Video: Cookies and Cream Cheesecake Cupcakes

Yield: 15 cupcakes

Prep Time: 10 minutes

Cook: 6 hours

Tessa Arias

With over a million hits, these adorable Cookies and Cream Cheesecake Cupcakes have been my most popular recipe post. Watch the video to see how they’re made!

Video: Cookies and Cream Cheesecake Cupcakes

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

I first published this Cookies and Cream Cheesecake Cupcakes recipe in 2010. Since then, that post has received over a million hits and over 175,000 Pinterest pins and 46,000 “likes” on Stumble Upon. It was the first post I ever published to go viral, and it was absolutely thrilling. Since then I’ve had posts achieve similar internet attention, but that was the first one and I’ll always remember it!

When I was brainstorming video ideas for April, I quickly realized I absolutely needed to create a video on these cupcakes since they are one of my most popular recipes. This post is now the updated version of that original 2010 post. The original post has over 300 comments, some of which are questions about the recipe and some of which are very entertaining. I think the video answers a lot of questions you may have, as just seeing how something is made gives you so much more confidence to enter the kitchen. At least I think so!

Recipe Notes:

-The recipe posted below is HALVED from the original recipe here. Having 30 of these cupcakes in my house is way too dangerous. Also, making 30 cupcake requires three muffins tins and I only have 2. Both options are available to you for whichever yield you prefer!
-Yes, 275°F is the right temperature. You want to bake these in a cooler oven to avoid having overbaked or cracked cupcakes.
-Allow the cupcakes to come to room temperature before chilling in the fridge for at least 4 hours. I like to chill overnight.
-I ran out of paper liners in the making of this video, but DEFINITELY use them if you have them. The cupcakes will still turn out without them, but they’re much prettier, easier to transport, and easier to clean with them. I like to use standard white paper cupcake liners so the Oreo on the bottom peeks through like in the top photo.
-Bake these for 22 minutes, or until the cheesecake is set. If the batter is still slightly jiggly in the middle, that is fine. Err on the side of underbaking vs. overbaking. However, you may still need to add an extra minute or two of baking time if your oven runs cold.
-You can substitute nonfat plain Greek yogurt for the sour cream, but I prefer sour cream. You can also use light cream cheese if you want, again I prefer full-fat.
-Since these are made with cream cheese, they need to be stored in the refrigerator. If you plan on bringing them to a party or potluck, that’s fine. Just be aware that they shouldn’t sit at room temperature for an extended period of time.

Cookies and Cream Cheesecake Cupcakes

Recipe Rundown

Taste: The combination of cookies and cream (cheese) is a near perfect pair in these cookies and cream cheesecake cupcakes.
Texture: The slightly crunchy Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside the creamy sweet cream cheese goodness are the best part of this treat.
Ease: Way easier than you might think. Watch the video to see how they’re made!
Appearance: Cute, unique. May cause mouth to water.
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? Well, clearly I have!

How to make Video: Cookies and Cream Cheesecake Cupcakes

Yield: 15 cupcakes

Prep Time: 10 minutes

Cook: 6 hours

You can easily double this recipe to make 30 cupcakes.


21 Oreo cookies, 15 left whole, 6 coarsely chopped
1 pound (2 8-ounce packages) cream cheese, at room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream
1/8 teaspoon fine salt


Preheat the oven to 275°F. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.

In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.

Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.

38 Responses to “Video: Cookies and Cream Cheesecake Cupcakes”

  1. #
    Gaby — April 2, 2014 at 7:40 am

    I can see why this is so popular! Totally delicious!

  2. #
    Samantha — April 4, 2014 at 7:13 pm

    This recipe, seen on my facebook feed back in 2010, is what brought me to your blog! I’ve been a “religious” reader since :) I can’t count how many times I’ve made these. I lived with guys for part of college and I’m pretty sure I made these babies twice a week that entire summer! They made weekly appearances at physics and chem study groups and were oft-requested by everyone in my life. I made these for my current boyfriend of over 2 years a few weeks into our relationship and I am convinced these are the reason he started dating me!! So what I’m trying to say is thank you for this gorgeous, yummy recipe and all the ones I’ve gotten from you since! 😀

  3. #
    Nicole — April 7, 2014 at 10:54 am

    I was wondering if I could use Greek yogurt in this recipe instead of sour cream?

