Go Back
Fudge Swirled Oreo Bottom Cheesecake Cupcakes Recipe

Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Oh, the joy of baking! These Fudge Swirled Oreo Bottom Cheesecake Cupcakes are not just desserts; they are little bites of happiness that bring back sweet memories of childhood. Imagine the rich, creamy cheesecake atop a crunchy Oreo crust, swirled with luscious fudge.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Crust
  • 24 cookies Oreo cookies The star of the crust, bringing that classic chocolate flavor.
  • 5 tbsp unsalted butter melted
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1/2 cup granulated sugar Sweetens up the cheesecake beautifully.
  • 1 tsp vanilla extract Adds a warm, comforting flavor.
  • 2 large eggs Gives structure and richness to the filling.
  • 1/4 cup sour cream Makes the cheesecake extra creamy.
  • 1/4 cup all-purpose flour Helps set the filling.
  • 1 cup chocolate fudge sauce The delicious swirl that takes this cupcake over the top.

Equipment

  • Muffin Pan
  • Food Processor
  • Mixing Bowl
  • Toothpick or Skewer

Method
 

  1. Step 1: Preheat your oven to 325°F (160°C). Line a standard muffin pan with cupcake liners.
  2. Step 2: In a food processor, pulse the Oreo cookies into fine crumbs. In a mixing bowl, combine the crushed Oreos and melted butter. Stir until the mixture resembles wet sand. Divide the mixture evenly among the cupcake liners, pressing down firmly to form an even crust.
  3. Step 3: In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and flour until the mixture is smooth and creamy.
  4. Step 4: Spoon the cheesecake filling over the Oreo crusts, filling each liner about 2/3 full. Drizzle a spoonful of chocolate fudge sauce on top of each cheesecake filling. Use a toothpick or a skewer to swirl the fudge into the cheesecake filling.
  5. Step 5: Bake in the preheated oven for 18-20 minutes, or until the centers are set but still slightly jiggly. Turn off the oven and let the cupcakes sit in the oven for an additional 10 minutes.
  6. Step 6: Remove the cupcakes from the oven and let them cool in the pan for 10 minutes. Carefully transfer them to a wire rack to cool completely. Once cooled, refrigerate for at least 3 hours or overnight for best results.
  7. Step 7: Enjoy your fudge swirled Oreo bottom cheesecake cupcakes chilled.

Notes

These cupcakes can be stored in the refrigerator for up to 5 days. They also freeze well for up to 3 months; just thaw them in the fridge before serving.