Oreo Cheesecake Cupcake Recipe

Irish Girl has a fattening habit of making dessert on the nights she makes supper. One day she made Oreo Cheesecake Cupcakes – she had to make them in the early afternoon so they’d have time to chill. Z-Man started out helping but was quickly bored so I handed over my camera and photo-taking responsibility. He didn’t do half-bad!

Oreo Cheesecake Cupcake Recipe

Photography by Z-Man.


Oreo Cheesecake Cupcake Recipe - Cookies in LinersStart by lining cupcake pans with foil cupcake liners, or use silicone cupcake liners that stand up by themselves so you can cover a cookie sheet with them.

Once your liners are ready, place a whole, unbroken Oreo in the bottom of each one. Wait! I know you want to eat the broken Oreos, but be sure to save some for inside the cheesecakes too!


Oreo Cheesecake Cupcake Recipe - Beating Cream CheeseMake sure your cream cheese is room temperature, then beat it with an electric mixer until it’s smooth.

Gradually beat in the sugar, making sure it’s well-combined and scraping down the sides of the bowl as needed. Then beat in the vanilla.

Did you notice the really cool Black & Decker mixer Irish Girl is using? It was my Christmas gift from Teacher’s parents, but Irish Girl and Princess have used it WAY more than I have. Not that I’m complaining; there’s sweets in the house that I didn’t have to make!


Oreo Cheesecake Cupcake Recipe - Adding Eggs Crack the eggs into a separate bowl and lightly beat them together. Drizzle the eggs slowly into the cream cheese mixture, beating them in fully and continuing to scrape the sides of the bowl as needed.

Beat in the sour cream and salt, and keep scraping the sides of the bowl.

Coarsely chop the remaining Oreos assuming you listened to me and didn’t eat them all and stir them into the batter by hand.


Oreo Cheesecake Cupcake Recipe - Filled LinersDivide the batter among the cupcake liners; filling them almost all the way to the top.

Bake at 275 degrees for 22 minutes, or until set; rotating the pan halfway through baking time. They’ll look really soft but will set up as they cool.

Chill at least 4 hours before serving.


Oreo Cheesecake Cupcake Recipe - Z-ManYup, I said 4 hours kiddo; you’ve got a loooong time to wait.

If you used liners in cupcake pans, leave the oreo cheesecake cupcakes in the pans until you’re ready to eat them.


Oreo Cheesecake Cupcake Recipe - ChilledMmmmm – don’t they look good?!

And not fattening at all, right? Please say yes!


Oreo Cheesecake Cupcake Recipe - GirlsHey girls, want an Oreo Cheesecake Cupcake?

Nope, not until after Backyardigans.


Oreo Cheesecake Cupcake Recipe - Little Guy Eating OneBut Little Guy will take one now – yum.

He likes it – hey Mikey Little Guy!


Oreo Cheesecake Cupcake Recipe

From Martha Stewart’s Cupcakes


  • 42 Oreos, or similar cream-filled sandwich cookies; 30 whole and 12 coarsely chopped
  • 2 lbs cream cheese; room temperature
  • 1 C sugar
  • 1 tsp vanilla
  • 4 large eggs; room temperature and lightly beaten
  • 1 C sour cream
  • Pinch of salt

1. Preheat oven to 275 degrees. Line standard muffin tins with paper or a cookie sheet with silicone liners. Place one whole cookie in the bottom of each cup.

2. With an electric mixer on medium-high speed beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually beat in sugar until well-combined. Beat in vanilla.

3. Drizzle eggs in slowly; beating to combine and scraping sides of bowl. Beat in sour cream and salt. Stir in chopped cookies by hand.

4. Divide batter evenly among cookie-lined cups; filling each almost to the top. Bake, rotating pan halfway through, until set; about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (up to overnight) before serving. Remove from tins right before serving.

I hope you try these Oreo Cheesecake Cupcakes, and if you do, be sure to drop me a line to tell me what you thought of them!

Happy Cooking and Eating!
Amy Sue


  1. For Vegan/ Lower-fat cheesecake I would use:

    Instead of 2 lbs. cream cheese: 2 tubs Tofutti Cream Cheese (1 lb.)
    + 1 large Japanese Sweet Potato (cooked; skin removed & pureed) OR
    1 lb. silken extra-firm tofu
    (*Also consider: add 1+ T. lemon juice or cider vinegar to get the “tartness.”)

    Instead of eggs: 2 ripe mashed bananas OR 1/2 c. non-dairy yogurt

    Instead of sour cream: 1 C. Tofutti Sour Cream OR 1 C. non-dairy vanilla yogurt

    Note: using sweetened vanilla yogurt and/or banana should allow you to use less sugar…possibly just half (?)

    Pretty easy! ( : There are non-dairy versions of sour cream, cream cheese, yogurt and margarine (Earth Balance). There are several substitutions you can use for eggs & oil, including mashed bananas, non-dairy yogurt, tofu, or applesauce. (Applesauce not the best choice for this recipe, though!) Other egg substitutes include ground flax or chia seed + water, etc. Other oil substitutes include canned pumpkin sometimes, or mashed avocado, or nut or seed butters. ( :

  2. Here’s a sugar-free version from my friend Dorothy:

    Substitute sugar-free Oreos for regular ones – they come in a smaller package so either split them in half or buy 2 packages to get 24 crusts.

    Use 1 fat-free cream cheese and 3 low fat cream cheese with fat free sour cream instead of the full fat versions.

    Dorothy says “They are really good, I was going to bring them to work but I forgot – lol.”

    Let me know what you think if you try Dorothy’s version!

    Happy Cooking,
    ~Amy Sue

  3. saw these on Pintrest on Saturday, made them on Sunday and shared at the office yesterday! They were a huge hit!
    Thanks for sharing!!

    • Tiffany,

      They were a great hit here too – luckily they had to go in the basement ‘fridge, or I’d have eaten them all myself. 😉

      Thanks for taking time to comment,
      ~Amy Sue

  4. did you happen to change the mixer’s attachment from wire whisk attachment to paddle attachment? 🙂

    • Aiah,

      I used the “regular” attachments, but they’re really thin; similar to a whisk. I don’t know if my mixer has paddle attachments – if it does I’ve never used them.

      Thanks for commenting,
      ~Amy Sue

  5. Well, I baked these just like the recipe stated, no changes, no add ins or take outs, just like the recipe states and they are absoutely delicious. Don’t know why
    anyone would want to change anything. Why mess up a good

    • Glynn,

      Glad you liked them! We haven’t dared make them just for ourselves again, because I can’t leave them alone. But they’re a great hit when we take them to potlucks!

      Thanks for commenting,
      ~Amy Sue

  6. Dear MArtha,

    your recipe sounds very good to me! before I start could you please tell me: 275 deg – are they 275 F? It means really low heat, doesn´t it? I can convert ounces and cups to the metrics but i want to be quite sure about the oven temperature

    • Valerija,

      Yes, it does mean 257 ° F, which is a really low temperature. I think you need to bake them that low so the cheesecake has a nice texture.

      LMK what you think of them when you’ve made them – I’ll bet you’ll love them!

      Thanks for commenting,
      ~Amy Sue

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