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Oreo Cheesecake Cupcakes

  • Preparation time:

    1 ura 45 minut
  • Complexity:

  • Number of integredients:

    16

Oreo cheesecake cupcakes not only look appealing, but are also a delicious crowd pleaser. The cupcakes have a lovely creamy texture; the filling is flavored with a rich vanilla paste, which gives the cupcakes an intoxicating aroma. Be it a Sunday treat or a celebration dessert, these cupcakes are sure to impress.

If you are a fan of desserts in a glass, you can also impress with the White mousse with cherries dessert.

Makes: 12 cupcakes.

  • Ingredients for cookie base

    • 120 g Oreo powder
    • 50 g melted butter
  • Ingredients for cheesecake

    • 250 g mascarpone cheese
    • 50 g cream cheese
    • 110 g granulated sugar
    • 1 packet vanilla sugar
    • 3 pumps BAM vanilla paste
    • 30 g all purpose flour
    • 2 eggs (medium-sized)
    • 70 g Greek yogurt
  • Ingredients for frosting

    • 500 ml whipping cream
    • 100 g thick sweetened condensed milk
    • 1 packet of whipping cream stabilizer
    • 25 g Oreo powder
  • Ingredients for decoration

    • Oreo crumbs
    • mini Oreo cookies
  • Preparation

    • Preheat the oven to 155 °C (300 °F). Line a muffin tin with paper cases.
    • Mix the Oreo powder with melted butter. Spoon the mixture in the cases and press with a spoon.
    • In a bowl of a standing mixer, beat cream cheese, mascarpone cheese, sugar, vanilla sugar and vanilla paste until smooth. Use the paddle attachment; do not whip the mixture.
    • Add flour and the eggs (one by one). Mix just enough to combine the ingredients. Finally, add Greek yogurt and divide the batter between the paper cases.
    • Bake the cupcakes in the oven preheated to 155 °C for about 35 minutes. When done, cool the cupcakes in the oven with the door open for 10 minutes, then cool completely on the cooling rack.
    • While the cakes are cooling, prepare the frosting. Whip the whipping cream and condensed milk at maximum speed. Add the stabilizer and Oreo powder and whip until firm peaks form.
    • Preheat the oven to 155 °C (300 °F). Line a muffin tin with paper cases. Mix the Oreo powder with melted butter. Spoon the mixture in the cases and press with a spoon. In a bowl of a standing mixer, beat cream cheese, mascarpone cheese, sugar, vanilla sugar and vanilla paste until smooth. Use the paddle atta- chment; do not whip the mixture. Add flour and the eggs (one by one). Mix just enough to combine the ingredients. Finally, add Greek yogurt and divide the batter between the paper cases. Bake the cupcakes in the oven preheated to 155 °C for about 35 minutes. When done, cool the cupcakes in the oven with the door open for 10 mi- nutes, then cool completely on the cooling rack. While the cakes are cooling, prepare the frosting. Whip the whipping cre- am and condensed milk at maximum speed. Add the stabilizer and Oreo powder and whip until firm peaks form. Pipe the frosting on the cooled cakes and decorate as desired. Keep refrigerated.

About the author

Urška Jerman

Urška Jerman, who creates under the name Cake O'Clock, has been accompanied and inspired by desserts since she was a child. I was inspired to make them by my mother – I would always observe with fascination while she was preparing food, thrilled whenever I got to participate in the process. My father would show his support by enthusiastically tasting what I made and buying children’s cookbooks that he has kept with great care to this day. These books led me to making a mess in the kitchen on my own, an endeavor that has, over the years, become my career that I love and enjoy.

"Hoping that you and your loved ones will enjoy the recipes, I wish you a successful and fun baking!"

Urška Jerman, pâtissier