Oh My God

Chocolate Desserts

welcome to Vera's sweet and savory kitchen adventures

Cheesecake Cupcakes (Oreo) 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!

4.9 from 18 reviews

Oreo Cheesecake Cupcakes with Chocolate Ganache
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.
  • 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

  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.


143 responses to “Cheesecake Cupcakes (Oreo) 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


  • 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.


    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 😉

      1. Trisha - June 15, 2015 at 6:31 pm

        When you use the over beaten egg whites (Like for a margarine for example) It causes your cheesecake to fall apart during the baking process, and the egg yolks make the baking inconsistent through out the cupcake. Picture a hard boiled egg, or even a fried egg, the yolk always comes away thicker then the whites, because of the protein within the yolk.

        Your always best using the egg whites only, and do not beat them into peaks, mix them with the cheesecake mix to ensure the smoothest cheesecake possible. (This is the same for both Large Cheesecakes (Which I am hoping to make a large base cake with this receipt idea) or mini/muffin cheese cakes.

        I hope this helps! 😉

  • 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?

    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.

      1. Tavey - June 2, 2015 at 1:38 am

        I had to cook mine for 40-50 mom before they set… ?

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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!! 😀

    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 😀

    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.

  • Valhalla - December 18, 2014 at 5:52 pm

    Hello there, these look fantastic, can’t wait to try but I do wonder if you could use a no bake cheesecake recipe or does baking it soften the bottom cookie?

    1. Vera Zecevic - December 19, 2014 at 12:30 pm

      Hi Valhalla, baking does soften bottom cookie a bit.

  • Chasity Dawson - December 18, 2014 at 11:22 pm

    I made them and they aren’t sweet enough for me and also they are extremely chewy.. what do you think I did wrong?

    1. Vera Zecevic - December 19, 2014 at 12:23 pm

      Hi Chasity,I’m sorry you do not like them, but it is a matter of taste

  • Chasity Dawson - December 18, 2014 at 11:32 pm

    Also, I know some cheesecake recipes are made with granulated sugar and whole eggs. If I used that instead would it come out the same? They also stuck to the wrapper when I tried to eat one

  • Ash - December 19, 2014 at 1:33 am

    I tried bees and the batter came out pretty stiff it’s not liquid at all what did I do wrong

  • Ash - December 19, 2014 at 1:33 am

    I tried this recipe exactly how I said and my batter ended up being quite stiff almost like a cookie dough but not quite that heavy what did I do wrong how do I get it to be a liquid state

    1. Vera Zecevic - December 19, 2014 at 12:39 pm

      Hi Ash, the batter doesn’t need to be liquid, it shoul be thick but not too thick (not like cookie dough).

  • Lise - December 20, 2014 at 7:38 pm

    Made these tidal! Turned out great! Thank you so much fir sharing thus with us!

    1. Vera Zecevic - December 20, 2014 at 10:37 pm

      Thanks Lise :)

  • Heidi - December 20, 2014 at 8:33 pm

    Do I have to use cupcake tins? I really do not want to run back to the store….

    1. Vera Zecevic - December 20, 2014 at 10:35 pm

      Hi Heidi,you’ll need cupcake or muffin pan.

  • Linda McM - December 22, 2014 at 7:55 pm

    OMG! So good…making another batch today.

  • Linda - December 24, 2014 at 12:58 am

    I also am

    I am also having a very hard time with the cooking. At 25 min, it was hardly cooked at all. I am at a higher elevation so I don’t know if that matters??

  • Vikki - December 28, 2014 at 1:41 pm

    These did not work out for me and I was disappointed with the results. I have made many mini cheesecake recipes, but this one never came out creamy, as it should. I suggest using the 2 eggs (including the yolks..not just egg whites), as well as 1 tsp. vanilla extract. I would also suggested increasing the temperature to 350.

  • Danni - December 30, 2014 at 4:19 am

    Do you have any alternatives for the frosting/topping? I am going to try these later this week for a co-worker’s birthday and want to make sure it’s not too sweet. Thanks, they look yummy!

