Cookies and Cream Cheesecake Cupcakes

See the UPDATED video post for this recipe HERE!!

Cookies and Cream Cheesecake Cupcakes, the most popular recipe on my blog with over a million hits!

Until making these cookies & cream cheesecake cupcakes, with an Oreo on bottom, I hadn’t eaten an Oreo since I was a kid. This recipe not only brought back chocolatey childhood memories but also reminded me of how much I like Oreos. I didn’t think I liked them that much now that my palate has, ahem, matured, but I was wrong. Very wrong. And I also realized that it is very dangerous to not only make these cupcakes but to have a package of Oreos in the pantry. As I write this post the cupcakes have been long eaten and gone which is making me very sad. Looks like I’m off to the store to buy some Oreos…

Recipe rundown:
Taste: The combination of cookies and cream is a near perfect pair in these cookies and cream cheesecake cupcakes.
Texture: The Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside creamy sweet cream cheese goodness are the best part of this treat.
Ease: Easy!
Appearance: Cute, unique. May cause mouth to water.
Expense: Less than $5 for me.
Pros: These kept well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? Yes, most definitely.

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Cookies and Cream Cheesecake Cupcakes

These adorable and easy bite-sized cookies & cream cheesecake cupcakes are perfect for any occasion or any Oreo cookie lover!

Yield: 30 cupcakes

Prep Time: 10 minutes

Cook Time: 22 minutes

Total Time: 6 hours

Ingredients:

42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt

Directions:

Preheat oven to 275°F. 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.

   

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311 Responses to “Cookies and Cream Cheesecake Cupcakes”

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    CAHİDE — February 17, 2010 at 5:35 am

    Ya bu süper olmuş!harika bir görüntü…

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    Gala — February 17, 2010 at 11:21 am

    Yum, oreos and cheesecake are always good together!

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    Tupper Cooks! — February 17, 2010 at 1:54 pm

    Absolutely decadent- I'm going to make these for my students, actually with them-be a great Friday treat. Thanks!

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    SugarCooking — February 17, 2010 at 1:55 pm

    Wow! Those do look mouth watering. What a great picture!

    If you're rediscovering your love for oreos you should check these out, http://sugarcooking.blogspot.com/2009/07/oreo-cookie-cookies.html.

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    Mrs. Mordecai — February 17, 2010 at 3:05 pm

    Oh, my. I'm in big trouble now. Thanks for sharing. These look beyond amazing! Love the picture of the upside-down one, too.

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    brattypants — February 17, 2010 at 4:51 pm

    Wow – these look wonderful! I'd love to make these myself but I am slightly concerned that I would eat all of them!

    Great picture!

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    Carolyn Jung — February 17, 2010 at 5:12 pm

    I remember drooling over these in that Martha Stewart “Cupcakes'' book. They're so cute. Nice to know they're easy to make and so delicious, too.

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    Cathy - wheresmydamnanswer — February 17, 2010 at 6:05 pm

    These look great – I cannot wait to make them! How easy and yummy! Love that they are bite size so I will not feel as guilty splurging!

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    Sarah — February 17, 2010 at 6:26 pm

    My daughter is turning 3 on Saturday and I think I just found the “cake” for her party! Thanks for the idea!

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    Mallory Elise — February 17, 2010 at 6:43 pm

    ahk! hehe, those are so cute :P

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    Amy (Sing For Your Supper) — February 17, 2010 at 8:18 pm

    Wow, these are just beautiful!

    http://www.singforyoursupperblog.com

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    Memória — February 17, 2010 at 9:29 pm

    Haha!! I went through the same thing with my package of Oreos when I made my chocolate mousse cheesecake. I delayed the process of making the cheesecake and started chomping on the cookies that were supposed to be part of the crust. Then, the day before I'd planned to make the cheesecake, I realized I had only 8 more Oreos left haha, so I had to buy more.

    Anyway, your little cheesecake cupcakes are TOO CUTE!!!! I want to eat all of them now. I must make these pronto.

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    AppleC — February 18, 2010 at 2:24 pm

    Doesn't get any cuter.
    I love the oreo presentation.
    Super.

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    Jen @ My Kitchen Addiction — February 18, 2010 at 8:20 pm

    These look adorable! I rediscovered my love of Oreos around the holidays when I made some cookies 'n' cream fudge. I think I'll have to give this a try, too!

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    TeaLady — February 19, 2010 at 5:38 pm

    Cheesecake and chocolate?? Perfect. Hope these come up soon for MSC. They look/sound divine.

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    Megan — February 20, 2010 at 5:12 am

    These are too cute! I love oreos and cheesecake so it would only make sense to combine the two! YUM!

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    Disneypal — February 21, 2010 at 10:14 pm

    These look yummy!

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    Sandy — February 24, 2010 at 10:08 pm

    These look yummy and I know they are b/c of the ingredients! I shall try these sometime!

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    K.K. — March 4, 2010 at 3:32 am

    Just made these last night. I actually scaled it down to 1/4 of the recipe because I only had one package of cream cheese. It made 11 cupcakes. And oh my goodness…. these are dangerously good! Difficult to stop eating especially because they are not overly sweet. I had to stop at 3. LOL! Thanks for the great recipe =)

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    Sarah — March 17, 2010 at 3:35 am

    Idea: Make them in mini cupcake tins with the oreo on top. You could turn them out upside down and they would look SO cute!

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    Miss. Tarrah Dame — March 20, 2010 at 2:46 am

    oh…my…god. I am most definitely saving this. thanks for sharing!
    http://cuppycakebakes.blogspot.com

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    lali — April 2, 2010 at 2:27 pm

    Dan ganas de hacerlas ya! Gracias.

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    Richard — April 3, 2010 at 12:47 am

    Oh-Oh is right these look great!
    http://www.cuisinemanager.com

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    Marisa — April 9, 2010 at 7:25 am

    Oooh that looks so good! How did you manage to get the bottom of the cupcake to come out so pretty? I've made cupcakes with an Oreo at the bottom but you couldn't see it so clearly at the bottom as yours.

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    Mandy — April 11, 2010 at 12:12 pm

    I just made this for a party and the room was full of “mmm” noises! Definitely a cinch to make and very delicious. I used double stuf oreos and it was divine! Thanks!

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    Tessa — April 12, 2010 at 4:58 am

    Marisa- I think it was probably my muffin papers, they're from Sur la Table.

    Mandy – I'm glad to here that! Yumm double stuffed oreos.

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    Jo — April 25, 2010 at 2:36 am

    hi ! this looks amazing ! i just popped it in the oven earlier, but im sorta confused :x im a noobie baker !
    what does it mean to SET? does it mean when the content firm/no longer liquidy or when i poke a toothpick in it and it comes out clean?

    thanks!

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    Tessa — April 25, 2010 at 3:47 am

    Jo- “Set” pretty much means what you just described except the toothpick test will not work well for this recipe. I would test to see if the cupcakes are “set” by taking the muffin tin and gently tapping it against the counter to see how firm or liquid-y they are, keeping in mind that they will set further as they cool. Hope that helped! Use your instincts, they're often right.

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    Kimbo West @ a girl and a glue gun — May 3, 2010 at 4:48 am

    featured these yummy creations at my blog!

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    a little lovely — May 9, 2010 at 12:06 am

    these look amazing! thanks for sharing :)

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    Sheri M — May 13, 2010 at 4:05 am

    These look SUPER yummy! Will have to try them. Thanks for sharing.

