on my must-make list forever now. But, seriously! MUST MAKE!

These look so yummy!

July 19, 2011 | Unregistered CommenterKarly

these look seriously awesome. could be my new favorite. wow.

July 19, 2011 | Unregistered Commenterrebecca

These look naughty, but very, very nice! ;)

LOVE these -- they're adorable, and I love that I get one to myself! :)

July 21, 2011 | Unregistered CommenterCookiePie

Have made this recipe countless times and can personally attest to its deliciousness! I sometimes stir in peanut butter and it is amazing!

July 22, 2011 | Unregistered CommenterLimeCake

These look amazing!! Do they have to be kept refrigerated? My husband is deployed in Afghanistan and I know he would love these. I'm in Germany so shipping only takes about a week. I can't wait to make these even if I can't mail them to him :)

July 22, 2011 | Unregistered CommenterBethany

These look delicious! One quick question, though -- does the cheesecake all stick to the wrapper when you are trying to peel it away to eat it? I had made a recipe similar to this one time and it was so frustrating because I felt like I lost half of the dessert to the wrapper!

July 23, 2011 | Unregistered CommenterTalar

Not only do these look amazingly delicious, but oh my goodness! They are "hittin with a spiked bat" :)

July 26, 2011 | Unregistered CommenterNea Nea

I made a trial run of these to see if I wanted to serve them at a family party. The recipe made so many, that I was giving them away to neighbors and co-workers to get feedback. What have I done???? Now I have 20 people begging me to make more! They were delicious. Not too sweet and not too heavy. I apologize blue eyed girls, this, like all the others I've tried from your blog are fantastic! I don't think I need the trial runs anymore...

August 2, 2011 | Unregistered Commenterkathie

Hi I made these last night in paper liners, and when I tried to remove the cheesecakes from the pan this morning, they stuck to the bottom of the ban!:( I only got 4 nice cheesecake-cupcakes out, the rest I squished into a cheesecake 'loaf'. Taste was superb though! I was wondering if you know the answer to my problem! Thanks!:)

October 15, 2011 | Unregistered CommenterMylene

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