By Lindy Van Schalkwyk, last updated on October 6, 2024
These Kraft Oreo cheesecake cupcakes are a fun alternative to normal cheesecake. They are packed with delicious flavors and crunchy textures.
If you are looking for a new fun way to spruce up your cheesecake recipe collection, then you have to try these Oreo cheesecake cupcakes. Now, we must warn you, that once you take one bite you won’t be able to keep your hand off! So, to be safe rather make two or three batches at a time!
They have an incredibly creamy and flavor-packed filling, delicious crunchy crumb, and a light and airy whipped cream frosting! And, if you feel like making these into mini cupcakes or a large cheesecake, have a look at our tips in the article below.
What You Will Need To Make These Delicious Kraft Oreo Cheesecake Cupcakes
Ingredients for the Oreo Crumb
- 1 packet Oreo cookies (14 cookies), crushed
- 2 tablespoons salted butter, melted
Ingredients for the Cupcakes
- 3 pounds of Philadelphia cream cheese, softened at room temperature
- 1 1/2 cups granulated white sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 4 Oreo cookies, finely crushed
Ingredients for the Whipped Cream Frosting
- 2 cups whipping cream, room temperature
- 1/3 cup powdered sugar, sifted
- 1 packet (3 ounces) Kraft Vanilla Pudding Mix
- 1/2 cup Oreo cookies only (remove filling), crushed
Equipment
- Muffin or cupcake pan
- Cupcake liners
- Food processor, optional
- Mixing bowls
- Electric stand or hand mixer
- Piping bags
- Piping nozzles
How to Make This Oreo Cheesecake Cupcakes Recipe
Step 1: Preheat the oven and prepare the equipment
Preheat your oven to 350°F (180°C). Place the oven rack in the middle and make sure both heating elements are on.
Then, line a cupcake or muffin pan with 12 cupcake liners. Set the pan aside until it’s needed.
Step 2: Make the Oreo crumb
Using a food processor will make this step a lot less messy. Place all of the Oreo cookies inside and blend until you have a uniform fine crumb. Then, add the butter and mix until it is evenly distributed.
If you are crushing the cookies by hand, just ensure that they are fine enough to make a crumb from.
Divide the crumb between the 12 cupcake liners. Make sure to press the crumb into the bottom. Then, bake it for about 8 minutes in your preheated oven. Once baked, remove and allow them to cool at room temperature.
Step 3: Make the cheesecake cupcake batter
First, combine the softened cream cheese and granulated sugar in a large mixing bowl. Cream the ingredients until they become light and fluffy. Make sure that there are no lumps!
Then, while the mixer is running at a low speed, egg the eggs. Beat well between every addition. Finally, mix in the vanilla essence and crushed Oreo cookies.
Step 4: Bake the Oreo cheesecake cupcakes
Divide the cheesecake batter between the 12 cupcake holes and smooth out the tops. Then, bake them in your preheated oven for between 20-25 minutes.
Once cooled, switch off the oven, open the door completely, and allow the cupcakes to cool inside. Once fully cooled, place them in the fridge to set for at least 2 hours.
Step 5: Make the frosting
Meanwhile, whip the cream at high speed until they reach soft peaks. Then slowly add the sifted powdered sugar. Continue whipping the mixture at a high speed until it almost reached medium peaks.
Then, reduce the speed of the mixer and add the instant pudding. Scrape down the sides to ensure all the ingredients are evenly distributed.
Finally, fold in the chopped Oreo crumbs. Place the filling in a piping bag and once the cupcakes have set, pipe some frosting onto each.
Serve immediately or keep inside the fridge for a day or two.
Tips and Tricks for this Cheesecake Recipe
- If you want to save some time, instead of making an Oreo crumb, you can keep the cookies whole and place one at the bottom of each cupcake liner. You don’t have to pre-bake them at all.
- When making the Kraft Oreo cheesecake cupcakes batter, make sure that it is completely lump-free. Lumps will cause cracks in the cheesecake cupcakes. It will also give them an unappealing texture.
- If your cream cheese and sugar mixture still has lumps after being creamed, gently heat it in the microwave in 10-second intervals. Between each interval, beat the mixture slightly. This will allow you to see exactly when the lumps are gone and prevent you from melting the cheese.
- When baking the cupcakes, they are done when the center is only slightly wobbly. When they cool, they will continue baking thanks to the residue heat. Trust us, you don’t want to over-bake these!
- To properly cool the Oreo cheesecake cupcakes, you have to do so gradually. Otherwise, they will crack. You can cool them inside a cooling oven until they have reached room temperature before placing them inside the fridge to set.
