Cookies and Cream Cheesecake Cupcakes Recipe
Introduction
These Cookies and Cream Cheesecake Cupcakes combine rich, creamy cheesecake with crunchy Oreo cookies for a delightful treat. Perfectly portioned and easy to make, they’re ideal for parties or a special dessert.
Ingredients
- 21 Oreo cookies (15 left whole, 6 coarsely chopped)
- 1 pound (2 8-ounce packages) cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/8 teaspoon fine sea salt
Instructions
- Step 1: 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.
- Step 2: 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 after each addition.
- Step 3: Beat in the sour cream and sea salt, mixing just until combined to avoid overmixing. Gently fold in the coarsely chopped Oreo cookies.
- Step 4: Divide the batter evenly among the cookie-lined cups, filling each almost to the top. Bake for about 22 minutes, or until the filling is set.
- Step 5: Transfer the muffins tins to wire racks and allow the cupcakes to cool completely inside the pans. Refrigerate for at least 4 hours or overnight before serving.
Tips & Variations
- For extra crunch, add a few more chopped Oreos to the batter. Substitute regular Oreos with flavored varieties like mint or peanut butter for a twist.
- Make sure the cream cheese and eggs are at room temperature to achieve a smooth, creamy batter without lumps.
Storage
Store the cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 1 month; defrost in the fridge overnight before serving for best texture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use mini Oreo cookies instead of regular ones?
Yes, mini Oreos can be used, but you may want to adjust the number slightly to ensure each cupcake has a full cookie at the bottom.
Why should I avoid overmixing the batter?
Overmixing can incorporate too much air, causing cracks or a dense cheesecake texture. Mix just until ingredients are combined for the best results.
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Cookies and Cream Cheesecake Cupcakes Recipe
- Total Time: 4 hours 37 minutes
- Yield: 15 cupcakes 1x
Description
These Cookies and Cream Cheesecake Cupcakes are a delightful twist on classic cheesecake, featuring crunchy Oreo cookies baked into creamy, individual-sized treats. Perfectly portioned and rich in flavor, these cupcakes combine a smooth cream cheese filling with chunks of Oreo cookies, resting on a whole Oreo base, making them an irresistible dessert for Oreo and cheesecake lovers alike.
Ingredients
Crust
- 15 Oreo cookies (left whole)
Cheesecake Batter
- 6 Oreo cookies (coarsely chopped)
- 1 pound cream cheese (2 8-ounce packages, softened to room temperature)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs (at room temperature)
- 1/2 cup sour cream (at room temperature)
- 1/8 teaspoon fine sea salt
Instructions
- Preheat and Prepare Tins: Preheat your oven to 275°F (135°C). Line two standard muffin tins with 15 paper liners. Place one whole Oreo cookie at the bottom of each lined muffin cup to form the crust base.
- Make the Cheesecake Batter: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the sugar and mix until well combined. Beat in the vanilla extract. Add the eggs one at a time, mixing well after each addition. Then mix in the sour cream and salt, making sure not to overmix to keep the texture perfect. Finally, gently fold in the coarsely chopped Oreo pieces.
- Fill and Bake: Divide the cheesecake batter evenly among the prepared muffin cups, filling each almost to the top over the whole Oreo base. Bake in the preheated oven for about 22 minutes, or until the filling is set but still slightly jiggly in the center.
- Cool and Chill: Remove the cheesecake cupcakes from the oven and place the muffin tins on wire racks to cool completely at room temperature. Once cooled, refrigerate the cupcakes for at least 4 hours, or preferably overnight, to allow them to firm up and develop flavor.
- Serve and Store: Enjoy the cupcakes chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the cupcakes for up to 1 month and defrost overnight in the fridge before serving.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth batter.
- Do not overmix the batter to prevent cracks in the cheesecake texture.
- Use full-fat cream cheese and sour cream for the best creamy texture and flavor.
- To prevent liners from sticking, you can lightly grease them if desired, but it’s usually not necessary with paper liners.
- For a stronger Oreo flavor, you can slightly crush the base Oreo cookie before placing it in the muffin cup.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cookies and Cream Cheesecake Cupcakes, Oreo Cheesecake Cupcakes, Mini Cheesecakes, Oreo Desserts, Cheesecake Bites
