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Fudge Swirled Oreo Bottom Cheesecake Cupcakes

Delightful cheesecake cupcakes with an Oreo crust, swirled with rich chocolate fudge, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

For the Oreo crust
  • 15 cookies Oreo cookies, crushed
  • 1/4 cup unsalted butter, melted
For the cheesecake filling
  • 8 oz cream cheese, softened Let it sit at room temperature for smoother batter.
  • 1/2 cup granulated sugar
  • 1/2 tsp vanilla extract
  • 1 large egg Let it come to room temperature.
  • 1/4 cup sour cream
  • 1/2 cup chocolate fudge sauce Reserve half for swirling on top.
For topping
  • to taste Chocolate shavings or mini chocolate chips For decoration.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a bowl, combine crushed Oreo cookies and melted butter. Press firmly into the bottom of each liner to form the crust.
Cheesecake Filling
  1. In another bowl, beat the cream cheese until smooth. Add sugar, vanilla, and egg, mixing until combined.
  2. Stir in sour cream and half of the fudge sauce.
  3. Pour the cheesecake mixture over the Oreo crust in each liner, filling about 3/4 full.
  4. Drizzle the remaining fudge sauce on top and use a toothpick to swirl it around.
Baking
  1. Bake for 20-25 minutes or until the centers are set.
  2. Let cool completely before refrigerating for at least 2 hours.
  3. Serve chilled, topped with chocolate shavings or mini chocolate chips.

Notes

Store in the fridge for up to a week or freeze for up to 3 months. Thaw in the fridge before serving. For variations, use Oreo Thins for a lighter crust or try different flavored fudge sauces.