Cookies N Cream Cheesecake Cupcakes

Total Time
Prep 30 mins
Cook 22 mins

Personal sized Cookies N Cream Cheesecake!! I usually halve the recipe and it works fine. Also, I don't always have room in my fridge for the whole muffin pan so if I have to, I remove them from the pan to refrigerate them.

Ingredients Nutrition


  1. Preheat oven to 275 degrees. Line muffin tins with paper liners, placing 1 whole oreo at the bottom of each liner.
  2. With an electric mixer on medium-high, beat cream cheese until smooth, scraping the sides of the bowl occasionally. Gradually add sugar and beat until combined. Beat in vanilla.
  3. Add in eggs one at a time, beating to combine. Beat in sour cream and salt.
  4. Stir in chopped oreos by hand.
  5. Fill cups almost to the top. Bake, rotating the pans halfway through, until the filling is set, about 22 minutes.
  6. Transfer tins to a wire rack to cool completely.
  7. Refrigerate in tins for at least 4 hours (or overnight). Remove from tins just before serving.
Most Helpful

5 5

I wasn't sure I would like these (I don't like sour cream); they were delicious, you can hardly taste the sour cream : ) The oreo fit perfectly in a regular size muffin pan. I filled the cups 2/3 full and thought next time to fill it higher because of the lack of expansion but you know what, the serving size is perfect to satisfy your exactly 30 from one batch. Thank you for sharing.

5 5

perfect cheesecake

5 5

Such perfect little cheesecake bites.