Why Make This Recipe
Fudge Swirled Oreo Bottom Cheesecake Cupcakes are a delightful treat that combines rich cheesecake with the classic taste of Oreos. These cupcakes are perfect for any occasion, from birthday parties to holiday gatherings. Their mini size makes them easy to share and enjoy, and the delicious fudge swirl adds an extra touch of indulgence. If you love the combination of creamy cheese balance and chocolaty goodness, this recipe is sure to become a favorite!
How to Make Fudge Swirled Oreo Bottom Cheesecake Cupcakes
Ingredients:
- 18 Double Stuf Oreos
- 16 oz cream cheese (2 packages)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Pinch of salt
- 1/4 cup hot fudge sauce
Directions:
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners. Place one Oreo in each liner.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add vanilla, eggs, sour cream, and a pinch of salt. Mix until just combined.
- Fill each muffin cup with the cheesecake batter over the Oreo crust.
- Warm the hot fudge sauce briefly until pourable, then swirl it into the batter using a toothpick.
- Bake for 40–45 minutes, until the centers are set.
- Cool completely before refrigerating for at least 2 hours before serving.
How to Serve Fudge Swirled Oreo Bottom Cheesecake Cupcakes
Serve these delicious cupcakes chilled, right from the refrigerator. They are perfect as a dessert after dinner or a sweet snack during a celebration. You can also add a drizzle of extra hot fudge sauce on top or a dollop of whipped cream for added flavor.
How to Store Fudge Swirled Oreo Bottom Cheesecake Cupcakes
To keep your cupcakes fresh, store them in an airtight container in the refrigerator. They will last for up to 5 days. If you want to enjoy them later, you can also freeze them, but make sure to wrap each cupcake tightly to prevent freezer burn.
Tips to Make Fudge Swirled Oreo Bottom Cheesecake Cupcakes
- Make sure your cream cheese is at room temperature for a smoother batter.
- Don’t overmix the batter; mix just until combined for a light and fluffy cheesecake.
- Experiment with different toppings, like chocolate chips or crushed Oreos, for extra texture.
Variation
You can easily make a different version by using different flavored Oreos, such as mint or peanut butter. You can also substitute the hot fudge with caramel sauce for a different taste.
FAQs
Can I use regular Oreos instead of Double Stuf?
Yes, you can use regular Oreos, but the filling will be less rich.
How do I know when the cupcakes are done baking?
The centers should be set and not jiggly. You can also use a toothpick to check for doneness; it should come out clean when inserted.
Can I make these cupcakes ahead of time?
Absolutely! These cupcakes store well in the fridge and can be made a day or two before you need them.
Enjoy these rich and creamy Fudge Swirled Oreo Bottom Cheesecake Cupcakes, and treat yourself and others to this delicious dessert!
Print
Fudge Swirled Oreo Bottom Cheesecake Cupcakes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Rich cheesecake meets the classic taste of Oreos in these delightful mini cupcakes, perfect for any occasion.
Ingredients
- 18 Double Stuf Oreos
- 16 oz cream cheese (2 packages)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup sour cream
- Pinch of salt
- 1/4 cup hot fudge sauce
Instructions
- Preheat the oven to 325°F (163°C) and line a muffin tin with cupcake liners. Place one Oreo in each liner.
- Beat the cream cheese and sugar until smooth.
- Add vanilla, eggs, sour cream, and a pinch of salt. Mix until just combined.
- Fill each muffin cup with the cheesecake batter over the Oreo crust.
- Warm the hot fudge sauce briefly until pourable, then swirl it into the batter using a toothpick.
- Bake for 40–45 minutes, until the centers are set.
- Cool completely before refrigerating for at least 120 minutes before serving.
Notes
For best results, use room temperature cream cheese and avoid overmixing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 25g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
