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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Recipe Information
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
Instructions
Preheat your oven to 275°F (135°C) and line a standard 12-cup muffin tin with cupcake liners.
Place one whole Oreo cookie into the bottom of each cupcake liner to serve as the crust.
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.
Gradually add the granulated sugar and mix until well incorporated and smooth.
Mix in the sour cream and vanilla extract until combined.
Add the eggs one at a time, mixing just until incorporated after each addition. Be careful not to overmix.
Gently fold in the crushed Oreos, ensuring they are evenly distributed throughout the batter.
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 22-25 minutes, or until the centers are set and slightly jiggle when shaken gently.
Remove the muffin tin from the oven and allow the cupcakes to cool at room temperature for about 30 minutes.
Transfer the cupcakes to the refrigerator and chill for at least 2 hours, or until fully set.
Garnish with additional crushed Oreos or whipped cream before serving (optional). Enjoy your Cookies N Cream Cheesecake Cupcakes!
Nutrition Facts
Calories |
3635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.6 g | 316% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 333.2 g | 121% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 233.2 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 749 mg | 58% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
