Cookies and Cream Cheesecake Cupcakes with Video

Recipe By Tessa Arias
April 2nd, 2014
4.67 from 12 votes
4.67 from 12 votes

With over a million hits, these adorable Cookies and Cream Cheesecake Cupcakes have been my most popular recipe post. Watch the video to see how they're made!

Yield: 15 cupcakes

Prep Time: 10 minutes

Cook: 22 minutes

Tessa's Recipe Rundown...

Taste: The combination of cookies and cream (cheese) is a near perfect pair in these cookies and cream cheesecake cupcakes.
Texture: The slightly crunchy Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside the creamy sweet cream cheese goodness are the best part of this treat.
Ease: Way easier than you might think. Watch the video to see how they’re made!
Appearance: Cute, unique. May cause mouth to water.
Pros: These kept well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? Well, clearly I have!

I first published this Cookies and Cream Cheesecake Cupcakes recipe in 2010. Since then, that post has received over a million hits and over 175,000 Pinterest pins and 46,000 “likes” on Stumble Upon.

Cookies and Cream Cheesecake Cupcakes, the most popular recipe on my blog with over a million hits!

It was the first post I ever published to go viral, and it was absolutely thrilling. Since then I’ve had posts achieve similar internet attention, but that was the first one and I’ll always remember it!

When I was brainstorming video ideas for April, I quickly realized I absolutely needed to create a video on these cupcakes since they are one of my most popular recipes. This post is now the updated version of that original 2010 post. The original post has over 300 comments, some of which are questions about the recipe and some of which are very entertaining. I think the video answers a lot of questions you may have, as just seeing how something is made gives you so much more confidence to enter the kitchen. At least I think so!

Cookies and Cream Cheesecake Cupcakes Recipe Tips:

The recipe posted below is HALVED from the original recipe here. Having 30 of these cupcakes in my house is way too dangerous. Also, making 30 cupcake requires three muffins tins and I only have 2. Both options are available to you for whichever yield you prefer!

Yes, 275°F is the right temperature. You want to bake these in a cooler oven to avoid having overbaked or cracked cupcakes.

Allow the cupcakes to come to room temperature before chilling in the fridge for at least 4 hours. I like to chill overnight.

I ran out of paper liners in the making of this video, but DEFINITELY use them if you have them. The cupcakes will still turn out without them, but they’re much prettier, easier to transport, and easier to clean with them. I like to use standard white paper cupcake liners so the Oreo on the bottom peeks through like in the top photo.

Bake these for 22 minutes, or until the cheesecake is set. If the batter is still slightly jiggly in the middle, that is fine. Err on the side of underbaking vs. overbaking. However, you may still need to add an extra minute or two of baking time if your oven runs cold.

You can substitute nonfat plain Greek yogurt for the sour cream, but I prefer sour cream. You can also use light cream cheese if you want, again I prefer full-fat.

Since these are made with cream cheese, they need to be stored in the refrigerator. If you plan on bringing them to a party or potluck, that’s fine. Just be aware that they shouldn’t sit at room temperature for an extended period of time.

Cookies and Cream Cheesecake Cupcakes

4.67 from 12 votes

How to make
Cookies and Cream Cheesecake Cupcakes

Yield: 15 cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Chilling Time 6 hours
Total Time: 6 hours 32 minutes
With over a million hits, these adorable Cookies and Cream Cheesecake Cupcakes have been my most popular recipe post. Watch the video to see how they're made!


  • 21 Oreo cookies, 15 left whole, 6 coarsely chopped
  • 1 pound (2 8-ounce packages) cream cheese, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 cup sour cream
  • 1/8 teaspoon fine salt


  1. Preheat the oven to 275°F. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
  2. In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.
  3. Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.

Recipe Notes

You can easily double this recipe to make 30 cupcakes. Recipe from Martha Stewart.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Gaby — April 2, 2014 at 7:40 am

    I can see why this is so popular! Totally delicious!

