Cookies and Cream Cheesecake Cupcakes {aka Oreo Cheesecake Cupcakes}
User Reviews
5
6 reviews
Excellent
Cookies and Cream Cheesecake Cupcakes {aka Oreo Cheesecake Cupcakes}
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Rich and creamy Oreo studded cheesecakes in fun individual servings. The perfect dessert!
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Ingredients
- 28 Oreo cookies divided
- 2 (8 oz) pkgs. cream cheese softened
- 1/2 cup granulated sugar
- 2 egg large
- 1 1/3 cups white chocolate chips (about 8 oz)
- 1/3 cup heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 300 degrees. Line 20 muffin cups with paper liners and place one Oreo in the bottom and center of each of the 20 cups, set aside.
- Chop remaining 8 Oreo cookies into small pieces, set aside.
- In a mixing bowl, using an electric hand mixer set on medium speed, whip together cream cheese and sugar until smooth, about 1 minute. Blend in eggs.
- In a microwave safe bowl, combine white chocolate chips and cream and heat mixture on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
- Pour melted white chocolate chip mixture into cream cheese mixture, along with vanilla extract. Blend mixture until combined.
- Tap mixing bowl forcefully against counter top several times to release some of the large air bubbles in the cheesecake mixture, then fold in remaining 8 chopped Oreos.
- Divide mixture among 20 muffin cups (right over the top of each Oreo), filling each cup about 3/4 full (about 1/4 cup in each). Bake in preheated oven about 20 minutes, or until filling is set.
- Remove from oven and allow cupcakes to rest in muffin tin for 10 minutes before transferring to a wire rack to cool.
- Cool completely on a wire rack, about 1 hour, then transfer to an airtight container, in a single layer, and refrigerate 4 hours or overnight. Store cupcakes in refrigerator and serve chilled.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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