Ingredients for Cookies N Cream Cheesecake Cupcakes
- 30 Oreo cookies (12 whole for base, 1 cup finely chopped for filling)
- 16 ounces cream cheese (2 (8 ounce) packages), softened
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- ½ cup sour cream
- ¼ teaspoon salt
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How to Make Cookies N Cream Cheesecake Cupcakes
- Preheat oven to 275°F (135°C).
- Line a 12-cup muffin tin with paper liners. Place one whole Oreo cookie at the bottom of each liner.
- In a large bowl, beat 16 ounces (2 (8 ounce) packages) of cream cheese with an electric mixer on medium-high speed until smooth and creamy. Scrape down the sides of the bowl as needed.
- Gradually add 1 ¾ cups granulated sugar, beating until fully incorporated.
- Beat in 1 teaspoon vanilla extract.
- Add 4 large eggs one at a time, mixing well after each addition.
- Beat in ½ cup sour cream and ¼ teaspoon salt until just combined.
- Gently fold in 1 cup finely chopped Oreos using a spatula.
- Fill the prepared cupcake liners almost to the top.
- Bake for 22-25 minutes, rotating the muffin tin halfway through, until the centers are just set. The edges may appear slightly browned.
- Let the cupcakes cool in the muffin tin on a wire rack for 10 minutes.
- Carefully remove the cupcakes from the muffin tin and transfer to a wire rack to cool completely.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to fully chill and set.
- Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
58g
Fat
39g
Carbs
6g
