Cookies & Cream Cheesecake Cupcakes

Cookies & Cream Cheesecake Cupcakes

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melinda talbott




★★★★★ 1 vote

6 servings
25 Min
Convection Oven


  • 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 large
  • 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.

Printable Recipe Card

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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