Cookies and Cream Cheesecake Cupcakes


  • 30 oreos (24 whole and 6 crushed)
  • 1 lb cream cheese (2-8oz) at room temperature.
  • 1/2 cup sugar
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 tsp salt


1_ this recipe makes 24 cupcakes

2_ preheat oven to 275°F

3_ line cupcake tin with cupcake papers

4_ place a whole cookie into each paper and set aside.

5_ with an electric mixer on medium high beat cream cheese till smooth.

6_ gradually add sugar and beat until combined.

7_ beat in vanilla

8_ whisk the eggs in a measuring cup and drizzle into cream cheese mixture a little at a time.

9_ beat well and scrape down sides as needed.

10_ beat in sour cream and salt. it should be very creamy at this point.

11_ stir in chopped cookies by hand.

12_ divide batter into cups evenly. fill almost to the top of cups.

13_ bake on middle rack rotating half way through until filling is set. about 22 minutes. I set my timer for 11 minutes rotated the baking pan and then set for 11 more minutes.

14_ transfer to a wire rack and allow to cool to room temperature. when they reach room temp. transfer to the fridge.

15_ refrigerate at least 4 hours. or overnight

16_ remove from pan just before serving.

17_ if wanted serve with whipped cream on top with a little crushed cookie :)