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).
[amd-zlrecipe-recipe:3]
(adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes)
Cate's World Kitchen 
I’ve made these and they’re awesome!…and I still need to try to make a full-blown cheesecake 🙂
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 🙂
I’ve made these as well and they’re quite tasty. Mine didn’t turn out as pretty as yours though!
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.
These are SO cute! They must be too adorable to resist! 🙂
OMG!!! Those look sooo good!
OMG those look so delish!
soooooo excited to make oreo cupcakes and oreo cheesecake 🙂
Can these cupcakes be frozen?
I would assume that like other cheesecakes, they can. However, I haven’t tried it, so if you do, let me know!
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!
these look super delicious! I cant wait to make them 🙂 one question though. how many cupcakes will this recipe approximately make?
thank you!
Jenny – It makes about 16
do you have to put sourcream in the recipe ?? I don’t really like sour cream so does it make a difference?
Jen- You probably won’t taste it at all, and I think it helps the texture, so I would include it. I hope you like them!
I’ve herd these are so good can’t wait to try them!!!! And they also look very yummy! Mmmmmmmmmm
Hello
Is 275 degress the correct temp, or is that a typo?
Thank you.
Matthew – That is the correct temperature
I made these and instead of hardening they were gooey. I don’t understand why. Anyone have any answers?
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…
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!
I just made these today 🙂 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 🙂
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?
Katherine – Chop up 6 including the filling. 16 are not chopped up (they go in the bottom of the cupcake liner).
so 16 whole
cookies including the frosting. and for 6 chopped up
cookies can we do it without the frosting if we want to??
Yes, I think that would still work
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!
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!
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.
THE DIRECTIONS MAY HAVE TO BE A BIT CLEARER AS I WAS’NT SURE EITHER ON WHAT TO DO WITH THE OTHER COOKIES THAT WERE NOT CHOPPED
THANKS
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!
Definitely going to try this recipe…Yummy! I thought your directions were very clear 😉
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.
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!:)
@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.
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
I made these last night…I can’t begin to describe how amazing they are! Thanks!!
If I make these and cut the recipe in half, should I reduce the baking time as well?
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!
I just made these. They are fantastic!
soooo yummy! i used the rasberry ice cream flavored oreos and it gave it a delicious fruity twist!
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??
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.
Cate!
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!!!!!
Oh I forgot to mention to spray the cupcake pan with butter flavored cooking spray!
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 🙂 Yum!! I am super keen to try this.
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!
Suzanne – I just turned that cupcake upside down
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?
Hey,
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?
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!
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 🙂
Shell – It does seem low, but that is the correct temperature
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?
Jes – I would recommend keeping them chilled, but they might be okay to sit at room temp for about an hour or so
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 😀
Thanks!
I just made a lactose free version of these and they turned otu delish, thansk for posting I’m a new follower!
http://www.lifelovegreen.com/2011/12/individual-oreo-cheesecakes-lactose-free/#
I am planning on making these and I’m wondering if they can be frozen if made ahead of time?
Donnis – I haven’t tried freezing them, so I can’t say for sure, but I would assume they’d be fine
I tried this and they stuck to the paper liner, what did I do wrong?
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.
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!
Great presentation!
So yummy. I made these for a church Christmas party and they were gone within the first 10 minutes.
Made them for a party and everyone loved them!
Will the temp still be 275 if you are using a confection oven
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!
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??
Stephanie – Half a recipe should make 8 cupcakes
Made these for a pirate themed murder mystery party. Amazing! Thank you so much for the recipe. They went so fast 🙂
what should the ending consistency of these be?
Courtney – they should have the consistency of regular cheesecake
my oreos floated to the top of the cupcakes 😦
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!
http://quipcakes.com/2012/02/13/pink-oreo-cheesecakes/
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!
my oreos keep floating to the top…am i doing something wrong?
Sarai – I’m sorry that’s happening…I’m not sure what the problem is (maybe the amount of mixing?) I wish I could help!
Make these for a snack day at work!! Easy to make and turned out great! Thanks so much!
I just made these Oreo cupcakes and they turned out great! Very easy to make.
I am thinking of making these for travel. Should i leave them in the paper cups till I get to my destination?
I think that would be best
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!
Susie
Just to check, can I use this recipe to make a whole oreo cheesecake?
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.
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!
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?
I think that would probably work. Let me know how they turn out!
Trying this out tonight!! Hopefully I make it right so I can do it for Saturday’s Mayweather fight:))
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!
I just made these and they turned out awesome!! Super easy recipe! Thanks!
Just put a batch in the oven…..cant wait to see how they turn out!
These suck. I just suck at cooking I guess.
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!
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
Fortunately, baking for 25 minutes means that the eggs are no longer raw when the dessert is consumed.
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 😀
Hi Cate, how long should one spend beating the ingredients together? And what consistency should the batter be like when finished?
It should only take a minute or so with a stand mixer. It should be smooth and have the consistency of cake batter.
Tried these out and they turned out delicious!! After the first day though the cheesecake kind of stuck to the cupcake tins:(
Hey everyone – I accidentally forgot to add the sour cream. Will this make a huge difference? 😦
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?
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)
I want to make these for my sister’s birthday. Do you think you could make a cake rather than smaller cupcakes?
I’m not sure, I’ve never tried it. But I hope it works!
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!!
Yep, that’s exactly right
i just made these and my mother is watching what she eats. how many calories do these contain?
I’m not sure, but you can find the calorie count of any recipe at sparkrecipes.com
Can you use anything in the paper liners so the cheesecake is less likely to stick?
Thanks 🙂
I would try cooking spray. Good luck!
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!
How many pieces of cupcake will it make though?
It makes 16
Cate,
What a delicious recipe! My fiancé 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!
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!!!
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.
Yummy these turned out great!!! I made ones with Reese peanut butter cups, and everybody loved them!!!
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?
What do u set the temp on the oven for?
Making a batch right now for my husband when he gets off work. These sound delish’!
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!!
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!!
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!
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!!!
I used mint oreos and substituted peppermint extract instead of vanilla for a minty cheesecake. Delish/
Made these and they are delicious!!! Do you know if I would be able to freeze them?
I haven’t tried it, but I think it would work just fine
Would love to know if they freeze well
when do you peel the paper liners off? before you put in the fridge, before serving?
Just before serving
Can I use silicon muffin cups?
I’ve never had good luck with those (everything sticks), so I’d recommend sticking with paper
Looks good. It reminds me straciatella. Very nice! 🙂 Greetings from Poland.
When you serve them, do you peel the liner and turn them upside down so you’re looking at the Oreo part?
I just did that in the picture so you could see both sides. I normally keep the liners on and serve them like regular cupcakes
I accidentally used 1/2 cup of vanilla I don’t know what to do now
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!!
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!
Do you think I could put these into small tart pans instead? Would I have to change the bake time at all?
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
This recipe looks delicious! I was just wondering if you knew of a way to make these eggless? Egg replacements have not been working…
Ria – I’m not sure, sorry! I’m not very experienced with eggless baking.
http://www.facebook.com/pages/Incredible-Recipes/117925708371194?fref=ts stole your pic. I’m sorry. 😦
I posted your link on their page.
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?
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).
I’ll be trying this recipe later this week
looks delicious. i will try it. Thanks for the recipe.
Oreo Cheesecake, my favorite cupcake recipe 🙂
I am making these now! When I put them in the fridge should I put saran wrap over them? Or in a container?
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.
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?
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!