Oreo Cheesecake Cupcakes

Oreo cheesecake = YUM! These little cupcakes are perfect because they’re cheesecake with Oreo chunks in them and even an extra Oreo at the bottom. I love that you can actually see the Oreo at the bottom through these cupcake liners.

This recipe comes from Martha Stewart’s cupcake cookbook and it doesn’t disappoint. These were a big hit which is no surprise. I left my chunks fairly large in the cheesecake batter because that’s how I roll. Feel free to chop yours up smaller if you want. (Sorry for the lack of photos, these were so good we started gobbling them up as soon as they were chilled).


One Year Ago: Brownie Pops

See all of my Week Of Oreo Recipes here.

Print Save

Yield: 30

Ingredients:

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Directions:

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

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

Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

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

    Pin It

11 Responses to “Red White and Blue No-Bake Frozen Cupcakes”

  1. #
    1
    CB — July 14, 2008 at 12:50 am

    Oh that looks so yummy for summer! I can’t wait to try it! Thanks for entering 🙂
    /Clara

  2. #
    2
    Nikki57 — July 14, 2008 at 1:36 am

    Those look absolutely delicious!!

  3. #
    3
    Joelen — July 14, 2008 at 2:27 am

    Looks fabulous with all the color! Thanks for sharing 🙂

  4. #
    4
    Janna — July 14, 2008 at 5:57 pm

    Was the consistency like ice cream? It sounds cool and summery. Plus you probably get super brownie points for submitting so early!

  5. #
    5
    Mara — July 14, 2008 at 6:23 pm

    YUM this is perfect for the sweltering summer months! i am all about frozen desserts right now!

  6. #
    6
    Jen — July 15, 2008 at 12:14 am

    The texture isn’t quite as creamy as ice cream… It’s more frozen than that(?) They are really good though!

  7. #
    7
    Ivy — July 15, 2008 at 2:55 am

    Oh wow! I like these. What a cool idea and they look so good for the hot days of summer. Where do you live? Can I come pick some up? 🙂

  8. #
    8
    Martha — July 19, 2008 at 12:52 am

    Jen, these look yummy!

  9. #
    9
    Nikki57 — August 25, 2008 at 9:48 pm

    CONGRATS … You are the Cupcake Hero!!

  10. #
    10
    KimboSue — July 1, 2009 at 6:28 pm

    I know this post is like a year old, but I followed a link from another page and found it. Question – do you have to keep them frozen until serving? We’re going to a pool party, so they might be outside for a while. Will they melt?

  11. #
    11
    Jen — July 1, 2009 at 6:54 pm

    If I remember correctly, they will melt. They might be fine for a little while, but not all afternoon. Sorry I can’t be more help!

Leave a Comment