Cookies & Cream Cheesecake Cupcakes for 32  Dessert  156 reads

Cookies & Cream Cheesecake Cup
These cupcakes are like personal Oreo cheesecakes. It's best to chill them overnight before serving

42 Oreo cookies (30 whole, 12 coarsely chopped)
2 lbs cream cheese
1 cup sugar
1 teaspoon vanilla
4 large eggs (room temperature, lightly beaten)
1 cup sour cream
1 pinch salt

Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.

With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.

Add in eggs one at a time, beating to combine. Beat in sour cream and salt.

Stir in chopped oreos by hand.

Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.

Transfer tins to a wire rack to cool completely.

Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.

Serves 32

Rating 2.44/5
Rating: 2.4/5 (16 votes)
View this article in PDF format Print article

QR Bookmark This Page

QR Code to access this page
This website use cookies. By browsing on this website you accept the usage of cookies ( Cookie policy )
Design by: XOOPS UI/UX Team