Oreo Cheesecake Cupcakes
Delicious and easy mini Oreo cheesecake cupcakes made with a whole Oreo crust and a creamy, cookie-filled cheesecake batter. Perfect for parties and simple to make!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 12 whole Oreos
- 12 Oreos coarsely chopped
- 16 oz cream cheese softened
- 0.5 cup granulated sugar
- 0.25 cup sour cream
- 1 tsp vanilla extract
- 2 large eggs
Instructions
Preparation Steps
- Preheat the oven to 350°F. Place 12 cupcake liners in a muffin pan and place one whole Oreo cookie in the bottom of each liner.
- In a medium mixing bowl, beat the softened cream cheese with an electric mixer until smooth, about 2-3 minutes.
- Mix in the sugar, sour cream, and vanilla extract until well combined and smooth.
- Beat in the eggs, one at a time, mixing just until incorporated.
- Gently fold in the chopped Oreo pieces with a spatula until evenly distributed throughout the batter.
- Divide the cheesecake batter evenly among the cupcake cups, filling each almost to the top.
- Bake for 14-16 minutes, or until the center of the cheesecakes are set and only slightly jiggly.
- Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Chill in the refrigerator for at least 4 hours before serving.
Notes
Make sure to chill the cupcakes in the refrigerator for at least 4 hours before serving to allow the cheesecake to set properly.