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
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Preheat the Oven: Preheat your oven to 275°F (135°C) and line a 12-cup muffin tin with paper liners.
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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.
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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.
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Add Sugar and Vanilla: Gradually add the granulated sugar and vanilla extract, mixing well until the batter is smooth and creamy.
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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.
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Mix in Sour Cream and Salt: Add the sour cream and salt to the batter, blending until the mixture is creamy and uniform.
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Fold in Chopped Oreos: Gently fold the coarsely chopped Oreos into the batter using a spatula, ensuring even distribution.
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Fill the Liners: Divide the batter evenly among the prepared cupcake liners, filling each nearly to the top.
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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.
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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