These fudge-swirled Oreo bottom cheesecake cupcakes are โscrumdiddlyumptious!โ 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 โ 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 Stewartโs 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 wonโt 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 youโve really got something special. You can certainly use store-bought if you donโt 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! Thatโs 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?
Weโve 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 weโve dipped the cookie in some milk โ 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 donโt have to worry about whipping up a homemade Oreo crust. Simply place the cookie in the bottom of the cupcake liner and youโre good to go! Itโs so easy โ and a great recipe to make with young children.
Troubleshooting: How Do I Know When They Are Done?
For the best results, donโt 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 itโs a long time to wait to try your creations. But trust us โ itโs 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.
More cheesecake goodness…
Watch the video below where we will walk you through every step of the recipe with a video demonstration.
Look delicious , can’t wait to bake them .
Would strawberry sundae sauce work as well? Thanks!
Absolutely!
I have used strawberry,cherry , I also used The vanilla Oreos with caramel topping and it was amazing!!!, also the vanilla Oreos with Cinnamon and sugar I guess kind of like a snickerdoodle the kids love those !!
hi,do you have a recipe for the hot fudge sauce or which one do you purchase?
I do! https://thestayathomechef.com/best-hot-fudge-sauce/
Looks like we all are gonna be Stay At Home Chefs these days. Thanks for the recipes…….
I tried these with Nutella…AMAZING! Iโm 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 didnโt have anything else ??โโ๏ธ Letโs 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.
Great recipe easy and delicious. Double stuffed Oreo s are the way to go.
Iโve 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 each and it all sold within one minute. Raised $350!!! Thank you for sharing this wonderful recipe with us. ๐
Made this recipe today using a convection oven. Set it at 250ยฐ. Turned out great.