Description
Rich cheesecake meets the classic taste of Oreos in these delightful mini cupcakes, perfect for any occasion.
Ingredients
Scale
- 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