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    Amanda — June 1, 2010 at 11:28 pm

    These look incredible! Found you on Stumble Upon :)

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    12monthsofcupcakes — July 8, 2010 at 8:52 am

    Lovely recipe, baked perfectly and even hating Oreos they tasted delicious! They were a perfect treat for a friend who loves Oreos :) Thanks for the recipe and your lovely site!
    Foxy x

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    Viagra Online — September 1, 2010 at 9:53 pm

    These recipe is incredible I saw it last month in the super market because it was new to me and I spend a lot of money.Generic Viagra Buy Viagra

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    Katie — September 21, 2010 at 12:50 am

    These look SO amazing. Thank you, thank you, thank you! :)

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    Katie — September 21, 2010 at 11:07 am

    What a great idea!! Yours look so cute too :D well done!

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    Jennifer — October 8, 2010 at 12:12 pm

    These are totally awesome! I made them last night and just had one for breakfast. I'm taking them to a scrapbooking retreat this weekend. Thanks so much for such a cool recipe!

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    sircheeseball — October 8, 2010 at 7:00 pm

    my boyfriend showed me this and just HAD to have them for his birthday on sunday!! they're in the oven now, hope they come out yummy! hes also a mint lover, so the other half of them i added some mint extract to the batter and used mint stuffed oreos instead!! cross your fingers!!! :P

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    Abby — October 21, 2010 at 2:22 am

    i made these for a baby shower with just a couple awesome changes. i made them with mini oreos – in mini muffin tins, and also added some blue food coloring (cause it's a boy!). everyone LOVED them, especially the soon-to-be mom! thanks so much for the recipe! so cute!

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    AJ — October 21, 2010 at 4:45 pm

    i'm making them with my little sister this afternoon! i'm looking forward to eating them!!

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    snowball — October 30, 2010 at 4:10 pm

    This comment has been removed by a blog administrator.

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    Tessa — October 30, 2010 at 5:06 pm

    Jennifer- I'm glad you liked them! Hope you had fun at your scrapbooking retreat.

    Sir Cheese Ball- Yum I love your mint version. Hope they were delish :)

    Abby- What a cute idea!! I love it.

    AJ- Hope you two had fun making and eating them.

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    Ann — November 6, 2010 at 4:28 am

    Absolutely delicious! I made your recipe:
    http://finderseaters.blogspot.com/2010/11/mini-oreo-cheesecakes.html

    I brought it to a club event, and got good responses! Thanks for having such an excellent blog. : )

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    Lisa — November 11, 2010 at 4:52 pm

    Thank you and d@mn you… all at the same time. *sigh*

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    Anonymous — November 27, 2010 at 5:00 pm

    1) Kush
    2) Make this for the ladies
    3) Get mad poonani
    4) ?????
    5) PROFIT!

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    Bek — November 28, 2010 at 6:36 am

    These turned out wonderful. We ended up making 37 from this recipe. My cook time was a little longer.

    Everyone loved them!! Excellent and easy to execute recipe!:)

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    Lindsey — December 28, 2010 at 11:34 pm

    You took this from Martha Stewart, I stumbledupon it a couple of days ago.

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    Tessa — December 29, 2010 at 6:08 am

    Lindsey, I didn't “take” this from Martha Stewart as I clearly gave her credit for the recipe and even linked back to the cookbook from which the recipe came.

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    Fieza — January 3, 2011 at 12:09 pm

    Hi Tessa! Those cupcakes look simply delicious.
    By the way I want to ask regarding the oven temp (275 degrees), is it F or C? Just want to make sure. Thanks!

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    Tessa — January 3, 2011 at 3:47 pm

    Fieza – It is Fahrenheit! Kinda weird considering how low the temp is but cheesecake needs to bake in low temps otherwise it overbakes/cracks.

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    Staci — January 11, 2011 at 3:19 am

    This may be a silly question but if I want to halve this recipe or do 1/4, would I just take 1/4 or 1/2 of everything? Thanks! I am soo excited to give these a try! :)

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    Tessa — January 11, 2011 at 3:51 am

    Staci – Not a silly question! I actually halved this recipe when I made it too. Luckily this recipe is easy to halve:

    *21 cream-filled sandwich cookies, such as Oreos, 15 left whole, and 6 coarsely chopped
    *1 pound cream cheese, room temperature
    *1/2 cup sugar
    *1/2 tsp vanilla extract
    * 2 large eggs, room temperature, lightly beaten
    * 1/2 cup sour cream
    * Pinch of salt

    I wouldn't go beyond halving the recipe, your results might not be the same. If you ever are in question when it comes to halving or doubling a recipe, this is a great resource:

    http://www.fruitfromwashington.com/Recipes/scale/recipeconversions.php

    Hope that helps!

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    Staci — January 13, 2011 at 3:10 am

    thanks so much!!! it definitely helped! they turned out amazing!!!

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    Angela — January 15, 2011 at 9:39 pm

    So yummy!

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    Avalon — January 17, 2011 at 3:18 pm

    These cheesecake cupcakes look way too good. Have put it in my favorites.

    ~Avalon, http://avalon-lion.blogspot.com

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    Sommer J — January 22, 2011 at 10:56 am

    Gorgeous! Am putting this on my to-bake list asap!

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    BluKatDesign handmade upcycled jewelry — January 22, 2011 at 10:46 pm

    MUST try this! Thanks!

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    Wanting What I Have — January 23, 2011 at 9:20 pm

    Oh wow. These sound and look delicious! Your photo is what drew me – love the “oreo” logo on the bottom of the liner!

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    Joe Catalano — January 28, 2011 at 2:47 am

    I found your recipe linked from foodgawker. I made it the other day for a coworker's birthday. EVERYONE loved it. I had to bake them for almost ten more minutes than you said though. After the first batch I turned up the oven a bit. And although everyone really liked them, for my taste I would have used less sour cream. This is all really nitpicking because the feedback I got was fantastic. I wish they came out as nice looking as yours though.

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    Chris — January 30, 2011 at 6:40 am

    tried this tonight, worked SO WELL, my family absolutely loved it, i had three hahaha

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    filppulafan5181 — February 9, 2011 at 9:48 pm

    Did you post the original recipe or the halved one?

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    Tessa — February 9, 2011 at 11:22 pm

    Joe & Chris – So glad your friends and family enjoyed them!

    Filppulafan5181 – The recipe listed is the original which makes 30 cupcakes. I halved that recipe when I made them to make 15 cupcakes but did not post the halved version.

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    Sam — February 11, 2011 at 9:04 pm

    I love the concept, but found these extremely messy and difficult to produce, and a batch definitely takes longer than 22 minutes to set. I actually threw out what was left of the batter because that was more worthwhile to me than to continue making these. Thumbs down!

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    Tessa — February 11, 2011 at 10:56 pm

    Sam – I'm sorry to hear that. I'm not really sure what could have gone wrong as I didn't have the same problem when I made this recipe (except for the messy part – most cupcake or cheesecake recipes will dirty up a few dishes… not much can be done to change that).

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    maria — February 14, 2011 at 7:35 pm

    Definitely a huge WINNER in my books.

    Poutine

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    Lindsey — February 19, 2011 at 4:05 pm

    I made a 1/4 of this recipe last night and they turned out awesome. The only problem was that I couldn't get the OREO imprint to show through like yours. Do you have any tips?

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    Tessa — February 19, 2011 at 4:24 pm

    Maria – thanks!!

