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Oreo & Peanut Butter Cheesecake Cupcakes

Oreo & Peanut Butter Cheesecake Cupcakes are just like cookies & cream with a tangy, nutty twist. Soooo good!

Prep Time
5 mins
Cook Time
5 mins
Additional Time
4 hrs 18 mins
Total Time
4 hrs 45 mins
Servings: 30 cupcakes
Course: Dessert
Cuisine: American

Ingredients

  • 42 Oreo cookies, 30 left whole and 12 coarsely chopped
  • 4 (8-ounce) packages cream cheese, at room temperature
  • 2/3 cup creamy peanut butter
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup sour cream
  • Pinch fine sea salt

Instructions

    Cup of Yum
  1. Preheat the oven to 275°F (the low temperature helps keep the cheesecakes smooth and creamy). Line standard muffin tins with paper liners. Place 1 whole Oreo cookie in the bottom of each lined up.
  2. In a large bowl use an electric mixer to beat the cream cheese and peanut butter until smooth and combined. Gradually add the sugar and beat until combined. Beat in the vanilla. Add the eggs, one at a time, until combined. Beat in the sour cream and salt. Stir in the chopped Oreo cookies with a rubber spatula.
  3. Divide the batter evenly among the cookie-lined cups, filling each almost to the top. Bake, rotating the pan halfway through baking, until the filling is set, about 22 minutes. Transfer the muffin tins to wire racks to cool completely. Refrigerate for at least 4 hours or overnight before serving.

Notes

  • Adapted from this recipe