Imagine biting into a soft, creamy cheesecake infused with the iconic crunch of Oreos. These Mini Cookies and Cream Cheesecake Cupcakes are the perfect treat for Oreo lovers and cheesecake enthusiasts alike. With a whole Oreo cookie serving as the crust, a rich cheesecake batter swirled with crushed Oreos, and a size that’s perfect for individual servings, this dessert will quickly become a household favorite. Whether for a party, a sweet gift, or just a cozy evening at home, these cupcakes are guaranteed to bring smiles.
Why You’ll Love Mini Cookies and Cream Cheesecake Cupcakes
These bite-sized cheesecakes are more than just a dessert—they’re a delightful experience. Here’s why you’ll fall in love with this recipe:
- Perfectly Portable: Their compact size makes them great for sharing at parties, picnics, or potlucks.
- Rich and Creamy: The cheesecake filling is smooth and luscious, with just the right amount of sweetness.
- Oreo Lover’s Dream: From the Oreo crust to the chopped cookies folded into the batter, every bite is packed with that iconic cookies-and-cream flavor.
- Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly and stress-free.
- Customizable: Top these cupcakes with whipped cream, chocolate ganache, or even mini Oreos for an extra special touch.
Ingredients for Mini Cookies and Cream Cheesecake Cupcakes
| Ingredient | Quantity |
|---|---|
| Oreo cookies | 21 (15 whole, 6 coarsely chopped) |
| Cream cheese (softened) | 1 pound (2 8-ounce packages) |
| Granulated sugar | 1/2 cup |
| Vanilla extract | 1/2 teaspoon |
| Eggs (room temperature) | 2 large |
| Sour cream (room temperature) | 1/2 cup |
| Fine salt | 1/8 teaspoon |
Step-by-Step Instructions for Mini Cookies and Cream Cheesecake Cupcakes
1. Preheat the Oven
Set your oven to 275°F (135°C) and line a 12-cup muffin tin with paper liners.
2. Create the Oreo Crust
Place one whole Oreo cookie at the bottom of each cupcake liner. This will serve as the crust for your cheesecake cupcakes.
3. Beat the Cream Cheese
In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese on medium speed until smooth and creamy.
4. Add Sugar and Vanilla
Gradually add the granulated sugar, followed by the vanilla extract. Beat until fully incorporated and the mixture is smooth.
5. Incorporate the Eggs
Add the eggs, one at a time, mixing just until combined after each addition. Avoid over-mixing, as this can introduce too much air and affect the texture of the cheesecake.
6. Mix in Sour Cream and Salt
Add the sour cream and salt, blending until the mixture is smooth and creamy.
7. Fold in Chopped Oreos
Using a spatula, gently fold in the coarsely chopped Oreo cookies, distributing them evenly throughout the batter.
8. Fill the Liners
Spoon the cheesecake batter evenly into the prepared cupcake liners, filling each nearly to the top.
9. Bake the Cupcakes
Place the muffin tin in the preheated oven and bake for 22–25 minutes. The centers should be set but still slightly jiggly when you gently shake the pan.
10. Cool and Chill
Remove the cupcakes from the oven and let them cool in the muffin tin for about 10 minutes. Then transfer them to a wire rack to cool completely. Once cooled, refrigerate the cupcakes for at least 4 hours, or overnight, for the best texture and flavor.
Tips for Perfect Mini Cookies and Cream Cheesecake Cupcakes
- Room-Temperature Ingredients: Ensure your cream cheese, eggs, and sour cream are at room temperature to create a smooth, lump-free batter.
- Avoid Over-Mixing: Over-mixing can incorporate too much air, causing the cheesecakes to crack. Mix just until each ingredient is incorporated.
- Check for Doneness: The cheesecakes are ready when the centers are set but still slightly jiggly. They’ll firm up as they cool.
- Use High-Quality Ingredients: Using high-quality vanilla extract and cream cheese will enhance the flavor of your cheesecakes.
- Refrigerate Thoroughly: Cheesecakes taste best when they’ve had enough time to chill. Don’t skip the refrigeration step!
