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.
Hi! How long can these cupcake stay out? I want to hand them out at school but I don’t want them to turn to mush before I can get them to my friends.
Can’t wait to try!
Love these!
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are these the mini oreos or the regular size ones? i ask because all the recipes in this group are made in ‘mini’ muffin cups and this one seems to use regular size oreos which wont fit in a mini muffin pan.
Thanks!!
My co-worker made these for an after school meeting…these are awesome!!! Thank you. I will be making these with my daughter. She loves to bake.
Wonderful! Happy baking you two 🙂
These were absolutely wonderful! Very easy and clean to bake, and super delicious! My mixture was a bit runny (compared to the video), but in the end it turned out fine. I think it was because the cream cheese was a bit too soft to start off with. Thank you for the recipe.
This recipe is exactly the same as the cookies and cream cupcake recipe in Martha Stewart’s Cupcakes book. Except yours is half the recipe. I believe the picture you have on your site is the exact same as well. I wonder who came up with the recipe first??
Hi,
I love this recipe and wanted to share it on a newsletter for SIDS (Sudden Infant Death Syndrome) charity group… in the hope it brightens up someone else’s day during a difficult time as much as it did mine…is this possible?
Hi Fiona, please feel free to share ANY of my recipes for your newsletter. I would be touched if they might brighten someone’s day during an unimaginably difficult time.
Sadly, these were delicious but utterly underbaked. Not advisable for any toaster-oven users out there…
Can you tell me cooking time if I make mini cupcakes with mini Oreos?
Thanks
What an amazing recipe! I used regular sized standing cups in muffin tins and yielded 14 pcs. Baked at 140 deg cel for 22 mins and perfecto – no cracks n slightly jiggle. The sour cream adds a nice tangy taste to the cheesecake. Lovely. My new go-to recipe. Thanks for sharing!