    Lindsey – I used plain white cupcake liners from Sur la Table and they seemed to be thin enough to show the OREO through.

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    Califaith21 — February 25, 2011 at 5:07 pm

    I made these last year after I stumbled onto this recipe. It was easy to make and my roommates and neighbors loved them! It's a good way to make friends.

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    Natalie — March 2, 2011 at 6:45 pm

    My co-worker brought these in, and WOW!! They were amazing. Normally I'm not a fan of chocolate and cheesecake together, but this ratio was PERFECT! They were SOGOOD! Now I must workout to work off what I ate yesterday! ;-)

    (wish you had url/name combo as a comment type!)

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    Claudia — April 8, 2011 at 2:30 am

    Is it okay to freeze them instead of refrigerating them the night before?

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    Tessa — April 8, 2011 at 3:05 am

    Claudia – You could freeze them. It might change the texture if you don't defrost them before serving but I think they'd be delish either way!

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    Jessica — April 13, 2011 at 7:49 pm

    I made these before I went back to school after spring break. My roommate said they were in the top 5 things she's ever eaten. Two of my frat boy friends devoured 20 in two days. My boyfriend nearly keeled over.
    A+

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    Bridgette — April 21, 2011 at 11:59 pm

    Do these need to be kept refrigerated/cooled in order to keep, or once the 4 hour cooling period has elapsed, are they okay to leave out at room temperature?

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    Tessa — April 22, 2011 at 12:15 am

    Bridgette – They can be at room temperature for a short period of time but are better in texture when they are chilled (just like regular cheesecake). They must be refrigerated to keep.

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    T — May 3, 2011 at 3:47 am

    Hi!

    I'm just wondering how much, measurement wise, is 2 pounds of cream cheese?

    Thanks!
    Can't wait to try these!

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    Tessa — May 3, 2011 at 4:50 am

    T – 2 pounds of cream cheese is 4 (8-oz) packages. Hope that helps!

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    Estefani — May 15, 2011 at 4:00 am

    I made them about 2 hours ago…. I am sooo tempted to eat them already!

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    Jeff — June 11, 2011 at 6:09 am

    Tessa —

    Thank you SO MUCH for the awesome recipe. I've become the Bringer of Treats, and these were almost perfect!

    I say almost because I ran into an issue with presentation that I was hoping you might help me fix. Simply put, because they're so moist (being cheesecake and all), they soaked through my paper liners, which got stuck to the cupcakes and tended to make quite a sticky mess on our fingers! No one ate any paper, but there was definitely a rush on handi-wipes :)

    I had some in foil wrappers, which peeled away much more cleanly but didn't have the nice OREO showing on the bottom. Any suggestions?

    Thanks again for the recipe!
    ~Jeff

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    Tessa — June 11, 2011 at 6:13 am

    Jeff – I'm glad you liked the recipe! Sorry to hear about your liner dilemma. I used patisserie-grade white liners from Sur la Table. If you can't find those you can try spraying the liners with a bit of non-stick spray before filling so that the paper might peel away cleaner. Hope that helps!

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    magicalazngrl — June 13, 2011 at 4:24 am

    hey i was wondering what do you mean by rotating pan halfway through? for step 4? ;o

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    Tessa — June 13, 2011 at 4:50 am

    Magicalazngrl – That means that while the muffin tin is in the oven you rotate it around halfway through the cooking time so that the cupcakes cook evenly.

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    magicalazngrl — June 14, 2011 at 12:13 am

    i was wondering should the cupcake be soft? like the cheesecake part ;o

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    Tessa — June 14, 2011 at 12:26 am

    Magicalazngrl – The cupcakes will be set (it shouldn't jiggle too much) when they are done baking but it will be somewhat pliable like any freshly baked cheesecake. As it chills in the fridge it will stiffen more but still be creamy.

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    magicalazngrl — June 14, 2011 at 12:30 am

    hm okay! ty for answering my questions! i just want to make these really good xD!

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    ZombiePink — June 20, 2011 at 11:17 pm

    I love these! I couldn't wait the 4 hours in the fridge, I had to eat one after an hour. Still amazing, I just love them!

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    Tiffany Rae — July 7, 2011 at 11:58 pm

    i came across this thru stumbleupon.com and i fell in love with the picture and the concept so I had to try making them. I don't know where my head was when I was thinking I needed 2 bars of cream cheese instead of 2 pounds. Mine didn't turn out horrible, but you can definitely tell that there isn't enough cream cheese. my brothers seemed to like them anyway!

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    DangerGirl — July 15, 2011 at 5:27 pm

    K – just made these for a co-workers birthday and they received RAVE reviews. The only thing I changed was that I bought a bag of the mini-Oreos and used about 1/2 the bag in the batter instead of chopping up the regular sized cookies.

    I also put a mini-Oreo on the top of each cupcake for garnish – totally added to the cute-factor.

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    Suzanne — August 4, 2011 at 3:49 pm

    @Sam

    I've made these twice now. The first time they didn't set up enough in the 22 minutes so I ended up baking them for 30 minutes. I also got 40 regular size cupcakes. The second time I whipped the batter longer (getting more volume out of the eggs) and the 22 minutes worked perfectly. The batter was thicker and easier to work with and the extra volume gave me 48 cupcakes.

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    That Queer Chick — August 21, 2011 at 4:06 am

    Thank you so much for this one. I made them tonight and we couldn't wait until tomorrow to taste them. I put a few in the freezer for quicker chilling, and wow–delicious! Also so cute and so easy. I'll be making these again for sure.

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    Hanners — August 25, 2011 at 6:38 pm

    they're sitting in the fridge for their 4 hour mandatory cooling period. YUM. (only made a half batch… safer!!)

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    Julie — September 6, 2011 at 10:07 pm

    Oh my goodness, these were AMAZING! A whole batch was made, and a whole batch was eaten. I made them for my brothers birthday and he loved them. My friend described them as 'orgasm in a cupcake' (perhaps a little over the top but none the less they were awesome)! Check out my version, I've linked to you on my blog.
    :)
    http://mummyneedsamoment.blogspot.com

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    Carolyn — September 19, 2011 at 5:06 am

    I made these this weekend and they are UNREAL!! Thanks for posting!!!

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    awebb50 — September 29, 2011 at 6:01 am

    This is probably one of the main reasons I fell in love with Martha Stewarts cupcake book! Next time try to make minis! I do them for parties all the time and people love them!!!

    What you do is te same exact recipe but add a little extra Oreo to the mix; just cause it's oreos! But use a mini cupcake tray and line it with liners and mini oreos that you buy in a blue ziplack type bag. Cool them a little less then the recipe and refridgate the same amount of time. They are just as amazing as the original but perfect to share some! Then you can jut eat the oreos on their own :)

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    awebb50 — September 29, 2011 at 6:02 am

    Meant to put cook them a little less the the recipe not cool

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    Zeroe247 — October 5, 2011 at 4:19 am

    Good bye diet! ^^ I loved them to death! I made them as a treat for my sisters birthday. Nobody even touched the cake I baked… Cest la vie I guess. ^^

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    angela0020 — October 7, 2011 at 9:23 pm

    Im so bummed I used 2 packs instead of 2 pounds of cream cheese…in the oven now, guess we will just have to see what happens… :(

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    GUMMY POPCORN — October 15, 2011 at 12:49 pm

    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!:)

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    JazzyFresh — October 18, 2011 at 12:44 am

    I made these cupcakes last weekend for my friend's birthday party! They were a hit! Everyone loved them and I have received several requests for the recipe and website.

