OREO Cheesecake Cupcakes

I LOVE Oreo Cookies so when I came across this awesome and super simple recipe for Oreo Cookies and Cream Cheesecake Cupcakes, I knew I had to share them!

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You can click below for the full video on how to make these adorably delicious cheesecake treats via my YouTube channel MyCupcakeAddiction if you want to see this recipe in action, otherwise read on to grab the printable recipe and method.


  • 600ml / 1lb 3oz Whipping cream (35%-40% milk fat is ideal) + 200ml kept separate for decorating
  • 500g / 1lb cream cheese, softened
  • a pinch of salt
  • 1tbsp lemon juice
  • 2tsp vanilla sugar
  • 135g / 4 3/4oz Caster (superfine) sugar
  • 3 packets Oreo cookies
  • 1 packet mini Oreo cookies


  1. Semi whip your  600ml cream so it is just softly whipped and still falls off a spoon - do not over whip. Move to a separate bowl.
  2. Combine softened cream cheese, sugar, vanilla sugar, lemon juice and salt and beat till they are fully combined and light and fluffy (approx 2 minutes)
  3. Add your semi-whipped cream into the cream cheese mixture and beat to combine (approx 10 seconds) do not over whip
  4. Crush 2 packets of your Oreo cookies to resemble chunky crumbs – set aside approx 1/4 of the crushed Oreos for decorating
  5. Add the remaining 3/4 of Oreos to the cream cheese mixture and use a large spoon to hand mix the Oreos through
  6. Line a 12 hole muffin / cupcake tray with cupcake liners and place 1 whole Oreo cookie in the centre of each cupcake case.
  7. Fill the cupcake cases with the Oreo mixture and tap the tray on the bench to force the mix down around the edges of your Oreo bases. These will sink a little in the middle so make them a little fuller in the middle of each cupcake.
  8. I used a knife to smooth the mixture out towards the edges of the cupcake case so they get the crinkled cupcake edges.
  9. Freeze your cheesecakes approx 2-3 hours
  10. Remove frozen cheesecakes and roll the outside edges in the remaining crushed Oreos.
  11. Fully whip your remaining cream and use a piping bag and star piping tip to pipe a high swirl of cream onto each cheesecake
  12. Top with mini Oreos and your cheesecakes are complete!

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Store your completed cheesecakes in the fridge right up until serving. They also freeze beautifully and can be stored in an airtight container in the freezer for 2-3 months.


xx Elise

Elise Strachan - My Cupcake Addiction


DIY Home Baked OREO Cookie Recipe!

I’m a sucker for an OREO Cookie, but I also love home-baked, fresh, preservative free sweets and treats.

I mean, the convenience of opening a packet of store-bought Oreos, dunking them in ice cold milk and allowing them to melt in your mouth will always be a go-to for those moments of weak willpower and afternoon sugar hits but how great is it to have an alternative to the pre-made stuff laden with numbers and preservatives.

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This simple recipe hack produces a super tasty OREO Cookie alternative, using nothing but natures finest ingredients – butter, sugar, eggs etc- you can eat these all day long knowing they’re practically a health food (disclaimer – they are NOT a health food – lol)

These cookies are also perfect for decorated and iced cookies as there is no rise and spread during the baking process -a nice change from the traditional vanilla sugar cookie.

The recipe for these delicious sweet treats is as follows:


  • 185g / 6.5 oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe
  • 200g / 7oz caster or superfine sugar
  • 1 extra large egg (room temp is best)
  • 1 teaspoon good quality vanilla extract / essence
  • 340g / 12oz plain or all purpose flour
  • 60g / 2oz unsweetened cocoa
  • 1.5 tsp baking powder


  • 150g / 5.5oz butter *I used salted but you can use unsalted and add a pinch of salt to this recipe
  • 2 tbsp milk / half and half
  • 1 teaspoon good quality vanilla extract / essence
  • 350g / 12oz powdered sugar, sifted (a.k.a confectioners / icing sugar)

If you want to see this recipe being made in video form, click below for the YouTube tutorial, otherwise read on to see how its done.



  1. Cream butter and sugar together until light and fluffy (approx 3 minutes on high)
  2. Add egg and vanilla and beat quickly to combine
  3. Sift together your dry ingredients and stir to combine
  4. Add to your mixing bowl and mix on low speed until ingredients are incorporated (they won’t be completely mixed at this stage)
  5. Tip your mix out onto the bench and knead by hand until you have a nice dark brown cookie dough (approx 2-3 minutes)
  6. Divide dough into 3 portions and wrap each one seperately
  7. Chill in the fridge for 30mins – 1 hour prior to cooking
  8. Once dough is chilled, preheat oven to 350 degrees faranheit / 175 degrees celsius
  9. Apply a liberal amount of plain flour to your bench and roll your dough out using a rolling pin – approx 2-3mm thickness is good
  10. Cut circles using a circle cookie cutter (or go crazy and cut shapes!) and place onto a baking tray lined with wax / baking paper
  11. Bake approx 8-10 minutes until they are just starting to firm in the centre. Don’t wait for them to get completely hard in the oven as they will firm up more upon standing.
  12. Allow to stand 5 minutes on the cookie sheet before transferring to a cooling wire


  1. Combine butter and vanilla in your mixing bowl and beat on high speed approx 3-5 minutes until the butter is light and fluffy
  2. Add approx 1/3 of your confectioners sugar and beat on high for a further 2 minutes, until light and fluffy
  3. Repeat with the second third of your sugar, and beat a further 2 minutes
  4. Add final amount of sugar and beat for a final 2 minutes – if your mixture is too firm, add milk a little at a time. If you are happy with the consistency, there is no need to add the milk – it is merely there for adjusting the texture and consistency of your finished product

Note: A slightly firmer frosting is better for these cookies, as a softer frosting will cause your cookies to go soft quicker and will spill out the sides when the cookies are eaten.

Makes approximately 24 completed, filled cookies

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These cookies are to die for delicious, however I would recommend adding the filling the same day you wish to serve. I found them still crispy for about 6-8 hours after adding the filling, but they started to soften after about 12 hours.

Store completed filling in the fridge for up to a week and bring to room temperature before trying to pipe into your cookies. Store made cookies for up to a week in an airtight container at room temperature.

You can keep the uncooked cookie dough in the fridge for up to 3 days, however you will need to rest it on the bench for an hour or so prior to trying to roll it out otherwise it will be too hard and crumbly to work with.

I hope you enjoy my new favourite cookie recipe!

xx Elise

Elise Strachan - My Cupcake Addiction



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