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Oh My God

Chocolate Desserts

welcome to Vera's sweet and savory kitchen adventures

Oreo Cheesecake Cupcakes with Chocolate Ganache

The first time I made these delicious Oreo cheesecake cupcakes, I realized it was a bad, bad idea! The thing is that my husband, who by the way has a sweet tooth, went completely crazy about these cute cupcakes. I have to admit that even I’m not indifferent towards this heavenly treats. But to make it every ten days is no pleasure at all!

Oreo Cheesecake Cupcakes with Chocolate Ganache

A few days ago, after no more than two weeks since the last time I made these cupcakes I heard the hackneyed phrase:  “Vera, when are you planning on making those little, white cupcake goodies?” What was I supposed to do? Nevertheless, in order to avoid turning this activity into a run-of-the-mill job, I decided to spicy it up a bit. If you want to turn something already tasty into something even more delicious, chocolate and Oreo cookies are a perfect choice. So, before baking them, I placed one Oreo cookie at the bottom of each cupcake and added some crushed cookies to the cheesecake base, mixing everything together. Finally, I topped this fantastic delicacy with perfect chocolate ganache.

Can you imagine what the reaction to these little Oreo- cheesecake cupcakes was! “OMG, this is absolutely fantastic!”  In a blink of an eye, a plate with 12 cupcakes was already empty.

So if you are in need of a quick and simple treat for your guests, who are about to arrive, or you just want to sweeten your day, remember- cheesecake and chocolate and Oreo are a perfect combination. But be prepared that you'll be asked  to make them again in no time!


5.0 from 9 reviews

Oreo Cheesecake Cupcakes with Chocolate Ganache
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 

Serves: 12
 

These mini sized Oreo cheesecakes are combination of creamy cheesecake filling with Oreo chunks, trapped between an Oreo cookie at the bottom and generous layer of silky chocolate ganache on top.
Ingredients
  • 20 Oreo cookies ( 12 left whole for the bottom of cupcakes and 8 chopped for the filling)
  • ¾ cup powdered sugar
  • 1 lbs cream cheese
  • 2 egg whites
  • pinch of salt
  • ¼ cup heavy cream
  • ¼ cup chocolate chips

Instructions
  1. Preheat oven to 300 F. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.
  2. Beat together cream cheese and powdered sugar until it’s smooth.
  3. Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.
  4. Add pinch of salt and mix.
  5. Fold in coarsely chopped Oreo cookies
  6. Fill each cup over the Oreo cookie , almost to the top
  7. Bake for about 25 minutes (untill the centers apear set and the toothpick inserted in the center comes out clean).
  8. To make chocolate ganache, melt the chocolate and stir in the heavy cream until combine evenly.
  9. With a spoon spread the ganache over the cooled cupcakes and let them cool completely at room temperature before store them in the fridge.

 

78 responses to “Oreo Cheesecake Cupcakes with Chocolate Ganache
  • mallory - October 18, 2013 at 6:24 pm

    Should the chocolate chips be semi-sweet or milk chocolate? Thanks!

    1. Vera Zecevic - October 19, 2013 at 9:47 am

      Dear Mallory, I use semi-sweet chocolate,because the cupcakes are already sweet enough by them selves, but you could use milk chocolate either if you prefer.
      Have a nice weekend!
      All the best

      1. cindy loyd - December 4, 2014 at 6:36 am

        Vera, I just made these cupcakes & they look delicious, but I have not been able to put the ganache on top because I have not been able to get it right. I melted the chocolate & added the cream, mixed it & it just wont mix right. Its got chunks of chocolate & wont smoothe out. What have I done wrong?

        1. Vera Zecevic - December 4, 2014 at 11:15 am

          Hi Cindy, you probably didn’t melted chocolate completely if you got chunks.You can bring it back in medium sauce pan and melt it together with heavy cream on low-medium heat(stiring constantly), then remove from the heat and let it cool to room temperature before spreading over cupcakes. I hope this will help.

        2. Wanda - December 12, 2014 at 5:18 pm

          Those that are having issues with the ganache….if you boil the cream first and pour it OVER the chocolate it will melt smoother and faster. You only bring the cream to a boil than take it off. your chocolate will be in a bowl and just boil the cream over, give it a few seconds and start stirring, you will see how quickly the melting happens.

