Easy Oreo Cheesecake Cupcakes Recipe

Ingredients

45 minutes

12

579.76 kcal

1. 42 Oreos, 30 left whole and 12 coarsely chopped
2. 2 pounds (32 ounces) cream cheese, softened
3. 1 cup granulated sugar
4. 1 teaspoon vanilla extract
5. 4 large eggs, lightly beaten
6. 1 cup sour cream
7. pinch of salt

Instructions

Prep

20 minutes

Cook

25 minutes

Ready in

45 minutes

1. Preheat oven to 275°.
2. Line muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
3. Using an electric mixer, beat cream cheese at medium speed. Add sugar gradually, beating until combined. Beat in vanilla.
4. Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
5. Divide batter evenly among cookie-lined cups, filling each almost to the top.
6. Bake, rotating pan halfway through, until filling is set, about 22 minutes.
7. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight).
8. Best served really cold! Garnish with fresh whipped cream and crumbled Oreos if desired.