Oreo Cheesecake Cupcakes


Oreo Cheesecake Cupcakes


    22 Oreos, 16 left whole, and 6 coarsely chopped
    2 8-oz packages cream cheese, at room temperature (Neufchatel is fine)
    1/2 cup sugar
    1/2 tsp vanilla extract
    2 large eggs, room temperature, lightly beaten
    1/2 cup sour cream
    Pinch of salt


Preheat oven to 275 F.
Line 12 standard muffin tins and 4 ramekins (or 16 muffin tins, if you have them) with paper liners.
Place 1 whole Oreo in the bottom of each lined cup.
Beat the cream cheese in the bowl of a stand mixer on medium. Gradually beat in the sugar and vanilla.
Pour in the beaten eggs, a little at a time, scraping down the sides of the bowl after each addition.
Beat in the sour cream and salt.
Stir in chopped cookies by hand.
Pour the batter into the prepared tins, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, 22-25 minutes.
Cool in the pans for about 15 minutes, on a wire rack, then transfer to a plate in the refrigerator for at least 4 hours.

This is a recipe bookmark. Please visit the original recipe for accurate ingredients & directions.



Comments & Questions

  • Roxy

    Very easy to make and they were delicious!

    Posted 4 years ago by Roxy

  • hasanrajper

    Woooooow. I need to try these. If only someone would make them for me.

    Posted 4 years ago by hasanrajper

  • natasha

    Not only were they delicious they were so simple to make. But beware...you can't just eat one!!!

    Posted 4 years ago by natasha

  • eusouatoa

    Has someone tested it?

    Posted 4 years ago by eusouatoa

  • chris

    woah... my mind was just blown.

    Posted 4 years ago by chris