  • Bernadette - January 10, 2015 at 8:10 am

    Did these and they came out awesome! I used a little bit more oreo chunks on mine just cause i like my cheesecake with more texture. & with the ganache, i added a shotglass of vodka. Haha! Awesome recipe! Thank you!

  • Danette - January 26, 2015 at 11:04 pm

    Do you think this recipe could be adapted to use mini oreo cookies and make in mini muffin tins wondering how long to bake

    1. Vera Zecevic - January 27, 2015 at 7:59 am

      HI Danette, you can bake this as mini cheesecakes, but I suggest regular muffin tin(not mini). I can tell you how long to bake them, but if you use mini muffin tin, star checking them after 10 mins.

  • lynn - April 2, 2015 at 4:23 pm

    Came here via someone’s Pinterest entry. These cupcakes look amazing!

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  • batel - May 23, 2015 at 6:42 am

    where in the receipe i use the chocolate chip?!
    i dont see it

    1. Vera Zecevic - May 23, 2015 at 7:19 pm

      Hi Batel, you should melt chocolate chips and combine it with heavy cream to make the ganache.

  • Raquelle - June 1, 2015 at 2:44 pm

    Vera – Thanks for the recipe! Can’t wait to try it. You are extremely patient with all the redundant questions.

  • Rebekah - June 1, 2015 at 4:46 pm

    Hi Vera,
    I was wondering if it was possible to make a healthier version. Just let me know if there’s anything I can do to make it healthier lol

    1. Vera Zecevic - June 1, 2015 at 7:49 pm

      Hi Rebekah, I’m sorry but I think you can’t do it with this recipe :)

  • Taylor - June 2, 2015 at 1:59 am

    Hi Vera, I am planning on making this and I was wondering if you have to spray the cupcake paper with cooking spray or anything before baking? This looks and sounds amazing! I can’t wait to try it. Thank you so much for sharing!

    1. Vera Zecevic - June 2, 2015 at 6:48 am

      Hi Taylor, I didn’t spray the cupcake paper.

  • Emily - June 3, 2015 at 1:32 am

    These are amazing and so simple my three yr old was able to help. Thank you!!

  • Winnie - June 3, 2015 at 6:52 am

    Hi Vera :)
    These are terrific cupcakes!! They are mouth-watering.

    Please look at this – https://www.pinterest.com/pin/272538214927709855/
    this account is taking pins and change the source!
    We reported it to Pinterest, but I think you should do it as well

    1. Vera Zecevic - June 3, 2015 at 1:59 pm

      Thank you Winnie,

      this is common on Pinterest. I am glad you liked the recipe.

      All the best

  • Jen - June 3, 2015 at 1:41 pm

    Can you use the mini cup cake trays and maybe crush the oreos on the bottom?

    1. Vera Zecevic - June 3, 2015 at 2:37 pm

      Hi Jen, you can try that or use maybe try to place hlved mini oreo on the bottom.

  • Cathy - June 11, 2015 at 4:42 pm

    I plan on making this weekend. Very excited as we have 4th of July at my house. But I do plan on testing with the people I work with first. But just wanted to know do I put the Oreo filling in the cheese cake mix or just the cookie part? You may have answered already and I apologize for asking if you already answered this question.

    1. Vera Zecevic - June 11, 2015 at 6:26 pm

      Hi Cathy, you should put both filling and cookie part in the cheesecake mix.

  • Taliyah - June 14, 2015 at 7:35 am

    Made these for a gathering and OMGEEEE is right instead if semi sweet chocolate chips I used white chocolate and it was delectable!!! A definite crowd pleaser!

  • Myra - July 9, 2015 at 11:44 pm

    Just checking to be sure ….. this recipe calls for confectioner’s sugar and not granulated sugar???

    1. Vera Zecevic - July 10, 2015 at 10:05 pm

      Hi Myra, yes it’s confectioners sugar, it gives slightly different texture to the cheesecake filling than granulated sugar.

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  • Morrgan - September 3, 2015 at 12:19 am

    I found these earlier today and am making them for a company luncheon tomorrow!! I can’t wait to try them!! 😁👍

  • Janet - September 8, 2015 at 10:43 pm

    I just made them. I never worked with cream cheeze they are good but they don’t look like cupcakes? Did i need more batter in them? They do taste good

    1. Vera Zecevic - September 9, 2015 at 6:23 pm

      Hi Janet, they should taste like cheesecake filling not like the cake, and they are flat not puffed like cupcake.

