cookies & cream cheesecake cupcakes

Say Cheese..!! Cake/Cupcake.


You can see my obsession of baking, but I’m sure you didn’t know that I never ever baked an actual full-sized cheesecake? I know right, what a shame. Couple of years ago, I remember buying springform pans for cheesecake, but I didn’t get around to making it.  Please, let me blame my DH for that. He is so NOT fond of cheesecakes.  Keeping his preference in mind, I never made it.  In all seriousness, who doesn’t like creamy delicious cheesecake?


I made these Oreo cheesecake cupcakes last year when my family came to visit me and my husband thought they were just okay.  I made it again this weekend, with the addition of lots of extra oreos.  Finally, DH enjoyed eating these cupcakes. Yay, wonders of oreos.


What can I say about these cute super-duper easy cupcakes?  Adult and children alike will love them for sure! Please make them, I promise you will have no regrets whatsoever.

As for the full-sized cheesecake, that will have to wait another day…

You will need: 

I halved the recipe and added 6-8 extra chopped oreos to batter. 

  • 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
  • 2 pounds (4 8-oz packages) cream cheese, room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1 cup sour cream
  • Pinch of salt

Preheat oven to 275 degrees. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth. Gradually add sugar, and beat until combined.  Beat in vanilla.  Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.  Beat in sour cream and salt.  Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top.  Bake, rotating pan halfway through, until filling is set, about 22 minutes.

Transfer to wire racks to cool completely.  Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.


Source: Martha Stewart’s 175 inspired cupcakes


4 thoughts on “cookies & cream cheesecake cupcakes

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