Real Recipes From Real Home Cooks ®

cookies and cream cheesecake cupcakes

(3 ratings)
Recipe by
Greta Twist
North Port, FL

These are absolutely delicious... I have a hard time NOT eating the entire batch after I make them!

(3 ratings)
prep time 15 Min
cook time 20 Min

Ingredients For cookies and cream cheesecake cupcakes

  • 42
    oreos, or any other cream-filled cookie
  • 2 lb
    cream cheese, room temperature
  • 1 c
    sugar
  • 1 tsp
    vanilla extract
  • 4 lg
    eggs, room temperature, lightly beaten
  • 1 c
    sour cream
  • pinch
    salt

How To Make cookies and cream cheesecake cupcakes

  • 1
    Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup (30 whole cookies) and chop the other 12 up into medium-sized pieces.
  • 2
    With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.
  • 3
    Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.
  • 4
    Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Categories & Tags for Cookies and Cream Cheesecake Cupcakes:

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