    • #
      Tessa — April 7, 2014 at 11:09 am

      The answer to your question is included in the post: “You can substitute nonfat plain Greek yogurt for the sour cream, but I prefer sour cream. You can also use light cream cheese if you want, again I prefer full-fat.”

  4. #
    Anastasya — August 18, 2014 at 8:02 am

    Heyy what can i subtitue the sour cream with?
    Can i change it to yoghurt?
    Pls rep

    • #
      Tessa — August 18, 2014 at 11:49 am

      Plain yogurt should work just fine.

  5. #
    Anastasya — August 18, 2014 at 8:46 pm

    1 pound is how many gram cream cheese?
    And 1/2 cup granulated sugar and sour cream in gram please

  6. #
    Yvonne — September 5, 2014 at 8:45 pm

    Hi :)

    These look super cute I want to make these for a charity bake sale at work. How long can they stay out in room temperature? Thanks

    • #
      Tessa — September 6, 2014 at 9:21 am

      They should be fine at room temp for the day! I would refrigerate them until you bring them to the bake sale.

  7. #
    Yvonne — September 20, 2014 at 8:15 pm

    Hi Tessa, I just wanted to say thanks for your reply and the Oreo Cheesecake Cupcakes were a super hit! :)

    • #
      Tessa — September 21, 2014 at 2:51 pm


  8. #
    Donna Howard — October 7, 2014 at 8:48 am

    Yum!! Will be making these. They look frosted but I guess not?? Thanks for all your yummy recipes!

  9. #
    Donna Howard — October 7, 2014 at 8:55 am

    (never mind I just watched the video!! duh!!

    • #
      Tessa — October 7, 2014 at 9:18 am


  10. #
    Karen — November 2, 2014 at 6:16 am

    I have not made these yet, but after reading all the comments, I will be making them soon. I stumbled upon this recipe because I was asked if I am the mom who makes the mini oreo cheesecakes. My son’s varsity football team has dinners every week before the next day’s game and the moms provide the desserts. Guess I need to step up my ‘A game’ this week since they are in the playoffs :) Thanks for sharing this.

  11. #
    norena — November 26, 2014 at 11:11 pm

    Hi can I use creamed cottage cheese

    • #
      Tessa — November 27, 2014 at 8:28 am

      I’m not sure I’ve never tried that in a cheesecake recipe.

  12. #
    Tiffany — December 10, 2014 at 10:54 am

    I made these last night and cooked at the recommended temp. but this morning they seem to be very soft and do not come out of the liner very nicely : ( Can I pop these back into the oven today? I was hoping to bring these to a holiday party this afternoon.

  13. #
    Bob — December 22, 2014 at 3:54 pm


  14. #
    Vero — December 24, 2014 at 12:31 am

    Hi there,
    Just one look and I knew this HAD to be our Christmas dessert this year. So here’s my feedback. Followed directions to a t and used what I imagine is a 9″ springform pan. Well, it was scary to see it in the oven because it came up the sides a good inch out of the pan. Had to cook an extra 15 minutes because even though directions said better to under bake than over bake, it was way too undone. 15 extra minutes still left the center a bit wobbly but decided I couldn’t leave it in there more time than that. Once out of the oven and after it cooled, the center was shallower than the middle. Easy fix though. Took a sharp knife and just leveled this baby out. Figured the ganache would make it pretty again. And I was absolutely right! Oh, and did I mention how hard (impossible) it was NOT to scarf down all the extra chunks I cut off? They didn’t stand a chance. Next time, I will probably make half the recipe to end up with a slimmer cake. But once done, it is gorgeous and delicious. Thank you for this recipe.

  15. #
    Vero — December 24, 2014 at 12:42 am

    Haha, FAIL! Meant to post on the Snickers Cheesecake. That’s what happens when you post a review at almost midnight. Not able to delete so please feel free to do it or stick it in the right place for me. Thanks !

