Cookies and Cream Cheesecakes

With over a million hits, these adorable Cookies and Cream Cheesecake Cupcakes have been my most popular recipe.

cookies-and-cream-cheesecakes

Yield :

  • Makes 30 servings .

Ingredients :

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

Preparation :

  • Preheat oven to 275°. Line standard muffin pans with liners. Place 1 whole cookie in the bottom of each liner.
  • Beat cream cheese at medium speed using an electric mixer. Gradually add the sugar, beating until combined. Beat in vanilla.
  • Drizzle in eggs, a bit at a time. Beat in sour cream and salt. Stir in chopped cookies by hand.
  • Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight).
  • Remove from tins just before serving.
  • Best served really cold!
  • You can garnish with fresh whipped cream and crumbled Oreos if desired.

Nutritional Info :

cookies-and-cream-cheesecakes-nutrition-facts

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