    As a side note, I baked the cupcakes for about 30 minutes- they were too runny after 22 minutes.

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    Ellie — October 20, 2011 at 1:38 pm

    Thanks for the inspiration to make them…super-easy to do and so cute! Thank you!

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    a friend — October 21, 2011 at 9:25 pm

    I just made these to take to our college group tonight. They are easy to make. Total cost for me was about $18. I tried one that was in the fridge for 2 hours (I couldn't wait the full 4!) Its good, really rich. I think I might make them again just using crushed cookie in the batter and leaving out the cookie at the bottom. I felt that the Oreo flavor overwhelmed the cheesecake flavor, which is the flavor I love the most.
    But I think these will be a hit tonight!

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    a friend — October 23, 2011 at 5:02 am

    Update: these were a big hit at our college group! One girl even asked me to make them for her wedding!

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     Nasha — October 30, 2011 at 3:17 pm

    Totally sinful! My kids love 'em.
    Thank you for sharing

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    [MIA] — November 18, 2011 at 3:03 am

    I've baked these twice with my friends and each time came out beautifully. Cheesecake and Oreos are two of my favorite sweet things, so this recipe is heaven to me!

    We're having a dessert party at my work tomorrow and I'm going to make these for them. I know they will be a hit :)

    Thank you for this excellent recipe!!

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    Unknown — November 28, 2011 at 1:59 pm

    I am going to try these as mini cakes using the mini Oreos and also using the Nutter Butter minis sound yummy

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    Starkeywife — December 2, 2011 at 2:30 pm

    Do you think these freeze well?

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    Tessa — December 2, 2011 at 3:36 pm

    Starkeywife – I've frozen these cheesecake cupcakes before with good results – http://www.handletheheat.com/2011/03/thin-mint-cheesecake-cupcakes.html

    I'm guessing these cookies & cream cupcakes would freeze well too.

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    Annie Oakley's Kitchen — December 15, 2011 at 1:33 pm

    I might be in trouble with this one. Soooo easy and delicious. I love Oreo's!

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    Sheila — December 18, 2011 at 5:23 pm

    This may sound foolish BUT what does cheesecake cupcakes look like when they settle? you said ABOUT 22minutes, so that not exact and I have never made cheesecake cup cakes before so….

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    Tessa — December 18, 2011 at 6:00 pm

    @Sheila I said “about” because everyone's oven and cookware heats differently. What takes my oven 20 minutes might take 25 minutes on yours. As far as a visual indicator, cheesecake cupcakes are actually pretty much the same as cheesecake. They should be firm around the edges but slightly wobbly/jiggly in the very center when settled. Hope that helps!

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    Sheila — December 18, 2011 at 9:48 pm

    I left it wobbly, let them cool, then put them in the fridge…but my centers collapsed. i never had that problem with cheesecake before. is that how cheese cake cupcakes are supposed to look?

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    Tessa — December 19, 2011 at 3:14 am

    @Sheila Cheesecake usually sinks a little in the center but it shouldn't collapse. You probably incorporated too much air into the batter by over-beating – this can cause the center to sink.

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    Jenna — December 24, 2011 at 6:12 pm

    I have a problem, when I stick the oreo in the liner, the liners are too big and there is a space between the liner and the cookie on the base. It causes the paper to stick and doesn't look presentable. Any suggestions?

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    polished — January 8, 2012 at 4:01 am

    Making them now! I hope I can nail them! Thanks for the post.

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    Autumn — January 13, 2012 at 2:25 am

    If I forgot to put the sour cream in.. Do u think it will still taste ok?

    • handleheat replied: — January 13th, 2012 @ 4:11 am

      That's never happened to me before. My only concern would be that the cupcakes would be too sweet as the sour cream gives a nice balance and slight tang. Hope it turns out!

    • cvfgd replied: — June 13th, 2012 @ 4:34 am

      yes

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    Megan — January 13, 2012 at 8:17 pm

    I ran out of Oreos to put on the bottom halfway through… Can I freeze the dough for when I buy more Oreos later?

    • handleheat replied: — January 13th, 2012 @ 8:30 pm

      I've only ever frozen a baked cheesecake. I think you'd be better off refrigerating the batter for up to a few days until you're reading to bake. Make sure to bring the batter to room temperature before you bake. Good luck!

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    Helen — January 16, 2012 at 8:03 pm

    Is the temperature 275 f or Celsius??

    • Valerie replied: — January 17th, 2012 @ 9:57 pm

      yep 275 Farenheit :)

    • samantha replied: — February 4th, 2012 @ 12:29 am

      you're an idiot

      • Aghast replied: — February 5th, 2012 @ 6:08 pm

        That was rude. Man, women are so catty.

        • samantha replied: — February 5th, 2012 @ 10:17 pm

          Just because it's rude doesn't mean that it's not true. That comment wasn't even directed at you but now that you have brought yourself into this you might as well take a verbal bashing too. Way to make a general statement about an entire gender based off of one (very deserved imo) post. You have just targeted yourself as being a complete ignoramus. If you agree with me that this other idiot should refrain from making generalized statements about a gender then support me by liking this post.

          • Katy replied: — February 7th, 2012 @ 1:55 am

            If you agree with me that people are freaking out too much over a freakin' cheesecake recipe then support me by liking this post.

          • Tara replied: — February 20th, 2012 @ 11:41 pm

            Samantha, you're an idiot – for being so self centred to think that EVERYONE knows that “275 degrees” means Fahrenheit, not everyone lives in the same country as you, ya know, and therefore not everyone uses the same oven as you or measurements. I would have asked the exact same question, coz whaddya know, i dont have an oven that works in Fahrenheit, mine works in Celsius, and whos to say, she didnt mean Celsius without someone asking the question. This recipe is on the WORLD WIDE WEB meaning it goes WORLD WIDE – not everyone is going to understand everything, coz maybe, just maybe, they live in a country where that particular terminology is not common.

            • Bonnie replied: — February 25th, 2012 @ 3:20 am

              This isn't about what part of the world you're from. It's about who in any country would ever think that an oven set to 527 degrees Celsius for more than 20 minutes might be an appropriate temperature for something like this.

              • Bonnie replied: — February 25th, 2012 @ 3:22 am

                527 degrees Fahrenheit*/275 degrees Celsius

            • Kar replied: — April 15th, 2012 @ 5:48 pm

              But… But… 275 degrees C is insanely hot. Like burnt to a crisp in 20 minutes hot. But asking dumb questions doesn't make someone dumb. :(

          • Nicole replied: — April 19th, 2012 @ 10:28 pm

            Actually you're the idiot.

          • Guest replied: — April 23rd, 2012 @ 1:38 pm

            I think you are all idiots for sitting here on a cooking site fighting over someone's question. You people are being totally ridiculous and should learn some maturity. Yes it is 275 farenheit Helen, and you should be able to ask questions without people making rude comments. Have a great day guys.

      • Gee replied: — June 29th, 2012 @ 4:43 am

        How fucking stupid does someone have to be to think it could POSSIBLY be 275 Celsius. I hope they didn't give her a high school diploma.