  2. #
    Samantha — April 4, 2014 at 7:13 pm

    This recipe, seen on my facebook feed back in 2010, is what brought me to your blog! I’ve been a “religious” reader since 🙂 I can’t count how many times I’ve made these. I lived with guys for part of college and I’m pretty sure I made these babies twice a week that entire summer! They made weekly appearances at physics and chem study groups and were oft-requested by everyone in my life. I made these for my current boyfriend of over 2 years a few weeks into our relationship and I am convinced these are the reason he started dating me!! So what I’m trying to say is thank you for this gorgeous, yummy recipe and all the ones I’ve gotten from you since! 😀

  3. #
    Nicole — April 7, 2014 at 10:54 am

    I was wondering if I could use Greek yogurt in this recipe instead of sour cream?

    • #
      Tessa — April 7, 2014 at 11:09 am

      The answer to your question is included in the post: “You can substitute nonfat plain Greek yogurt for the sour cream, but I prefer sour cream. You can also use light cream cheese if you want, again I prefer full-fat.”

  4. #
    Anastasya — August 18, 2014 at 8:02 am

    Heyy what can i subtitue the sour cream with?
    Can i change it to yoghurt?
    Pls rep

    • #
      Tessa — August 18, 2014 at 11:49 am

      Plain yogurt should work just fine.

  5. #
    Anastasya — August 18, 2014 at 8:46 pm

    1 pound is how many gram cream cheese?
    And 1/2 cup granulated sugar and sour cream in gram please

  6. #
    Yvonne — September 5, 2014 at 8:45 pm

    Hi 🙂

    These look super cute I want to make these for a charity bake sale at work. How long can they stay out in room temperature? Thanks

    • #
      Tessa — September 6, 2014 at 9:21 am

      They should be fine at room temp for the day! I would refrigerate them until you bring them to the bake sale.

  7. #
    Yvonne — September 20, 2014 at 8:15 pm

    Hi Tessa, I just wanted to say thanks for your reply and the Oreo Cheesecake Cupcakes were a super hit! 🙂

    • #
      Tessa — September 21, 2014 at 2:51 pm


  8. #
    Donna Howard — October 7, 2014 at 8:48 am

    Yum!! Will be making these. They look frosted but I guess not?? Thanks for all your yummy recipes!

  9. #
    Donna Howard — October 7, 2014 at 8:55 am

    (never mind I just watched the video!! duh!!

    • #
      Tessa — October 7, 2014 at 9:18 am


  10. #
    Karen — November 2, 2014 at 6:16 am

    I have not made these yet, but after reading all the comments, I will be making them soon. I stumbled upon this recipe because I was asked if I am the mom who makes the mini oreo cheesecakes. My son’s varsity football team has dinners every week before the next day’s game and the moms provide the desserts. Guess I need to step up my ‘A game’ this week since they are in the playoffs 🙂 Thanks for sharing this.

  11. #
    norena — November 26, 2014 at 11:11 pm

    Hi can I use creamed cottage cheese

    • #
      Tessa — November 27, 2014 at 8:28 am

      I’m not sure I’ve never tried that in a cheesecake recipe.

  12. #
    Tiffany — December 10, 2014 at 10:54 am

    I made these last night and cooked at the recommended temp. but this morning they seem to be very soft and do not come out of the liner very nicely : ( Can I pop these back into the oven today? I was hoping to bring these to a holiday party this afternoon.

  13. #
    Bob — December 22, 2014 at 3:54 pm


  14. #
    Vero — December 24, 2014 at 12:31 am

    Hi there,
    Just one look and I knew this HAD to be our Christmas dessert this year. So here’s my feedback. Followed directions to a t and used what I imagine is a 9″ springform pan. Well, it was scary to see it in the oven because it came up the sides a good inch out of the pan. Had to cook an extra 15 minutes because even though directions said better to under bake than over bake, it was way too undone. 15 extra minutes still left the center a bit wobbly but decided I couldn’t leave it in there more time than that. Once out of the oven and after it cooled, the center was shallower than the middle. Easy fix though. Took a sharp knife and just leveled this baby out. Figured the ganache would make it pretty again. And I was absolutely right! Oh, and did I mention how hard (impossible) it was NOT to scarf down all the extra chunks I cut off? They didn’t stand a chance. Next time, I will probably make half the recipe to end up with a slimmer cake. But once done, it is gorgeous and delicious. Thank you for this recipe.

