Oreo Cheesecake Cupcakes

I may spend the majority of my time in the kitchen figuring out how to pack lots of vegetables, whole grains, and legumes into a simple yet flavorful dinner, but I can’t pretend that packaged food never makes an appearance in our house. There’s just something about Oreos I can’t resist, even though I know they’re full of junk.

I swear I’m not trying to make all the cupcakes out of Martha Stewart’s Cupcakes, but lately every recipe that’s jumped out at me as I scroll through dozens of food blogs happens to be from that book.

These are awesome, and if you’re at all hesitant about making cheesecakes this is a great place to start, because you get all the good qualities of a cheesecake without having to worry about cracking or water baths or springform pans. They’re easy to put together, and the hardest part is definitely waiting the four hours they need to chill (but you can speed that up by putting them in the freezer for some of the time).

(adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes)


168 Responses to “Oreo Cheesecake Cupcakes”

  1. 1 Natalie (The Sweets Life) January 25, 2010 at 1:41 pm

    I’ve made these and they’re awesome!…and I still need to try to make a full-blown cheesecake πŸ™‚

  2. 2 Nicole, RD January 25, 2010 at 1:50 pm

    Those look SINFULLY delicious! Mmmm!

    P.S. I am linking back to your blog on a recipe of yours posted in June that I tried and loved! Look for it πŸ™‚

  3. 3 Jen January 25, 2010 at 4:55 pm

    I’ve made these as well and they’re quite tasty. Mine didn’t turn out as pretty as yours though!

  4. 4 elly January 26, 2010 at 5:25 am

    If there’s one prepared item I can seriously eat a package of, it’s Oreos. They are so addicting! These look really delicious and so pretty! I actually thought they were little ice cream cakes at first.

  5. 5 Kristen January 26, 2010 at 5:38 am

    These are SO cute! They must be too adorable to resist! πŸ™‚

  6. 7 Kathy January 27, 2010 at 4:21 pm

    OMG those look so delish!

  7. 8 paige November 11, 2010 at 9:11 am

    soooooo excited to make oreo cupcakes and oreo cheesecake πŸ™‚

  8. 9 Rebecca Carmen December 5, 2010 at 2:37 pm

    Can these cupcakes be frozen?

  9. 11 Nellie December 16, 2010 at 7:33 am

    I just made these for my daughter’s Daycare and used a ganache recipe from Bakerella.com as the “frosting” – it was a major hit and I’m so glad!

    Thank you for this great recipe and can’t wait to make them again!!

    Happy, Joyous Holiday to you and yours!

  10. 12 Jenny L. January 4, 2011 at 1:40 pm

    these look super delicious! I cant wait to make them πŸ™‚ one question though. how many cupcakes will this recipe approximately make?
    thank you!

  11. 14 jen January 11, 2011 at 8:50 am

    do you have to put sourcream in the recipe ?? I don’t really like sour cream so does it make a difference?

  12. 16 jenna February 7, 2011 at 6:19 pm

    I’ve herd these are so good can’t wait to try them!!!! And they also look very yummy! Mmmmmmmmmm

  13. 17 Matthew April 8, 2011 at 1:48 pm


    Is 275 degress the correct temp, or is that a typo?

    Thank you.

  14. 19 Heidee June 11, 2011 at 5:17 pm

    I made these and instead of hardening they were gooey. I don’t understand why. Anyone have any answers?

    • 20 Cate June 11, 2011 at 7:57 pm

      Heidee – It could be a few things – not baking them long enough, oven temperature is lower than it should be (an oven thermometer showed my my oven is about 20 degrees lower than it says it should be), and not chilling for long enough. I’m sorry they were gooey…

  15. 21 Dannie June 24, 2011 at 7:49 pm

    I tried out this recipe today and absolutely fell in love. Unfortunately, I don’t have a stand mixer and had to use a hand one so i got a little bit of a cream cheese splatter but other than that, it was a great recipe. A review of it, as well as a shout out to your blog, will be on my food blog, Gourmet Ramen, within the next few days. Check it out!

  16. 22 Jessica July 6, 2011 at 9:59 pm

    I just made these today πŸ™‚ they are reaaaaaaalllyyy good, but as in a previous comment they did come out a little gooey. I’m guessing I should use less sour cream (but it does add to the flavor of a true cheesecake) or bake at a slightly higher temp, since the edges were cooked just not quite the inside. But they still were amazing πŸ™‚

  17. 23 Katherine July 18, 2011 at 5:03 pm

    when you mentioned 16 left whole, and 6 coarsely chopped
    is it 16 whole cookies with frosting in the middle of them and 6 chopped just the cookie part?

