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Fudge Swirled Oreo Bottom Cheesecake Cupcakes are a delicious twist on your standard cupcake. It’s a fudge swirled mini cheesecake that sits on top of an Oreo cookie. What’s not to love?

Fudge Swirled Oreo Bottom Cheesecake on a countertop with one flipped over to show the oreio under the wrapper.

These cupcakes are “scrumdiddlyumptious!” to quote one of my favorite childhood movies. You have cheesecake with a fudge chocolate swirl to please all the chocolate lovers, and it is sitting on top of an Oreo cookie, hello Oreo lovers! I’m both a chocolate lover and an Oreo lover, so of course I’m going to rave about this recipe!

As far as I can tell, Oreo Cheesecake Cupcakes originated with Martha Stewart’s Cupcake cookbook back in 2009. Since then so many bloggers have added it to their websites. I decided to give my own twist on it, and instead of cookies and cream, I’d add in a swirl of my amazing Homemade Hot Fudge Sauce. The results were spectacular!

Fudge Swirled Oreo Bottom Cheesecake in a muffin pan.

I’ve used my Homemade Hot Fudge Sauce in this recipe because nothing store bought can compare to it. When you make it with good quality chocolate chips like Guittard (my 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 my recipe for homemade a try sometime because it’s out of this world delicious.

Nutella lover? This recipe also works with Nutella instead of hot fudge sauce! That’s right, you can swirl Nutella right in and combine it with cheesecake and Oreo goodness. That’s spectacular news for any Nutella lover like myself. In fact, this recipe was heavily inspired by my No Bake Nutella Cheesecake Bars.

I’ve used Double Stuff Oreos in this recipe. Not only do I have a strong preference for double stuff for regular eating, I also find that it gives a more pleasant base to this cupcake. I want that extra creamy goodness in my cookie base. The Oreo ends up just a tad moist which makes me feel like I’ve dipped my cookie in some milk….which is exactly the way I eat my Oreos.

Adapted from Martha Stewart’s Cupcake Cookbook

Close up of Fudge Swirled Oreo Bottom Cheesecake in its muffin wrapper.

Watch the video below where I walk you through every step of this recipe.

Close up of Fudge Swirled Oreo Bottom Cheesecake in its muffin wrapper.
Fudge Swirled Oreo Bottom Cheesecake Cupcakes are a delicious twist on your standard cupcake. It's a fudge swirled mini cheesecake that sits on top of an Oreo cookie. What's not to love?
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
  • 18 Double Stuff Oreos
  • 2 8oz 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 275 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 22-25 minutes until filling is set. Cool completely in the tin before removing. Store in refrigerator.
Fudge swirl can also be replaced with Nutella.


Calories: 138kcal | Carbohydrates: 18g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 258mg | Potassium: 123mg | Sugar: 13g | Vitamin A: 80IU | Vitamin C: 0.1mg | Calcium: 103mg | Iron: 1.2mg
Course: Dessert
Cuisine: American
Keyword: Oreo Bottom Cheesecake Cupcakes

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hi,do you have a recipe for the hot fudge sauce or which one do you purchase?


5 stars
Great recipe easy and delicious. Double stuffed Oreo s are the way to go.


5 stars
Made this recipe today using a convection oven. Set it at 250°. Turned out great.


5 stars
I have made these before and they are the best! I used double stuffed Oreos and they did make them creamier. I also used Nutella and it was outstanding! YUMMY!


4 stars
Look delicious , can’t wait to bake them .


Would strawberry sundae sauce work as well? Thanks!

Rich Murphy

Looks like we all are gonna be Stay At Home Chefs these days. Thanks for the recipes…….


I tried these with Nutella…AMAZING! I’m going to try with peanut butter and maybe a chocolate fudge cookie for the bottom…thanks for the recipe!


How far in advance can these be made please and could you use Hershey syrup instead of fudge sauce?

You can make these max 2-3 days in advance, otherwise they start to dry out. If you want to make them way in advance, you can always freeze them. Hershey syrup is too watery and not a good substitute. You’ll want to stick to actual hot fudge sauce.


I used Hershey syrup because I didn’t have anything else ??‍♀️ Let’s see how it turns out


We love the taste, but every time I bake these cupcakes the sink in the middle. What am I doing wrong?

There are a few reasons why this happens. Most commonly it’s because the oven is too hot, or from opening the oven to check on them before the batter has set. Some ovens run hotter than others, so an oven thermometer can help if you find it is a consistent problem.

Tammy C

I’ve made this so many times in 2 months. It is a hit with everyone! It makes 24 for me, all the way to the top! Today I bought mint Oreos and put mint extract in the chocolate for 12 and bought red Oreos and put peppermint extract in the chocolate for the other 12. It is in the fridge for all to sample it tomorrow to let me know if they like one, both or prefer original.. Also we did auction fundraiser, I made 3 batches with 70 Oreo cheesecake cupcakes (We are two lol) and they paid $5… Read more »


What do you think about using a red velvet oreo at Christmas time?

Lisa Brothers

The recipe says it makes 18 servings, but in your video you only did a 12 count muffin tin,. Which is correct?


Can a caramel be used instead of chocolate?

5 stars
I made these recently, and they were delicious! So simple but a definite show stopper. Someone told me they were the best thing he’d ever eaten. Thank you!

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