  16. #
    Brittany — December 24, 2014 at 3:54 pm

    I followed this recipe to a T. It made 30 cupcakes– not 15.

    Tastes amazing though, so no complaints.

  17. #
    Pearlyn — January 18, 2015 at 10:55 pm

    Hello! Made this so many times, it’s too amazing!! I want to bake oreo cheesecake as a whole cake, but this recipe is so good that I reuse to use other recipes. How should I alter the baking time and temperature if I want to bake this as an 8 inch cake?

  18. #
    Cat — February 2, 2015 at 2:29 pm

    Just tried making these, they’re baking as I type. I followed the recipe exactly, except I used light soft cheese instead of cream cheese (Google said soft cheese and cream cheese are the same thing). It made incredibly runny mixture, like, completely liquid. I used a sprung ice cream scoop to put the mixture into cupcake cases (which was very messy as it was so runny lol), and 1 whole scoop was far too much for one cupcake case, so I’ve ended up making 18/19 of them. Is there something I’ve done wrong? In your video your batter is way more solid than mine =/

  19. #
    shiv — February 3, 2015 at 3:25 am


  20. #
    Carrot cupcake — February 3, 2015 at 3:27 am

    Awesome!! It is attractive at the same time delicious too….Last week I tried carrot cupcake and it was one of the best cake which I ever is the link …

    Folks….Just try it out:

  21. #
    Rachelle — February 16, 2015 at 3:25 pm

    These look delicious though my comment is about something else… I noticed that the salt you use is from Costco, there has been a recent recall on Costco sold pepper as a result of possible Samonella contamination

  22. #
    Renee — February 21, 2015 at 3:52 pm

    Do you happen to have the nutritional info?

    • #
      Tessa — February 23, 2015 at 3:01 pm

      Since I’m not a registered dietician I don’t feel comfortable supplying nutritional info, though there are many recipe calculators that will allow you to find that out for yourself!

  23. #
    Kate — February 26, 2015 at 9:28 am

    Do you have nutrition information per serving? I came up with 11g fat, 21g carbs and 4g protein! Thoughts??

  24. #
    Alley — March 13, 2015 at 8:06 am

    How long did it take for you to make this Recipt

  25. #
    Vanessa — March 28, 2015 at 6:09 pm

    What an amazing recipe! I used regular sized standing cups in muffin tins and yielded 14 pcs. Baked at 140 deg cel for 22 mins and perfecto – no cracks n slightly jiggle. The sour cream adds a nice tangy taste to the cheesecake. Lovely. My new go-to recipe. Thanks for sharing!

  26. #
    Diana — May 11, 2015 at 8:00 pm

    Can you tell me cooking time if I make mini cupcakes with mini Oreos?

  27. #
    rgoldstand — May 25, 2015 at 9:31 am

    Sadly, these were delicious but utterly underbaked. Not advisable for any toaster-oven users out there…

  28. #
    Fiona — May 27, 2015 at 9:19 am


    I love this recipe and wanted to share it on a newsletter for SIDS (Sudden Infant Death Syndrome) charity group… in the hope it brightens up someone else’s day during a difficult time as much as it did mine…is this possible?

    • #
      Tessa — May 27, 2015 at 10:52 am

      Hi Fiona, please feel free to share ANY of my recipes for your newsletter. I would be touched if they might brighten someone’s day during an unimaginably difficult time.

  29. #
    Snezana — May 27, 2015 at 5:56 pm

    This recipe is exactly the same as the cookies and cream cupcake recipe in Martha Stewart’s Cupcakes book. Except yours is half the recipe. I believe the picture you have on your site is the exact same as well. I wonder who came up with the recipe first??

  30. #
    Rachel — July 29, 2015 at 5:06 pm

    These were absolutely wonderful! Very easy and clean to bake, and super delicious! My mixture was a bit runny (compared to the video), but in the end it turned out fine. I think it was because the cream cheese was a bit too soft to start off with. Thank you for the recipe.

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