Best Cookies N Cream Cheesecake Cupcakes Recipes

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COOKIES AND CREAM CHEESECAKES



Cookies and Cream Cheesecakes image

The Cookies and Cream Cheesecakes are creamy, easy, and delightful. Each one has a full Oreo as the crust! These cheesecakes are always a crowd pleasing dessert.

Provided by Christy Denney

Categories     Dessert

Time 32m

Number Of Ingredients 7

42 Oreos, 30 left whole and 12 coarsely chopped
2 pounds cream cheese, softened ((32 ounces))
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs, lightly beaten
1 cup sour cream
pinch of salt

Steps:

  • Preheat oven to 275°. Line standard muffin pans with liners (30 liners). Place 1 whole cookie in the bottom of each liner.
  • Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
  • Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
  • Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving. Best served really cold! You can garnish with fresh whipped cream and crumbled Oreos if desired.

COOKIES N CREAM CHEESECAKE CUPCAKES



Cookies N Cream Cheesecake Cupcakes image

Personal sized Cookies N Cream Cheesecake!! I usually halve the recipe and it works fine. Also, I don't always have room in my fridge for the whole muffin pan so if I have to, I remove them from the pan to refrigerate them.

Provided by c bau

Categories     Cheesecake

Time 52m

Yield 30 cupcakes, 30 serving(s)

Number Of Ingredients 7

42 Oreo cookies (30 whole, 12 coarsely chopped)
2 lbs cream cheese
1 cup sugar
1 teaspoon vanilla
4 large eggs (room temperature, lightly beaten)
1 cup sour cream
1 pinch salt

Steps:

  • Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
  • With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
  • Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
  • Stir in chopped oreos by hand.
  • Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
  • Transfer tins to a wire rack to cool completely.
  • Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.

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