- To store these cheesecake cupcakes, simply place them inside or a tall airtight container. The container is essential! It will help prevent them from drying out inside of the fridge. It also protects the porous cream cheese filling and cream frosting from absorbing any rogue odors inside the fridge (like onions or garlic).
Converting these Cupcakes
These Oreo cheesecake treats are quite versatile. This cheesecake recipe is made for cupcakes, but can easily be converted into mini cupcakes, or a massive cheesecake. The steps stay exactly the same, you will just need to adjust the baking times.
For mini cupcakes, you can bake them for 10-15 minutes (depending on the size). For a standard 9-inch cheesecake, you will most likely bake it for 40-60 minutes (depending on the thickness).
If you love cheesecake like we do, you can also try this Kraft Cheesecake recipe with Sour Cream Frosting. And, if you are feeling extra experimental, try its frosting with this Oreo cupcake recipe. The tanginess of the frosting will balance out the sweetness very well.
Servings and preparation time for Oreo cheesecake cupcakes
| Prep time | Baking time | Setting time | Serves |
| 30 minutes | 22-25 minutes | 2 hours | 12 |
Final Thoughts
These Oreo cheesecake cupcakes are fun and delicious treats that everybody will love! It’s crunchy, creamy, and packed with delicious Oreo and cream cheese flavors! Let us know how your Oreo cheesecake cupcakes came out!
Kraft Oreo Cheesecake Cupcakes
Equipment
- Muffin or cupcake pan
- Cupcake liners
- Food processor, optional
- Mixing bowls
- Electric stand or hand mixer
- Piping bags
- Piping nozzles
Ingredients
Ingredients for the Oreo Crumb
- 1 packet Oreo cookies 14 cookies, crushed
- 2 tablespoons salted butter melted
Ingredients for the Cupcakes
- 3 pounds of Philadelphia cream cheese softened at room temperature
- 1 1/2 cups granulated white sugar
- 6 large eggs room temperature
- 1 tablespoon vanilla extract
- 4 Oreo cookies finely crushed
Ingredients for the Whipped Cream Frosting
- 2 cups whipping cream room temperature
- 1/3 cup powdered sugar sifted
- 1 packet 3 ounces Kraft Vanilla Pudding Mix
- 1/2 cup Oreo cookies only remove filling, crushed
Instructions
- Preheat your oven to 350°F (180°C). Place the oven rack in the middle and make sure both heating elements are on.
- Then, line a cupcake or muffin pan with 12 cupcake liners. Set the pan aside until it's needed.
- Using a food processor will make this step a lot less messy. Place all of the Oreo cookies inside and blend until you have a uniform fine crumb. Then, add the butter and mix until it is evenly distributed.
- If you are crushing the cookies by hand, just ensure that they are fine enough to make a crumb from.
- Divide the crumb between the 12 cupcake liners. Make sure to press the crumb into the bottom. Then, bake it for about 8 minutes in your preheated oven. Once baked, remove and allow them to cool at room temperature.
- First, combine the softened cream cheese and granulated sugar in a large mixing bowl. Cream the ingredients until they become light and fluffy. Make sure that there are no lumps!
- Then, while the mixer is running at a low speed, egg the eggs. Beat well between every addition. Finally, mix in the vanilla essence and crushed Oreo cookies.
- Divide the cheesecake batter between the 12 cupcake holes and smooth out the tops. Then, bake them in your preheated oven for between 20-25 minutes.
- Once cooled, switch off the oven, open the door completely, and allow the cupcakes to cool inside. Once fully cooled, place them in the fridge to set for at least 2 hours.
- Meanwhile, whip the cream at high speed until they reach soft peaks. Then slowly add the sifted powdered sugar. Continue whipping the mixture at a high speed until it almost reached medium peaks.
- Then, reduce the speed of the mixer and add the instant pudding. Scrape down the sides to ensure all the ingredients are evenly distributed.
- Finally, fold in the chopped Oreo crumbs. Place the filling in a piping bag and once the cupcakes have set, pipe some frosting onto each.
- Serve immediately or keep inside the fridge for a day or two.
Notes
Tips and Tricks for this Cheesecake Recipe
If you want to save some time, instead of making an Oreo crumb, you can keep the cookies whole and place one at the bottom of each cupcake liner. You don't have to pre-bake them at all.When making the Kraft Oreo cheesecake cupcakes batter, make sure that it is completely lump-free. Lumps will cause cracks in the cheesecake cupcakes. It will also give them an unappealing texture.
If your cream cheese and sugar mixture still has lumps after being creamed, gently heat it in the microwave in 10-second intervals. Between each interval, beat the mixture slightly. This will allow you to see exactly when the lumps are gone and prevent you from melting the cheese.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.