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!
Why You’ll Love This Recipe: Adorable little cheesecakes that are easy to make and even easier to enjoy!
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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.
Sprinkle of Science
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
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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 sea 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.
I noticed that someone before me also asked this question, but I didn’t see the answer. If I want to make this as a cake – say in a 10″ springform pan – what temperature should I bake it at and for how long?
Okay! These are so amazing! I made them exactly like you do and so delicious. Just found you/ your blog and so happy I did. I think your wonderful!
Switched out the Chocolate Oreos for Golden Oreos and added lemon zest and lemon extract instead of vanilla. They were fabulous!
Awesome!! Glad you were able to make the recipe your own 🙂
I’m planning to make this recipe this week. I can’t wait.
Hi, I just made these – they are cooling and look great.. My batter seemed more runny than yours and I got 20 cup cakes. Is that due to overbeating?
Many thanks
Brenda
When you said do not over mix, what exactly will it do to the batter? How could I over mix by mistake and what would be the out come of I did by accident? Thanks!
How is it that the cup cakes do not stick to the paper lines? I’m worried this would happen. Any issue with that happening ?
If you use high quality liners it should be fine. You can also spray them very lightly with nonstick spray before baking.
Hey my name is Leonard
My School and I are going to a nursing home and we have to prepare a dessert for the people I would like to ask you if it would be alright to use your recipe.
Of course! What a nice thing to do 🙂
I made cupcakes using silken tofu and replacing sour cream with Greek yogurt. I had to bake it for about 30 minutes. Turned out really nice and yummy. Everyone loved it. Big hit!!!!!!
What egg substitute you prefer if I want to make eggless. Usually I use silken Tofu as egg replacer.
I’m not sure, I don’t substitute eggs often. Let us know how the tofu works out if you try it!
I’m going to make these with a chocolate wafer bottom instead of the cookies; they look delicious! For those who are tempted to use low fat cream cheese or sour cream, that is likely why your batter turned out too runny. Cheesecake, to be truly delicious, needs to be made with the recipe using full fat. I figure the calories might be reduced slightly by using crumb crust instead of a whole cookie in each one, but they are probably individually still less calories than a slice of a whole cake. My motto is that I’ll eat something delicious if its worth the calories (and a lot of time the lower fat versions, especially anything with cool whip – yuck), are just not worth it. Have some fresh fruit instead lol. I’d rather have a delicious treat once a month and never mind the calories. My two cents worth …
I made these last night, refrigerated overnight and oh my goodness!!!! They turned out perfect! So good! I want to eat all of them, very delicious and easy recipe. Will make this again and again and again!!