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June 19, 2012

Oreo Cheesecake Cupcakes

I wanted to make something special for my family this Fathers Day.  After asking for suggestions via Facebook, I stumbled upon a handful of great ideas from Stephanie.  <- Thanks!

The recipe that stood out to me the most looked like mini Oreo cheesecakes.  I loved the way an Oreo snuck into the bottom of the cupcake, then popped back up on top at the end.

Oreo Cheesecake Minis

After last week’s Peppermint Pattie Brownies, I knew I had to cut a few calories corners and make a few substitutions to this recipe.  When it comes to cream cheese, sour cream, or any kind of dairy in a dessert, I prefer to use a low or reduced fat version.  With amount of Oreos, I doubt anyone will ever notice the difference.  <- Possible challenge from me to you? ;)

I have a lot of people to thank for these oh-so-yummy “mini Oreo cheesecake” cupcakes.  The link came from Stephanie, the recipe came from Kate’s World Kitchen, and it was adapted from 52 Cupcakes, originally from Martha Stewart’s Cupcakes.

And yes, if this is the fourth string of sharing this recipe, they must be are that good.

Oreo Cheesecake Cupcakes


22 Oreos: 16 left whole, 6 chopped

2 8-oz. packages of cream cheese, at room temperature (I used reduced fat)

1/2 cup sugar (I used Stevia)

1/2 tsp vanilla extract

2 large eggs, room temperature, lightly beaten

1/2 cup sour cream (I used reduced fat)

pinch of salt (optional)

prep time: 20 minutes

cook/cool time: 25 mins + 4 hours

servings: 16

Oreo Cheesecake Cupcakes Ingredients


1. Preheat oven to 275 degrees F.

2. Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper linens.

3. Place 1 whole Oreo in the bottom of each lined cup.

4. In a large mixing bowl, beat the cream cheese.  Gradually beat in Stevia and vanilla.

5. Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.

6. Beat in the sour cream and salt.

7. Stir in chopped cookies by hand.

8. Pour the batter into the prepared tins, filling each almost to the top.

9. Bake, rotating pan halfway through, until filling is set, 22-25 minutes.

10. Cool in the pans for about 15 minutes, on a wire rack.

11. Transfer cakes onto a plate and cool in the refrigerator for at least 4 hours.

Oreo Cheesecake Cupcakes directions

While each cake was cooling in the fridge, I was eagerly anticipating what the finished product would look and taste like.

Oreo Cheesecake Cupcake bites

Delicious easily describes both of those categories.

Oreo Cheesecake Minis

Delicious and filling for their size.

So surprisingly filling, I only needed a tall coffee, a protein bar and a banana to get through my barre class and 4.5 mile run around Park Avenue the next morning.

Park Ave run outside

Works for me!


Do you ever substitute low/reduced fat products in your recipes?

Does your family notice?

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23 Responses

  1. Tanya says:

    Have you ever tried subbing Greek Yogurt for Sour Cream? I don’t know how it works for baking, but on chili or in beef stroganoff I can’t tell at all!

    • Heather says:

      That’s a great suggestion, Tanya! I’m not sure about using it for baking either, but I’ll have to research or try it myself. Thanks for the tip! :)

  2. Tanya says:

    No problem! I’ve heard you can bake with it & I’ve been meaning to try, but haven’t gotten around to it yet. Good luck if you try it though!

  3. BARBIE ANITA says:


  4. Amy says:

    Awesome recipe! I made this with chocolate oreos and it was delish! NOM NOM NOM!

  5. Camilla says:

    Just made this today, 12-12-12. The outcome was PERFECT !

  6. Kaitlyn says:

    Making them for my work Christmas party tonight! Wish me luck!

  7. Kayla says:

    My mom always made these growing up! She would buy the colored Oreos for some added festive color. I love your healthy substitutes and I will be making these this year with the changes. Thanks for sharing!!

  8. Kennedy says:

    Is there a way to make these in a mini muffin tin?

  9. Andie says:

    Hi, I really wanna try this recipe but this is my first time baking cakes… and I’m not really good at all the kitchen stuff :P Got a question here. Does the “beaten egg” mean you stir yolk and white together? I ask because on some other recipes, they beat “yolk with cream cheese”; and beat “egg white with sugar and lemon”— separately— and then blend then together later on. In your recipe, do you simply beat the whole egg first and add into the mixture?
    Sorry… I’m not good at cooking at all, so I don’t know why there are so many different ways to do a same thing :(

  10. Sonia says:

    Made it with crumbled vanilla and chocolate Oreos in the batter then lined half the tins with vanilla Oreos and the other half chocolate. Gives people a choice then! Amazing!!!

  11. Brend Johnson says:

    Can i not use eggs? Therefore i will skip the baking part and just let it cool in the fridge?

  12. haley hunter says:

    my friend mom made some and they was delicious

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