It was my friend’s birthday this past weekend, and you better believe I took advantage of this opportunity to make these Oreo Cookie and Cream Cheesecake Cupcakes from Martha Stewart’s Cupcakes. (baking and eating 24 of these all by myself would have been a disaster.)
A whole oreo + cheesecake batter + crumbled oreo bits = whole lot of deliciousness. No matter how full our bellies were after our delicious birthday meal, there was always a little room for one (or two) of these. And who needs milk when you can wash these down with cocktails.
To makes these Oreo Cookie and Cream Cheesecake Cupcakes, start lining the cupcake tins.
Then place a whole Oreo of each cupcake liner.
Tigger, the cat, is patiently waiting. She’s hoping to lick up some potential batter drippings. Silly girl.
Reserve some Oreo to roughly chop up.
Pour the chopped Oreo bits into the cheesecake batter (made from cream cheese, sugar, eggs, and vanilla extract).
Gently mix the Oreo bits into the batter.
When the cupcakes come out of the oven, let it cool before refrigerating for at least 4 hours.
Viola! Ready to eat.
Oreo Cookies & Cream Cheesecake Cupcakes
From Martha Stewart’s Cupcakes.
Yield: 24 – 30
Prep time: 30 minutes
Total cooking time: 1 hour
Ready in: 5 hours
- 42 cream-filled sandwich cookies, such as Oreos, 30 left whole, and 12 coarsely chopped
- 2 pounds cream cheese, room temperature
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- 1 cup sour cream
- Pinch of salt
- Preheat oven to 275 degrees F. Line standard muffin tins with paper liners.
- Place 1 whole cookie in the bottom of each lined cup.
- With an electric mixer or KitchenAid Stand 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.
- Mix in eggs, one 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 for 22 – 25 minutes until filling is set.
- Transfer to wire racks to cool completely.
- Refrigerate at least 4 hours (or up to overnight).
- Remove from tins just before serving.