  15. #
    Vero — December 24, 2014 at 12:42 am

    Haha, FAIL! Meant to post on the Snickers Cheesecake. That’s what happens when you post a review at almost midnight. Not able to delete so please feel free to do it or stick it in the right place for me. Thanks !

  16. #
    Brittany — December 24, 2014 at 3:54 pm

    I followed this recipe to a T. It made 30 cupcakes– not 15.

    Tastes amazing though, so no complaints.

  17. #
    Pearlyn — January 18, 2015 at 10:55 pm

    Hello! Made this so many times, it’s too amazing!! I want to bake oreo cheesecake as a whole cake, but this recipe is so good that I reuse to use other recipes. How should I alter the baking time and temperature if I want to bake this as an 8 inch cake?

  18. #
    Cat — February 2, 2015 at 2:29 pm

    Just tried making these, they’re baking as I type. I followed the recipe exactly, except I used light soft cheese instead of cream cheese (Google said soft cheese and cream cheese are the same thing). It made incredibly runny mixture, like, completely liquid. I used a sprung ice cream scoop to put the mixture into cupcake cases (which was very messy as it was so runny lol), and 1 whole scoop was far too much for one cupcake case, so I’ve ended up making 18/19 of them. Is there something I’ve done wrong? In your video your batter is way more solid than mine =/

  19. #
    shiv — February 3, 2015 at 3:25 am


  20. #
    Carrot cupcake — February 3, 2015 at 3:27 am

    Awesome!! It is attractive at the same time delicious too….Last week I tried carrot cupcake and it was one of the best cake which I ever is the link …

    Folks….Just try it out:

  21. #
    Rachelle — February 16, 2015 at 3:25 pm

    These look delicious though my comment is about something else… I noticed that the salt you use is from Costco, there has been a recent recall on Costco sold pepper as a result of possible Samonella contamination

  22. #
    Renee — February 21, 2015 at 3:52 pm

    Do you happen to have the nutritional info?

    • #
      Tessa — February 23, 2015 at 3:01 pm

      Since I’m not a registered dietician I don’t feel comfortable supplying nutritional info, though there are many recipe calculators that will allow you to find that out for yourself!

  23. #
    Kate — February 26, 2015 at 9:28 am

    Do you have nutrition information per serving? I came up with 11g fat, 21g carbs and 4g protein! Thoughts??

  24. #
    Alley — March 13, 2015 at 8:06 am

    How long did it take for you to make this Recipt

  25. #
    Vanessa — March 28, 2015 at 6:09 pm

    What an amazing recipe! I used regular sized standing cups in muffin tins and yielded 14 pcs. Baked at 140 deg cel for 22 mins and perfecto – no cracks n slightly jiggle. The sour cream adds a nice tangy taste to the cheesecake. Lovely. My new go-to recipe. Thanks for sharing!

  26. #
    Diana — May 11, 2015 at 8:00 pm

    Can you tell me cooking time if I make mini cupcakes with mini Oreos?

  27. #
    rgoldstand — May 25, 2015 at 9:31 am

    Sadly, these were delicious but utterly underbaked. Not advisable for any toaster-oven users out there…

  28. #
    Fiona — May 27, 2015 at 9:19 am


    I love this recipe and wanted to share it on a newsletter for SIDS (Sudden Infant Death Syndrome) charity group… in the hope it brightens up someone else’s day during a difficult time as much as it did mine…is this possible?