    • 24 Cate July 18, 2011 at 5:07 pm

      Katherine – Chop up 6 including the filling. 16 are not chopped up (they go in the bottom of the cupcake liner).

  18. 25 Katherine July 18, 2011 at 7:36 pm

    so 16 whole
    cookies including the frosting. and for 6 chopped up
    cookies can we do it without the frosting if we want to??

  19. 27 Talar July 27, 2011 at 8:50 am

    These look so wonderful! I actually have this cookbook, and I’ve been hesitant to make these cupcakes because I had a bad experience with previous cheesecake cupcakes I had made. Did you have trouble getting these out of the cupcake wrapper at all? I had tried a different recipe once before but was so disappointed when half the cheesecake stuck to the wrapper as I was trying to peel it away!

  20. 28 kari @ running ricig August 5, 2011 at 5:13 pm

    The idea of making and then eating these tomorrow afternoon is how I’m going to get through my 15 mile long run tomorrow morning. They look amazing!

  21. 29 Laurie August 20, 2011 at 8:00 pm

    so correct me on this i just finish making a batch…i put in the chopped but i also put in the whole…then i still put 1 in each muffin paper…i bet they will be very sweet.

    • 30 Cate August 22, 2011 at 6:50 pm

      Laurie – I’m sorry the recipe wasn’t clear – 16 whole oreos are for the bottom of each paper liner and the 6 chopped get stirred into the cream cheese mixture. I hope you liked them!

  22. 31 melesa garrison October 10, 2011 at 9:11 am

    Definitely going to try this recipe…Yummy! I thought your directions were very clear πŸ˜‰

  23. 32 Monique October 14, 2011 at 6:33 am

    These look so delish and I’m throwing a girls party next weekend that I’m sure they will be a hit at. I found the instructions to be very clear and easy to understand – thank you for posting this.

  24. 33 mylene October 15, 2011 at 5:48 am

    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!:)

    • 34 Cate October 15, 2011 at 8:46 am

      @Mylene – I’m sorry they didn’t come out cleanly! I think the problem might be that they chilled in the pan. I usually let them cool in the pan for about 15 or 20 minutes, transfer them from the pan to a plate, and then chill them on the plate instead of in the pan.

  25. 35 lucie October 31, 2011 at 1:00 pm

    i tried these today and are delicious, although i think i overcooked them a little or perhaps didnt use the correct measurements in my poor translation into grams as they were a little tough! I want to serve them as a dessert, any recommendations as an accompaniment? xx

  26. 36 Lauren November 2, 2011 at 5:48 am

    I made these last night…I can’t begin to describe how amazing they are! Thanks!!

  27. 37 Jodi November 8, 2011 at 8:15 am

    If I make these and cut the recipe in half, should I reduce the baking time as well?

    • 38 Cate November 8, 2011 at 8:50 am

      Jodi – I think the baking time would need to stay the same. However, I would check a few minutes before the recipe says, just in case!

  28. 39 Taryn November 9, 2011 at 11:38 am

    I just made these. They are fantastic!

  29. 40 kylee November 12, 2011 at 2:58 pm

    soooo yummy! i used the rasberry ice cream flavored oreos and it gave it a delicious fruity twist!

  30. 41 Stephanie November 20, 2011 at 5:31 am

    I really want to make these, but I was thinking of tweaking it a little..I want to make mini cupcakes with no paper cup, and then dip the whole thing in chocolate that will harden on the outside..so they would be “bites” any suggestions as to how to make this work better?? How long would I bake the cupcakes??

  31. 42 Cate November 20, 2011 at 10:07 am

    Stephanie – I’m not sure how it would work without some type of cookie or crust on the bottom. I love the idea, though! I would probably start checking them after about 15 minutes in the oven.

  32. 43 Stephanie November 20, 2011 at 12:54 pm

    I made the “bites” I put the batter in mini cupcake pans and topped with an Oreo…then baked them for 13 minuets, let them cool for 10 minutes, then stuck them in the freezer for another 15 minutes. Used a mini spatula to gently remove them and put them right side up on the cookie to finish cooling..then melted the chocolate chips, and gently dunked each one until covered. Put them on a cookie sheet with wax paper, and in the fridge until the chocolate is hard ( most will stay in until tomorrow) THEY WERE SOOOOO GOOD!!!!! Sounds more complicated than it was! GREAT recipie !!! Thanks so much!!!!!