    2. John Smith - November 13, 2014 at 7:50 pm

      neither

  • Samantha - October 21, 2013 at 1:03 am

    Are these supposed be kept refrigerated if I make them the day before?

    1. Vera Zecevic - October 21, 2013 at 1:03 pm

      Hi Samantha,
      Pack them in the fridge and you can keep them for a few days.

  • Julia - November 6, 2013 at 7:15 am

    Hi Vera
    Why do u use egg whites. Can I mix egg whites separately till stiff peak before adding to d cream cheese mixture. Appreciate yr comment.

    Julia

    1. Vera Zecevic - November 6, 2013 at 4:51 pm

      Hi Julia,
      I use only egg whites for these cheesecakes cupcakes because I want them to stay white. When you add egg yolks cheesecake might turns out a bit yellow, and I want to keep the white color as a contrast to Oreo. I’ve never try to add beaten eggs in cream cheese filling, so I don’t how it would works.
      Best regards, and thanks for stopping by ;-)

  • Lucy - November 27, 2013 at 10:01 pm

    Soooo good!!! And super easy to make!

  • Noon - December 21, 2013 at 9:31 am

    I love it , thanks

  • Cathy@LemonTreeDwelling - March 15, 2014 at 10:16 pm

    These look SO amazing….I would love one right now! Thanks so much for sharing at Saturday Night Fever – you’ll be featured by me tonight!

    1. Vera Zecevic - March 16, 2014 at 1:01 pm

      Thanks a lot Cathy, I’m so happy about that!
      Have a nice weekend!

  • Winnie - March 16, 2014 at 8:40 am

    Scrumptious and super tempting cupcakes!
    Definitely my kind of treat :)

    1. Vera Zecevic - March 16, 2014 at 12:21 pm

      Thanks Winnie!

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  • Janet - April 4, 2014 at 5:26 am

    I saw these on face book but no one had the recipe so I researched it and found yours, they are in oven now! Thanks!

    1. Vera Zecevic - April 4, 2014 at 6:54 am

      I hope you will like them .

    2. Janet - May 10, 2014 at 10:15 pm

      They were yummy but this time am going to try 1/2 of cookie on bottom!

      1. Vera Zecevic - May 11, 2014 at 9:17 am

        Hi Janet, I’m sure that they still be great

  • MG - April 29, 2014 at 5:24 am

    Can this be made as one large cheesecake, rather than individual?

    1. Vera Zecevic - May 1, 2014 at 8:47 pm

      I’ve never tried but I think that it could work as well.
      Let me know when you try.

  • Tae - June 15, 2014 at 3:17 pm

    When you turn the cupcakes upside down … Would you be able to see the word ‘Oreo’ printed onto the paper from the cookies?

    1. Vera Zecevic - June 15, 2014 at 6:24 pm

      Hi Tae, yes I ment the chocolate chips, and Oreo stays at the bottom of the cupcake so you could see it.

  • Tae - June 15, 2014 at 4:09 pm

    Also , you said melt the chocolate .. Do you mean the chocolate chips?

  • Fareeba - June 26, 2014 at 8:04 pm

    Cream cheese is not available where I live.. What should I do? :(
    PS: I love this recipe <3 THANKYOU soo much

    1. Vera Zecevic - June 27, 2014 at 1:41 pm

      Hi Fareeba,you can use ricotta cheese.

  • Melissa - July 4, 2014 at 1:01 am

    I got so excited when I found your recipe! I’m baking them now, and can’t wait to dig in! Thanks.

  • valerie - July 8, 2014 at 7:30 pm

    hi my name is Val, question how do you keep the cheesecake from sticking to the cupcake paper when they come out the oven

    1. Vera Zecevic - July 11, 2014 at 8:32 pm

      Valerie, I didn’t have trouble with that, when the cheesecake were cooled I peeled them easy, maybe just a few crumb stay on the paper.

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  • shay - July 25, 2014 at 6:40 pm

    heavy cream is not available where I live, are there any substitutes such as extra thick double cream? is it also possible to use soft cheese instead of cream cheese as I cannot find this in any local store?
    thanks

    1. Vera Zecevic - July 27, 2014 at 12:58 pm

      Hi Shay, you can use ricotta cheese, and double cream but be careful it is more dense than heavy whipping cream.

