Go Back
–+ servings
Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Fudge Swirled Oreo Bottom Cheesecake Cupcakes for Sweet Bliss

Fudge Swirled Oreo Bottom Cheesecake Cupcakes are a delightful treat with a creamy filling and crunchy crust.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Batter
  • 16 oz cream cheese softened
  • 2/3 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 tsp salt
For the Crust
  • 12 pieces Oreos crushed
For the Fudge Swirl
  • 1/2 cup hot fudge sauce or chocolate sauce

Equipment

  • Muffin tin
  • Mixing Bowl
  • Toothpick

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
  2. Place one Oreo cookie at the bottom of each cupcake liner and press down gently.
  3. In a large mixing bowl, beat together cream cheese and sugar until smooth. Add vanilla, eggs, sour cream, and salt, mixing until combined.
  4. Spoon cheesecake batter over the Oreo crust in each liner. Drizzle fudge sauce on top and swirl with a toothpick.
  5. Bake for 40 to 45 minutes until slightly jiggly in the center but set on the edges.
  6. Cool in the tin for 15 minutes, then move to a cooling rack to cool completely.

Nutrition

Serving: 1cupcakeCalories: 280kcalCarbohydrates: 30gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 8IUCalcium: 6mgIron: 4mg

Notes

These cupcakes can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 2 months.

Tried this recipe?

Let us know how it was!