  33. 44 Stephanie November 20, 2011 at 1:05 pm

    Oh I forgot to mention to spray the cupcake pan with butter flavored cooking spray!

  34. 45 Heidi December 1, 2011 at 5:58 pm

    How on earth did Laurie get confused about how many cookies to use? It seems so clear to me that 6 go into the mixture and 1 for each muffin paper. Any extras you could eat while you bake πŸ™‚ Yum!! I am super keen to try this.

  35. 46 Suzanne December 4, 2011 at 5:11 pm

    Hi! You didn’t mention about an Oreo on top but see it in the photo… Was that just for looks or do you normally add another on top before serving? Can’t wait to try them! Thanks!

  36. 48 Eliza December 13, 2011 at 9:48 pm

    Hi, I love the recipe – my oreos floated to the top of the cupcakes though :/ I was thinking that maybe my mix wasn’t light enough – did I not beat the eggs long enough, it only said to lightly beat them… Any suggestions?

  37. 49 Emily Sharpe December 16, 2011 at 7:52 am


    Why do you have to use a stand mixer? I am not a huge baker, and I don’t have a stand mixer, but still want to make these cupcakes. Will a hand mixer work?

    • 50 Cate December 16, 2011 at 8:46 am

      Emily – I think using a hand mixer will be fine. I’m just accustomed to using a stand mixer for everything (and I don’t have a hand mixer, so I’m not as familiar with them). Enjoy!

  38. 51 Shell December 16, 2011 at 6:27 pm

    Hi I was wondering if 275F (135degrees for us Aussies) is the correct temp as It doesnt seam high enough for a short time of baking.. Planning on making these for christmas πŸ™‚

  39. 53 Jes December 17, 2011 at 9:14 am

    I’m thinking about taking these to work to share with my coworkers. Will they need to be refrigerated, or will they be okay sitting at room temperature after chilling for 4 hours first?

  40. 55 Laura December 18, 2011 at 2:33 pm

    hello, im thinking of trying these for a dinner party, and i have to bring dessert! On a scale of 1-10 what would you rate the tastiness of this recipe? 10 being the yummiest πŸ˜€

  41. 56 Amber December 20, 2011 at 5:39 am

    I just made a lactose free version of these and they turned otu delish, thansk for posting I’m a new follower!

  42. 57 Donnis December 20, 2011 at 8:58 am

    I am planning on making these and I’m wondering if they can be frozen if made ahead of time?

  43. 59 Amber December 30, 2011 at 6:13 pm

    I tried this and they stuck to the paper liner, what did I do wrong?

    • 60 Cate December 30, 2011 at 6:39 pm

      Amber – I’m sorry about that. I’m not sure exactly what happened but my guess would be either they didn’t bake quite long enough, or they didn’t chill long enough before being unwrapped.

  44. 61 Paula Strong January 1, 2012 at 10:32 am

    Yummy! I just put them in the oven and all we have tried was licking the spoon! If that is any indication it may not make it to the dinner party!

  45. 62 Daisy* January 2, 2012 at 4:58 pm

    Great presentation!

  46. 63 Heather January 15, 2012 at 6:23 pm

    So yummy. I made these for a church Christmas party and they were gone within the first 10 minutes.

  47. 64 Michelle January 15, 2012 at 10:00 pm

    Made them for a party and everyone loved them!

  48. 65 linda January 22, 2012 at 7:18 am

    Will the temp still be 275 if you are using a confection oven

    • 66 Cate January 22, 2012 at 12:44 pm

      Linda – I’m sorry, I’m not really familiar with convection ovens. I’m pretty sure you’d want to lower the temperature a little bit, but I don’t know how much. Sorry!

  49. 67 Stephanie January 25, 2012 at 3:21 pm

    Hi, I made these cupcakes but I want to cut the recipe in half, if I do that, how many will I be able to make??

  50. 68 Cate January 25, 2012 at 4:53 pm

    Stephanie – Half a recipe should make 8 cupcakes

  51. 69 Natalie February 8, 2012 at 7:30 am

    Made these for a pirate themed murder mystery party. Amazing! Thank you so much for the recipe. They went so fast πŸ™‚

  52. 70 Courtney February 10, 2012 at 12:08 pm

    what should the ending consistency of these be?

