I don’t think I’ve met anyone who doesn’t like an Oreo cookie! They taste great alone, dipped in milk, and as part of great dessert recipes! I found this recipe from Martha Stewart and knew it would be a great combination. You have the simple Oreo paired with cheesecake. So good!
This recipe is quick to put together and can be refrigerated for a few days. Since cheesecake can be frozen, I’m sure that would be fine, too, though I haven’t actually frozen these cupcakes yet. Probably because I never have leftovers to freeze! When I first made these, I decided that the original recipe didn’t have enough Oreos in it. I added quite a few more which in turn made more batter for more cupcakes. Use whatever amount of cookie that you like and adjust the number of cupcakes accordingly, but in my humble opinion, you just can’t have too many cookies!
- 36 Oreo cookies, 20 left whole and 16 coarsely chopped
- 1/2 cup of sugar
- 2 large eggs, lightly beaten
- 1/2 cup sour cream
- 1 pound cream cheese
- 1 teaspoon vanilla extract.
- Pinch of salt
Preheat the oven to 275 ˚F
Line a standard muffin tin with paper liners and put one whole cookie in each paper lining.
Beat the cream cheese on medium high speed until smooth.
Gradually add in the sugar until well combined, then beat in the vanilla.
Pour in the eggs slowly, beating to combine and scraping down the sides of the bowl.
Add sour cream and salt.
Stir in chopped cookies by hand.
Divide the batter between paper cups, filling each almost to the top.
Bake for about 22 minutes or until filling is set. They will not get brown, but don’t worry, they’re done.
Transfer to wire rack to cool completely. Refrigerate for at least 4 hours before serving.
Adapted from Martha Stewart.