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Servings 6 cheesecake cupcake


  • 8 oz cream cheese
  • 1/4 cup sour cream
  • 1/4 cup white sugar
  • pinch of salt
  • 2 eggs slightly beaten
  • 8 Oreo to line cupcake liner
  • 12 oreo crushed


  • Place cream cheese, sour cream sugar in a medium sized bowl
  • Line regular sized cupcake pan with six cupcake liners. Place the whole Oreo Cookies in each liner. Set aside.
  • Pre heat oven at 275 F
  • Mix completely the cream cheese, sour cream and sugar until smooth by using an electric mixer
  • Slowly add in the egg and mix until the egg is completely incorporated
  • Add in crushed Oreo Cookies and gently mix using a spatula, so that there will still be Oreo Cookie crumbs when you eat it
  • Divide batter between cupcake liners filling each to the top because this cupcake to sink in the middle. I used spoon to cup the batter and I used the spatula to scrape the batter. It is easier this way.
  • Bake at 275 F for 24 minutes or more until the cupcake is set. The cheesecake cupcakes will not brown but they are done. Let the cupcake cool down in the pan to continue cooking and refrigerate for 4 hours before serving. Enjoy.