Cookies and Cream Cheesecake Cupcakes

Cookies And Cream Cheesecake Cupcakes Recipe

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Greta Twist


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

★★★★★ 3 votes
15 Min
20 Min


oreos, or any other cream-filled cookie
2 lb
cream cheese, room temperature
1 c
1 tsp
vanilla extract
4 large
eggs, room temperature, lightly beaten
1 c
sour cream

How to Make Cookies and Cream Cheesecake Cupcakes


  • 1Preheat 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.
  • 2With 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.
  • 3Drizzle 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.
  • 4Divide 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.

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About Cookies and Cream Cheesecake Cupcakes

Course/Dish: Cakes, Cookies, Chocolate