How do you best combine things you really like? Exactly: Put them into one recipe and see if it works out like these Oreo cheesecake cupcakes.

Is there anyone who doesn’t like Oreo cookies, cheesecakes or cupcakes? So why not combine them into one single cupcake and have the best of desserts just all in one?

These delicious Oreo cheesecake cupcakes have 3 layers: Oreo cookies as a base, the cheesecake cream in the middle and salty crumbles on the top.

Things to know before you start

Time Schedule

Steps Work time Waiting time
Crumble Oreo cookies ~10 minutes
Mix – Oreo Cookie dough ~15 minutes
Bake #1 7 minutes
Cool #1 15 minutes
Mix – Filling ~20 minutes
Mix – Topping ~10 minutes
Bake #2 20-25 minutes
Cool #2 4-8 hours

You will already be able to enjoy your Oreo cheesecake cupcakes in about 4,5 hours, but it would be better to let them cool 4 more hours for an even better taste.

Tip: Like with most other cheesecakes you should let them cool in the fridge overnight, before you start eating them, as the taste and consistency gets better and better the longer you wait.

Total ingredients

Weight Ingredient
200 g Oreo cookies
25 g All-purpose flour
3 g Potato starch
0,5 g Salt
30 g White sugar
30 g Brown sugar
1 packages (~7 g) Vanilla sugar
1x Egg
70 g Butter
300 g Double cream cheese
60 g Sour cream
The recipe will yield 10 Oreo cheesecake cupcakes. We went for 12, but recommend you to go for 10 as our cupkakes have been a bit small.

Difficulty

This is another simple recipe for some nice treats 😉

Baking tools

You will need cupcake cups and preferably a muffin pan to hold the structure. We recommend silicone cupcake cups, because they are reusable and the filling won’t wet out like the ones made out of paper.

Besides that a simple hand mixer, two bowls and optionally a rolling pin (best way to crumble the Oreo cookies).

Steps

1. Crumble Oreo Cookies

Weight Ingredient
130 g Oreo cookies
  • Take the Oreo cookies and crumble them
  • The finer they are at the end, the better
  • Best way we know to do that is the following:
  1. Take a sturdy bag, for example an airtight bag
  2. Fill it with the Oreo cookies
  3. Place the bag on the counter
  4. Use a rolling pin and move it back and forth until all Oreo cookies are crumbled

2. Mix – Oreo cookie dough

Weight Ingredient
130 g Crumbled oreo cookies
50 g Butter (softened)
  • Mix the previously crumbled Oreo cookies and softened butter with a hand mixer using dough hooks until you get nice lumps
  • With a spoon space the cookie dough out evenly in 10 cupcake cups and press the cookie dough down a bit
  • Place the cupcake cups in a muffin pan
  • Tip: If you take your butter directly out of the fridge, you can cut the butter in smaller chunks into a bowl and melt in the microwave for about 30 seconds to soften it

3. Bake #1

  • Preheat oven to 150°C (302°F) using the upper and lower heat function
  • Place the muffin pan on the middle rack of a baking grill and bake for 7 minutes

4. Cool #1

  • After baking take your muffin pan out immediately
  • Let it cool for about 15 minutes

5. Mix – Filling

Weight Ingredient
30 g White sugar
1 packages (~7 g) Vanilla sugar
300 g Double cream cheese
60 g Sour cream
3 g Potato starch
1x Egg
70 g Oreo cookies
  • Mix the white sugar, vanilla sugar, double cream cheese and sour cream together with a hand mixer until combined
  • Stir in the potato starch
  • Add the egg and mix carefully on lowest speed
  • You want to have just a homogenous mass so don’t mix too long
  • Chop the Oreo cookies and fold them in the filling
  • With a spoon space the filling out evenly in the 10 previously baked cupcake cups 

6. Mix – Topping

Weight Ingredient
20 g Butter (softened)
30 g Brown sugar
0,5 g Salt
25 g All-purpose flour
  • Mix the butter, brown sugar and salt with a hand mixer until creamy
  • Sift in the all-purpose flour and mix until combined
  • Crumble the topping over the filling

7. Bake #2

  • Preheat oven to 200°C (392°F) using the upper and lower heat function
  • Place the muffin pan on a baking grill in the middle rack and bake for 20 to 25 minutes until the topping gets golden brown

8. Cool #2

  • For a good result you want to cool down the Oreo cheesecake cupcakes slowly
  • As mentioned before, start the cooling down process by placing the muffin pan on the counter and let it cool for 1 hour
  • Remove the cupcakes from the muffin pan and cool further for about 30 minutes
  • As the last step, put the cupcakes in the fridge and let them chill for at least 2 hours
  • I know it is hard but to achieve the perfect result you should let the cupcakes chill overnight

Conclusion

Taste

These Oreo cheesecake cupcakes have the perfect balance between a sweet and salty taste.

As the base and middle part are made of the Oreo cookies and the cheesecake cream they are obviously sweet. The crumbles, on the other hand, have this great salty taste.

When you let them cool down a bit longer, the middle part (with the cheesecake cream) will get nicely firm which we find tasting better. If you prefer it to be softer in the middle part, just reduce the cooling time before you try them. This shouldn’t be too hard as it means you can enjoy your Oreo cheesecake cupcakes earlier!

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