Cookies & Cream Cheesecake Cupcakes

Cookies & Cream Cheesecake Cupcakes Recipe

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melinda talbott




★★★★★ 1 vote

6 servings
25 Min
Convection Oven


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oreo's (24 whole and 6 crushed)
1 lb
cream cheese (2-8 oz) at room temperature
1/2 c
1/2 tsp
vanilla extract
2 large
1/2 c
sour cream
1/4 tsp

How to Make Cookies & Cream Cheesecake Cupcakes


  • 1Preheat oven to 275.
  • 2Line cupcake tin with cupcake papers. Place a whole cookie into each paper and set aside.
  • 3With an electric mixer on medium high beat cream cheese till smooth. Gradually add sugar and beat until combined. Beat in vanilla. Whisk the eggs in a measuring cup and drizzle into cream cheese mixture a little at a time. Beat well and scrape down sides as needed. Beat in sour cream and salt it should be very creamy at this point. Stir in chopped cookies by hand.
  • 4Divide batter into cups evenly fill almost to the top of cups. Bake on middle rack rotating half way through until filling is set about 22 minutes I set my timer for 11 minutes rotated the baking pan and then set for 11 more minutes. Transfer to a wire rack and allow to cool to room temperature when they reach room temp transfer to the fridge.
  • 5Refrigerate at least 4 hours or overnight. Remove from pan just before serving. If wanted serve with whipped cream on top with a little crushed cookie.

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About Cookies & Cream Cheesecake Cupcakes

Course/Dish: Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Other Tag: Quick & Easy

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