Oreo Chocolate Cheesecake Muffins

by Editorial Staff

Summary

Prep Time	25 mins
Cook Time	25 mins
Total Time	4 hrs 50 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Preheat the oven to 180 ° top / bottom heat.
Place an oreo biscuit as a cheesecake base in each of the wells of an 8 muffin pan (preferably made of silicone)
Melt the chocolate and then let it cool down a little.
Process low-fat quark, sugar, egg and salt with a hand mixer to a creamy, smooth mass. Stir the chocolate with the cream cheese into the quark mixture. Crumble the remaining oreo biscuits and fold them into the batter.
Spread the mixture generously in the muffin troughs, because the baking powder-free cupcakes hardly rise.
Bake in the oven on the middle rack for about 25 minutes.
The cupcakes are still very soft afterwards. So that they don`t collapse, cool completely in the mold, then leave to rest in the refrigerator for another 3 - 4 hours, preferably overnight.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.