If you love cookies, rich cheesecake and glossy chocolate, this mini dessert hits every note. These Oreo cheesecake cupcakes pair crunchy cookies with a creamy filling and a silky ganache. They disappear fast at gatherings and are simple enough for a weeknight bake.
Why these Oreo cheesecake cupcakes stand out
The charm is in the layers. A whole Oreo at the base gives a satisfying snap. The cheesecake filling is studded with cookie pieces for texture. A smooth chocolate ganache on top adds depth and shine.
These treats are ideal when you want a small, elegant dessert that feels indulgent but bakes like a cupcake.
Ingredients and tools you’ll need for a dozen cupcakes
Timing, yield and basics
- Prep time: about 25 minutes
- Bake time: roughly 25 minutes
- Total time: ~50 minutes
- Yield: 12 cupcakes
Ingredient list
- 20 Oreo cookies — 12 left whole for the bottoms, 8 roughly chopped for the filling
- 3/4 cup powdered sugar
- 1 pound (about 450 g) cream cheese, room temperature
- 2 egg whites
- Pinch of salt
- 1/4 cup heavy cream
- 1/4 cup chocolate chips (or chopped chocolate) for ganache
You’ll also want a standard muffin tin, paper liners, and a medium mixing bowl.
Step-by-step: how to build these mini Oreo cheesecakes
- Preheat the oven to 300°F (about 150°C).
- Line a 12-cup muffin pan with paper liners.
- Place one whole Oreo cookie in the bottom of each liner. This forms the base.
- Beat the cream cheese with powdered sugar until smooth and lump-free.
- Add the egg whites one at a time, mixing gently. Avoid overworking the batter.
- Stir in a pinch of salt for balance.
- Fold in the coarsely chopped Oreo pieces for texture.
- Spoon the cheesecake batter into each cup, filling nearly to the top over the cookie.
- Bake about 25 minutes, until centers are set and a toothpick comes out clean.
- Remove from oven and let cupcakes cool to room temperature before adding ganache.
Make the chocolate ganache
This ganache is quick and glossy. It’s the perfect finish.
- Place chocolate chips or chopped chocolate in a heatproof bowl.
- Warm the heavy cream just until it starts to steam. Do not boil.
- Pour cream over the chocolate and let sit 1–2 minutes to soften.
- Stir until smooth and shiny.
- Spread the ganache over each cooled cheesecake cupcake with a spoon.
- Allow the ganache to set at room temperature, then chill for firmer slices.
Pro tip: For a silkier ganache, warm the bowl briefly over a pan of simmering water while stirring.
Baking tips, variations and storage advice
- Use room-temperature cream cheese for a smoother batter.
- Don’t overmix after adding egg whites; this keeps the texture creamy.
- Swap the whole Oreo base for crushed crumbs mixed with a bit of melted butter if you prefer a firmer crust.
- To make them portable, chill and transport in a shallow container with parchment between layers.
- Store leftovers covered in the fridge for up to 4 days. Bring to room temp before serving for best flavor.
- Try adding a teaspoon of espresso to the ganache for a mocha twist.
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Health advocate and wellness researcher, Dr. Monroe brings clarity to confusing health trends with science-backed advice. Her mission is to help readers live vibrantly, from the inside out.