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Decadent Fudge Swirled Oreo Bottom Cheesecake Cupcakes

fudge swirled Oreo bottom cheesecake cupcakes - featured image
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These decadent fudge swirled Oreo bottom cheesecake cupcakes combine a creamy cheesecake with luscious fudge swirls and a crunchy Oreo crust, perfect for an indulgent yet easy dessert.

Ingredients

Scale
  • 24 Oreo cookies (about 1 ½ cups crushed)
  • 4 tablespoons unsalted butter, melted
  • 16 ounces (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup sour cream
  • ½ cup fudge sauce or melted chocolate fudge (warm but not hot)

Instructions

  1. Preheat your oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners.
  2. Crush 24 Oreos into fine crumbs using a food processor or by smashing them in a sealed bag with a rolling pin. Transfer crumbs to a bowl and stir in 4 tablespoons melted unsalted butter until the mixture feels like wet sand.
  3. Spoon about 1½ tablespoons of the Oreo mixture into each cupcake liner. Press firmly and evenly to create a compact base layer.
  4. In a large bowl, beat 16 ounces of softened cream cheese with ⅔ cup sugar until smooth and creamy, about 2-3 minutes on medium speed. Scrape down the sides as needed.
  5. Beat in 2 large eggs one at a time, mixing well after each addition. Then stir in 1 teaspoon vanilla extract and ½ cup sour cream until combined and smooth.
  6. Warm ½ cup of fudge sauce slightly (microwave for about 20 seconds). Pour half of the cheesecake batter into a separate bowl and gently fold in half of the fudge sauce to create a marbled effect.
  7. Alternate spooning plain cheesecake batter and fudge-marbled batter over the Oreo crusts. Use a toothpick or skewer to swirl the two batters gently, creating a marbled pattern without overmixing.
  8. Place the muffin tin in the oven and bake for 22-25 minutes. The centers should be slightly jiggly but not wet.
  9. Remove cupcakes from oven and allow them to cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
  10. Refrigerate for at least 3 hours or overnight to let the cheesecake set properly and the flavors meld.

Notes

Ensure cream cheese is softened to avoid lumps. Press Oreo crust firmly to prevent crumbling. Warm fudge sauce slightly for easier swirling. Avoid overbaking to prevent cracks and dryness. Chill cupcakes overnight for best texture and flavor.

Nutrition

Keywords: cheesecake cupcakes, Oreo cheesecake, fudge swirl, easy dessert, party dessert, homemade cupcakes

Find it online: https://emacrave.com/decadent-fudge-swirled-oreo-bottom-cheesecake-cupcakes-easy-homemade-recipe/