Cookies and Cream Cheesecake Cupcakes
User Reviews
5
Cookies and Cream Cheesecake Cupcakes
Description
This recipe starts by placing whole Oreo cookies in lined muffin tins, creating a crisp crust. The cheesecake filling combines softened cream cheese, sugar, vanilla extract, eggs, sour cream, and salt, whipped until smooth. Chopped Oreos are folded in to add texture and chocolate flavor. The batter is divided over the cookie bases and baked at a low temperature to set the filling without cracking or overbaking.
After baking, the cupcakes cool in their tins before refrigeration for several hours to firm up for optimal texture. The resultant desserts have a creamy consistency complemented by crunchy cookie pieces throughout and a solid cookie bottom. They can be stored covered in the refrigerator for up to three days or frozen for up to a month, offering flexibility for make-ahead occasions.
The recipe can be easily doubled to produce larger batches. These cheesecake cupcakes serve individually, making portion control straightforward and neat.
Ingredients
- 21 Oreo cookies 15 left whole, 6 coarsely chopped
- 1 pound cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 egg at room temperature, large
- 1/2 cup sour cream at room temperature
- 1/8 teaspoon salt fine
Instructions
- 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.
Notes
- You can double this recipe to make 30 cheesecake cupcakes if needed.
- Store the cupcakes in an airtight container refrigerated for up to 3 days to maintain freshness.
- For longer storage, freeze the cupcakes and thaw overnight in the refrigerator before serving.
User Reviews
Overall Rating
5
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