Until making these cookies & cream cheesecake cupcakes, with an Oreo on bottom, I hadn’t eaten an Oreo since I was a kid. This recipe not only brought back chocolatey childhood memories but also reminded me of how much I like Oreos. I didn’t think I liked them that much now that my palate has, ahem, matured, but I was wrong. Very wrong. And I also realized that it is very dangerous to not only make these cupcakes but to have a package of Oreos in the pantry. As I write this post the cupcakes have been long eaten and gone which is making me very sad. Looks like I’m off to the store to buy some Oreos…
Taste: The combination of cookies and cream is a near perfect pair in these cookies and cream cheesecake cupcakes.
Texture: The Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside creamy sweet cream cheese goodness are the best part of this treat.
Appearance: Cute, unique. May cause mouth to water.
Expense: Less than $5 for me.
Pros: These kept well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? Yes, most definitely.
Cookies and Cream Cheesecake Cupcakes
These adorable and easy bite-sized cookies & cream cheesecake cupcakes are perfect for any occasion or any Oreo cookie lover!
Yield: 30 cupcakes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 6 hours
42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
2 pounds (4 8-oz packages) cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, room temperature, lightly beaten
1 cup sour cream
Pinch of salt
Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
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.
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.
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.