        • Brandon J replied: — July 15th, 2012 @ 6:00 pm

          Gee – What if she is still in grade school! Everyone who uses the internet isn't an adult! #asstards

    • Danielle replied: — February 9th, 2012 @ 5:47 pm

      Thanks for asking that, Helen! I wondered the same thing myself =)

    • Cass replied: — February 9th, 2012 @ 11:54 pm

      275 Celsius is 525 fahrenheit – common sense should answer that one.

    • Aria replied: — April 12th, 2012 @ 8:56 pm

      Regardless of how common sense this is, the comment about being an idiot was a worthless response and unnecessary. Treat people with a little common decency instead of jumping to insult people for a lapse of judgement. There is nothing to argue here. The answer is F not C, question answered move on with your day and stop being a miserable person, then arguing how you were justified in being rude. And yes, it is women who behave in such a manor that make stereotypes like 'women are catty'.

    • carrie replied: — April 19th, 2012 @ 12:19 am

      omg people it is written that it's 275 F. why the whole debate on women and ovens ?!

    • truesaint36 replied: — May 14th, 2012 @ 5:25 pm

      Really Helen?!?

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    Dotty — January 17, 2012 at 10:29 pm

    I want to make this for a friend who is allergic to eggs. Can I replace them with something?

    • Zanna replied: — February 7th, 2012 @ 1:42 am

      My boyfriend is allergic to eggs! I've found that bananas are a great consistency and taste for this recipe as a substitute for eggs. It's great :)

      • Veronica replied: — February 25th, 2012 @ 4:03 am

        How many bananas? I just found out my twins are allergic to eggs and several people have told me to replace eggs with bananas, but none know how many bananas per egg. What do you say?

        • Kumie replied: — March 9th, 2012 @ 7:37 am

          1 egg = 1/2 a medium – large banana

          • Kelly replied: — April 24th, 2012 @ 3:30 pm

            Thank you so much for this suggestion! My husband is deathly allergic to eggs. I never even thought of using bananas!

    • Julia replied: — February 27th, 2012 @ 9:29 pm

      1Tbsp ground flax seed to 2Tbsp warm water per egg. Tastes fine and works great.

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    lauren — January 20, 2012 at 3:03 am

    thoughts on substituting nonfat plain greek yogurt for the sour cream?

    • handleheat replied: — January 20th, 2012 @ 3:16 am

      That should work just fine!

    • Stefanie replied: — June 6th, 2012 @ 10:36 pm

      I just made them w/ nonfat plain Grek yogurt and they tasted great!

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    laurel — January 22, 2012 at 9:42 pm

    what would work better, paper cupcake liners, or foil liners?

    • handleheat replied: — January 22nd, 2012 @ 11:13 pm

      As the recipe says, paper liners.

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    Straightforward — January 24, 2012 at 3:10 am

    That seemed like a very straightforward recipe – which is why it cracks me up that you've gotten a question about nearly every single ingredient. “I forgot that I don't have an oven! Can I use my microwave?”

    • handleheat replied: — January 24th, 2012 @ 3:20 am

      Haha :)

      • janet replied: — April 1st, 2012 @ 4:21 pm

        Exactly! lol…people are crazy!!!

    • Boo replied: — February 14th, 2012 @ 9:16 am

      I don't think you should be sarcastic or arrogant just because you have baked quite a fair bit, or even if you are a professional chef. A lot of the readers have not tried cooking/baking before and are attempting to try this out for the first time in their life. So, be nice.

    • mama replied: — February 17th, 2012 @ 4:20 am

      Hey, I'm far the experienced cook and I thought it was funny too. Loved your example. The only way to learn to tie your shoes is to practice. It's not mean, just life….

    • Nana6 replied: — February 22nd, 2012 @ 10:52 pm

      OMG so easy and so..so darn good! I am making them for the second time for my husands work. t

    • sammy replied: — March 4th, 2012 @ 1:10 pm

      I was wondering… Do you have any friends and do they like you???

    • sandi replied: — March 6th, 2012 @ 4:10 pm

      HAhahahaah….don't know you but your hilarious!

    • rosie replied: — March 16th, 2012 @ 9:45 pm

      Exactly what I was thinking!!!

    • Lorrie replied: — May 4th, 2012 @ 9:30 am

      LOL! I was thinking the same thing!

    • LAdee replied: — June 1st, 2012 @ 12:56 am

      LOL! Am I the only one that looks up a recipe THEN go grocery shopping?! Meh. Funny comment tho! :P

    • Guest replied: — June 8th, 2012 @ 9:05 pm

      Some people (my entire community plus more) live over an hour away from the nearest grocery store, and only go once a month. When you find a recipe you'd like to try and have everything but one ingredient, it's normal to see if something could be substituted. (Or, like me – you call all your neighbors and ask if they happen to have that one ingredient, and would be willing to trade/sell it)
      And, for future reference, you can often bake things in your microwave (with some severe adjustments) that call for being baked in the oven. When your oven breaks down and you can't afford to have it fixed/replaced for a few months, you get creative. :-)

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    Pietzi — January 26, 2012 at 1:49 pm

    Those were heaven on earth :D Just made a batch while having lunch break (yeep, a very long lunch break) and put in the fridge for us to eat after university ends tonight :D can't wait, the cream cheese mixture was delicious already :)

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    rebecca — January 26, 2012 at 9:25 pm

    is this recipe you posted for the full or for the half? thanks!

    • handleheat replied: — January 26th, 2012 @ 10:48 pm

      Full

    • hazelleyes replied: — June 22nd, 2012 @ 4:43 pm

      I read in a recipe somewhere else, that the only difference between full fat and light cream cheese is that light cream cheese has a higher water content. It could affect the consistency in other recipes.

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    teresa — January 28, 2012 at 4:29 pm

    sorry this may seem like a stupid question… I have never tried baking before. Will it be ok if I beat the cream cheese by hand instead of using an electric mixer? Will it affect the texture of the cheesecake?

    • Judy replied: — February 6th, 2012 @ 8:25 pm

      As long as you mix everything thoroughly it should be ok. Do you have a wire whisk? If so, use it instead of a spoon. The baking time will remain the same for smaller batches.

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    teresa — January 28, 2012 at 4:32 pm

    and also if I bake a smaller batch is the baking time the same? thanks! :)

    • handleheat replied: — January 28th, 2012 @ 11:12 pm

      Beating the cream cheese by hand may give you a dense, lumpy result. An electric mixer is definitely the way to go. The baking time for a smaller batch is the same.

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    Molly — January 28, 2012 at 5:53 pm

    Love this recipe! So easy to make and so delicious! I am making these for my kindergarten class for Valentines day, so I added some pink food coloring to the batter. They turned out amazing!

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    Anne — January 28, 2012 at 10:41 pm

    My sister made these once and they turned out delicious, but when I made them the texture was super light and almost “frothy” – not very appetizing in a cheesecake :( I followed the recipe to the letter, all I did differently from my sister was use “spreadable” cream cheese that comes in a container rather than a bar… Could that be all that happened? tips anyone? Thanks! ( I know its totally not the recipe, because we absolutely loved them the first time!)

    • handleheat replied: — January 28th, 2012 @ 11:17 pm

      I would stick to the blocks of cream cheese! Also be careful not to over-beat your filling (once everything is combined, stop beating).

    • Ern replied: — January 29th, 2012 @ 5:10 am

      spreadable cream cheese has air whipped into it, yes, it will have a much lighter texture than using block cream cheese.

    • Mel replied: — February 17th, 2012 @ 4:12 am

      Yes, it would definitely affect the results. Spreadable cream cheese is whipped, not as solid.

