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. 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.
With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally.
You can have Cookies and Cream Cheesecake Cupcakes using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Cookies and Cream Cheesecake Cupcakes
- Prepare 30 12 42 of Oreos , whole and coarsely chopped.
- You need 500 Grams of Creamcheese.
- You need 1 Cup of Sugar.
- You need 1 Teaspoon of Vanilla extract.
- Prepare 4 of Eggs , lightly beaten.
- It's 1 Cup of Sour cream.
- Prepare Pinch of salt.
Place a cookie in the bottom of each cup of a lined muffin tin. In a stand mixer, beat cream cheese. 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
- Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup..
- With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla..
- Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. 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. While baking these cupcakes will rise but will fall once they are fully baked..
- Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving..
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. In large bowl, beat cream cheese, milk and sugar with electric mixer on medium speed until light and fluffy.