Fudge Swirled Oreo Bottom Cheesecake Cupcakes

These fudge-swirled Oreo bottom cheesecake cupcakes are “scrumdiddlyumptious!” to quote a childhood movie you all know and love. They feature cheesecake with a fudge chocolate swirl to please all of you chocolate lovers, and sit on top of an Oreo cookie — hello Oreo lovers! We love all of the above, which is why we just had to try our hands at this recipe.

We originally found this recipe in Martha Stewart’s Cupcake cookbook back in 2009. Since then, so many bloggers have added it to their websites. We decided to give our own Stay At Home Chef twist to it, and instead of cookies and cream, we added in a swirl of amazing homemade hot fudge sauce. The results were spectacular! Whip up this recipe for your next gathering, birthday party, or bake sale and watch as your guests gobble them up. Make sure to save a few for yourself as you won’t want to miss out!

What Kind Of Hot Fudge Should I Use?

We love using homemade hot fudge sauce in this recipe because store-bought just can’t compare. When you make hot fudge sauce with high-quality chocolate chips like Guittard (our favorite), then you’ve really got something special. You can certainly use store-bought if you don’t feel like making your own, but seriously, give homemade a try. It is out of this world delicious!

Can I Use Nutella?

Are you a Nutella lover? This recipe also works with Nutella instead of hot fudge sauce! That’s right, you can swirl Nutella right into these Oreo cheesecake cupcakes for one spectacular flavor combination! In fact, this recipe was heavily inspired by our very own no bake Nutella cheesecake bars.

What Kind Of Oreos Should I Use?

We’ve opted for Double Stuf Oreos in this recipe. Not only do we have a strong preference for Double Stuf for regular eating, but we also find that it gives a more pleasant base to these cheesecake cupcakes. The cookie base ends up just a tad moist which makes it taste like we’ve dipped the cookie in some milk — exactly the way we like to eat Oreos.

Do I Have To Crumble Up The Oreos For The Crust?

Nope! Half of the beauty of this recipe is that you don’t have to worry about whipping up a homemade Oreo crust. Simply place the cookie in the bottom of the cupcake liner and you’re good to go! It’s so easy — and a great recipe to make with young children.

Troubleshooting: How Do I Know When They Are Done?

For the best results, don’t overcook or undercook your Oreo bottom cheesecake cupcakes. To test their doneness, remove the baking pan from the oven and shake the pan a bit. When your cupcakes are set on the edges and jiggle a bit in the middle, you can take them out to cool! You need to nail the jiggle factor for the best results.

Cooling Time

All cheesecake lovers know that this is one dish that is best served (and enjoyed) cold. Once your cupcakes have finished baking, be sure to let them cool on the counter for 1-2 hours before placing them in the fridge. We know it’s a long time to wait to try your creations. But trust us — it’s totally worth it!