    • #
      Tessa — May 27, 2015 at 10:52 am

      Hi Fiona, please feel free to share ANY of my recipes for your newsletter. I would be touched if they might brighten someone’s day during an unimaginably difficult time.

  29. #
    Snezana — May 27, 2015 at 5:56 pm

    This recipe is exactly the same as the cookies and cream cupcake recipe in Martha Stewart’s Cupcakes book. Except yours is half the recipe. I believe the picture you have on your site is the exact same as well. I wonder who came up with the recipe first??

  30. #
    Rachel — July 29, 2015 at 5:06 pm

    These were absolutely wonderful! Very easy and clean to bake, and super delicious! My mixture was a bit runny (compared to the video), but in the end it turned out fine. I think it was because the cream cheese was a bit too soft to start off with. Thank you for the recipe.

  31. #
    Shazza — December 3, 2015 at 12:34 pm

    My co-worker made these for an after school meeting…these are awesome!!! Thank you. I will be making these with my daughter. She loves to bake.

    • #
      Tessa — December 5, 2015 at 8:53 am

      Wonderful! Happy baking you two 🙂

  32. #
    tracey andrews — December 17, 2015 at 1:12 pm

    are these the mini oreos or the regular size ones? i ask because all the recipes in this group are made in ‘mini’ muffin cups and this one seems to use regular size oreos which wont fit in a mini muffin pan.


  33. #
    full version software — January 11, 2016 at 10:18 pm

    When someone writes an paragraph he/she maintains the plan of a user in his/her mind that how a user can understand it.

    Thus that’s why this piece of writing is outstdanding. Thanks!

  34. #
    Helen Vermett — January 17, 2016 at 4:14 pm

    Love these!

  35. #
    Helen Vermett — January 17, 2016 at 6:09 pm

    Can’t wait to try!

  36. #
    Gabi Hernandez — February 12, 2016 at 7:07 am

    Hi! How long can these cupcake stay out? I want to hand them out at school but I don’t want them to turn to mush before I can get them to my friends.

  37. #
    Tiffany — March 5, 2016 at 5:21 pm

    I made these last night, refrigerated overnight and oh my goodness!!!! They turned out perfect! So good! I want to eat all of them, very delicious and easy recipe. Will make this again and again and again!!

  38. #
    Sue — March 24, 2016 at 10:43 am

    I’m going to make these with a chocolate wafer bottom instead of the cookies; they look delicious! For those who are tempted to use low fat cream cheese or sour cream, that is likely why your batter turned out too runny. Cheesecake, to be truly delicious, needs to be made with the recipe using full fat. I figure the calories might be reduced slightly by using crumb crust instead of a whole cookie in each one, but they are probably individually still less calories than a slice of a whole cake. My motto is that I’ll eat something delicious if its worth the calories (and a lot of time the lower fat versions, especially anything with cool whip – yuck), are just not worth it. Have some fresh fruit instead lol. I’d rather have a delicious treat once a month and never mind the calories. My two cents worth …

  39. #
    Virali — April 1, 2016 at 9:34 am

    What egg substitute you prefer if I want to make eggless. Usually I use silken Tofu as egg replacer.

    • #
      Tessa — April 1, 2016 at 10:52 am

      I’m not sure, I don’t substitute eggs often. Let us know how the tofu works out if you try it!

  40. #
    Virali — April 2, 2016 at 7:46 am

    I made cupcakes using silken tofu and replacing sour cream with Greek yogurt. I had to bake it for about 30 minutes. Turned out really nice and yummy. Everyone loved it. Big hit!!!!!!

  41. #
    Leo Angelo — April 7, 2016 at 7:00 am

    Hey my name is Leonard
    My School and I are going to a nursing home and we have to prepare a dessert for the people I would like to ask you if it would be alright to use your recipe.