  • Holivg - July 27, 2014 at 3:17 pm

    I couldn’t get it to set :-/ I have been baking for half and hour and the cheesecake still looks like pudding… I don’t know why because I followed the instructions to the dot, could someone enlighten me?

    1. Vera Zecevic - July 27, 2014 at 4:10 pm

      I realy don’t know what went wrong with your cheesecakes, maybe you mixed the cream cheese and eggs more than it shoud and the batter become too thin.

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  • Anastasya - August 18, 2014 at 1:01 pm

    Heyy i want to try this! But the recipe is in cup
    I usually do baking with measure in gram
    Can you help me to change them to gram?
    Or do you have web to change the measure

    1. Vera Zecevic - August 19, 2014 at 2:13 pm

      Hi Anastasya, you need about 100 grams powdered sugar, 450 grams cream cheese, 60 ml heavy whipping cream, 45 grams chocolate chips plus other ingredients in the recipe.

  • sharon - August 30, 2014 at 3:42 am

    Mine too took longer than the 20 minutes. My batter was thick, used a cookie scoop. Might be my ovens, they are new, but I think next time will increase the temp to 325 and see. They look awesome and can’t wait to try.

    1. Vera Zecevic - August 30, 2014 at 2:11 pm

      Thanks Sharon. Have a nice weekend :)

  • Alissa - September 6, 2014 at 5:16 am

    can i know the meaning of 1 lbs of creamcheese??

    1. Vera Zecevic - September 6, 2014 at 1:43 pm

      Hi Alissa,
      1 lbs is 16 oz. or 450 grams

  • Eli - September 18, 2014 at 1:09 pm

    umm….hi im a 13 year old..and was wondering what type of powdered sugar do i need? washed,white or brown??? thanks for the delicious recipe by the way!! :D

    1. Vera Zecevic - September 18, 2014 at 5:43 pm

      Hi Eli, you neeed white powdered(confectioners) sugar

      1. Eli - September 21, 2014 at 12:11 pm

        ooohhhh btw,can i use all-purpose cream than heavy cream?

        1. Vera Zecevic - September 22, 2014 at 3:00 pm

          Hi Eli,
          I can’t answer you that because I’ve never tried it.

  • Janna Hansen - September 19, 2014 at 11:51 pm

    I have them in the oven now and they do not look cooked. Are they supposed to look cooked or pass the toothpick test?

    1. Vera Zecevic - September 20, 2014 at 3:34 pm

      Hi Janna, they shoud apear set, or the toothpick came out almost clean.

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  • Silka - October 24, 2014 at 2:45 pm

    Is that seriously 1 lb of cream cheese – 16 ounces or package? I was going to make these today for my b/f bday but wanted to make sure :D

    1. Silka - October 24, 2014 at 4:25 pm

      So, I made these and I will make another batch as soon as someone responds but the ganache turned out runny – are you supposed to beat the cream into a whipped topping first

      1. Vera Zecevic - October 24, 2014 at 9:27 pm

        Hi Silka,you don’t have to beat the cream first, just stir it well in melted chocolate, and ganache will thicken when it’s cooled. Probably you melted chocolate in a very high temperature, and it turns out runny. Before you start spreding it over the cupcakes let it cool, stiring occasionaly, until it starts to thicken.If this did not help, then try the next time to use more chocolate and less heavy cream and do not overheat the chocolate.

    2. Vera Zecevic - October 24, 2014 at 9:29 pm

      Yes it’s 1 lb of cream cheese or 16 ounces.

  • Sharnie - October 26, 2014 at 6:29 pm

    Instead farenhieght what would the heat be in degree celcius please. Wpuld that be 180??? Or 200

    1. Vera Zecevic - October 27, 2014 at 9:59 pm

      Hi Sharine, it’s 150 C

  • Tracey - October 30, 2014 at 1:23 am

    Just made these and they are so good! They did take a little bit longer than the 20 minutes! I may try using the mini Oreos and make mini cupcakes next time! Thanks for the recipe!

