Real Recipes From Real Home Cooks ®

cookies & cream cheesecake cupcakes

(1 rating)
Recipe by
melinda talbott
Clare, MI


(1 rating)
yield 6 servings
prep time 25 Min
method Convection Oven

Ingredients For cookies & cream cheesecake cupcakes

  • 30
    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 lg
  • 1/2 c
    sour cream
  • 1/4 tsp

How To Make cookies & cream cheesecake cupcakes

  • 1
    Preheat oven to 275.
  • 2
    Line cupcake tin with cupcake papers. Place a whole cookie into each paper and set aside.
  • 3
    With 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.
  • 4
    Divide 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.
  • 5
    Refrigerate 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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