All of the beauty of cheesecake with an Oreo crust — in cupcake form! Fudge swirled Oreo bottom cheesecake cupcakes are chocolatey, creamy, and bite-sized. Bonus? They’re amazingly simple to put together!
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 My Oreo Cheesecake Cupcakes 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.
How Long Should I Let Cupcakes Cool Before Going In The Fridge?
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!
Storage Instructions:
If you have any leftovers, you can place them in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator where they will keep for 3 to 4 days.
If you like this recipe, you may be interested in these other delicious cheesecake recipes:
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
Fudge Swirled Oreo Bottom Cheesecake Cupcakes
- 18 double stuf Oreos
- 2 (8 ounce) packages cream cheese
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Pinch salt
- 1/4 cup hot fudge sauce
- Preheat oven to 325 degrees F. Line a muffin tin with cupcake liners. Place an Oreo in the bottom of each one.
- In a large bowl, beat the cream cheese and sugar together until smooth. Beat in vanilla extract, eggs, sour cream, and salt. Continue beating until combined and smooth.
- Add a heaping tablespoon of cheesecake batter to each muffin cup.
- Warm the hot fudge sauce in the microwave for 20 seconds. Place a scant teaspoon of hot fudge into each cupcake. Add another tablespoon of cheesecake batter on top, filling the cupcake liner. Use a toothpick or butterknife to gently swirl the fudge into the cheesecake mix.
- Bake in the preheated oven for 40-45 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.
Nutrition