    1. Vera Zecevic - October 30, 2014 at 2:31 pm

      Thanks Tracey :)

  • Clinton - October 30, 2014 at 2:44 am

    Hi I just made these and they look great! My first attempt was an oopsie as I didn’t read the directions clearly and just uses 8oz cream cheese because im so used to using just one stick with other recipes I make. But did it again and their awesome, my only question is: as I left out the chocolate garnish, could you tell me why melt the chocolate qith heavy cream instead of just melting it in a double boiler…Ive never used heavy cream; does it just make the chocolate taste a little better done your way? Next time I will probably use the chocolate but was actually thinking of using white chocolate chips as this desert reminds me of Oreo cream cheese balls I make around the holidays…the white chocolate is super rich but so delicious they go fast!

    1. Vera Zecevic - October 30, 2014 at 2:30 pm

      Hi Clinton, white chocolate sounds as a great idea for this recipe.I did not understand do you ask why is heavy cream used, or you are not clear the method how it is made. It is used because it’s (at least to my taste) ganache tastier than pure melted chocolate. I melt the chocolate and then stir in heavy cream, because the cream cools the chocolate and make ganache thicker and easier to work with.

  • Melanie - October 30, 2014 at 3:22 pm

    Thanks so much for sharing your recipe. It’s truly delicious. Made for my family and brought a batch to work and it has become such a popular treat. I have a question, I have been asked if I can make into a regular sized cheesecake as opposed to the cupcakes. Do you know what the baking time would be? Thank you :)

    1. Vera Zecevic - October 31, 2014 at 11:05 pm

      Hi Melanie,
      I’m not sure but I think it will takes at least 50-60 minutes

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  • Reba - November 16, 2014 at 3:23 am

    I had these at my Nephews Wedding and have been asking for the recipe for months, My Niece In Law (?) (She is awesome) it was her relatives that made them but they are from out of town. Thank You! I am hitting the store in the morning to buy the ingredients. Then this will be my cheat meal for this week. Look out diet. Hee! Hee!

  • Genevieve - November 18, 2014 at 10:15 pm

    Do you think these would freeze well? They look great and I would like to make them 2 weeks ahead of time for an event. Think that would work?

    1. Vera Zecevic - November 18, 2014 at 10:37 pm

      Hi Genevieve, I suppose it could, but I never tried so I can not guarantee

  • Crystal - November 24, 2014 at 5:23 pm

    Hi Vera,

    Some cheesecake recipes call for sour cream and vanilla. Have you ever tried adding any of these to this recipe?

    1. Vera Zecevic - November 24, 2014 at 6:47 pm

      Hi Crystal,I have never tried, as for the vanilla think it is not necessary because they already have a pronounced taste thanks Oreo and chocolate ganache, but you could add it it would be Ok too, and I like the texture and taste of these cheesecakes so I would not add sour cream. If you try let me know how wit turns out.

  • Mackenzie - November 25, 2014 at 2:12 am

    Ars these to be stored in the fridge?

    1. Vera Zecevic - November 25, 2014 at 7:43 am

      Hi Mackenzie,
      keep them in the fridge.

  • Mary - December 9, 2014 at 11:57 pm

    Does the Oreo on the bottom stay crunchy or does it soften when after baking?

    1. Vera Zecevic - December 10, 2014 at 2:55 pm

      Hi Mary, it’s something in between,it doesn’t stay completely crunchy, but it’s not too soft.

  • Mary - December 13, 2014 at 2:25 am

    Do I let the cupcakes cook before I put the chocolate on top

    1. Vera Zecevic - December 13, 2014 at 4:00 pm

      Yes Mary, let them cool.

  • Cheryl - December 14, 2014 at 4:41 am

    I may have cooked these too long as they cracked from top. At 20 mins they didnt pass toothpick test but 5 extra perhaps dried them out. They are cooling so haven’t tasted. Is this normal? Gnash turned out perfect adding boiling cream to bowl of chips

  • jason - December 17, 2014 at 1:51 am

    Do u need to use a double boiler pot for the chocolate

    1. Vera Zecevic - December 17, 2014 at 9:38 pm

      Hi Jason, you can melt the chocolate using a double boiler.

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