Fudge Swirled Oreo Bottom Cheesecake Cupcakes Recipe

I recently tried these Fudge Swirled Oreo Bottom Cheesecake Cupcakes and fell in love with their unexpected blend of creamy cheesecake and crunchy Oreo base. The fudgy chocolate swirl adds a decadent twist that perfectly complements the tangy cream cheese. It’s a playful, bold update to a classic treat that truly delights my taste buds.

I love trying new recipes and these Fudge Swirled Oreo Bottom Cheesecake Cupcakes quickly became one of my favorites. I got really excited combining a crunchy Oreo base with a rich, tangy cheesecake that’s topped with a luscious fudge swirl.

First, I prepare a base of 12 Oreo cookies mixed with 1/3 cup unsalted melted butter to get that perfect crunch. Then I blend 16 oz of softened cream cheese with 1/2 cup granulated sugar, 1/2 cup sour cream, 2 large eggs and a teaspoon of vanilla extract, and mix in 1/4 cup all-purpose flour.

I pour that creamy mixture over the cookie layer and drizzle 1/2 cup of fudgy chocolate sauce over the top. When it bakes, the fudge and cheesecake merge creating a mini dessert that’s both nostalgic and innovative.

I think it’s a great twist on classic cupcakes and a fun way to elevate an Oreo treat.

Why I Like this Recipe

I love these cupcakes because first of all, the Oreo base gives a really fun crunch that makes every bite exciting. Second, the creamy cheesecake filling is just so smooth and rich, and it balances out the crisp cookie perfectly. Third, the fudgy chocolate swirl isnt only a cool twist in the look but adds an extra burst of chocolate flavor every time I take a bite. Also, i really like that the recipe feels creative yet easy enough to make at home so im not stressed out when i bake them.

Ingredients

• Oreo cookies are a crunchy, sweet base with carbs n extra sugar; not really health food.
• Cream cheese is rich in fat and protein, adding a smooth tang n creaminess to the mix.
• Sour cream offers a tangy flavor with moderate fat content balancing out the overall sweetness.
• Eggs provide essential protein and work as natural binders for a stable texture.
• Unsalted butter gives a rich dairy flavor n moisture, enhancing the base’s crispiness.
• Fudgy chocolate sauce brings a deep, sweet finish with an extra gooey, decadent appeal.
• Vanilla extract clarifies flavor and sweetens subtly by enlivening the overall blend.
• All-purpose flour gives structure and supports the cheesecake stability throughout the baking process.

Ingredient Quantities

• 12 Oreo cookies (for the base)
• 1/3 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 1/2 cup fudgy chocolate sauce

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. Take each Oreo cookie and lightly dip or brush it with some of the melted butter, then press them firmly into the bottom of each liner to form a sturdy base.

3. In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

4. Mix in the sour cream and then add the eggs one at a time along with the vanilla extract; beat well after each addition.

5. Sift in the all-purpose flour and gently fold it into the batter until there are no lumps.

6. Spoon the cheesecake filling over each Oreo base, filling each liner almost to the top.

7. Drizzle a bit of the fudgy chocolate sauce over the batter, then use a toothpick or skewer to lightly swirl it into the cheesecake for that marbled look.

8. Bake the cupcakes for about 20 to 22 minutes or until the centers just set – they should still have a slight wobble when you gently shake the tin.

9. Let the cupcakes cool completely in the tin on a rack, then refrigerate them for at least 2 hours before serving.

10. Enjoy your Fudge Swirled Oreo Bottom Cheesecake Cupcakes – they’re a fun twist on a classic treat!

Equipment Needed

1. Oven – preheat it to 350°F
2. Muffin tin with cupcake liners – to shape the cupcakes
3. Large mixing bowl – for beating cream cheese and sugar
4. Electric mixer – helps in getting a creamy batter
5. Measuring cups and spoons – to measure butter, cream, eggs etc.
6. Pastry brush or small spoon – used for dipping or brushing butter on Oreos
7. Sifter – for the all-purpose flour
8. Spatula – to gently fold the flour in
9. Toothpick or skewer – for swirling the chocolate sauce
10. Cooling rack – to let the cupcakes cool properly
11. Oven mitts – for safely handling the hot tin

These are the key items ull need to make the recipe.

FAQ

• Q: What kind of pan should I use?
  A: You should use a mini muffin pan for these cupcakes. If you don’t have one, a standard cupcake pan works too, but keep an eye on the cooking time.
• Q: Can I make these cupcakes ahead of time?
  A: Yes you can, just prepare them a day ahead and store in the fridge. Let em sit out for a few minutes before serving so they aren’t too cold.
• Q: How do I get the Oreo base to hold together?
  A: Be sure to crush the Oreos really fine and mix ’em well with the melted butter. This helps them stick together and keeps the base from falling apart.
• Q: What if I don’t have fudge sauce?
  A: No worries, you can use a thick chocolate ganache instead. It’ll give you a similar fudgy swirl that’ll look and taste great.
• Q: How long should I bake these cupcakes?
  A: Bake them for about 20-25 minutes at 350°F. Since every oven acts a bit different, check that the centers are set but still a bit jiggly. Enjoy bakin!

Fudge Swirled Oreo Bottom Cheesecake Cupcakes Recipe Substitutions and Variations

• Unsalted butter – If you dont have it, try using salted butter, though you might want to reduce extra salt in the recipe a bit.
• Cream cheese – You can substitute it with Neufchatel cheese if you’re looking for a lighter version, but the texture might be slightly different.
• Sour cream – Full fat Greek yogurt works well as a replacement, giving you a similar tangy taste.
• Vanilla extract – A few drops of almond extract or even a bit of maple syrup can do the trick although the flavor will change a bit.

Pro Tips

1. Make sure you press the Oreo cookies really firm into the liners so they don’t break apart when you bite into them; if you feel like its a bit weak, you can brush a touch more melted butter on them.
2. Let all your cream cheese, sour cream, and eggs sit out at room temperature before mixing to avoid any annoying lumps in your batter.
3. When swirling the fudgy chocolate sauce into the cheesecake, be gentle with the toothpick or skewer so you keep that cool marbled look instead of mixing it all in.
4. Chill the cupcakes in the fridge for a few hours after they cool down completely; it makes a big difference and really helps finish off that creamy texture.