Oreo Cheesecake Muffins

Oreo and cheesecake in the same bite. It does not get any better.

These creamy, dreamy muffins have Oreo crusts with thick cheesecake layers infused with even more Oreo crumbs. Topped with piles of broken Oreos, they look like speckled works of art and disappear fast. Every bite has the sweet crunch of Oreo and the smooth, whipped tanginess of cheesecake. Sink your teeth in these or make them just because they look marvelous.

Oreo Cheesecake Muffins (makes 12)

12 muffin liners
12 Oreos
2 (8 oz) blocks cream cheese, softened to room temperature
2/3 cup sugar
1 tsp vanilla extract
2 eggs
1/2 cup Oreo cookie crumbs (5 Oreos, crushed with rolling pin or equivalent)
5 Oreos broken into crumbs and bigger pieces (for topping)

1. Preheat oven to 350F.
2. Place 12 muffin liners in a muffin pan and then place one Oreo cookie in each liner.
3. In a medium mixing bowl, beat cream cheese with an electric mixer.
4. Once batter is smooth, scrape bowl down.
4. Mix in sugar and vanilla until smooth and then scrape bowl down the sides to make sure everything is incorporated.
5. Beat in eggs and scrape bowl down and beat once more until smooth.
6. Sprinkle Oreo crumbs and/or larger pieces, and mix.
7. Use a medium ice cream scooper to distribute batter into each muffin cup.
8. Bake for 15 minutes or until center of cheesecake muffins jiggle slightly and edges are set.
9. Cool to room temperature (about 1 hour), then place in refrigerator for at least 2 hours before serving.

*Scraping the bowl down is important (as stated in instructions). It prevents unmixed cream cheese from lingering in the batter.
*These muffins are perfect for freezing for later. You can make them months ahead of time. Wrap well before freezing and thaw overnight in fridge before serving.
*Cream cheese combines best with other ingredients if it’s room temperature. Take cream cheese out of fridge at least 30 minutes before you plan to use it. Or, microwave it for 15-20 seconds.
*There is no wrong way to make Oreo cookie crumbs and pieces. Crush with a blender or food processor, place them in a large plastic bag and smash them with a rolling pin, chop with a knife, or break up with your hands.
*Use a combination of Oreo cookie crumbs and larger pieces. For a lighter cheesecake batter, reduce the crushed Oreos or eliminate them and add more chopped, large pieces.

Cheesecake Muffins


Luscious and dainty, these cheesecake muffins are dusted with powdered sugar, inspired by the delicate dance of the Sugar Plum Fairy.

Their sweet taste is tinged with a cheese-cake-y tang that is out-of-this-world. The vanilla extract and wafer cookie crust send a hint of caramel right to the heart of the cakes. And the bottoms are not soggy!

Rich and creamy, this great dinner party dessert is perfect for any season. The sprinkled powdered sugar on top suggests an edible winter wonderland. The velvety-smooth cream cheese makes a platter ideal for spring and summer and any holiday that highlights dairy foods.

These beautiful cakes are light but dense with flavor. They are sized just right for the calorie conscious and baked in small cups for little hands.

The best part of this recipe is that it’s so easy and effortless while still creating the illusion that a pastry chef has spent hours in the kitchen.

For a taste of New York, make cheesecake muffins ahead of time and serve, any time of the day.

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Cheesecake Muffins (makes 12)

24 vanilla wafer cookies (I recommend Nilla Wafers)
One 8 oz packages cream cheese (softened)
1/2 cup sugar
1 Tbsp flour
1/8 tsp baking powder
1/2 Tbsp fresh lemon juice
1 egg
3/4 tsp vanilla extract
12 foil cupcake liners
1 Tbsp powdered sugar

1. Preheat oven to 375 F. Spray muffin pan with cooking spray or line it with paper liners and spray liners.
2. In a large bowl beat cream cheese and sugar. Add in flour and baking powder and beat until combined. Then mix in eggs, one at a time, lemon juice, and vanilla.
3. Fill a muffin pan with cupcake liners and place two vanilla wafer cookies at the bottom of each one. Divide batter between 12 liners, filling each cup up to about 1/4 inch from the top.
4. Bake for 22-25 minutes or until a toothpick comes out clean.
5. Remove muffins from oven and place them on a cooling rack to cool completely.
6. Chill in refrigerator for two to four hours.
7. Top with powdered sugar and serve.