Cookies and Cream Cheesecake Cupcakes. Taste: The combination of cookies and cream (cheese) is a near perfect pair in these cookies and cream cheesecake cupcakes. Texture: The slightly crunchy Oreo cookie on the bottom of each cupcake and the Oreo bits suspended inside the creamy sweet cream cheese goodness are the best part of this treat. Ease: Way easier than you might think. With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Cookies and Cream Cheesecake Cupcakes, sounds like a mouthful and it certainly is.
Albiet a sinful, decadent and deliciously messy mouthful.
I'm not really sure what inspired these Cookies and Cream Cheesecake Cupcakes, but for some reason, I couldn't get the idea of cupcakes frosted with cheesecake instead of frosting out of my head.
What could be bad about combining cookies and cream.
You can have Cookies and Cream Cheesecake Cupcakes using 7 ingredients and 17 steps. Here is how you cook it.
Ingredients of Cookies and Cream Cheesecake Cupcakes
- It's 30 of oreos (24 whole and 6 crushed).
- Prepare 1 lb of cream cheese (2-8oz) at room temperature..
- It's 1/2 cup of sugar.
- You need 1/2 tsp of vanilla extract.
- It's 2 large of eggs.
- You need 1/2 cup of sour cream.
- Prepare 1/4 tsp of salt.
Line standard muffin tins with paper liners. With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Cookies & Cream AND Cheesecake join forces to create one delicious (gluten free!) dessert. Say hello to Cookies & Cream Cheesecake Cupcakes!
Cookies and Cream Cheesecake Cupcakes instructions
- this recipe makes 24 cupcakes.
- preheat oven to 275°F.
- line cupcake tin with cupcake papers.
- place a whole cookie into each paper and set aside..
- with an electric mixer on medium high beat cream cheese till smooth..
- gradually add sugar and beat until combined..
- beat in vanilla.
- whisk the eggs in a measuring cup and drizzle into cream cheese mixture a little at a time..
- beat well and scrape down sides as needed..
- beat in sour cream and salt. it should be very creamy at this point..
- stir in chopped cookies by hand..
- divide batter into cups evenly. fill almost to the top of cups..
- bake on middle rack rotating half way through until filling is set. about 22 minutes. I set my timer for 11 minutes rotated the baking pan and then set for 11 more minutes..
- transfer to a wire rack and allow to cool to room temperature. when they reach room temp. transfer to the fridge..
- refrigerate at least 4 hours. or overnight.
- remove from pan just before serving..
- if wanted serve with whipped cream on top with a little crushed cookie :).
In a large bowl or stand mixer, beat together cream cheese and butter until smooth. Finally, stir in cookie crumbs by hand, mixing until just combined. Transfer to a large piping bag fit with desired tip. Frost cupcakes and immediately top off with a. Place a cookie in the bottom of each cup of a lined muffin tin.