Tessa’s Recipe Rundown
Taste: The combination of cookies and tangy cheesecake is a near-perfect pairing!
Texture: The slightly crunchy Oreo cookie on the bottom of each cupcake plus the Oreo bits suspended inside the creamy, sweet cheesecake goodness are the best part of this treat.
Ease: Way easier than you might think. Watch the video to see how they’re made!
Pros: These keep well in the fridge for several days.
Cons: This recipe reminded me of how much I like Oreos. Uh oh.
Would I make this again? I have made these many times!
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Look no further than my Cookies and Cream Cheesecake Cupcakes for your next party!
Featuring a crowd-pleasing combination of luscious, slightly tangy vanilla cheesecake and sweet Oreo cookies, these adorable treats are the perfect combination of nostalgia meets sophistication.
Whether enjoyed at a party or just as a personal indulgence, Cookies and Cream Cheesecakes are creamy, slightly crunchy, and so darn tasty.
These mini cheesecakes are absolutely delicious, simple to make, and a total hit with adults and kids alike. Bonus: they’re super easy to transport, too!
If you’re feeling extra fancy, feel free to top each cheesecake cupcake with a swirl of piped-on homemade whipped cream and a sprinkle of crushed Oreos – but I think they’re super cute even without that.
How to Make Cookies and Cream Cheesecake Cupcakes
Baking Cookies and Cream Cheesecake Cupcakes
- Yes, 275°F is the right temperature!
- You want to bake these in a cooler oven to avoid having overbaked or cracked cupcakes.
- Bake these for 22 minutes, or until the cheesecake is set.
- If the batter is still slightly jiggly in the middle, that is fine.
- Err on the side of underbaking vs. overbaking.
- However, you may still need to add an extra minute or two of baking time if your oven runs cold.
- Learn more about ovens and why oven temperature is so important here.
Cupcake Liners
I ran out of paper liners in the making of this video, but DEFINITELY use them if you have them. The cupcakes will still turn out without them, but they’re much prettier, easier to transport, and easier to clean with them. I like to use these white paper cupcake liners so the Oreo on the bottom peeks through.
Chilling the Cookies and Cream Cheesecake Cupcakes
Allow the cupcakes to come to room temperature before chilling in the fridge for at least 4 hours. I like to chill overnight.
Can I Substitute the Sour Cream?
You can substitute full-fat plain Greek yogurt for the sour cream if you can’t find sour cream where you live. I do prefer the flavor sour cream brings to these cheesecakes, but yogurt will work in a pinch.
What Type of Cream Cheese Should I Use?
- Be sure to use blocks of full-fat, high-quality cream cheese.
- Do not use reduced fat or your mini cheesecakes may be watery, rubbery, or otherwise lackluster.
- Definitely don’t use whipped cream cheese or cream cheese meant for spreading on a bagel.
- Opt for the best brand you can find as some generic brands have too much water content.
How to Store Mini Cookies and Cream Cheesecakes
- Since these are made with cream cheese, they need to be stored in the refrigerator.
- If you plan on bringing them to a party or potluck, that’s fine. Just be aware that they shouldn’t sit at room temperature for an extended period of time.
- Store in an airtight container in the fridge for up to 3 days.
Can I Freeze Mini Cookies and Cream Cheesecakes?
Wrap each cheesecake cupcake well in plastic and store inside an airtight container in the freezer for up to 1 month. Defrost in the fridge overnight before serving.
More Recipes You’ll Love
- Homemade Oreos
- Oreo Cheesecake (full-sized cheesecake)
- No-Bake S’Mores Mini Cheesecakes
- Cheesecake Bars
Cookies and Cream Cheesecake Cupcakes
Ingredients
- 21 Oreo cookies, 15 left whole, 6 coarsely chopped
- 1 pound (2 8-ounce packages) cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1/8 teaspoon fine salt
Instructions
- Preheat the oven to 275°F. Line 2 standard muffin tins with 15 paper liners. Place 1 whole Oreo cookie in the bottom of each lined cup.
- In a large bowl, use an electric mixer to beat the cream cheese until smooth. Add the sugar and beat until combined. Beat in the vanilla then add the eggs, one at a time, beating until combined. Beat in the sour cream and salt. Do not overmix. Stir in the chopped Oreo cookies.
- Divide the batter among the cookie-lined cups, filling each almost to the top. Bake until the filling is set, about 22 minutes. Transfer to wire racks to cool completely inside the muffin tins. Refrigerate at least 4 hours, or overnight, before serving. These can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Defrost in the fridge overnight before serving.
How long did it take for you to make this Recipt
Do you have nutrition information per serving? I came up with 11g fat, 21g carbs and 4g protein! Thoughts??
Do you happen to have the nutritional info?
Since I’m not a registered dietician I don’t feel comfortable supplying nutritional info, though there are many recipe calculators that will allow you to find that out for yourself!
These look delicious though my comment is about something else… I noticed that the salt you use is from Costco, there has been a recent recall on Costco sold pepper as a result of possible Samonella contamination
Awesome!! It is attractive at the same time delicious too….Last week I tried carrot cupcake and it was one of the best cake which I ever had..here is the link …
Folks….Just try it out:http://www.clubnoor.com/en/recipe/carrot-cupcake
Awesome..
Just tried making these, they’re baking as I type. I followed the recipe exactly, except I used light soft cheese instead of cream cheese (Google said soft cheese and cream cheese are the same thing). It made incredibly runny mixture, like, completely liquid. I used a sprung ice cream scoop to put the mixture into cupcake cases (which was very messy as it was so runny lol), and 1 whole scoop was far too much for one cupcake case, so I’ve ended up making 18/19 of them. Is there something I’ve done wrong? In your video your batter is way more solid than mine =/
Hello! Made this so many times, it’s too amazing!! I want to bake oreo cheesecake as a whole cake, but this recipe is so good that I reuse to use other recipes. How should I alter the baking time and temperature if I want to bake this as an 8 inch cake?
I followed this recipe to a T. It made 30 cupcakes– not 15.
Tastes amazing though, so no complaints.
Haha, FAIL! Meant to post on the Snickers Cheesecake. That’s what happens when you post a review at almost midnight. Not able to delete so please feel free to do it or stick it in the right place for me. Thanks !
Hi there,
Just one look and I knew this HAD to be our Christmas dessert this year. So here’s my feedback. Followed directions to a t and used what I imagine is a 9″ springform pan. Well, it was scary to see it in the oven because it came up the sides a good inch out of the pan. Had to cook an extra 15 minutes because even though directions said better to under bake than over bake, it was way too undone. 15 extra minutes still left the center a bit wobbly but decided I couldn’t leave it in there more time than that. Once out of the oven and after it cooled, the center was shallower than the middle. Easy fix though. Took a sharp knife and just leveled this baby out. Figured the ganache would make it pretty again. And I was absolutely right! Oh, and did I mention how hard (impossible) it was NOT to scarf down all the extra chunks I cut off? They didn’t stand a chance. Next time, I will probably make half the recipe to end up with a slimmer cake. But once done, it is gorgeous and delicious. Thank you for this recipe.
BOOOOOOOOOOOOOOOO!!!!!!!!