  53. 72 Lastyness February 11, 2012 at 7:46 am

    my oreos floated to the top of the cupcakes 😦

  54. 73 quipcakes February 13, 2012 at 6:38 pm

    Love this recipe! Such a good start for people who haven’t made cheesecake before. I made a pink version of these for valentines day, let me know what you think!


  55. 74 Holly February 14, 2012 at 10:56 am

    I am making these now for my daughter and husband for Valentine’s dessert! They will love these!!!!!! Thank you for sharing the recipe and Happy Valentine’s day to ya!

  56. 75 Sarai February 14, 2012 at 2:44 pm

    my oreos keep floating to the top…am i doing something wrong?

  57. 77 Tiffany February 14, 2012 at 6:33 pm

    Make these for a snack day at work!! Easy to make and turned out great! Thanks so much!

  58. 78 Jennifer February 19, 2012 at 12:12 pm

    I just made these Oreo cupcakes and they turned out great! Very easy to make.

  59. 79 Tandy February 20, 2012 at 8:55 am

    I am thinking of making these for travel. Should i leave them in the paper cups till I get to my destination?

  60. 81 Susie February 28, 2012 at 8:57 pm

    LOVE THESE! I would love for you to stop by and link up these lil treats in my Oreo 100th Happy Birthday Party! http://cafescrapper-scrapsoflife.blogspot.com/2012/02/happy-100-birthday-oreo-cake-blog-link.html

    Thank you! Yummy!


  61. 82 Glenda March 2, 2012 at 10:04 pm

    Just to check, can I use this recipe to make a whole oreo cheesecake?

  62. 83 April March 28, 2012 at 9:28 pm

    Do the Oreos on the bottom get softer when you bake them or are they still hard? Has anyone tried crushing them up and making them into a crust like normal cheesecake? I just stumbled across this recipe and was wondering about that.

    • 84 Cate March 29, 2012 at 5:28 am

      April – It’s been awhile since I made these so I can’t remember for sure. But I love the idea of a crushed Oreo crust!

  63. 85 Tiffany April 29, 2012 at 12:41 pm

    I’m making these right now and was just wondering if I could put them in the freezer to cool to cut down on the four hours?? Is this ok?

  64. 87 Litia May 1, 2012 at 9:05 pm

    Trying this out tonight!! Hopefully I make it right so I can do it for Saturday’s Mayweather fight:))

  65. 88 gina May 4, 2012 at 4:56 pm

    Those look awesome! I like how you left the oreo whole. I tried a similar recipe but crushed the oreos for the crust and made an oreo whip cream frosting. check them out at http://cookingwith-gina.blogspot.com/2012/02/cookies-n-cream-cheesecake-cupcakes.html

    Great recipe!

  66. 89 April May 26, 2012 at 10:50 am

    I just made these and they turned out awesome!! Super easy recipe! Thanks!

  67. 90 Connie May 27, 2012 at 8:09 am

    Just put a batch in the oven…..cant wait to see how they turn out!

  68. 91 Jenn r. May 28, 2012 at 6:05 pm

    These suck. I just suck at cooking I guess.

  69. 92 Michelle June 8, 2012 at 1:57 pm

    Hi Cate,

    I frequent your blog, but have never commented before. I have a baby as well who just turned 7 months old. It has been quite a fun adventure! I made your oreo cheesecake cupcakes to bring to a cake walk at work and they got rave reviews! I also saved 4 for my husband and I and I must say they were great as well. Thanks for posting the receipe and I look forward to trying to make more things from your blog as I try to expand into more cooking and baking. Lucky for me the hubby does most of the cooking in our house!

  70. 93 Stuff June 21, 2012 at 2:57 pm

    Is it safe to make a raw cheesecake with raw eggs? Doesn’t seem like a good family dessert to me. Unless you include the joys of food poisoning

  71. 95 Teresa June 22, 2012 at 3:07 pm

    Cate, I have a pet peeve when ppl reply to a post and don’t read the whole recipe and make such a ridiculous (negative) statement like “Stuffed” did above. Thank you for having to point out that the eggs are no longer raw after cooking = no food poisoning…..duh right?

    Good dessert…i make them all the time and get requests from friends a lot πŸ˜€

  72. 96 Sharan June 27, 2012 at 5:05 pm

    Hi Cate, how long should one spend beating the ingredients together? And what consistency should the batter be like when finished?

    • 97 Cate June 27, 2012 at 8:01 pm

      It should only take a minute or so with a stand mixer. It should be smooth and have the consistency of cake batter.

