The Stay At Home Chef · by Rachel Farnsworth★ 4.8 (33)
Fudge Swirled Oreo Bottom Cheesecake Cupcakes
NUTRITION · PER SERVING35M COOK
CAL 10%·PRO 6%
CARBS 19G36% OF CAL
0G FIBER13G ADDED1G INTRINSIC4G OTHER14G TOTAL SUGAR
FAT 15G63% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cheesecake cupcakes with an Oreo base and fudge swirl. Chocolatey, creamy, and portion-controlled. A decadent dessert combining cheesecake richness with cupcake convenience.
dessertamericanbaked good🥧 baking dish⚡ microwave🔥 ovengluten freevegetarian
View the full recipe on The Stay At Home Chef →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 18- 18 Double Stuf Oreos
- 2 (8 ounce) packages cream cheese
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sour cream
- pinch salt
- 1/4 cup hot fudge sauce
At a glance
PER SERVING · TIME 35M
CAL 10%·PRO 6%
CARBS 19G36% OF CAL
0G FIBER13G ADDED1G INTRINSIC4G OTHER14G TOTAL SUGAR
FAT 15G63% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 177mg
- Total sugar
- 14g
- Added sugar
- 13g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 75mg
- Calcium
- 39mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 177MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.