Lemon Twist Creme Oreo Cheesecake Cupcakes

Light and lemony cheesecake cupcakes with a Lemon Twist Creme Oreo crust.
Course Dessert
Servings 12
Author Brianne @ Cupcakes & Kale Chips


  • 12 Lemon Twist Creme Oreos
  • 12 oz. 1 1/2 bars cream cheese, at room temperature
  • 1 T lemon juice
  • 1 egg
  • 1/2 c sugar
  • 1/2 t vanilla
  • 1/4 t salt
  • Your favorite fruit pie filling or compote (I used Lucky Leaf Blueberry Pie Filling), for topping


  • Preheat your oven to 350°F.
  • Line a muffin tin with 12 cups with paper cupcake wrappers. Place one Oreo in the bottom of each cup.
  • Using a hand mixer, combine the remaining ingredients, except your topping.
  • Divide the cheesecake filling evenly between the prepared muffin cups.
  • Bake for 15-18 minutes, or until just set.
  • Cool completely and remove from the pan.
  • Serve with your desired fruit topping.


Store in the refrigerator.