Oreo Cheesecake Cupcakes – a delicious recipe with Cookies, Cream Cheese, Sugar, Vanilla, Eggs, Sour Cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 275 F. Line standard muffin tins with paper liners (recipe makes roughly 30) and place one whole cookie into the bottom of each cup.
2
Put the cream cheese into your mixer bowl. Beat cream cheese until smooth using a mixer, scraping down the sides of the bowl as needed. Gradually add sugar and beat until fully combined. Add vanilla and mix well.
3
Add eggs one at a time, beating until mixed well. Beat in sour cream and salt. Gently fold in the chopped cookies by hand.
4
Divide batter evenly among lined cups, filling each one nearly to the top.
5
Bake, turning halfway through, until the filling is set, about 22 minutes.
6
Transfer to wire racks to cool completely.
7
Refrigerate at least 4 hours before serving. I let them sit in the fridge, covered, overnight.
1232
kcal
Calories
99
g
Fat
63
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 30 whole Oreo Cookies, 2 pounds Cream Cheese, Softened, 1 cup Sugar, 1 teaspoon Vanilla Extract, and more.
Yes, Oreo Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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