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    kellygrace1 — January 30, 2012 at 5:15 am

    Can't wait to try these!

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    chris — January 31, 2012 at 1:51 pm

    is this with mini muffin pans?

    • Laurie replied: — January 31st, 2012 @ 11:50 pm

      The recipe says “standard muffin tins” that would be the regular sized, not the mini. Remember you have to get a whole Oreo cookie in the bottom of it.

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    Melody — January 31, 2012 at 8:15 pm

    What about putting thin slices of banana in between the oreo cookie and the cheesecake? I think that might add something nice :)

    • random cupcake replied: — June 28th, 2012 @ 10:09 pm

      i would think that cooking the banana wouldnt turn out good and it would become mushy and maybe make the oreos soggy. but its worth a try

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    Rose — February 1, 2012 at 10:47 pm

    Thoughts on using light cream cheese or sour cream??

    • Maggie replied: — February 3rd, 2012 @ 1:16 am

      I used light cream cheese and sour cream when I made a batch for movie night and didn't notice any change in the recipe. In fact, I rarely use full-fat cream cheese or sour cream when baking at all.

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    Melody — February 3, 2012 at 2:16 am

    I just added my new spin to this recipe which brought it to a WHOLE NEW LEVEL. it was an just an idea when i posted two days ago…but today I tried it with the 6 oreos I had left, and I discovered thinly sliced banana baked in between the cookie and the batter is freakin delicious. I would never want to go back to the original recipe bc it was that much more amazing! Pass it on :)

    • handleheat replied: — February 6th, 2012 @ 4:01 am

      Yummy!

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    Kerri — February 3, 2012 at 5:49 pm

    Is the total cooking time 22 mins?

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    Halfabusa — February 4, 2012 at 3:40 am

    Light cream cheese works – I actually use light Neufchatel. Still amazing.

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    elizabeth Condon — February 6, 2012 at 3:51 am

    Took to a superbowl party…..Great Success…. People were eating like 3 of them each. hahaha… Next time I may try with thin mint girl scout cookies. Could be amazing.

    • eppiwhy replied: — February 8th, 2012 @ 7:35 pm

      LOVE that idea. Girl Scouts' thin mints are my fave.

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    Judy — February 6, 2012 at 8:30 pm

    For Valentines Day I plan to make 1/4 batch (6) using York peppermint patties in place of the cookies on the bottom of the cupcake papers. I might chop 2 or 3 to add to the cheesecake mixture too……

    • eppiwhy replied: — February 8th, 2012 @ 7:35 pm

      Hi Judy! For me, 1/4 batch made twelve cupcakes!!!

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    Chantel — February 8, 2012 at 7:37 am

    I'm thinking about making these for my son's birthday party in a couple weeks. Would they be ok sitting out for a couple hours, or maybe sitting over ice until consumed?

    • handleheat replied: — February 9th, 2012 @ 3:23 am

      I think they'd be fine – I'd be more worried about the consistency being effected at room temperature. Over ice would be your best bet!

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    eppiwhy — February 8, 2012 at 7:34 pm

    I made these last night and wanted to know if there's a way to prevent the Oreo at the bottom from getting soggy??

    • handleheat replied: — February 9th, 2012 @ 3:22 am

      My oreo bottoms weren't necessarily soggy but they definitely absorb some of the cheesecake filling. They aren't suppose to be crunchy like oreos out of the box.

      • SunshineGuest replied: — February 16th, 2012 @ 2:13 am

        good to know it wasn't just me! I tried serving this the second time in the jumbo cupcake size & served w/SPOONS & lemonade. sounds strange, but my friends were in love.

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    Brooke — February 9, 2012 at 3:12 am

    The cooking time is very unclear. Is it 22 minutes total? or rotate ever 22 minutes. Thanks!

    • handleheat replied: — February 9th, 2012 @ 3:21 am

      The directions say to rotate the muffin tins “halfway through” – meaning 22 minutes total.

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    Angie M — February 10, 2012 at 1:35 pm

    So I followed these to the tee and they ended up being more like a mini oreo cheesecake not the cupcakeish texture I was expecting? Very tasty though they def. won't last but I am curious. Any ideas?

    • handleheat replied: — February 14th, 2012 @ 2:50 pm

      They are cheesecakes baked in cupcake tins so they're not suppose to have a cake texture, they're suppose to have a cheesecake texture.

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    Percy — February 10, 2012 at 5:21 pm

    If I don't have a muffin tin, can I still make this?

    • handleheat replied: — February 14th, 2012 @ 2:50 pm

      Probably not, sorry! But muffin tins are just a few bucks at Target/Walmart.

      • Percy replied: — February 16th, 2012 @ 10:35 am

        Thanks for your response. I went out and got myself the muffin tin. It costs around

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    Nanci — February 10, 2012 at 7:21 pm

    2 lbs ???? cream cheese????

    • Tiffany replied: — February 24th, 2012 @ 9:22 pm

      yeah, I'm kinda confused as well. I looked up the conversion and 2lbs would be 4pkgs of the brick cream cheese and it does seem like allot. Please clarify

      • Julie replied: — February 28th, 2012 @ 9:38 pm

        i make peanut butter cup cheesecake cupcakes that make about 12. i dont use any sour cream and i use 2 pks cream cheese. this one makes 30 so this sounds about right…hope this helps!

    • Baker replied: — February 27th, 2012 @ 2:36 am

      Yes, 2 lbs — 32 oz — 4 bricks. Most cheesecake recipes ask for 4 or 5 bricks, so the 4 bricks for 30 cupcakes is correct.

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    Carson — February 17, 2012 at 3:24 am

    I think the sour cream is a little too strong…I would cut it in half if I made these again

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    Nichole — February 18, 2012 at 4:06 am

    Hi Tessa!
    These look wonderful! I would like to try them for my daughters bday party. One thing I'm wondering though; are these regular size oreos or mini? They look like mini to me, but the recipe doesn't mention it? Thanks

    • handleheat replied: — February 18th, 2012 @ 4:19 am

      Hi Nichole, the recipe mentions “standard muffin tins” – these cupcakes need to fit an entire regular-size oreo on the bottom.

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    Aggie — February 18, 2012 at 10:12 pm

    How do you store in fridge overnight? Tightly with Saran wrap

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    Leila — February 21, 2012 at 4:19 pm

    Hi!I'm baking a hundred for an event. I would like to do it 2 days earlier,refrigerate it, then on the event day leave it out at room temperature for about 8 hours (that's how long the event is). Will the cupcakes get spoilt?

    • handleheat replied: — February 21st, 2012 @ 4:37 pm

      I would probably try to limit the amount of time the cupcakes will be standing at room temperature to 6 hours. Make sure they're not in direct sunlight or near a heater of some sort.

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    krystal — February 25, 2012 at 12:40 am

    i put to much cream cheese in…about 100grams to much….will they still taste alright?? never had cheese cake really so not sure what its even suppose to taste like…just making them for my mom but i dont want her to be disgusted ….lol

    • handleheat replied: — February 25th, 2012 @ 12:45 am

      Hmm… I've never had the problem before! I would say to just make more cupcakes or don't use all the batter. Hope it turns out!

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    Marje — February 25, 2012 at 8:05 pm

    Everyone who reads this PLEASE send a note to Nabisco asking them to bring back the MINI GOLDEN OREOS. As perfect as these large chocolate cakes are, mini cupcakes with the mini golden oreos are even better. A double batch of the mini cheesecakes, half traditional mini oreos and half goldens adorned with rasberries are a great potluck/party dish.

