Editors' Pick

Cookies N Cream Cheesecake Cupcakes

“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.”
READY IN:
52mins
SERVES:
30
YIELD:
30 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
  2. 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.
  3. Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
  4. Stir in chopped oreos by hand.
  5. Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
  6. Transfer tins to a wire rack to cool completely.
  7. Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.

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