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!
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!
- 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
- Preheat oven to 300 F. Line standard muffin tins with paper liners and place 1 whole Oreo cookie in the bottom of each cup.
- Beat together cream cheese and powdered sugar until it’s smooth.
- Add eggs whites one at a time and mix until combined but use medium speed and do not over mix it.
- Add pinch of salt and mix.
- Fold in coarsely chopped Oreo cookies
- Fill each cup over the Oreo cookie , almost to the top
- Bake for about 25 minutes (untill the centers apear set and the toothpick inserted in the center comes out clean).
- To make chocolate ganache, melt the chocolate and stir in the heavy cream until combine evenly.
- With a spoon spread the ganache over the cooled cupcakes and let them cool completely at room temperature before store them in the fridge.
99 responses to “Oreo Cheesecake Cupcakes with Chocolate Ganache”
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?
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.
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?
Soooo good!!! And super easy to make!
Noon - December 21, 2013 at 9:31 am
I love it , thanks
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!
Janet - May 10, 2014 at 10:15 pm
They were yummy but this time am going to try 1/2 of cookie on bottom!
Can this be made as one large cheesecake, rather than individual?
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?
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
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.
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?
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?
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[…] Oreo Cheesecake Cupcakes by OMG Chocolate Desserts & Godiva Hazelnut Crunch Cupcakes by The Cake Blog […]
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
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.
Alissa - September 6, 2014 at 5:16 am
can i know the meaning of 1 lbs of creamcheese??
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?
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 😀
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
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
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!
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!
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
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?
Crystal - November 24, 2014 at 5:23 pm
Some cheesecake recipes call for sour cream and vanilla. Have you ever tried adding any of these to this recipe?
Mackenzie - November 25, 2014 at 2:12 am
Ars these to be stored 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?
Mary - December 13, 2014 at 2:25 am
Do I let the cupcakes cook before I put the chocolate on top
Mary - December 13, 2014 at 2:26 am
I meant 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
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?
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?
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
I tried bees and the batter came out pretty stiff it’s not liquid at all what did I do wrong
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
Lise - December 20, 2014 at 7:38 pm
Made these tidal! Turned out great! Thank you so much fir sharing thus with us!
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….
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
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