These bite-sized treats combine a rich and creamy cheesecake filling with a fudgy swirl, all resting atop a crunchy Oreo crust. Perfect for parties or as a sweet indulgent treat at home.
Ingredients
Scale:
1 ½ cups Oreo cookie crumbs
5 tablespoons unsalted butter, melted
16 oz cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup heavy cream
1 cup semi-sweet chocolate chips
½ cup sweetened condensed milk
Instructions
Preheat your oven: Set your oven to 325°F (163°C) and line a muffin tin with cupcake liners.
Prepare the crust: In a mixing bowl, combine the Oreo crumbs with melted butter. Stir until the crumbs are evenly coated.
Form the crusts: Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner, ensuring it's evenly packed. Bake for 8 minutes, then remove from the oven and let cool.
Make the fudge swirl: In a small saucepan, combine the chocolate chips and sweetened condensed milk over low heat. Stir continuously until the chocolate is melted and the mixture is smooth.
Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth. Add the vanilla extract and mix well. Incorporate the eggs one at a time, blending until just combined. Finally, mix in the heavy cream until creamy and smooth.
Assemble the cupcakes: Spoon the cheesecake filling over the cooled Oreo crusts. Add a dollop of the fudge swirl on top of each cupcake and gently swirl it into the cheesecake mixture.
Bake the cupcakes: Bake for 20-25 minutes, or until the edges are set and the centers have a slight jiggle. Cool in the pan for 10 minutes before transferring to a wire rack.
Chill: Refrigerate the cupcakes for at least 2 hours before serving.