    • #
      Tessa — April 7, 2016 at 10:23 am

      Of course! What a nice thing to do 🙂

  42. #
    Angela Embry — April 26, 2016 at 7:09 pm

    How is it that the cup cakes do not stick to the paper lines? I’m worried this would happen. Any issue with that happening ?

    • #
      Tessa — April 28, 2016 at 11:55 am

      If you use high quality liners it should be fine. You can also spray them very lightly with nonstick spray before baking.

  43. #
    Amanda Bainter — May 7, 2016 at 12:41 pm

    When you said do not over mix, what exactly will it do to the batter? How could I over mix by mistake and what would be the out come of I did by accident? Thanks!

  44. #
    Brenda — May 11, 2016 at 8:45 pm

    Hi, I just made these – they are cooling and look great.. My batter seemed more runny than yours and I got 20 cup cakes. Is that due to overbeating?
    Many thanks

  45. #
    Ivette — June 26, 2016 at 4:52 pm

    I’m planning to make this recipe this week. I can’t wait.

  46. #
    Jill — July 3, 2016 at 3:47 pm

    Switched out the Chocolate Oreos for Golden Oreos and added lemon zest and lemon extract instead of vanilla. They were fabulous!

    • #
      Tessa — July 3, 2016 at 8:39 pm

      Awesome!! Glad you were able to make the recipe your own 🙂

  47. #
    Eva — July 9, 2016 at 9:22 pm

    Okay! These are so amazing! I made them exactly like you do and so delicious. Just found you/ your blog and so happy I did. I think your wonderful!

  48. #
    Evy — August 3, 2016 at 2:03 pm

    I noticed that someone before me also asked this question, but I didn’t see the answer. If I want to make this as a cake – say in a 10″ springform pan – what temperature should I bake it at and for how long?

  49. #
    Lorie — September 27, 2016 at 9:30 pm

    these were a total hit! my bf loved them! lol LOL

    • #
      Tessa — September 28, 2016 at 10:36 am

      Yay! Happy to hear that 🙂

  50. #
    Loovie — October 17, 2016 at 9:50 pm

    What a cute cupcakes!!!

  51. #
    Aimee — November 22, 2016 at 1:50 am

    I’ve made these in two different ovens and both to times they were under baked. Can’t decide what time/ temp is best to cook them. The last batch I made was at 300 degrees for almost 30 minutes and they came out great, although they cracked slightly.

  52. #
    Lynette — December 9, 2016 at 1:00 pm

    Do you think you can use the Christmas Oreos for this recipe (cookies and cream cupcakes)?

  53. #
    Maria — December 10, 2016 at 8:14 pm

    I have made these several times and they are a huge hit! If taking them somewhere, I usually “decorate” them with whipped cream and a mini Oreo.

    I was thinking of making them for a cookie exchange, but the original size is a bit too big. Any thoughts on whether they can be made with mini Oreos using mini cupcake liners/pans? Thanks!

  54. #
    Britney M Castro — January 21, 2017 at 4:49 pm

    This is the best desert recipe I’ve ever come across. I started making these in 2014 and they are always a huge hit! People think I’m some amazing baker after eating them. Thank you so much for sharing this magical recipe with the world!

  55. #
    Saba — February 6, 2017 at 2:24 pm

    do you think i could switch the oreo that you mix in with the batter for snickers? so i’d still be using oreos for the base but would like snickers to be in the actual cheesecake

    • #
      Tessa — February 9, 2017 at 8:30 pm

      Yep! That’ll work just fine.

  56. #
    Country Cook — March 31, 2017 at 7:11 pm

    Would it work ok to use foil cupcake liners instead of paper ones? Also, same question for the peanut butter cup cupcakes. Thanks!

    • #
      Tessa — April 5, 2017 at 4:00 pm

      I find paper liners work best for these!

  57. #
    Country Cook — April 9, 2017 at 12:27 pm

    Have you ever made these with DOUBLE Stuff
    Oreos … think they’d work as well as regular Oreos? Thanks!

