Cookies & Cream Cheesecake Cupcakes (from

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Nutritional Info
  • Servings Per Recipe: 30
  • Amount Per Serving
  • Calories: 206.4
  • Total Fat: 12.2 g
  • Cholesterol: 36.6 mg
  • Sodium: 120.3 mg
  • Total Carbs: 7.9 g
  • Dietary Fiber: 0.0 g
  • Protein: 3.0 g

View full nutritional breakdown of Cookies & Cream Cheesecake Cupcakes (from calories by ingredient
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Number of Servings: 30


    42 Oreos; 30 left whole, 12 coarsely chopped
    2 pounds cream cheese, room temperature
    1 cup sugar
    1 tsp vanilla
    4 large eggs, room temperature, lightly beaten
    1 cup sour cream
    Pinch of salt


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

2. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

3. 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.

4. 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.

Serving Size: makes 30 "cupcakes"

Number of Servings: 30

Recipe submitted by SparkPeople user MICRONERDCHICK.

TAGS:  Desserts |

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