With over a million hits, these adorable Cookies and Cream Cheesecake Cupcakes have been my most popular recipe post. Watch the video to see how they're made!
Course
Dessert
Cuisine
American
Prep Time:10minutes
Cook Time:22minutes
Inactive Time6hours
Total Time:6hours32minutes
Yields:15cupcakes
Recipe byTessa Arias
Ingredients
21Oreo cookies, 15 left whole, 6 coarsely chopped
1pound(2 8-ounce packages) cream cheese, at room temperature
1/2cupgranulated sugar
1/2teaspoonvanilla extract
2large eggs, at room temperature
1/2cupsour cream
1/8teaspoonfine salt
Directions
Preheat the oven to 275°F. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.
Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.
Recipe Notes
You can easily double this recipe to make 30 cupcakes