  58. #
    Sarah — August 26, 2017 at 2:38 pm

    We used this recipe in a sous vide at 180F for 90 minutes, and it was perfect!!!

  59. #
    Brianna jackson — October 3, 2017 at 5:27 pm

    Hey can you freeze these? I love my cheesecake hard! And if so how many days would they last in the freezer?

  60. #
    amy — October 7, 2017 at 8:32 pm

    how would I know if I have over mixed the batter?? 🙁

  61. #
    Rhea Tomaro — October 26, 2017 at 9:51 pm

    If I want mini cuppies like 1 oz how long should I bake them?

  62. #
    Sam — December 28, 2017 at 8:34 pm

    These are incredible. I’ve been making them for a while and took a break when I got back to your site I realize it’s halved 🙁 I’m really sad the original post is gone and the link doesn’t work. I enjoyed making the large batch so that I can share it with others. Can you please help add it at the bottom or fix the link— pretty please?

  63. #
    DJ — April 22, 2018 at 3:27 pm

    I made these about a year ago and they were a winner. I’d like to make them again using four or eight oz. mason jars, can you advise on how long they should bake?

  64. #
    Kiara — July 11, 2018 at 2:40 pm

    I didn’t make cupcakes but far as the batter itself I’m giving my rate on. I made an entire 9 inch Oreo cheesecake for the first time & it came out amazing so for those who come across this I’ll tell you how to do it if you want an entire cake. Before anything make sure all of your ingredients are room temperature before starting. I had went to the store to get my products right before making this So I just let my eggs, sour cream & cream sit out for 2 hrs or so. I didn’t want to “rush” the process. I used a 9″ round 3″ deep spring form pan and a 10″ inch round silicone pan I believe probably 3″ deep likewise, and a 10″ inch square metal pan or any pan that you can put in the oven & water bath in. Water bath is just putting one pan into another pan of boiling hot water which a lot of people do for cheesecake. The silicone pan makes it more simple then messing with foil. It’s what I had on hand at the time & ended up turning out perfect. 1st preheat your oven at 275 degrees as Tessa stated so you’re oven can be ready while you do all these other steps I’m going to name. Its best that cheesecake cook at a low temp. Put your spring form pan into your round silicone pan. I pulsed 28 whole Oreos with 6 1/2 tablespoons of melted salted butter in a blender. Or you can use unsalted butter & add your own salt. Then pour the blended cookies into the bottom of your spring form pan and push them around the bottom & sides of the pan making sure there’s no cracks in between to make your Oreo base. Then put it in the fridge to harden a bit. Some people heat it in the oven for 10 minutes but I didn’t do that & it came out perfectly. I find that to be an unnecessary step. As your Oreo base is in the fridge boil a small pot of water to prepare for the water bath and then go head & prepare your cheesecake mix. I just doubled all of Tessa’s list of ingredients being she said she halved her original recipe because it was too much for what she needed I figured I should double it being I’m making a full cake so I used four 8-ounce packs of cream cheese, 1 cup of granulated sugar. 1 tablespoon of vanilla extract. 4 large eggs, & 1 cup sour cream, & a pinch of salt. I followed Tessa’s video concerning mixing it together. Then I took my Oreo base out, sat the silicone & spring form pan in my 10″ square pan. At this point your oven should be fully preheated. Pour the cheese cake mix in, sit it on your oven rack & then pour the boiling water in the square pan about halfway up the round pan. You want to put enough water in the pan so that it doesn’t all evaporate by the time you’re done cooking it. I still had a bunch of water left in the pan when it was done cooking which is fine. This water bath process just helps to keep the oven moist so that you don’t have cracks in your cheesecake. It’s a simple process, nothing tedious. Close your oven and let it cook on 275 unbothered for an hour and a half. Then turn off your oven and leave it in the oven closed for at least an hr to cool & finish cooking. Take it out the oven and let it sit out on the stove for about an hour to an hour and a half. I just gently went around it & tugged the cheesecake with my finger to pull it away from the sides of the pan so that it won’t be hard to come out the pan later. Then put it in the fridge covered for at least 8 hrs to get cold and form itself. To get it out the pan I just took a hot knife that I dipped in boiling water and went all the way down to the cookie base and around the sides of spring form pan very gently to make sure there isn’t anything sticking on the sides of the pan. I used a butter knife so I won’t scrape my pan up. Hot knives are good when cutting cheesecake because it gives a more crisp cut. Then I unlatched the little latch that’s attached on the spring form pan and it releases the cheesecake. I decorated it with some caramel toppings & was good to go. Thanks for the guidance Tessa! Hope this helps whoever that wants a full cheesecake. Time consuming but so worth it!