Nutritional Information (Per Cupcake)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Carbohydrates | ~18g |
| Protein | ~4g |
| Fat | ~16g |
| Sugars | ~12g |
FAQs About Mini Cookies and Cream Cheesecake Cupcakes
1. Can I make these cupcakes ahead of time?
Absolutely! These cupcakes can be made a day or two in advance. Store them in the refrigerator in an airtight container until ready to serve.
2. Can I freeze these cupcakes?
Yes, these cheesecakes freeze well. Place them in an airtight container or wrap them individually in plastic wrap. Thaw them in the refrigerator overnight before serving.
3. Can I use a different cookie for the crust?
Definitely! While Oreos are classic, you can use chocolate chip cookies, graham crackers, or any cookie that complements the cheesecake flavor.
4. Can I add toppings?
Of course! Whipped cream, chocolate ganache, or mini Oreos make great toppings. You can also drizzle caramel or chocolate sauce for an extra touch.
5. What if I don’t have a muffin tin?
You can use silicone cupcake molds or small ramekins as an alternative. Just adjust the baking time as needed.
6. Can I make this recipe gluten-free?
Yes, use gluten-free Oreos or similar gluten-free cookies for the crust and mix-ins. Ensure all other ingredients are also gluten-free.
Why These Cheesecake Cupcakes Are Perfect for Any Occasion
Mini Cookies and Cream Cheesecake Cupcakes are a versatile dessert that works for every occasion—from birthday parties to family dinners. Their individual serving size makes them ideal for sharing, and the cookies-and-cream flavor is a guaranteed hit with kids and adults alike. Plus, they’re easy to transport, making them perfect for potlucks or picnics.
Let’s Get Baking!
Are you ready to create these delicious, bite-sized cheesecakes? With their creamy filling, crunchy Oreo crust, and simple preparation, these Mini Cookies and Cream Cheesecake Cupcakes are sure to be a hit. Gather your ingredients, preheat your oven, and start baking! You’ll have a tray of irresistible treats in no time. Happy baking!
Print
Mini Cookies and Cream Cheesecake Cupcakes: A Sweet Bite of Heaven
- Total Time: 45 minutes
- Yield: 12 cupcakes
Description
These Mini Cookies and Cream Cheesecake Cupcakes are the ultimate indulgence for Oreo lovers. With a whole Oreo cookie as the crust, a rich cheesecake batter swirled with crushed Oreos, and a perfectly creamy texture, they’re a dessert that’s both easy to make and impossible to resist. Great for parties, potlucks, or just treating yourself, these cupcakes are bite-sized happiness in every wrapper!
Ingredients
- 21 Oreo cookies (15 whole, 6 coarsely chopped)
- 1 pound cream cheese (2 8-ounce packages), softened to room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/8 teaspoon fine salt
Instructions
-
Preheat the Oven: Preheat your oven to 275°F (135°C) and line a 12-cup muffin tin with paper liners.
-
Create the Oreo Crust: Place one whole Oreo cookie at the bottom of each cupcake liner. This will form the base crust for your cupcakes.
-
Beat the Cream Cheese: In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese on medium speed until smooth and lump-free.
-
Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing well until the batter is smooth and creamy.
-
Incorporate the Eggs: Add the eggs one at a time, beating on low speed after each addition until just combined. Avoid over-mixing to maintain a light texture.
-
Mix in Sour Cream and Salt: Add the sour cream and salt to the batter, blending until the mixture is creamy and uniform.
-
Fold in Chopped Oreos: Gently fold the coarsely chopped Oreos into the batter using a spatula, ensuring even distribution.
-
Fill the Liners: Divide the batter evenly among the prepared cupcake liners, filling each nearly to the top.
-
Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 22–25 minutes. The centers should be set but slightly jiggly.
-
Cool and Chill: Let the cupcakes cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, refrigerate for at least 4 hours or overnight for best results.
Notes
- Room-Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
- Don’t Skip the Chill: Refrigerating the cupcakes ensures the perfect texture and flavor.
- Optional Toppings: Add a dollop of whipped cream, drizzle with chocolate sauce, or place a mini Oreo on top for extra flair.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. These cupcakes can also be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
