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Fudge Swirled Oreo Bottom Cheesecake Cupcakes Recipe

Fudge Swirled Oreo Bottom Cheesecake Cupcakes

There's something truly special about baked treats that bring back warm memories and smiles. These fudge swirled Oreo bottom cheesecake cupcakes are not just a dessert; they are little bites of joy that remind us of childhood gatherings and family celebrations. And the best part? They are super easy to whip up, making them perfect for any occasion or just a cozy night in!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Oreo Crust
  • 24 cookies Oreo cookies The perfect base for a crunchy crust.
  • 4 tbsp unsalted butter melted
For the Cheesecake Filling
  • 16 oz cream cheese softened
  • 1 cup granulated sugar Sweetness to balance the flavors.
  • 1 tsp vanilla extract Adds a lovely aroma and taste.
  • 2 large eggs These provide structure and richness.
  • 1/2 cup sour cream For creaminess and a slight tang.
  • 1/2 cup chocolate fudge sauce Use store-bought or homemade for that decadent swirl.

Equipment

  • Cupcake Pan
  • Food Processor
  • Mixing Bowl
  • Oven

Method
 

  1. Step 1: Preheat your oven to 325°F (163°C). Line a cupcake pan with cupcake liners.
  2. Step 2: In a food processor, crush the Oreo cookies until they are fine crumbs. In a medium bowl, mix the Oreo crumbs with the melted butter until well combined. Press about 1 tablespoon of the mixture into the bottom of each cupcake liner to form the 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 in the eggs one at a time, mixing well after each addition. Stir in the sour cream until smooth and creamy.
  4. Step 4: Pour the cheesecake filling over the Oreo crusts, filling each liner about 2/3 full. Drop spoonfuls of fudge sauce on top of the cheesecake batter. Use a toothpick or knife to swirl the fudge into the cheesecake.
  5. Step 5: Bake in the preheated oven for 18-20 minutes, or until the edges are set and the centers are slightly jiggly. Turn off the oven and leave the cupcakes inside for an additional 10 minutes to cool gradually.
  6. Step 6: Remove the cupcakes from the oven and let them cool at room temperature for about 30 minutes. Once cooled, refrigerate the cupcakes for at least 2 hours or until thoroughly chilled.
  7. Step 7: Once chilled, enjoy your fudge swirled Oreo bottom cheesecake cupcakes! Optionally, drizzle with more fudge sauce before serving.

Notes

To keep your delightful cupcakes fresh, store them in an airtight container in the refrigerator. They should stay good for about 3-4 days. Just make sure to keep them chilled until you're ready to serve!