Oreo Cheesecake

Oreo cheesecake recipe

Do you love cheesecake? Especially with milk’s favorite cookie? Well, this is the blog post for you!

Welcome to another cupcake hack! Today, I’m showing you a different way to use a cupcake pan. That’s right! There are plenty more desserts you can make other than muffins and cupcakes.

I’m glad we both love cheesecake to the point that you have read this blog so far. And I’ll be honest, I have only ever made refrigerated cheesecake. So, sticking the cheesecake in the oven was nerve wracking to me! Luckily, it turned out absolutely amazing so, let me show you the recipe by baker and author Danielle!

Danielle has a blog called Live Well Bake Often. She has hundreds of classic baked goods and dessert recipes at your fingertips. Including this recipe for mini Oreo cheesecake:

Ingredients for 8 to 9 mini cheesecakes:

baking ingredients

The crust:

6 Oreos

1 tbsp melted butter

The filling:

12 oz of softened cream cheese

¼ cup of sour cream

1/3 cup of white sugar

1 tsp of vanilla

1 egg

6-7 Oreos

For the crust, you want to crush the Oreos until you have some fine crumbs. I got the crushing part started early while I was watching an action-packed movie. Then I put it into a blender to more crumbs after the movie was over. Then I added the butter until the crust was moistened. I scooped them into the cupcake pan with liners and stuck them in the oven for 5 minutes at 325 degrees (Fahrenheit).

quick simple dessert
Going into the oven!

While the crust was baking, I made the filling. Added my crushed Oreos then evenly scooped into the cupcake liners. Now was the scariest part for me. I was almost sure that I had over-filled each cup. Because when it came out, the cheesecake was puffy and cracked.

“Hey, Google.”

Pause

“How do you know when cheesecake is done?”

If you could see me jiggling the pan to check if they were done, you would be on the floor crying tears of laughter.

Just like the instructions, I let them cool in the pan for an hour than wrapped them in plastic wrap to chill in the fridge. Then I made some homemade whipped cream to top the cheesecakes.

Now the best, best part… the taste test!

delicious

Goodness, when I tell you I could have melted onto the counter… The filling was incredibly smooth and not too sweet. Which I was very surprised because I could have sworn that I used half the package of Oreos. Also, adding the whipped cream was the icing on the cupcake!

In Danielle’s recipe, she used a mini cupcake pan, and I used a regular one. So, please keep that in mind if and when you decide to make this recipe.

Wow… there is a whole other world of possibilities with just a cupcake pan.

I hope you enjoyed today’s recipe. I’m glad I baked something out of the ordinary because this was really fun!

If you have a recipe (that uses a cupcake pan) you would love to suggest, feel free to contact me here! Also check out my biggest baking fail while making cinnamon roll cupcakes for the first time here!

Alright, I’m going to eat more cheesecake! Happy Baking!

– Courtney

Don’t forget to check out Danielle’s recipe and website here!

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4 Comments

  1. This looks delicious, and my daughter loves Oreos! 💜 Definitely going to try this recipe. Thanks for sharing 💜

  2. Yum! Two of my favorites coming together at once! Will be trying soon. Thank you for this recipe! 🙂

  3. This sounds so good! I have never made oreo cheesecake before. This was amazing!

  4. I love cheesecake to much!! Such a great idea making it in a cupcake pan. Can’t wait to try it!

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