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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 3 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 275 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 20 minutes.
  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 cupcakes and let them cool completely

 

37 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

  • 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 :)

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