  • Jill - September 9, 2015 at 8:23 pm

    Can you use foil cupcake cups?

    1. Vera Zecevic - September 10, 2015 at 7:34 am

      Hi Jill, you can use foil cups.

  • Paula Dory - September 9, 2015 at 8:35 pm

    These cupcakes look so good cant wait to make them ..How much cream cheese is a pound of cream cheese? Thanks !!

    1. Vera Zecevic - September 10, 2015 at 7:29 am

      Hi Paula, 1 pound is 450 grams or 16 oz.

  • Dawn J - September 11, 2015 at 7:26 pm

    Came across this recipe the other day & decided to try it, it was a HUGE hit in my home! They are already asking me to make somemore! Looks like I will have to double it this time being they didn’t even last 24 hours!

  • Leslie - October 1, 2015 at 11:17 pm

    I made them with pumpkin spice Oreos and they were so good. Added some cinnamon and pumpkin pie spice to cheesecake mix. Thanks for the recipe!

  • CeeCee - October 6, 2015 at 6:15 am

    Hi can i use white chocolate chips instead?

    1. Vera Zecevic - October 6, 2015 at 2:06 pm

      You can use white chocolate chips

  • Carrie - October 6, 2015 at 10:09 pm

    Have you tried this with Mint Oreos? That’s the hubbys fave!

    1. Vera Zecevic - October 7, 2015 at 8:48 am

      Hi Carrie, I haven’t but that sounds yummy! I should try it that way :)

  • Jen Henson - October 13, 2015 at 9:11 pm

    Can you use white chocolate chips with the cream the same way for a white chocolate ganache?

    1. Vera Zecevic - October 14, 2015 at 6:24 pm

      Hi Jen,I haven’t tried but if you do,please let me know.

  • Raven - October 17, 2015 at 4:31 pm

    I made these with my boyfriend yesterday they are really good

  • Raven - October 22, 2015 at 1:15 am

    I am makin more tommrow

  • notyourmommaschef - October 28, 2015 at 5:08 am

    I made this for my dad and son’s combined birthday celebration. It seems as though everyone enjoyed them, however, I personally thought I would make a few changes. The cheesecake on this is very dense, so next time I will whip my egg whites stiff and then fold in, creating a lighter, airier cheesecake. Also, we had some leftovers of this since we had 2 cakes for the celebration. The following day, the oreo cookie on bottom was soggy. Yuck! I will do them in the food processor next time and make a crust out of them, hoping to avoid sogginess. The cheesecake seemed a bit dry, so I will do a water bath hoping it helps. And lastly, for some reason, my cheesecakes didn’t have the generous amount of ganache so I will increase the amount of chocolate. Great idea and thanks for the inspiration!

  • Sharie - December 10, 2015 at 1:29 pm

    This is very good treat. But info for ganache: NEVER melt chocolate first. Always heat cream to boil and pour over chocolate. Check any culinary book for correct procedure, it guarantees chocolate never to seize and always perfect. Also with cheesecakes higher heat will cause cracks, putting a pan of water in bottom of oven while baking will also prevent cracking.

  • Mary - December 22, 2015 at 5:15 am

    Just made these tonight and they ate amazing, the husband loves them! I’m going to try to make one big cheesecake with this recipe for Christmas dinner!

  • Ooey-Gooey Oreo Cheesecake Cupcakes | Bells & Whistles Travel - January 18, 2016 at 3:24 am

    […] if it doesn’t get any better than this.  This recipe for Oreo Cheesecake Cupcakes hails from OMGCupcakes.com, and we couldn’t be any happier.  Chocolate is a girl’s best friend right?  Check out […]

  • Manon Villeneuve - January 21, 2016 at 7:58 pm

    I followed the recipe and used egg whites, but mine were brown. Your picture shows white with the Oreo cookies and it’s very pretty. The batter turned brown very quickly, maybe my pieces of cookies were too small.

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