Oreo Cheesecake Cupcakes

These Oreo Cheesecake Cupcakes feature an Oreo crumb crust and creamy cheesecake filling with crunchy cookie pieces! Our mini Oreo cheesecakes are rich, decadent and insanely delicious!

These decadent Oreo Cheesecake Cupcakes are easy to whip up and a definite crowd pleaser — the perfect bake for your next potluck, picnic or birthday party!

Just looking to make an Oreo crust for your favorite cheesecake? We’ve got you covered with this full-size Oreo cheesecake crust recipe!

creamy mini oreo cheesecake cut in half

Recipe Ingredients

Crust Ingredients

  • Finely crushed Oreos: Both the cookie and cream filling are used in the crust for these Oreo cheesecake cupcakes.
  • Melted butter: Just mix with the cookie crumbs and your crust is ready!

Cheesecake Ingredients

  • Cream cheese: Full-fat cream cheese forms the base of our Oreo cheesecake batter.
  • Sugar: We don’t go overboard with the sugar in this recipe as the Oreos will also add a bit of sweetness.
  • Flour: A spoonful of flour isn’t especially important from a structural standpoint, but it makes for the best texture in our opinion.
  • Salt: Just a pinch!
  • Sour cream: We add sour cream to our cheesecake batter to temper the density of the cream cheese and add a slight tangy note.
  • Vanilla extract: A few spoonfuls of quality vanilla extract intensifies our cookies and cream flavor.
  • Eggs: Two eggs give the cheesecake batter the perfect richness and texture.
  • Roughly crushed Oreos: Some bigger chunks and some smaller — the Oreo pieces are folded in as the last step before baking.

Step By Step Instructions

Crushing the Oreos

You’ll need a total of 26 Oreos for this Oreo cheesecake cupcakes recipe:

  • 12 Oreos for the crust, finely crushed:
    Use a food processor to pulse the Oreos (including the cream filling) until fine crumbs form. The finer the crumbs, the better the crust will hold together.
  • 10 Oreos for the cheesecake filling, roughly crushed:
    For the cheesecake filling you’ll want both bigger and smaller cookie pieces. If using a food processor, pulse briefly once or twice. Alternatively, place the Oreos in a ziplock bag and use a rolling pin to crush the Oreos.
  • 4-5 Oreos for topping, broken into large pieces:
    Right before baking I like to top each mini cheesecake with larger Oreo pieces. I generally just use my hands to break apart a few Oreos for the topping.

Making The Mini Cheesecakes

These mini Oreo cheesecake cupcakes can be made in four easy steps:

  1. Prepare and bake the crust for 5 minutes.
  2. Make the cheesecake filling and fold in the Oreos.
  3. Pour the filling into the crust and top with Oreo pieces.
  4. Bake and then chill until set!

Expert Tips and Tricks

This Oreo cheesecake cupcakes recipe is easy to whip up! Make sure to follow these simple guidelines to ensure your cheesecake comes out ultra creamy:

  • Make sure to use room temperature cream cheese to avoid any lumps in your filling.
  • Beat the eggs into the batter until just combined. Overbeating the eggs can add too much air to the mixture, which will affect the cheesecake texture.
  • Don’t overbake! Your cheesecakes should still jiggle when you take them out of the oven.

Frequently Asked Questions

Can I use low-fat ingredients for these Oreo cheesecake cupcakes?

You’ll want to stick with full-fat cream cheese and sour cream. Low-fat alternatives will result in a softer (and less flavorful) cheesecake.

Can I use double stuffed Oreos?

You can use Double Stuf Oreos for the filling mix-in, but I don’t recommend using them for the crust. The additional cream makes the crust too soft.

What size muffin tin should I use?

You’ll need a standard muffin pan for this recipe and not a mini muffin pan.

How do you store mini cheesecakes?

Store in an airtight container in the fridge for three days or in the freezer for up to three months.

cross section of oreo cheesecake

Storage and Freezing

Oreo cheesecake cupcakes can be stored in an airtight container in the fridge for up to three days.

The mini cheesecakes can also be frozen for up to three months. After they have completely cooled and set, store them in an airtight container or resealable freezer bag.

Recipe Variations

You can make these Oreo cheesecake cupcakes with any kind of Oreo! Here are some of our favorite varieties:

  • Golden Oreos: Leave out the chocolate and these mini cheesecakes are all about vanilla and cream!
  • Lemon Oreos: The tartness of the lemon cuts through the creaminess of the cheesecake for the perfect balance!
  • Chocolate and Mint Oreos: The sweet mint flavored creme adds a refreshing twist!
  • Birthday Cake Oreos: The colorful sprinkles make this version fun for birthday parties!
stack of oreo cheesecake cupcakes

Loving these Oreo cheesecake cupcakes? For more dreamy, creamy mini cheesecake inspiration, make sure to check out these recipes!

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creamy mini oreo cheesecake cut in half

Oreo Cheesecake Cupcakes Recipe

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5 from 1 review

  • Author: Brittney
  • Total Time: 33 minutes
  • Yield: 12
    • Prep Time: 15
    • Cook Time: 18
    • Category: dessert
    • Method: baking
    • Cuisine: american


Oreo Cookie Crumb Crust

  • 12 Oreo cookies, finely crushed
  • 2 tablespoons (30 grams) melted butter

Oreo Cheesecake Filling

  • 16 ounces (450 grams) full-fat cream cheese, softened to room temperature
  • ½ cup (100 grams) granulated sugar
  • 1 tablespoon (8 grams) all purpose flour
  • ¼ teaspoon kosher salt
  • ⅓ cup (80 grams) sour cream
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 10 Oreo cookies, roughly crushed (plus 45 additional cookies for topping)


  1. Preheat oven to 320 F (160 C) and line a standard muffin tin with 12 liners.
  2. Prepare the Oreo cookie crumb crust. In a small bowl combine the finely crushed Oreos and melted butter until evenly coated. Divide the mixture evenly into the liners, pressing down to form the crust.
  3. Bake for 5 minutes, then remove and let cool.
  4. Make the Oreo cheesecake filling. Beat the room temperature cream cheese in a mixing bowl until smooth.
  5. Add the sugar, flour and salt. Continue beating until light and fluffy.
  6. Mix in the sour cream and vanilla extract.
  7. Add the eggs one at a time, beating after each addition until just combined.
  8. Gently fold in the roughly crushed Oreos.
  9. Divide the batter evenly into the prepared tin and top each cheesecake with a few larger Oreo pieces.
  10. Bake for 18-20 minutes or until the edges are set but the center of the cheesecakes still jiggle.
  11. Remove from the oven and let cool to room temperature. Transfer to the refrigerator for at least three hours before serving.


Storing and freezing: Store in an airtight container in your fridge for up to three days. The cheesecakes will also keep well in the freezer for several months.

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