  65. #
    Mary — December 15, 2018 at 3:37 pm

    This recipe was incredibly delicious! I ended up covering them with chocolate ganache and adding a few extra Oreo crumbs on top. They were so hard not to gobble up right away. I know they are super unhealthy but they are so tasty I couldn’t help making them a couple times last month.

  66. #
    Mary — December 15, 2018 at 3:39 pm

    This recipe was incredibly delicious! I ended up covering them with chocolate ganache and adding a few extra Oreo crumbs on top. They were so hard not to gobble up right away. I know they are super unhealthy but they are so tasty I couldn’t help making them a couple times last month!

  67. #
    Maria — April 22, 2019 at 2:40 pm

    These were so good, and so easy to make. Definitely a recipe I will keep and use over and over again.

  68. #
    Kyla — August 20, 2019 at 2:20 pm

    I wanted to make something to my bf’s family and they absolute love my cheesecake. Plan on making some more. One question, so once I took it out of the oven they look great. But once I set it at room temperature, the middle part of the cheesecake sank..

  69. #
    Sabrina — December 19, 2019 at 10:20 pm

    Absolutely delicious!

    I’m no baker but these are so easy to make with most ingredients already on hand.

    My family goes crazy for these!! Always asking me to make them.

    Thank you so much for sharing your recipe!

  70. #
    Lorlelei — May 25, 2020 at 1:42 pm

    We have a summer cabin and everyone always wants a little sweet after dinner and these cheese cake bites are just the answer! I make them in the morning or on a rainy day and freeze them. Just before dinner I take a few out of the freezer and by the time we’ve eaten they are just the perfect treat.
    I’m experimenting now with other cookies. Sooooo fun!

  71. #
    Arshia — June 12, 2020 at 7:16 am

    Wow! Its yummy.

  72. #
    Sue — September 15, 2020 at 2:52 pm

    crowd pleaser!

  73. #
    Becky — November 18, 2020 at 2:38 pm

    Made these today. I didn’t have chocolate/fudge so used the peanut butter fudge left in fridge. The fudge made yesterday didn’t set up, so it worked great for these. Also, thank goodness the fudge is gone. I’ve been eating it by the spoonful:)

    Can’t wait for my husband, with the sweet tooth, to get home to taste test! Actually, I already tasted one….OMG! they are delish!

    Thanks for this recipe.

    • #
      Tessa — November 18, 2020 at 3:10 pm

      Yay! I’m so thrilled you enjoyed this recipe, Becky!

  74. #
    Casey M — May 27, 2021 at 9:51 pm

    I thought this recipe seemed extremely familiar when I was making them. This is Martha Stewart recipe but cut in half!!

    • #
      Tessa — June 1, 2021 at 4:39 pm

      You are absolutely correct! A few years ago I switched recipe card plugins, and a lot of the old recipe sources didn’t get mapped over correctly and were lost. Thank you so much for bringing this to my attention, I have added her name to the post!

  75. #
    Dina — September 1, 2021 at 8:50 pm

    I have made this recipe several dozen times and it always turns out delicious. Keep coming back to it over and over!

    • #
      Emily — September 2, 2021 at 7:51 am

      So glad to hear how much you love this recipe, Dina!

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