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    cyndie — February 25, 2012 at 10:17 pm

    Cool completely in pan? or can I remove from pan to cool? I only have one muffin pan

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    Sharon — March 1, 2012 at 12:13 am

    What if i don't have the electronic mixer?

    • Percy replied: — March 9th, 2012 @ 3:22 am

      I made these without the electric mixer but use the hand mixer / whisk instead. Still taste good and my husband & friend love it

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    jessica fowler — March 1, 2012 at 9:56 pm

    These were awesome… I made some and brought them to my husband at work his coworkers were fighting over them..

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    Glenda — March 3, 2012 at 6:03 am

    Am I able to use the same recipe to bake an oreo cheesecake?

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    ashy09 — March 5, 2012 at 6:08 pm

    something that works just as good is instant cheesecake mix on the oreos and refridgerate, tastes just as good!!

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    PartTimeHouseWife — March 8, 2012 at 12:38 am

    I'm pinning this. It's like heaven!

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    Annie — March 15, 2012 at 7:53 pm

    These are AMAZING. One of my favorite recipes ever. However, I found that it made way more than 30 cupcakes – more like 40, so now I halve the recipe.

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    mandi — March 20, 2012 at 2:48 am

    im making it in a 9in circular pan how long do you thing it should be in the oven for? its a little more than an inch in height.

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    Cathleen — March 24, 2012 at 2:37 pm

    Wow, I can't believe that you've restrained yourself from oreos for that long! I would gobble all of these up, they look delicious!

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    Fatma — March 25, 2012 at 4:31 am

    I have a stupid question but forgive me since I am new at this, can i place the batter in cupcake paper Liners and bake them in a regular baking tin or do i have to use muffin tins??

    • handleheat replied: — March 25th, 2012 @ 3:26 pm

      You should probably use muffin tins

    • Britt replied: — April 29th, 2012 @ 12:52 pm

      I would use the tin muffin liners just like the recipe says.
      I didn't realize until after I bought paper muffin liners that the recipe said to use tin liners, I just used the papers ones instead and mine didn't cook all the way through.
      There was still raw dough on the insides of them.

      So yes, I think you and everyone should use the tin muffin liners.
      C:

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    jollylaura — April 1, 2012 at 3:50 am

    Wow… these were/are incredible!! I saw them on Pinterest when the photo of the bottom of them caught my attention. The first time I made them they were a little messy, but I think it was because I didn't have it all situated. The 2nd time (yes, there was a second time :) I hardly made a mess. And the second time I changed it up. I used vanilla oreos for the crust with no crushed ones. Then I put cherry pie filling on top. Delicious! Next time I'll add some crushed pineapple in the filling. I think my husband loves me more since I made these! :) By the way… 22 minutes was perfect for mine. They were set, but still as moist and creamy as cheesecake should be! Thanks for sharing with those of us who don't have Martha Srewart's Cupcake Cookbook!

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    Julie — April 5, 2012 at 4:23 pm

    Is this really 2 lbs of cream cheese? Like 4 pkgs?

    • handleheat replied: — April 5th, 2012 @ 4:36 pm

      Yes, remember this recipe makes 30 individual cheesecake cupcakes. If you like, you can cut the recipe in half to make 15 cupcakes (that way you'd only use 1 pound or 2 packages).

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    teehee — April 10, 2012 at 2:32 am

    i am lord voldemort
    Harry, you will die!!!!

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    Aria — April 12, 2012 at 8:58 pm

    I can't wait to try this! I'm not usually a big cheesecake fan, but this look delicious!

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    denaligrl88 — April 18, 2012 at 12:56 am

    SOOOO delicious!!! I ended up cooking them for a little longer than 22 min because they didnt seem to be set, so i did about 14 min rotated, and then 14 again. absolutely delicious and i could eat all of them!

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    oonagh — April 20, 2012 at 3:27 pm

    yum, just put these in the fridge after cooling and they look fab. cant wait to have them later. If the bits I tasted at each stage are anything to go by they are going to be fab. By the way lots of people giving out to you about the instructions, I found them very clear – just to let you know :) Thanks for the recipie

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    Gen — April 24, 2012 at 8:55 pm

    I'm a little late to the party, but I wanted to say, I have never baked cheesecake because I thought it was too complicated but these were EASY! They're definitely my new “potluck food” recipe for social gatherings. I ended up with almost twice as many as expected, and when I bit into one I realized it's because my generic sandwich cookies are quite a bit thicker than the name-brand ones. Next time, I'm planning to unscrew the cookies and put the frosting-coated half into the baking cup, then use the “naked” half for crushing up, and see how that works.

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    AirMail — April 26, 2012 at 5:52 pm

    Would these last if I wanted to send them in the mail to a friend?

    • handleheat replied: — April 26th, 2012 @ 10:16 pm

      They have to be refrigerated (because of the cream cheese) so unless you are sending them in a cool container, refrigerated truck, or overnight, no they won't last.

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    yelly — April 28, 2012 at 1:08 pm

    if i don't have sour cream what is the substitute?

    • handleheat replied: — April 28th, 2012 @ 9:56 pm

      Sour cream is definitely your best bet but you could try substituting with plain yogurt.

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    Sophie — April 28, 2012 at 9:45 pm

    After 22 minutes mine were not solid at all… I added 10 minutes and they firmed up a little, and now I am trying 5 more minutes. Am I totally screwing these up?

    • handleheat replied: — April 28th, 2012 @ 9:52 pm

      Sophie – They're not supposed to be solid! The batter will set, especially around the edges, but may be a little jiggly right in the middle. Once they cool and are chilled in the fridge they will be firm but still soft like cheesecake.

    • guest replied: — May 8th, 2012 @ 3:41 pm

      It might just be that you need to adjust for the altitude difference.

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    Lolly — May 7, 2012 at 4:28 am

    Crazy good! My daughter is asking to take these to school to share for her birthday. Thank You!

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    Newbie — May 10, 2012 at 3:13 am

    How will I know when it's done? Will it completely set after it cools?
    I've had them in there for about 35mins and even though the top looks set, the insides don't look done to me.

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    Newbie — May 10, 2012 at 3:48 am

    Just saw your reply to Sophie …a few mins too late lol. They definitely got a little firmer with the extra time but a few are a little brown on the top. I hope they set when they cool. Thanks!

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    Tammy — May 13, 2012 at 8:38 pm

    When it says bake until filling is set…..what should the tops look like? Mine are slightly cracked and moist to the touch…should I bake a little longer?

    • handleheat replied: — May 14th, 2012 @ 6:54 pm

      As long as the cheesecake cupcakes don't look really soupy or liquidy, I would take it out of the oven. They may still be jiggly, that's fine. You really don't want to over-bake cheesecake.

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    Humaira — May 15, 2012 at 10:20 am

    How do you stop the oreo from floating to the top?

    • handleheat replied: — May 22nd, 2012 @ 8:34 pm

      That won't happen.

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    Jill — May 19, 2012 at 6:09 pm

    I'm making my second batch right now, so yummy! DID up the oven temp to 325F. 275 isn't enough to bake cheesecake from my experience. I also saved the chopped oreos and used as garnish on top before putting them in the oven. These are sure to be a hit at the block party tonight! Thanks!

