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Fudge Swirled Oreo Bottom Cheesecake Cupcakes Recipe

Fudge Swirled Oreo Bottom Cheesecake Cupcakes

There's something incredibly comforting about the combination of cheesecake and Oreos, isn't there? These Fudge Swirled Oreo Bottom Cheesecake Cupcakes take that nostalgia and elevate it to a whole new level. They are not only easy to make, but they also promise to be a hit at any gathering. Whether you are celebrating a birthday, hosting a party, or just indulging in a sweet treat, these cupcakes will surely make memories.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 4 hours
Servings: 24 cupcakes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Crust
  • 24 cookies Oreo cookies the star of the crust, providing a deliciously chocolatey base
  • 4 tbsp unsalted butter melted, helps bind the crumbs together
For the Cheesecake Filling
  • 16 oz cream cheese softened, a must for that rich and creamy cheesecake filling
  • 1/2 cup granulated sugar sweetness to balance the richness of the cream cheese
  • 1 tsp vanilla extract adds a lovely depth of flavor
  • 2 large eggs help set the filling for a perfect cheesecake texture
  • 1/4 cup sour cream ensures the cheesecake is creamy and adds a slight tang
  • 1 cup chocolate fudge sauce for that indulgent swirl that makes these cupcakes irresistible

Equipment

  • Muffin Tin
  • Food Processor
  • Mixing Bowl
  • Electric Mixer
  • Toothpick or Skewer

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C). Line a muffin tin with cupcake liners.
  2. Step 2: In a food processor, crush the Oreo cookies into fine crumbs. In a mixing bowl, combine the Oreo crumbs with melted butter until well mixed. Press about 1 tablespoon of the mixture firmly into the bottom of each cupcake liner.
  3. Step 3: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and vanilla extract; mix until well combined. Add the eggs one at a time, mixing well after each addition. Finally, mix in the sour cream until smooth.
  4. Step 4: Pour the cheesecake batter over the Oreo crust in each cupcake liner, filling them about 2/3 full. Drizzle a spoonful of chocolate fudge sauce on top of the batter in each cupcake, then use a toothpick or skewer to swirl the fudge into the cheesecake batter gently.
  5. Step 5: Bake in the preheated oven for 18-20 minutes, or until the centers are set but slightly jiggly.
  6. Step 6: Remove the cupcakes from the oven and let them cool to room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for the best texture.
  7. Step 7: Before serving, top each cheesecake cupcake with additional fudge sauce and a sprinkle of crushed Oreos, if desired.

Notes

Store these delightful cupcakes in an airtight container in the refrigerator. They will stay fresh for up to 5 days. For longer storage, you can freeze them for up to 2 months. Just make sure to wrap them individually in plastic wrap before placing them in a freezer-safe container.