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.

Oreo Cheesecake Cupcakes - Whisked Away Kitchen

Ingredients

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 4–5 additional cookies for topping)

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Instructions

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

Notes

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.