Cookies N Cream Cheesecake Cupcakes
Indulge in the ultimate dessert hybrid with these creamy, bite-sized Cookies N Cream Cheesecake Cupcakes! Perfectly combining the rich decadence of cheesecake with the irresistible crunch of Oreo cookies, this recipe is a dream come true for cookie lovers. Each cupcake features a whole Oreo as a built-in crust, topped with a velvety cream cheese batter swirled with crushed Oreos for a delightful texture in every bite. Easy to prepare with just 15 minutes of prep time, these mini cheesecakes bake to perfection in under half an hour and chill for a blissfully cool and creamy finish. Whether you're hosting a party or simply craving a sweet treat, these individual cheesecakes are the perfect make-ahead dessert. Serve them as-is or garnish with extra crushed Oreos and whipped cream for a show-stopping presentation!
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Ingredients
- 18 pieces Oreo cookies
- 16 ounces Cream cheese, softened
- 0.5 cups Granulated sugar
- 0.5 cups Sour cream
- 0.5 teaspoons Vanilla extract
- 2 pieces Large eggs
- 6 pieces Crushed Oreo cookies
Directions
Step 1
Preheat your oven to 275°F (135°C) and line a standard 12-cup muffin tin with cupcake liners.
Step 2
Place one whole Oreo cookie into the bottom of each cupcake liner to serve as the crust.
Step 3
In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and creamy, about 2 minutes.
Step 4
Gradually add the granulated sugar and mix until well incorporated and smooth.
Step 5
Mix in the sour cream and vanilla extract until combined.
Step 6
Add the eggs one at a time, mixing just until incorporated after each addition. Be careful not to overmix.
Step 7
Gently fold in the crushed Oreos, ensuring they are evenly distributed throughout the batter.
Step 8
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about three-quarters full.
Step 9
Bake in the preheated oven for 22-25 minutes, or until the centers are set and slightly jiggle when shaken gently.
Step 10
Remove the muffin tin from the oven and allow the cupcakes to cool at room temperature for about 30 minutes.
Step 11
Transfer the cupcakes to the refrigerator and chill for at least 2 hours, or until fully set.
Step 12
Garnish with additional crushed Oreos or whipped cream before serving (optional). Enjoy your Cookies N Cream Cheesecake Cupcakes!
Nutrition Facts
| Serving size | (1040.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3634.7 |
| Total Fat 246.6g | 0% |
| Saturated Fat 131.4g | 0% |
| Cholesterol 931.7mg | 0% |
| Sodium 2815.8mg | 0% |
| Total Carbohydrate 333.2g | 0% |
| Dietary Fiber 8.1g | 0% |
| Total Sugars 233.2g | |
| Protein 54.1g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 749.1mg | 0% |
| Iron 13.2mg | 0% |
| Potassium 1053.6mg | 0% |
Source of Calories