  73. 98 Malika June 29, 2012 at 4:01 pm

    Tried these out and they turned out delicious!! After the first day though the cheesecake kind of stuck to the cupcake tins:(

  74. 99 Brianna June 30, 2012 at 11:45 am

    Hey everyone – I accidentally forgot to add the sour cream. Will this make a huge difference? 😦

  75. 100 marika July 2, 2012 at 7:28 pm

    should these be served cold straight from the fridge or are they better served when taken out of the fridge for an hour or so?

    • 101 Cate July 2, 2012 at 7:48 pm

      It really just depends on your tastes. I personally prefer cheesecake nice and cold from the fridge (and it keeps a firmer texture that way)

  76. 102 Nick July 4, 2012 at 11:18 am

    I want to make these for my sister’s birthday. Do you think you could make a cake rather than smaller cupcakes?

  77. 104 Debora July 8, 2012 at 8:15 am

    Hello Cate,

    I don’t understand how much Cream Cheese you have to use.

    ‘2 8-oz packages cream cheese’
    Do you mean 2 packages cream cheese, and each packages is 8 ounce?

    I love to try these Cupcakes!!

  78. 106 ev July 12, 2012 at 3:29 pm

    i just made these and my mother is watching what she eats. how many calories do these contain?

  79. 108 Victoria July 23, 2012 at 7:58 pm

    Can you use anything in the paper liners so the cheesecake is less likely to stick?
    Thanks πŸ™‚

  80. 110 Anika August 2, 2012 at 12:19 pm

    I made these with mint oreos!! Hopefully the hubster loves them!!! They were very easy! I bought cooking spray to put in the liners, and forgot to use it! Oh well, no big deal! Thanks for this wonderful recipe!

  81. 111 Dianne August 8, 2012 at 6:20 pm

    How many pieces of cupcake will it make though?

  82. 113 Kristen August 12, 2012 at 11:01 am

    What a delicious recipe! My fiancΓ© only eats 2 desserts: Oreos and cheesecake … so this is perfect! And your recipe is very clear and easy to understand. Some people don’t read before they ask questions apparently.
    Thank you!

  83. 114 stephanie b. August 23, 2012 at 11:41 am

    Had anybody done Reese peanut butter cups instead??? I love oreos but my hubby hates them, I going to try a bacth with Reese. I hope they are good!!!

  84. 115 Jamie August 26, 2012 at 8:45 pm

    Made these last night for my 4 yr. old twins birthday party today and they were so good! I actually added two extra cookies and I got 19 cupcakes out of the batter.

  85. 116 stephanie b. August 27, 2012 at 3:44 pm

    Yummy these turned out great!!! I made ones with Reese peanut butter cups, and everybody loved them!!!

  86. 117 michelle September 1, 2012 at 11:08 am

    I don’t know what I did wrong but I feel like they were missing something. I think they needed to be sweeter, and I’m not into things that are overly sweet. Did anyone else have this issue?

  87. 118 chasity September 1, 2012 at 12:36 pm

    What do u set the temp on the oven for?

  88. 119 Diera September 1, 2012 at 1:23 pm

    Making a batch right now for my husband when he gets off work. These sound delish’!

  89. 120 Sarah September 8, 2012 at 7:15 pm

    Trying these out right now! The recipe was super easy to follow and I actually got 23 cupcakes out of the batter!! Thanks for sharing!!

  90. 121 Jena September 24, 2012 at 10:02 am

    Just put these in the oven!!! Just like Sarah I got way more out of the batter than I thought I would. But I am not complaining!! I did add a bit more oreo to mine. Hope they turn out yummy!!

  91. 122 Msav September 25, 2012 at 1:45 pm

    I made these and they came out delicious! I had ramekins that were a little flimsy so I had to bake them in muffin tins. I only have enough for 12 at a time, so I did 12 muffins and used the rest in a 16oz corningwear dish lined with 4 cookies. Both came out great! The ramekins didn’t peel off as easily as I would have liked, but taste trumps presentation in my world. The cookies were a little crunchy still at the bottom as well. I didn’t alter this recipe at all. Perfection. I have a cheesecake recipe I like but it takes forever to make. This alternative is wonderful. I’d like to maybe try an oreo crust next time to make mini muffin cheesecakes. Thanks for the recipe!

  92. 123 charleneishot1 October 13, 2012 at 3:29 pm

    These are simple sexy silky and delicious! I made these for me andmy husband we had a “poor girls vacation” stayed home and ate these, shared a pitcher of pina coladas!!!