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    shen — May 22, 2012 at 12:27 am

    Mine came out very eggy, were they supposed to be made just with egg whites or something?

    • handleheat replied: — May 22nd, 2012 @ 8:35 pm

      No, the recipe calls for 4 large whole eggs. The only thing I can think of is that maybe you used extra-large eggs or perhaps you halved the recipe and forgot to halve the eggs (I actually did that once).

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    shannon — May 22, 2012 at 8:13 pm

    oh my gosh. the best part of this post is the comment thread. hil.ar.ious.

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    sarah — May 25, 2012 at 5:03 am

    i just made these for work, they are amazing!

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    Juliya — May 27, 2012 at 12:26 am

    I cheated and took one out right after the over and ate it with a spoon like a hot mousse :)

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    Kelly — June 8, 2012 at 9:25 pm

    Such a good recipe always love new ways to bake with oreos and these went down a treat had to take some into work and taking the rest to my nephews birthday party tomorrow. Can't wait to see what other ways you cme up with to use Oreos

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    Yvonne — July 3, 2012 at 11:39 pm

    I wonder if you could split the oreo in half and put one side in the bottom, fill it, and put the other half of top, so it would be like a cheescake orea sandwich.

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    fatimah. — July 11, 2012 at 6:48 pm

    What if i want to save the batter left for later… if i don't want 30 cupcakes at once? For how many days can it last….? in the refrigerator?

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    Melchizedek — July 19, 2012 at 10:36 am

    These cupcakes are awesome! I happened to make about 60 of them. Any idea how long these cupcakes can be kept in the fridge?

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    Angela Witko. — July 22, 2012 at 8:51 pm

    Made these today and they were pretty tasty! Made half the recipe using 15 whole cookies but used 10 cookies for the broken up pieces (would highly reccomend this variation if you enjoy more texture).

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    Mimi — August 9, 2012 at 2:30 am

    Can’t wait to try them out :)

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    jennifer — August 22, 2012 at 8:37 am

    What do you think about putting a little frosting on top? Would it be too sweet?

    • tessa replied: — August 22nd, 2012 @ 8:48 am

      I’m not sure if it would necessarily be too sweet because the cream cheese makes these cupcakes pretty tangy. But honestly these cupcakes are so rich on their own I don’t think they need any frosting! Totally up to you though, they’d be great either way :)

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    Peter @Feed Your Soul — September 14, 2012 at 6:48 am

    these look so amazing. i am sure kids and adults drool for these. I featured them in my Friday Five over at Feed Your Soul. see post at – http://chefpeterskitchen.blogspot.com/2012/09/friday-five_14.html

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    Angelica — October 16, 2012 at 8:22 am

    Do you think this could be done as a cake instead of cupcakes?(I’m thinking making a base with oreos and pouring the batter all over it)…Do you think the baking time and temperature woulde be the same? Thank you!!!

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    Yii-Huei — November 29, 2012 at 2:25 am

    I made these and they turned out really great! Thanks so much for the recipe. You can check it out at http://aroundleglobe.blogspot.com.au/2012/11/cookies-and-cream-cheesecake-cupcakes.html

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    Kim — December 12, 2012 at 6:08 am

    This cheesecake looks absolutely fab.

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    Courtney — December 19, 2012 at 7:42 am

    I made these last night and they’re amazing! I’ve never made cheesecake or anything like it, and these instructions were so easy to follow. Thanks for posting it!

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    Diane — February 28, 2013 at 9:06 pm

    I got this recipe from Martha Stewart’s cupcake cookbook last year, and they are amazing. Everyone asks for the recipe. I do find I like the foil liners much better.

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    Jamel — March 29, 2013 at 6:33 am

    Nie ma zapewne ludzi na świecie, jacy nie borykaliby się spośród w swoim
    życiu z różnego rodzaju nałogami. Uzależnić możemy się niemal od czasu wszystkiego.
    Są takie nałogi spośród jakimi łatwo jest rozejść się tudzież
    takie, których wybitnie

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    Jia Qi — May 3, 2013 at 8:57 pm

    Hello, I’m not really sure whether my cheesecake is set. How do I make sure that it is done? I only have one muffin tin which holds 6 muffins so can I take the muffins off the tin then refrigerate? Also, my oven seems to have a temperature problem that’s why I can’t rely on the cook time, that is why I need to be absolutely sure how it looks like when it is done:) thank you:) I’m a teenage girl beginner at baking :D

    • Tessa replied: — May 3rd, 2013 @ 9:16 pm

      Hi! The cupcakes are done once they are firmed but ever so slightly jiggly in the middle. Give the pan a little shake to see the texture. If you’re not completely sure you’re better off underbaking than overbaking. Yes, you can use the same tin!

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    Allyson — June 4, 2013 at 6:12 pm

    This is probably a dumb question, but do you take the cakes out of the tin pans and let them cool on the racks? Or do you leave everything in the muffin tin, and then cool it and put in the fridge? This is the part that is confusing me,

    “Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.”

    Because it sounds like you leave them in the muffin tins to cool, and then put in the fridge…but I don’t think the baking tins would fit in my fridge….

    • Tessa replied: — June 4th, 2013 @ 10:31 pm

      Allyson – It really doesn’t matter either way. You can remove the cupcakes from the tin once they’re cool enough to touch and place them in your fridge if that works best for you. Just be sure to cover them or place them in an airtight container if you’re storing them in the fridge.

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    Amanda — June 8, 2013 at 1:20 pm

    I’m pretty sure she meant to write the temperature as375 not 275 . It really effrected the outcome of my cheesecake as a first time baker of this recipe it all became a guessing game

    • Tessa replied: — June 8th, 2013 @ 1:28 pm

      No I did not mean to write 375°F. The correct temperature is 275°F because cheesecake needs to be baked gently at a low temperature so it doesn’t crack while baking or sink when cooling.

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    Learn More — June 12, 2013 at 3:55 am

    Tried these today on my market stall & they flew out – can’t make them fast enough. They really caught the eye of the younger generation. Thanks!

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    buying life insurance — June 28, 2013 at 5:12 am

    Hi! Would you mind if I share your blog with my zynga group?
    There’s a lot of people that I think would really appreciate your content. Please let me know. Thanks

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    CaptainRaison — August 10, 2013 at 7:35 pm

    I made these today, absolutely delish, I won’t deny that. Although, I found that after 22 minutes, I took them out and they were actually still really runny… I cranked the temperature up to 180°c (356°f) for the next batch and they came out like I had hoped them to… Slightly still liquidy, but not so much that the cases expand when not in the pans..

    I like how the cases are left with an imprint of the Oreo logo, hahaha.

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    Elaine (BreatheEatLive) — November 2, 2013 at 11:11 am

    Wow, this is lookin’ really good right now! I haven’t been eating sugars that much , so when I have cravings, my body literally moves in the direction to where the sugar is! Instinctual creatures us women are! I am surely going to try this recipe soon! I just tried making peanut butter, honey, and cinnamon morsels pancakes today…and WOW what a perfect combination! No need for syrup since it’s already sweet, and with a light drizzle of honey and butter…perfecto!

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    Rebecca — March 28, 2014 at 12:52 pm

    Okay, I know people have asked this already but I REALLY want to make sure it will be okay to serve after being in the refigerator for a tiny bit less than 48 hours. Im making them tonight (Friday) and I am planning on bringing them to a party Sunday afternoon. I know I can do this but will it effect the quality of them? (Will they taste just as good?)

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