  93. 124 robyn November 20, 2012 at 2:34 pm

    I used mint oreos and substituted peppermint extract instead of vanilla for a minty cheesecake. Delish/

  94. 125 kelli December 1, 2012 at 12:01 pm

    Made these and they are delicious!!! Do you know if I would be able to freeze them?

  95. 127 peggy December 11, 2012 at 8:21 am

    Would love to know if they freeze well

  96. 128 Carol December 19, 2012 at 9:00 am

    when do you peel the paper liners off? before you put in the fridge, before serving?

  97. 130 n February 10, 2013 at 3:22 pm

    Can I use silicon muffin cups?

  98. 132 Inspirowane smakiem February 12, 2013 at 9:27 pm

    Looks good. It reminds me straciatella. Very nice! πŸ™‚ Greetings from Poland.

  99. 133 ebeth February 22, 2013 at 3:58 pm

    When you serve them, do you peel the liner and turn them upside down so you’re looking at the Oreo part?

  100. 135 Nemo March 8, 2013 at 3:25 pm

    I accidentally used 1/2 cup of vanilla I don’t know what to do now

  101. 136 Victoria Young March 13, 2013 at 1:34 pm

    Hahahahahahahahahhaahhahah, Nemo, That comment just made me laugh for 10 minutes… I hope the recipe worked for you after, I bet they were full of flavor!

    Cate – Looking forward to making this tonight! Thank you!!

  102. 137 Mencook2 March 14, 2013 at 1:40 pm

    Made recipe substituting Raspberry extract. Instead of mixing crushed oreos I used them as a bottom crust. Taken out of the papers they looked like big pink oreos! According to the Love of my life,” These are Bangin’!” Thank you for sharing this idea!

  103. 138 Kaleigh March 20, 2013 at 4:18 pm

    Do you think I could put these into small tart pans instead? Would I have to change the bake time at all?

    • 139 Cate March 20, 2013 at 6:06 pm

      It totally depends on the size and depth of the pan. I might start checking a few minutes earlier, especially if the pans are shallow

  104. 140 Ria March 23, 2013 at 1:38 pm

    This recipe looks delicious! I was just wondering if you knew of a way to make these eggless? Egg replacements have not been working…

  105. 142 Julie March 24, 2013 at 7:02 pm

    http://www.facebook.com/pages/Incredible-Recipes/117925708371194?fref=ts stole your pic. I’m sorry. 😦

    I posted your link on their page.

  106. 143 Rebecca March 29, 2013 at 4:47 pm

    I made these and the oreos ended up tasting burnt… I don’t know why. I cooked them at the right temp/for the right amount of time. What caused this?

  107. 144 Leslie June 26, 2013 at 9:14 am

    I make an unbaked cheese cake by using 8 oz of cream cheese to 8 oz of whipping cream (whipped), then blended together with the soften cream cheese (blended). I would then add sugar and vanilla if desired. You put it on top of the oreo cookie and put in the fridge for about 8 hours or overnight to set. Its good too and is egg free (and bake free).

  108. 145 Nikrentay August 18, 2013 at 4:03 pm

    I’ll be trying this recipe later this week

  109. 146 Yemek Tarifleri October 20, 2013 at 11:56 pm

    looks delicious. i will try it. Thanks for the recipe.

  110. 147 En GΓΌzel Yemek Tarifleri October 21, 2013 at 12:03 am

    Oreo Cheesecake, my favorite cupcake recipe πŸ™‚

  111. 148 Shantelle October 25, 2013 at 8:22 pm

    I am making these now! When I put them in the fridge should I put saran wrap over them? Or in a container?

  112. 149 Megan November 3, 2013 at 8:56 pm

    I’m baking these right now and the time is up I baked the first batch for 29 minutes they have been out of the oven for 30 minutes tried one and they seem raw on the inside. Should I put them back in or is this the way they are supposed to be and I just need to put them in the refrigerator for the four hours and it should set like a cheesecake should.

  113. 150 Chloe Yim November 22, 2013 at 6:43 pm

    I am planning to bake these tomorrow, but I don’t have a lot of baking tools..
    can I use my whisk instead of using an electronic hand mixer or a stand mixer?

  114. 151 Courtney September 8, 2014 at 9:21 am

    Made them and they were absolutely delicious! I made it exactly by the recepie using about 1/4 a teaspoon of salt. Pretty simple to taste so good!

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